Looking for two recipes

[Esther]

I am searching for two recipes my MIL used.

1. One is jelly that she made from sugar free jello. She used Blue berries and jello and I don't know of anything else. Plus I don't have a clue how she made it. IF anyone has done this OR have suggestions on how to make this work please let me know.

My husband loved it and wants me to make him a batch.

2. Second is she had a pickle recipe that you soak the cucumbers for a period of time. (I think 3 days, not sure) And she used alum. Not sure what. But these pickles were sweet. After she had made a batch of she wanted to add more cucumber to the mixture she could.

If I remember correctly she did not cook these.

If anyone has any suggestions on these two recipes I would appreciate it.

Thanks

[rgcraig]

I might have the pickle recipe, but it's at home.

Did you search online for the jelly recipe?

[rgcraig]

SUGAR FREE GRAPE JELLY

1 1/2 c. unsweetened grape juice
1 tsp. fresh lemon juice
2 tsp. gelatin

Bring grape and lemon juice to a boil, reduce heat and simmer 4 minutes. Soak 2 teaspoons gelatin in 1/2 cup cold water. When dissolved add to the hot grape juice. When cool pour into small container and refrigerate.

[rgcraig]

SUGAR FREE STRAWBERRY RHUBARB JELLY

4 c. diced rhubarb
1 (3 oz.) pkg. strawberry Jello
20 pkgs. Equal

Cook rhubarb until tender. Add Jello and simmer until dissolved. When partially cooled, add Equal. Enjoy! Very few calories!


Maybe this will help you - - you can subsitute whatever fruit.

[rgcraig]

SUGAR - FREE STRAWBERRY JAM

1/4 c. fresh lemon juice
1 env. unflavored gelatin
1 tbsp. cornstarch
Dash of salt
1 (1 lb. 4 oz.) bag, partially thawed, frozen, unsweetened whole strawberries
Artificial sweetener equivalent to 2 c. sugar
Paraffin (for sealing)
Three 1-cup jelly jars

Boil jelly jars for 15 minutes. Remove jars from water with tongs that have been boiled for at least one minute. Let stand upside down until drained. In a medium saucepan, mix together lemon juice, gelatin, cornstarch and salt. Add strawberries, stirring constantly. Heat to a full boil. Boil 3 minutes. Remove from heat. Stir in artificial sweetener.
Fill jelly jars. Melt paraffin in top of double boiler or saucepan on low heat. Pour on melted paraffin, covering with a layer about 1/8 to 1/4 inch thick. Set aside to cool. Refrigerate.

[Esther]

I might have the pickle recipe, but it's at home.

Did you search online for the jelly recipe?

Yes.

I went to jello.com and didn't find anything.

Found some recipes from sure.jell but she used jello.

[Esther]

I might have the pickle recipe, but it's at home.

Did you search online for the jelly recipe?

Awesome!

This is as close to what MAY have been her recipe. This is from 1948 Woman's Home Companion cook book. She was a member of a quarterly ladies club that shared recipes, gardening and etc.

This recipe, which is easy to do, takes 14 days to make the pickles and uses 6 quarts of tiny pickling cucumbers.

SWEET PICKLES

6 quarts tiny pickling cucumbers

3 to 4 quarts water

1 1/2 cups salt

Wash the cucumbers thoroughly and put them in a clean crock.

Make a brine of the salt and water and pour over the cucumbers. Place a plate and a weight on top to keep them entirely submerged in brine, otherwise they will become soft and limp.

Cover and let stand for one week, then follow the steps outlined below:

Eighth day: Drain the pickles; pour over them 1 gallon of boiling water. Weigh down, cover, and let stand overnight.

Ninth day: Drain the pickles; dissolve 1 tablespoon of alum in 1 gallon of boiling water; pour over pickles. Weigh down, cover, and let stand overnight.

10th day: Drain the pickles; pour 1 gallon of boiling water over them. Weigh down, cover them and let stand overnight.

11th day: Drain the pickles; place them in sterilized jars. Prepare syrup of 2 quarts vinegar, 4 cups sugar, half-ounce celery seed, half-ounce allspice, half-ounce of cinnamon sticks. Combine all the ingredients: bring to a boil and boil 2 minutes. Pour syrup over the pickles.

12th day and 13th day: Drain the syrup from the pickles and add to it 1 cup of sugar. Bring to a boil and pour back over the pickles. Let stand overnight.

14th day: Drain off the syrup; pack the pickles into hot sterilized jars. Heat the syrup to the boiling point and pour over the pickles in the jars. Seal at once. Makes about 6 quarts.

[Esther]

SUGAR FREE STRAWBERRY RHUBARB JELLY

4 c. diced rhubarb
1 (3 oz.) pkg. strawberry Jello
20 pkgs. Equal

Cook rhubarb until tender. Add Jello and simmer until dissolved. When partially cooled, add Equal. Enjoy! Very few calories!


Maybe this will help you - - you can subsitute whatever fruit.

Thanks this may work.

I can test it anyway. )

[Esther]

I can't believe I found her recipe.

Blueberry Jam

1 cup blueberries frozen (If no sweet, sweeten to taste)
1 Box Rasberry Jello if you can't find blueberry
1 cup water

Makes 1 pint

Refrigerate for 1 hour and stir berries.

*not much to go on but this is it. :)

I am guessing you add the berries and go back 1 hour later and stir them up??

[commonsense]

I've never done it, but have seen the no cook pickle recipe. Sounds like a recipe for a non working person.

:fireworks :campfire

[Praxeas]

My favorite pickle recipe calls for getting my lazy butt in the car, driving it down to the grocery store and buying a jar of Vlasics

[Esther]

I've never done it, but have seen the no cook pickle recipe. Sounds like a recipe for a non working person.

:fireworks :campfire

Do you have it?

[Esther]

My favorite pickle recipe calls for getting my lazy butt in the car, driving it down to the grocery store and buying a jar of Vlasics

I have used that one for years.

This is my first attempt to make pickles. Long drawn out process.

[Esther]

Found the pickle recipe!

Sweet Cucumber Pickles

16lb small cucumbers
3 boxes plain salt (I used canning & pickling salt)
1 small box alum (found with spices - like to never found this stuff)
1 gal white vinegar
10lbs sugar
Samll container pickling spice
1 sq cheesecloth
2 gal water

Wash cucumbers good and put in a large churn or clean 5 gallon bucket. Cover with water and pour salt over the cucumbers. Cover good and place in cool dark place. Let set for sixteen days. Pour off water. Rinse and slice cucumbers. Cover with two gallon alum water and cover and stand overnight. Drain alum water and cover with white vinegar. Let stand for six hours. Drain. Pour sugar over sliced cucumbers. Tie spices in cheesecloth and put in middle of the sugar covered cucumbers. Let stand for several hours. Be sure all sugar is melted. Stir and put into clean jars with lids tight. Use later.