THE PERFECT JELLY

GENERAL INSTRUCTIONS FOR PERFECT JELLY MAKING


When making jellies you will have to first make or buy a jelly bag. These should be made only of muslin or cotton sheeting and should be about 50cm x 35cm, sewn on three sides, and left open on a short side. Before adding the fruit the bag should be washed and just before use, scalded by pouring boiling water through it.


The bag should be held high above the bowl to catch the juice. This can be achieved by placing 2 chairs back to back, placing a broom handle across the back, with the jelly bag tied in the middle of the broomstick, with the bowl beneath.


The juice takes about an hour to drain through the bag. If you leave the juice more than a couple of hours the quality of the juice will spoil.


Never hasten the process by trying to squeeze or disturb the bag during the dripping process. If you do, your jelly will be cloudy.


When you have a quantity of juice, you can test the pectin quality by using the methylated spirits test, as mentioned for jam making, above.


If the clot that was formed was good, add 275 g sugar for each cup of juice.


If the clot that was formed was average, add 175 g sugar for each cup of juice.


If the clot that was formed was poor, add 140 g sugar for each cup of juice.

MAKING JELLY: BASIC PROCEDURE


1. Prepare the fruit by washing and discarding any fruit that has spoiled. Do not peel, core or stone the fruit. Cut up larger fruit.


2. Cook the fruit slowly with enough water to almost cover it. Fruit should never float in the pan. Simmer for at least 45 minutes and should be very soft. Extra water can be added, if necessary to prevent burning.


3. Put the pulp into the scalded jelly bag and strain the juices into a bowl.


4. The average rule of thumb, when not taking into account of any modifications, each quantity of fruit should yield 4 cups of juice, to which you would add 3 1/2 cups of sugar. However, one needs to test for pectin content and work out the amount of sugar needed as described above to make sure your jelly sets. If there is more than 4 cups of juice, reduce it by boiling.


5. Bring the juice to the boil, remove from the heat and add the sugar. Stir until dissolved. Boil again until the setting point is reached. Use the plate setting test, as for jam making above.


6. Before putting into the hot, sterilized jars, skim off any surface scum. Work quickly and remove any excess scum with a dampened paper towel.


7. Pour the jelly into the jars slowly and steadily to prevent bubbles from forming. Cover with lids tightly making sure the jars are well-sealed.


JELLY RECIPES: APPLE JELLY

1.25 kg of red apples



1 teaspoon citric or tartaric acid



Follow the Basic Procedure to make the above jelly.



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JELLY RECIPES: BLACKBERRY JELLY

1.25 kg of blackberries



Follow the Basic Procedure to make the above jelly.



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JELLY RECIPES: BOYSENBERRY JELLY

1.25 kg of boysenberries



Follow the Basic Procedure to make the above jelly.



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JELLY RECIPES: GRAPE JELLY

1.25 kg of grapes



Follow the Basic Procedure to make the above jelly.



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JELLY RECIPES: MINT JELLY

1.5 kg green cooking apples (eg: Granny Smith)

3 tablespoons white wine vinegar

3 stalks of fresh mint

green food colouring

equal quantities of brown and white sugar

1/3 cup chopped mint leaves



1. Wash and cut up the apples and place them in a large pot. Add vinegar and 3 stalks of fresh mint. Add enough water to almost cover the fruit and simmer for 45 minutes until fruit is a soft pulp.



2. Strain the pulp through the scalded muslin bag.



3. Measure the juice and weigh 400 g sugar for each 500 ml of juice. Bring the juice to the boil, remove from the heat and stir in the sugar to dissolve.



4. Boil the juice and sugar together. When setting point is reached, skim the jelly and add the chopped mint with a few drops of the green food colouring.



5. Pour carefully into jars and make sure that the bottles are tightly sealed.



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JELLY RECIPES: RASPBERRY JELLY

1.25 kg of raspberries



Follow the Basic Procedure to make the above jelly.



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JELLY RECIPES: ROSE HIP JELLY

1.5 kg rose hips

lemon juice

sugar



Place rose hips in a large pan with just enough water to cover. Simmer until hips are soft.



Mash with a wooden spoon and place in a muslin bag to drip. This jelly can be left to drip over night.



For every 600 ml of juice add the juice of one lemon and 400 g of sugar. Stir to dissolve and then boil to setting point following the rest of the Basic Procedure as above.

LUNCHMEATS AND COLDCUTS

Dittmer's Salamis
German Salami*
Coarse German Salami
Beef Salami
Thuringer
Spicy Hungarian Salami
Venison Salami





German Style Lunch Meats

Head Cheese
Blood & Tongue Sausage
Thuringer Rotwurst
Jagdwurst *
Beerwurst *
Mozart Loaf
Veal Loaf-Leberkase


Pastrami *
Corned Beef *
Ham *
Roast Beef
Roast Pork
Mortadella
Pepperloaf
Smoked Turkey Breast*
Bologna
Pastrami
German Bologna

Chicken Products
Chicken Bologna
Chicken Schinkenwurst

Smoked Turkey Breast
Smoked And Air Dried
Westphalian Ham



Nuss Schinken
Lachsschinken
Rauchleisch *



Mini-Casings
Jagdwurst *
Beerwurst *
Mini-Casings
Kalbsliverwurst *

Zwiebling *
Gelbwurst
Liverwurst
Braunschweiger *
Smoked Liverwurst *
Kalbsliverwurst *
Zwiebling * Liverwurst


Pâté
Pâté Mason *
Herb Pâté
Pâté De Canard *


Spread
Pâté
Teawurst

Old-Fashioned Spaghetti and Meatballs

1/3 cup(s) bulgur
1/2 cup(s) hot water
4 ounce(s) lean ground beef
4 ounce(s) hot Italian sausage
1 medium onion, very finely chopped
2 large egg whites, lightly beaten
3 clove(s) garlic, very finely chopped
1 teaspoon(s) dried oregano
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 cup(s) fresh breadcrumbs, preferably whole-wheat
4 cup(s) prepared marinara sauce
1/2 cup(s) slivered fresh basil leaves, or chopped fresh parsley
1 pound(s) whole-wheat spaghetti, or linguine
1/2 cup(s) freshly grated Parmesan , or Romano cheese

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Directions

1.To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
2.Preheat oven to 350 degrees F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
3.Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
4.To prepare sauce and spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
5.Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.