Recipes for "jelly"

Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.

Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.

Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.

Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

Combine the yeast, sugar, and lukewarm water in the bowl of a stand mixer. Let stand for 5 minutes. The yeast should dissolve and small bubbles should form on the surface. (If not, your yeast has gone bad or your water is too hot or too cold. Start over!)

Simply Recipes / Mica Siva

Add the orange juice, vegetable oil, eggs, and vanilla. Whisk until combined.

Attach the dough hook to the stand mixer. Add the flour, salt, and cinnamon (if using) and mix on medium-low until a smooth and elastic dough forms, 7 to 9 minutes. The dough will be tacky but shouldn’t stick to the side of the bowl. If needed, add more flour, 1 tablespoon at a time, until the dough is slightly sticky but no longer sticking to the side of the bowl.

Transfer the dough to a large, lightly greased bowl. Cover with a damp, clean kitchen towel or plastic wrap and let rise in a warm place until doubled, about 1 hour.

At this point, you can transfer the covered dough to the fridge and let rise overnight, proceeding with the remaining steps the next day.

Simply Recipes / Mica Siva

Simply Recipes / Mica Siva

Simply Recipes / Mica Siva

Lightly flour a work surface. Roll the dough to 1/4-inch thickness. Cut the dough using a 2 1/2-inch round cutter or floured glass. Collect the scraps, re-roll, and cut out once more.

Place the cut dough on a parchment-lined baking sheet and cover with a clean, damp kitchen towel. Let rise until puffed up slightly, an additional 20 to 30 minutes.

Add the jam or jelly to a pastry bag, zip-top bag, pastry injector, squeeze bottle, or turkey baster.

Simply Recipes / Mica Siva

Simply Recipes / Mica Siva

Simply Recipes / Mica Siva

Simply Recipes / Mica Siva

Place a large, heavy-bottomed pot with tall sides (like a Dutch oven) on the stove. Fill the pot with 2 to 3 inches of oil, leaving at least a few inches above the oil to help prevent it from boiling over. Heat the oil over medium heat to 370°F, using a thermometer to check the temperature.

Meanwhile, set up a cooling rack topped with paper towels beside the stove. Set out tongs or a spider and a spatula.

Using a spatula, carefully transfer 3 or 4 donuts, one at a time, into the hot oil. Fry until deeply golden on the bottom, about 90 seconds. Carefully flip and fry until a deep golden color on both sides, about 90 more seconds. Remove from the oil using tongs or a spider.

Transfer to the wire rack lined with paper towels. Let the oil come back up to temperature and repeat with the remaining donuts. If needed, add more oil to the pot in between batches before reheating.

Simply Recipes / Mica Siva

Simply Recipes / Mica Siva

Once the sufganiyot have cooled enough to handle, use a straw or chopstick to poke a hole into the top center of each sufganiyot. Squeeze about 1 tablespoon of jam or jelly into the center of each. They should feel heavy for their size, but no jam should seep out.

Using a sifter or strainer, dust the donuts with powdered sugar right before serving.

Fresh sufganiyot are best eaten the day of, but they will keep for a day in an airtight container at room temperature. Wrap a day-old donut in foil and bake at 350°F for 3 to 4 minutes, or until warmed through. Careful, the filling will get hot!

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Simply Recipes / Mica Siva

Simply Recipes / Mica Siva

Simply Recipes / Mica Siva

Gather all ingredients.

Heat a griddle or skillet to 350 degrees F (175 degrees C).

Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side.

Place bread slices together, so peanut butter and jelly are in the middle.

Cook on the preheated griddle until golden brown and heated through, about 4 minutes per side.

Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.

Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.

In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.

Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.

Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

Gather all ingredients.

Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball.

Wrap dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Shape dough into 1 1/2-inch balls and place 1-inch apart on a baking sheet.

Bake in the preheated oven for 5 minutes. Remove from the oven; press thumb into top of each ball, creating an indentation.

Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.

Butter a 12-cup muffin tin.

Combine marshmallows and butter in a saucepan over medium heat; stir until melted. Stir in chow mein noodles until completely coated.

Butter your fingers and press mixture into the bottom and sides of the prepared muffin cups. Refrigerate until firm, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.

Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.

Line a jelly roll pan with waxed paper. Set aside.

