Beet Juice Jelly
4 cups of beet juice
1 package of dry fruit pectin
1 small box of raspberry or grape gelatin
3 Tablespoons lemon juice
6 cups sugar
In a large pot, bring the beet juice to a boil. Add the pectin, gelatin
and lemon juice. Slowly pour in the
sugar … stirring … and bring it back to a rolling boil, which cannot be stirred
down. Let it boil for 2 minutes. Turn off the heat. Skim off the foam and pour the jelly into
sterilized jars. Add the lids and
process in a boiling water bath for 10 minutes. Remove and let the jars of jelly cool
down. Each lid should “pop” as it
seals. Tighten the rims before staring
the jelly.
Peanut
Butter & Jelly Cookie Bars
1 stick butter at room temperature
¾ cup white sugar
1 large egg
½ teaspoon vanilla extract
1 cup creamy peanut butter
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups strawberry preserves
I hope you made some strawberry preserves,
blueberry jam grape jelly this year, because now is the time to use some! Remind your little helpers in the kitchen
about how much fun it was to pick the strawberries or blueberries!
You can streamline this recipe by putting all
the ingredients, except for the preserves, in a food processor at the same time
and pulsing it until it is well blended and the content is crumbly. Reserve ½ cup of this crumbly dough and press
the rest of it into a prepared 9 x 13 inch pan. Spread the preserves over the top of that and
sprinkle the reserved crumbly dough over the top. You can also add a handful of chopped peanuts
or peanut chips over the top of this cookie bar. Bake at 350 degrees for 40 – 45 minutes. Remove from the oven to cool completely
before cutting. Another bar cookie tip
is to line your baking pan with a sheet of aluminum foil, leaving extra length
on two sides, so you can lift them whole pan of cookies out of the pan and set
it on a cutting board. It is always easier
to cut them, when they are sitting out of the pan.
