Homemade jam - VI Options Continued

Homemade jam - VI Options Continued
Jelly Strawberries:
ingredients:
½ pound of ripe strawberries washed
8 tablespoons (soup) of sugar
1 tablespoon (soup) of lemon juice
1 piece of cinnamon (optional)

Prepare Jelly mode:
Clean the strawberries and wash, cut in half.
Place the strawberries with the sugar, stirring constantly lead to fire.
When boiling add the lemon juice, continue stirring until the strawberries come apart and turn a jelly.
Remove from heat use after cold.
Keep in glasses with screw cap or jars with lids.
Preserved in the refrigerator.
Jelly Pitangas:
ingredients:
1 pound ripe pitangas
1 pound of sugar
½ gallon of cold water
How to Prepare:
Wash the pitangas, place in a saucepan with water, so boiling count 5 'minutes. Strain in a thin cloth.
Place the juice obtained in the pan with the sugar, bring to fire go removing the foam to form.
Leave the heat until the jelly point.
The point of the jam is when she falls off the skimmer in thick drops and clump together, forming a plate.
Jelly Blackberries:
Do the same and the same procedure as pitangas jelly, changing the fruit of blackberries.
Jelly Jabuticaba:
Do the same and the same procedure as pitangas jelly, changing the fruit a blemish.

Jelly Banana:
ingredients:
12 large ripe bananas nanicas, or almost ripe, cut into thin slices.
4 cups (250 ml) of cold water
2 cups sugar
1 tablespoon (soup) of lemon juice is optional
Preparation:
Peel the bananas cut into thin slices.
Place in a pan with the sliced bananas water and boil for one (1) hour.
Separate the liquid and add it sugar
Leave cooking until the jam and jelly making reddish point.
Note:
If you want the thickest jelly decrease water to 2 cups and not strain.
If you want you can make sweet banana increase plus one (1) cup of sugar in the dough.
Jelly Orange:
3 glasses of fresh orange juice freshly squeezed
(10 oranges)
Pectin 1 cup
2 cups sugar
Homemade Pectin:
1 white-skinned glass of orange
3 cups water
2 tablespoons lemon juice, when the fruit "is not acidic"
Cut the white furs into pieces and beat in a blender with a little water.
Put the mixture in the blender, take the fire until reduced by 1/3 of the initial volume, getting a thick sauce.
Strain and squeeze well to get all the juice.
To 3 glasses of fresh juice from the fruit of choice, use one (1 cup homemade pectin.
How to Prepare:
Peel the oranges and remove all the white skin, to make homemade pectin, see above.
Squeeze the oranges.
Place in a pan orange juice already cold pectin and sugar, bring to heat, stirring from time to time, take out the foam with a skimmer, until the jam point.
II - Option To Make Orange Jelly:
Peel the oranges, remove the seeds lead to fire, covered with enough water.
Cook for a few minutes to get up and boil.
Strain into fine sieve or fine cloth.
Place the strained liquid with the sugar, bring back the fire to cook until a jelly, stirring occasionally.
Grape Jelly
1 pound seedless grape
Enough water to cover the fruit
For each sugar juice (250 ml) leads ¾ cup sugar

How to Prepare:
Wash the grapes remove seeds
Place in a pan grape grains seeded and top with a little cold water, bring to fire.
Crushing the grapes to loosen the skins.
Remove from heat and strain into a fine sieve.
* For each cup (250 ml) of the produced sugar juice ¾ place is a little more than half a cup.
Bring the juice produced already strained with sugar, take the heat until the jelly point.
Place the still hot jam into jars and sterilized lid, cover with a clean cloth until cool.
Then close the glass with screw cap.
When cold store in the refrigerator.