Place white confectioners' coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted. Transfer to the prepared pan; spread out. Sprinkle jelly beans over top.

Refrigerate until firm, at least 1 hour. Break into pieces to serve.

Preheat the oven to 350 degrees F (175 degrees F).

Arrange chicken breasts in a large baking dish; do not overcrowd.

Mix together pepper jelly, mustard, and honey in a small bowl until well combined; pour over chicken to coat.

Bake uncovered in the preheated oven, basting occasionally, until chicken is no longer pink and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.

Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.

Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

Inspect eleven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.

Bring sugar, pomegranate, and lemon juices to a boil in a large stainless steel saucepan over high-high heat; stir in liquid pectin. Bring to a full rolling boil, 30 seconds. Remove from heat and skim off foam.

Pack pomegranate mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.

Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.

Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.

Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.

Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

Combine zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.

Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal and process in a boiling water canner for 5 minutes.

Rinse off mint leaves and stems; place them into a medium saucepan. Crush with a potato masher or the bottom of a jar or glass. Add boiling water; cover and let stand for 10 minutes.

Strain mint mixture; measure out 1 2/3 cups mint and return to the saucepan. Stir in lemon juice and food coloring. Mix in sugar and place the pan over high heat. Bring to a boil, stirring constantly. Stir in pectin; boil mixture for 1 minute, stirring constantly.

Remove from heat and skim foam off the top using a large metal spoon. Transfer mixture to hot, sterile jars and seal.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 10 minutes.

Preheat oven to 450 degrees F (230 degrees C).

Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.

Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

Sterilize jars and lids by immersing in boiling water for at least 5 minutes.

Combine raspberries, bell pepper, and jalapeño peppers with sugar and cider vinegar in a saucepan. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.

Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.

Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.

Combine ½ cup sugar with pectin in a bowl.

Bring pectin mixture, blackberry juice, green jalapeño, and red jalapeño to a boil in a saucepan over medium-high heat. Add 3 ½ cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir to remove bubbles and foam, about 5 minutes.

Pack jelly into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.

Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.

Bring sugar, green pepper, and white vinegar to a boil in a large, stainless steel saucepan over medium-high heat, stirring constantly, 6 minutes.

Stir in liquid pectin, then cook, stirring constantly, 3 more minutes. Skim off foam with a metal spoon; remove from heat.

Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Put the quince pieces in a large stockpot with a thick bottom and add water (if you are eyeballing it, put in enough water to cover the pieces of quince by about 1 inch.)

Bring to a boil, reduce heat to simmer, cover and cook for 45 minutes to 1 hour, until the quince pieces are soft.

With a potato masher, mash the quince to the consistency of slightly runny applesauce. Add more water if necessary. If the mash is too thick, you won't get enough juice out of it.

Simply Recipes / Elise Bauer

Place a metal strainer over a pot. Drape 2 layers of cheesecloth over the strainer. (You can skip the cheesecloth if you are using a fine mesh strainer). Ladle the pulp into the cheesecloth. You may need to have two strainers set up this way.

Let the pulp strain for 3 to 4 hours. If you aren't getting enough juice out of the pulp, you may need to mix more water into the mash.

Simply Recipes / Elise Bauer

Measure the amount of juice you have. It should be about 4 to 5 cups. Pour the strained quince juice into a thick-bottomed pot on the stove and bring to a boil. Measure out the sugar—a little less than 1 cup sugar for every 1 cup of juice. Add the sugar to the juice.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Bring to a boil, initially stirring constantly, until the sugar is dissolved, so that the sugar does not stick to the bottom of the pan. Insert a candy thermometer to monitor the jelly temperature.

As the jelly cooks, skim off the foam that comes to the surface with a spoon.

Simply Recipes / Elise Bauer

As the jelly is boiling, sterilize your jars for canning. Wash the lids and rings in hot, soapy water.

As the temperature rises above the boiling point of water (212°F), you will notice the consistency of the jelly/juice begins to change. When the temperature is approximately 6 to 8 degrees higher than boiling point at your altitude (anywhere from 218°F to 220°F at sea level) the jelly is ready to pour into jars. (Quince has so much pectin, it can set earlier than other types of jellies.)

