Fresh Mint Jelly

You can use any mint for this jelly; spearmint is milder, while peppermint is stronger.

Ingredients:
2 cups lightly packed fresh mint leaves
3 1/2 cups water
1/2 cup white wine vinegar
1 pkg fruit pectin crystals
4 cups granulated sugar

~ In a saucepan, combine mint with water; bring to a boil over high heat, gently mashing with a wooden spoon. Remove from heat. Cover; let stand for 15 minutes.
Pour mint mixture into a damp jelly bag suspended over a large glass measure or bowl. Let drip, without squeezing bag, until mint infusion measures 3 cups, about 2 hours.
In a large Dutch oven, stir together mint infusion, vinegar and pectin. Bring to a boil over high heat, stirring often. Gradually stir in sugar; return to full rolling boil over high heat, stirring often. Boil hard, stirring constantly, for 1 minute.
Remove from heat. Stir and skim off foam for 5 minutes.
Fill water canner two-thirds full of water; cover and heat.
Place (empty) jars that are clean and free from nicks or cracks in the hot water 10 minutes before filling them.
Fill hot  1-cup canning jars, leaving 1/4-inch headspace. Cover with with discs (only use new discs, and ones that have been heated in a saucepan of hot--but not boiling--water) and screw on bands. Place jars in water canner and make sure there is 1-inch water covering the jars. Boil in a water canner  for 10 minutes, covered.
Turn off heat. Uncover pot and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.

Rose Hip Jelly

This jelly has a lovely, burnt-orange colour, and has a velvety texture.

Ingredients:
2 quarts rose hips (approximately 2 lbs)
1 1/2 quarts water (6 cups)
1/4 cup strained lemon juice
1/2 package pectin crystals
2 1/2 cups sugar

~ Boil together rose hips and water, until the hips are soft enough to crush. Mash the rose hips a little, and continue to cook for a few more minutes. Strain through a fine sieve, to measure  2 cups of rose hip juice.
Add lemon juice and pectin, bring to a boil. Then add the sugar, boil until it tests for set (put a small dollop into a small dish and put in the freezer for 1 minute. Take out of freezer after minute is up and turn dish sideways, if the jelly does not move it is ready) .
Bottle and seal.

Refrigerator Dill Pickles

I have been told these are great pickles. And I shall try them out soon!


Ingredients:
2 cups of water
1 3/4 cups vinegar
1/4 cup sugar
1 Tbs. anise or fennel seds, partially crushed
1 Tbs. mustard seeds
1 cup fresh dill
1 lb pickling cucumbers (if large, cut in quarters lengthwise; if small, cut in half lengthwise)
5 cloves of garlic, smashed

~ Toast the anise and mustard seeds over medium heat in a medium pot until toasted.
~Add the water, garlic, vinegar, and sugar to the pot, Bring to a boil, and then simmer for 10 minutes.
~Add the cut cucumbers and chopped dill (use large dill florets if the plants are fully matured) to a large jar.
~Pour the hot brine over cucumbers and dill. Use a wooden spoon to remove any air pockets.
~Let sit in the refrigerator for a minimum of 11 hours before eating. Pickles are good stored in the fridge this way for about a month.