Beet jelly

6 c beet juice
4 tbsp lemon juice
8 c sugar
Boil 4 minutes, then add 1 ½ boxes of Certo
Boil another 10 minutes.
Then add 2 small pkg grape jello
Boil 5 more minutes
Bottle and seal.

Variations: pineapple, raspberry, fruit punch.

Indian Relish

12 ripe tomatoes, peeled and chopped
12 apples
9 onions
1 qt vinegar
5 c sugar
1 tsp cinnamon
1 tsp clove
1 tsp allspice
1 tsp ginger
1 tsp mustard
1 tsp pepper
¼ c salt

Boil until thick. Seal hot.

Rhubarb Jam

5 c rhubarb
5 c white sugar
½ c water

Boil for 20 minutes
Add 1 can of crushed pineapple
Bring to a boil then turn off heat.
Add 2 large size packages of strawberry jello powders
Stir, cool and bottle.

Grandma's cucumber relish

Try this with deli ham sandwiches, a little mayo and lettuce on an toasted english muffin...you will never look at a ham sandwich the same way again.

8 large Cucumbers (may be ripe, that is when they turn yellow)

4 large Onions

Peel, cut into chunks and cover with ¼ c. coarse pickling salt. Let stand overnight.

[I usually cut out the seeds. We didn’t like it as well with all the seeds in the relish. If you do cut them out or even some of them, you’ll need more than the 8 cucumbers to make up the difference…most likely another 3-4 cucs, total 12 cucumbers.]

In the morning drain and rinse thoroughly. Then put through food chopper. Put on stove and bring just about to a boil (on medium heat).

Make a paste* and add:

3 c. White Sugar
½ tsp. Tumeric
½ c. Flour
3 tbsp. dry Mustard
3 c. White Vinegar
1 tsp. Ginger
1 c. Water

*When making the paste, mix all the dry ingredients until well blended. Mix the wet ingredients together. Make a well in the centre of dry ingredients. Put only a ½ c. of the liquid in and stir adding a little liquid at a time or the mixture becomes very lumpy and then very hard to get it smooth and make a good paste.

Bring mixture to a boil. Boil for 15 minutes. Stir constantly for the last 10 minutes. Put in hot sterile jars.

WATCH OUT WHE COOKING---BURNS EASILY.

Hot pepper relish

Incredible with any meat, especially grilled sausages.

Yield: 6 Half pints

2 qt Hot peppers, finely chopped (I use jalapenos and milder peppers, whatever I can find)
2 tb Salt
2 c Sugar
2 c Vinegar

Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Note: If you don't like extremely hot, 1 quart hot peppers with 1 quart finely chopped sweet red peppers. You can substitute to fit your taste.

Nan's Chilli Sauce

This recipe is my maternal grandmother's (my Nan's). I remember this condiment from when I was a kid. Its awesome with pork chops.

In a canner put:

4 Large Onions (cut fine)
1 Green Pepper (cut fine)
1 Hot or Sweet Red Pepper (cut fine)
½ bunch Celery (cut fine)
4 large Apples (chopped fine)
2 cups white Vinegar
¼ cup Salt

Cook the above ingredients until soft and mushy.

While this is cooking you can prepare the tomatoes:

6 quart basket Tomatoes (ripe)

Cover with hot water. Core and skin. Slice fine.

Then add the following to the hot vegetable mixture:

Sliced Tomatoes
2 ½ lbs. or 5 cups Brown Sugar

Put about 2 tablespoons of Mixed Pickling Spice into a cloth bag (fold up cheesecloth and tie with string). Put this into pot. Make sure you tie tight as you do not want it to break open in pot. You only want the flavouring from the spice bag.

Cook stirring periodically until mixture comes to a rolling boil -- 10 minutes. Put into sterilized jars.