Note that candy thermometers aren't always the most reliable indicators of whether or not a jelly is done. Another way to test is put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Use a large ladle to pour the jelly into the sterilized jars to 5/8 inch from the top rim of the jar. Seal the top with a canning lid and ring. You will hear a popping noise as a vacuum seal is created as the jars of jelly cool.

Lower the filled jars into a water bath canner and process for 5 minutes. Remove the jars from the canner and let cool. The sealed jars will keep at room temperature for at least 1 year, but are best consumed within 12 months. Refrigerate any unsealed jars for up to 6 months.

If you want to use paraffin wax to seal the jars instead of the canning lids, melt some paraffin in a separate small saucepan. Pour enough melted paraffin over the jelly in the jars to add 1/4-inch layer of wax to the top. The paraffin wax will float to the top, cool, and harden, forming a seal over the jelly as it cools. Note that this method is no longer endorsed by current canning experts because sometimes it doesn't seal perfectly, and mold can get in.

Simply Recipes / Elise Bauer

Remove the seeds and ribs from 3 of the peppers for mildly hot jelly. If you want a hotter jelly, leave the seeds and ribs in all of them.

Wear gloves, or plastic baggies, when scraping the seeds out of the peppers. If you absolutely must use your bare hands, rub your hands with a little vegetable oil to protect your pores while working with the peppers. Then when you're done, wash thoroughly in hot soapy water.

Combine the apple pieces, apple cores (needed for their pectin content), jalapeños, bell pepper, cranberries (if using), water, and vinegar in a large non-reactive pot.

Bring to a boil and then reduce heat to medium-low, simmering for about 20 minutes, or until the apples, cranberries, and peppers are soft. Stir occasionally to make sure nothing is sticking to the bottom of the pan where it might burn.

Use a potato masher to mash up the apple pieces to the consistency of slightly runny applesauce. If the mash is too thick, add more water.

Spoon the mash into a fine mesh sieve, muslin cloth, or a couple layers of cheesecloth, suspended over a large bowl. Leave to strain for several hours (even overnight).

If you want a clear jelly, do not squeeze or force through the mesh. Just let it drip. If you want a fuller flavor jelly and don't mind that the result won't be clear, you can force some of the pulp through the mesh.

If your pulp is too thick, and nothing is coming out, you can add an extra 1/2 to 1 cup of water to it. You want to end up with about 4 cups of juice.

Measure the juice, then pour into a large, wide, thick-bottomed pot. Add the sugar (7/8 cup for each 1 cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.

Bring to a boil. Cook for 10 to 15 minutes, using a metal spoon to skim off the surface scum.

Continue to boil until a thermometer shows that the temperature has reached 220 to 222°F (8 to 10°F above the boiling point at your altitude).

A thermometer reading isn't always the most reliable indicator of whether or not a jelly is done. Another way to test is put 1/2 teaspoonful of the jelly on a plate that's been chilled in the freezer. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready.

Additional time needed for cooking can be anywhere from 10 minutes to 1 hour or longer, depending on the amount of water, sugar, and apple pectin in the mix.

Pour jelly into hot sterilized jars to within 1/4 inch from the top. Put clean lids on the jars and screw on the bands.

Let cool, then store in the refrigerator for up to 6 months.

For longer storage, this recipe may be water bath canned. Follow our procedures for water bath canning and process for 5 minutes. For the best flavor, consume the jars within 1 year.

Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.

Place the rose hips in a large, non-reactive pot. Add 6 cups of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.

Use a potato masher to mash up the rose hips into a rough purée.

Set up a jelly bag, a large, very fine mesh strainer, or 4 layers of cheesecloth over a bowl or large pot.

Transfer the rose hip mixture into the jelly bag/strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the jelly bag or cheesecloth to get remaining juice out.

You'll need 5 to 6 half-pint canning jars and lids. Sterilize the jars using the method you prefer. Wash the lids in hot, soapy water.

You will need 3 cups of juice for this recipe, so if you have less than 3 cups, add more water to the mixture (you can also add some boiling water to the jelly bag if you still have it set up, allowing more liquid to drain out).

Place 3 cups of the rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of the pectin.

Add the sugar. Once the sugar has dissolved, add the butter.

Bring to a hard boil (one that you can not reduce by stirring).

The mixture will bubble up considerably. Boil for exactly 1 minute.

