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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.

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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.

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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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