Apple Cider Jelly

• 4 cups apple cider
• 5 cups sugar
• 1 box powdered pectin

1. Stir the pectin into the apple cider.  Bring to a full boil over high heat, stirring constantly.  Add sugar all at once, stir.  Return to a full rolling boil.  Boil hard for one minute, stirring constantly.
2. Remove from heat.  Skim foam from the surface.
3. Ladle into hot jars, leaving ¼ inch headspace.  The yield is about 6 ½ pint jars.  Always have a few extra jars on hand.  Adjust the caps and process the jars for 10 minutes in a boiling water canner.
4. Remove jars from the canner and let the jelly cool for 24 hours.  Check the lids for seal by pressing down on the center of the lid.  If the lid springs up, it has not sealed and should be stored in the refrigerator.

Tomato Soup

• 1 peck of tomatoes (17 pounds)
• 2 medium onions
• 2 Hungarian or Anaheim hot peppers
• 5 stalks of celery
• 1 cup of fresh parsley, packed
• 1/2 cup salt
• 1 cup brown sugar
• 1 cup all-purpose flour
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1/2 cup (1 stick) butter

1. Core the tomatoes.  Coarsely chop the tomatoes, onions, peppers, celery, and parsley, and divide them between two large kettles, or if you’ve a big enough kettle, combine all ingredients into it.  Divide the salt between the kettles (or put into one kettle).
2. Cover and bring to a boil.  Them simmer for one hour, until the vegetables are very tender.  Stir frequently.  Push the mixture through a sieve or food mill.  The result will be a smooth puree.  Transfer the puree to a large kettle.
3. In a medium bowl, combine all remaining ingredients, except the butter.  Whisk the seasonings into the hot puree.  Add the butter and whisk smooth.   Bring the mixture to a boil again, and reduce the temperature to a simmer over medium-low heat for 5 minutes.
4. Pour the hot soup into 12 hot pint jars.  (Note, depending on how juicy the tomatoes are, this recipe may make a few more pints.  Have a few extra clean jars on hand.)  Keep 1/2-inch head space in the jars.  Seal and process in a hot-water bath canner for 15 minutes.  Or process at 5 pounds of pressure, 10 minutes in a pressure canner.
5. Remove jars from the canner and let the soup concentrate cool for 24 hours.  Check the lids for seal by pressing down on the center of the lid.  If the lid springs up, it has not sealed and should be stored in the refrigerator.
6. When you are ready to use the soup, mix 1 1/2 cups of milk or water to a pint of soup.

Strawberry Amaretto Trifle

• 1 8-oz. jar The Jam and Jelly Lady Strawberry Jam
• 1-1/2 tablespoons Amaretto liqueur
• 3 cups of your favorite mixed berries (if using strawberries, halve them)
• 1 family size (1 lb.) Sara Lee Pound Cake
• 1 8-oz. package cream cheese, softened
• 1-1/4 cups cold milk
• 1 package (4-serving size) vanilla flavor instant pudding and pie filling
• 1 8-oz. carton whipped topping, thawed

1. In a bowl, stir together the berries, Amaretto, and The Jam and Jelly Lady’s Strawberry Jam.  Set bowl aside.
2. Put cream cheese into large bowl.  Beat the cheese with beaters or a wire whisk until creamy.  Gradually add the 1/4 cup of milk, beating until smooth again.  Add the remaining milk and the pudding mix.  Beat until well blended.  Fold in whipped topping.  Set bowl aside.
3. Cut the pound cake into small cubes, about 1-1/2 inch.  Put 1/2 of the cake cubes into the bottom of a trifle bowl or serving bowl; press lightly on cake cubes to set them into place.  Spoon 1/2 of the pudding mixture on top.  Finally,  top with 1/2 layer of the berry/jam mixture.  Repeat until all the ingredients are used up.
4. Refrigerate at least one hour to give the dessert a chance to set.  Store the leftovers in the refrigerator.

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