Remove the pot from heat and pour off into hot canning jars, leaving 1/4-inch headspace from the rim.

If any jelly falls on the rim as you pour it into the jars, wipe the rim with a damp paper towel. Place clean lids on the jars secure fingertip-tight.

Process the jars in a water bath for 10 minutes. To process, place the jars on a rack in a large, tall stock pot. Cover with 1 inch of water and bring to a rolling boil for 10 minutes.

Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator.

Once opened, refrigerate the jars for up to 6 months. Sealed jars will keep for a long time, but for the best flavor, consume them within 1 year.

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Rinse elderberry clusters thoroughly. I find the easiest way to do this is to put them in the basin of my kitchen sink and fill it up with water.

If you've picked your own elderberries, often there are little squash bugs or spiders that will come to the surface, so keep an eye out for them.

Working over a large bowl, work on one small cluster at a time, gently raking your fingers or the tines of a fork across the clusters to dislodge the berries from the stems.

Use mostly berries that are completely blue or black. A few underripe green berries are fine; they have more pectin and including them will help the jelly set.

For each batch of jelly, collect 3 pounds of de-stemmed elderberries (about 8 to 10 cups).

Place berries in a large pot and crush with a potato masher to release some of the juices. Turn the heat to medium and continue to crush as the mixture heats up to a boil.

Once the berries and their juices reach a boil, reduce the heat to low and let the berries simmer for 10 minutes. Remove from heat.

Place a large fine-mesh sieve, or 4 layers of cheesecloth, over a pot.

Slowly transfer the mashed berries and juice over the sieve to strain the juice out into the pot. Let strain for 1 hour.

You'll need 5 to 6 (8-ounce) canning jars and lids.

Put a steaming rack at the bottom of a large, tall pot. Add the jars and fill the pot with enough water to cover the jars with 1 to 2 inches of water. Once the water reaches a full rolling boil, boil the jars for 10 minutes to sterilize them.

Wash the lids in hot, soapy water.

Measure out the strained juice. You will need 3 cups of juice to make one batch of jelly if using SureJell pectin.

Any amount more than that you can reserve for making syrup, or add to another batch for jelly.

Place 3 cups of juice into a large, high sided, wide pot (8-quart). Add the lemon juice and pectin. Bring to a boil on high heat.

Add 4 1/2 cups sugar and 1/4 teaspoon of butter. (The butter helps keep the mixture from boiling up too high.) Stir with a wooden spoon. Bring to a boil again. Watch the pot as the mixture will foam up considerably. You may need to lower the heat a bit to keep the foam from boiling over the pot.

As soon as the mixture reaches a rolling boil that you cannot diminish by stirring, watch the clock. At exactly 1 minute, remove from heat and pour mixture into canning jars to 1/4 inch of headspace from the rim.

Wipe the rims with a damp paper towel. Place lids on jars and rings to secure.

Process the jars in a water bath for 5 minutes.

Remove from the water bath and let cool. As the jelly cools you should hear a popping sound as the lids seal.

Once you open a jar, it can last for several months in the refrigerator.

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Preheat your oven to 400°F (204°C). Lightly spray the bottom (not the sides) of a half-sheet pan with baking spray or brush it with melted butter. Line the bottom of the sheet pan with parchment paper.

In a medium bowl sift together the cake flour, cornstarch, and baking powder twice, this aerates the flour and helps yield a tender cake. Set the bowl aside.

In a large mixing bowl add the egg whites. Use a hand mixer (or a stand mixer fitted with the whip attachment) to begin whipping the egg whites on low speed for 30-45 seconds or until they look foamy. If you have a whip attachment for your hand mixer use that. If not, the beaters will work fine.

Once foamy, continue whipping at low speed, and gradually sprinkle 1/2 cup (100g) of the granulated sugar into the bowl of egg whites.

Increase the speed to medium-high and whip the whites until they hold a stiff peak when the beaters are removed. When you lift the beaters from the bowl, the egg whites should stand straight up. Also, the whites on the beaters will stick straight out. This should take 6-7 minutes.

In a separate large mixing bowl, beat the egg yolks, the remaining sugar, salt, and extract using the same beaters (no need to clean them), at low speed, 30-45 seconds until light and fluffy. Once combined, stop the mixer and scrape down the bowl.

