88 All-Time Best Dinner Recipes

My Grandmother made this jelly every year, with berries picked up at Tahoe (6000' elevation). She always picked them, ok had the family pick them, in June. The berries were a nice red color, similar to apples (fyi: manzanita is spanish for small apple). The jelly had a beautiful red color. Notably she added pectin in her recipe. She also used substantially more sugar in her recipe (7 cups for 5 cups of liquid juice). I'm going to split the difference between the 2 of you and do the Mary Ellen thing ... cup for a cup. Thanks for your insight. This will be my first try at making jelly! :)

Good. Not overly sweet. Simple. I modified as I always do to make it my own. Soaked the raisins in bourbon. Added a bit of vanilla and extra organic orange extract. Used the bourbon the raisins were in, along with the orange juice, for the syrup topping. Cooked only 40 min in my convection oven.

I heat the syrup ingredients in a pot on the stove til it bubbles for 2 minutes and then I add a few drops of red food coloring to it for looks.