Jellies taste like fruit and honey

Dandelion jelly that tastes like honey and beet jelly with a raspberry flavor are new offerings for the person who appreciates interesting, homemade foods. Here are some recipes that will transform ordinary, everyday vegetables into something very special. Dandelion Jelly 1 quart dandelion blossoms 2 quarts water 1 package pectin 5 1/2 cups sugar 2 tablespoons orange extract 3 drops yellow food coloring

Cut blossoms close to stem end. Wash and bring to a boil in a large pot with water. Boil rapidly 3 1/2 minutes, then strain through cheese cloth pressing out about 3 cups of blossom juice. Measure juice into a large kettle.And pectin and stir well, placing on high heat. Stir constantly and bring to a full rolling boil that can't be stirred down.

Add sugar slowly and continue stirring until it reaches a full rolling boil again. Boil 5 minutes. Add flavoring and coloring during the last 1/2 minutes of cooking. Skim off foam and pour into glasses. Top with paraffin.

One-fourth can be frozen orange juice, thawed, can be substituted for orange extract.

Beets make the most colorful jelly, with a flavor like raspberries. Festive Beet Jelly 3 cups beet juice Juice of 1 lemon 1 box pectin 3 cups sugar 3 ounce package of raspber ry gelatin

Cook beet and lemon juice, and pectin until it comes to a rolling boil. Add sugar and let boil vigorously 5 minutes. During the last minute of cooking, add raspberry gelatin. Pour in glasses and refrigerate. No one would guess it was made from beet juice. It has a distinctive raspberry flavor.

If you've not fond of carrots, you might like this carrot jam because of the oranges and lemon. Carrot Jam 6 or 8 medium-size carrots, pared 2 oranges, unpeeled 1 lemon, unpeeled 2 pounds sugar 1 teaspoon almond flavoring

Cook peeled, sliced carrots until tender, drain, then mash. Put oranges and lemon through a food grinder, using small blade.To the mashed carrots, add the ground fruit, then sugar. This will be a thick mixture, so cook it slowly, being careful not to scorch it. Use a heavy pan.

When fruit is tender and jam is thick, remove from heat and add almond flavoring. Pour into sterilized glasses and top with paraffin.

These jellies and jam give you a wonderful, delicate fruit flavor. Surprise family and friends by telling them they are made from vegetables but taste like fruit jellies.

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