Increase the mixing speed to medium-high and beat the yolk-sugar mixture for 3-4 minutes, or until it is lemony-yellow in appearance and the sugar is nearly dissolved.

To test this, dip your finger into the mixture and rub it between your finger and thumb. You should feel minimal sugar crystals.

Add the milk into the bowl with the yolk-sugar mixture, then with the mixer at low speed, blend until fully incorporated.

Sift the dry ingredients into the bowl with the yolk, sugar and milk mixture.

Use a large rubber spatula to gently fold the flour into the mixture. To do this, start at the sides of the bowl, push down toward the bottom then pull up through the center. Rotate the bowl and repeat this process until the flour is fully incorporated.

Do this gently to avoid deflating the eggs too much and until no streaks of flour remain. This is your batter.

Place half of the whipped egg whites on top of the batter. Fold the whipped whites into the batter using the same movements above.

Once the whites are almost fully incorporated, minimal streaks of yellow and white will remain, add the remaining egg whites. Fold these in just until no white streaks remain.

Pour the batter into the prepared sheet pan. Use an offset spatula to spread the batter level in the pan. Give the pan 3 or 4 gentle taps against the countertop to expel any large bubbles. Bake the cake until it has risen and is golden brown, 10-12 minutes.

While the cake bakes, in a small bowl, whisk together the powdered sugar and ground cinnamon.

Lightly dust a clean tea towel by sifting 2 tablespoons of the sugar mixture over it. Reserve the remaining cinnamon-sugar mix for topping the finished roll.

Once you’ve removed the cake from the oven use a knife to separate the cake from the sides of the pan and immediately flip the cake onto the sugared towel. Try not to hold the pan up too high, or you'll make more of a mess with the sugar.

Quickly, but carefully (it's hot!), starting with the long side, roll the cake into a tube shape. Allow the cake to cool in this shape, seam side down, for 45 minutes.

Toward the end of the cooling time prepare the guava paste (if using). Cut the block into 1/2-inch cubes and put these cubes into a 3-cup microwave-safe bowl. Heat the guava paste for 45 seconds to 1 minute or until the cubes begin to look glossy. Use a whisk to stir the guava paste until smooth.

If you're using guava jelly, you only need to whisk it until smooth. There is no need to heat it up.

Once the cake has cooled and is no longer warm to the touch, carefully unroll it and remove the parchment paper.

Spread a 1/8-1/4-inch layer of the guava onto the cake, leaving a 1-inch margin on one of the long ends.

Beginning on the guava-covered long end, tightly roll the cake back into a tube. Use the towel to roll the tube tightly toward the other end.

Wrap the cake tube snugly in plastic film. Twist the ends of the wrapping to create a tight cylindrical shape.

Refrigerate the Brazo Gitano for at least 1 hour, but preferably 2 hours.

Unwrap and generously dust the brazo gitano with the remaining cinnamon-sugar mixture. Slice and serve. Enjoy within 4 days.

There are two basic ways to make pomegranate juice from fresh pomegranates.

The first way is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes.

Strain the seeds and put them in a blender. Cover the blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.

The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is.

I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.

To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a full rolling boil. Boil the jars for 10 minutes to sterilize them.

Reduce heat to warm to keep the jars hot and ready for canning.

Wash the lids in hot, soapy water.

Sally Vargas / Simply Recipes

Measure the pomegranate juice and lemon juice in a 6-quart pan. Add the pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching.

When you reach a full rolling boil that cannot be stirred down, and add sugar. Return to a boil and boil hard for exactly 1 minute. Remove from heat. Let stand for 1 minute and skim off any foam.

Fill jars, leaving 1/2 inch space between the top of the jelly and the rim of the jars. Wipe rims clean. Set the clean lids on top and screw on the bands fingertip-tight.

If you plan to keep the jelly unrefrigerated, a water bath will give you a tighter seal.

Place the jars, not touching, on the rack in the pot of water that you used to sterilize the jars. The water should cover the top of the jars by at least 1 inch. Bring to a full rolling boil, then boil for 5 minutes. Using canning tongs, remove the jars from the water bath and set them on a clean towel on the counter.

Let the jars cool. Check the seals. The lids should be sucked down (you'll hear a popping noise as the jelly cools).

Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying.

Unopened, sealed jars will keep at room temperature for at least a year, but are best consumed within 12 months.

Unsealed or opened jar will keep for about 3 weeks in the refrigerator.

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Use your preferred method to sterilize 4 half-pint canning jars.

Wash the lids and rings in hot, soapy water.

Combine apple pieces with water and mint in a large pan. Bring to a boil, then reduce the heat and cook 20 minutes, or until apples are soft.

Add the vinegar and return to a boil. Cover and simmer 5 more minutes.

Use a potato masher to mash up the apple pieces to the consistency of thin apple sauce. If the mash is too thick (it should be quite runny), add another 1/2 to 1 cup of water to the pot.

Spoon the apple pulp into a a large, fine mesh sieve lined with muslin cloth (or a couple layers of cheesecloth) suspended over a large bowl. Leave to strain for several hours. Do not squeeze.

After a few hours about 4 cups of juice should have strained out of the mash.

Measure the juice, then pour into a nonreactive large pot. Add the sugar (7/8 a cup for each 1 cup of strained juice). Heat on high, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan or burn.

Bring to a boil and reduce the heat to medium or medium high, so that you maintain a strong simmer. Cook for 10-15 minutes, using a metal spoon to skim off the surface scum.

Continue to boil until a digital thermometershows that the temperature has reached 8-10°F above the boiling point at your altitude (boiling point is 212°F at sea level, so at sea level the temperature should read 220-222°F).

Additional time needed for cooking can be anywhere from 10 minutes to an hour or longer, depending on the amount of water, sugar, and apple pectin in the mix.

A thermometer reading isn't always the best way to tell whether or not a jelly is done. Another way to test is put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready. I usually start testing the jelly this way when the mixture gets to 218°F.

Pour into hot canning jars to within 1/4 inch from the rim of the jar and seal.

For longer storage, this recipe may be water bath canned. Follow our procedures for water bath canning and process for 5 minutes. For the best flavor, consume the jars within 1 year.

Makes approximately 4 (8-ounce) jars. Once cool, refrigerate unsealed jars for up to 6 months.

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Gather all ingredients.

Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.

Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin.

Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.

Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.

Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes.

Serve and enjoy!

Gather all ingredients.

Sort and wash grapes; discard stems. Place grapes into a large stockpot and crush them.

Add water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes.

Remove from heat; pour juice into a strainer over a large bowl to extract juice. Allow juice to stand in a cool place 8 hours to overnight to prevent the formation of crystals in the jelly.

Strain juice through a double layer of damp cheesecloth.

Measure 4 cups juice into a large pot; stir in sugar and bring to a rolling boil.

Stir in pectin and allow to boil for 1 minute. Remove from heat and skim off any foam on the surface.

Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with sterile lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Serve and enjoy!

Inspect eight half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until the jelly is ready. Wash new, unused lids and rings in warm soapy water.

Stir sugar and vinegar in a saucepan over medium-high heat until sugar dissolved. Add carrot and red bell pepper: bring to a boil. Reduce heat to medium, and simmer, 5 minutes. Add habanero peppers and simmer 5 minutes longer. Pour in the pectin; boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.

Pack jelly into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Gather all ingredients. Inspect four 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.

Remove stems and blossom ends from crab apples. Cut fruit into quarters and place into a large stainless steel pot. Add cinnamon stick, then pour in just enough water so you can see it through the fruit, but not so much that the fruit is floating. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fruit is soft and has changed color, 10 to 15 minutes.

Discard cinnamon stick. Strain fruit through 2 or 3 layers of cheesecloth; you should have at least 4 cups juice. Discard pulp, then pour juice back into the pot.

Bring juice to a simmer, then cook for 10 minutes. Skim off any foam that comes to the surface. Stir in sugar until completely dissolved. Continue cooking at a low boil until juice reaches a temperature of 220 to 222 degrees F (104 to 106 degrees C), 2 to 5 minutes. Remove from the heat.

Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Gather the ingredients.

Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.

Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.

Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.

Stir in remaining finely chopped jalapeño peppers.

Ladle into sterile jars leaving 1/4-inch headspace.

Place a rack in the bottom of a large saucepan and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath.

Store in a cool place. Refrigerate jelly after the seal is broken.