GUAVA JELLY

Ingredients:

1 1/2 kgs Guavas (Amrood) 6 cups Water 1/2 tsp Citric acid Sugar (Cheeni) 

How to make guava jelly:

Wash and cut guava into thin slices and cook with water until very soft. Put this mixture in a coarse cloth and allow the juice to drip through into a bowl underneath and leave it for 12 hours. Do not squeeze the bag. Use the mixture in the bag for guava cheese. Measure the juice and add 3 cups of sugar to each pint of juice. Heat the sugar, guava juice and stir until it is dissolved. Strain the juice, add lemon juice and cook on a hot fire until setting point is

reached. Cool and pour into airtight jars.

PINEAPPLE JELLY

ingredients:

4.4 lb (2 kg) cleaned pineapples 2.8 lb (1.25 kg) sugar 7.5 tablespoons (150 ml) lemon juice 5.5 cups (1.25 l ) water 2 pouch liquid fruit pectin 

instruction:

Clean and chop pineapples.

Pour sugar, lemon juice and water over fruit pieces, and cook it in low temperature to soften for about 1 hour.

Stir the pectin in the pineapples, cook it 5 minutes more and remove it from heat.

AEROPLANE JELLY

2 cups aeroplane vegetarian jelly crystals Directions;2 liters boiling water 1. Mix jelly crystal with the water

2. Refrigerate over night

COFFEE JELLY

Things needed:

1 envelope of unflavored gelatin 1/4 cup cold water 1/2 to 3/4 cup granulated sugar

Instructions:

Mix the gelatin with cold water and let sit for about five minutes.

2 Stir the sugar and salt into the hot coffee until the sugar dissolves. Add

the gelatin and mix until the gelatin is dissolved. 3 Pour into small bowls or coffee cups and cover with saran wrap for several

hours or until it sets.

STRAWBERRY JAM

Things You'll Need

5 cups strawberries, washed and mashed 1/4 cup lemon juice 3 cups of sugar

Directions:

Wash and hull strawberries; mash in a large bowl, one layer at a time.

2

Combine strawberries and lemon juice in a large saucepan. Gradually stir in pectin, bringing mixture to a rolling boil.

BLUE BERRY JAM

Things You'll Need

4 cups ripe blueberries, crushed 2 tbsp. lemon juice 1 pkg. fruit pectin

Directions:

Measure exactly 2 cups of sugar into a bowl and set it aside.

2

Crush the blueberries a few at a time, and measure 4 cups of berries into a large saucepan.

PINEAPPLE JAM

Assemble the ingredients before you begin. You'll also need a saucepan and spoon.

1 very ripe pineapple, producing around 1/2 lb/ 250 g pineapple flesh 1/2 cup water 4 oz/ 125g sugar Pinch of agar agar powder or gelatin Drop of yellow food coloring, if desired

How to Make Pineapple Jam

1. Cut the pineapple  and discard the core.2. Chop the pineapple.3. Cook the pineapple with the water in a saucepan on low heat until the flesh is

very soft, around 30 minutes. Stir the pineapple constantly.4. Add the sugar and stir to mix. Cook until the sugar is completely dissolved.5. Add the agar powder or gelatin and the yellow food coloring, if using.6. Turn off the heat. Transfer to a glass jar and seal tightly.

UBE JAMINGREDIENTS:ube puree*, 1 kg

o water

o pure refined white sugar

o GDL

o Procedure

1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.

2. Rinse thoroughly.3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes. Drain and

peel.4. Cut, slice and mash ube. Weigh.5. Add 0.2% glucono-delta-lactone (GDL)*.6. Prepare 50% sugar solution* (syrup). Heat.7. Add the syrup in mashed ube (1:1).8. Blend thoroughly. Stir/Cook ube in moderate fire until desired consistency is

attained.9. Pack in jars. Leave 1/3-inch headspace. Seal thoroughly.10.Process in retort at 15-psi for 15 minutes. Cool at room temperature.11.Pack in carton boxes.12. Seal, label and store in a cool, dry place.

CHOCOLATE CANDYThings You'll Need

Chocolate melts (1 lb bags) Candy molds Lollipop sticks (4.5" and 6")

Instructions1. 1

Melt chocolate in the microwave.If you do melt multiple colors you can do it at the same time.Melt the chocolate at 40 second intervals in the microwave, stir each time. [Green melts quicker than yellow and I have burned green chocolate before - avoid it if possible.]

2. While your chocolate is melting have your molds ready to pour the candy into. Measure your sticks - all molds should use a 4.5 inch stick, not all molds can use a 6 inch stick though.

3. Once chocolate is melted, spoon your chocolate in the cavity of the mold. If you overfill the cavity you can trim it down with a knife, but that takes extra time.Gently drop candy mold on counter to get rid of air bubbles.4. Place in freezer for 10 minutes, or so. (Temperatures may vary) If you can lift out the candy of the mold - it's done.5. Let candy set before bagging. Double knot your curling ribbon.

PEPPERMINT CANDYThings You'll Need

powdered sugar 1 c. granulated sugar 1 c. light corn syrup

Instructions1.Sprinkle a thick coat of powdered sugar on a cookie sheet.2. Combine the granulated sugar, light corn syrup and water in a heavy saucepan.

3. Cook over medium-high heat until the hard-crack stage on a candy thermometer.

4. Remove from heat.

5. Add the peppermint oil.

6. Stir well.

7. Pour onto the cookie sheet.

8. Sprinkle with more powdered sugar.9. Cut with kitchen shears as soon as cool enough to handle.10. Store in an airtight container or freezer bag.

GUMMY CANDYThings You'll Need

3 packages unflavored gelatin 2 tbsp. flavored gelatin (Jello) 1 tbsp. Koolaid

Instructions:o 1. Combine 1 tbsp. of Koolaid, 3 packages of unflavored gelatin and 2 tbsp. of

flavored gelatin in a mixing bowl. Pour in ½ cup of ice cold water. Slowly stir the mixture with a spatula.

o 2. Stir for several minutes. Then let it stand for 5 to 10 minutes or until the mixture forms a slushy consistency. Pour the slushy like mixture into a pot and stir it at low heat.

o 3. Let the mixture slowly turn into a liquid. Keep stirring to make sure there aren't any clumps or lumps left in the pot. When the mixture has completely turned into a liquid, remove it from the stove.

o 4. Pour the mixture into your selected molds. If pouring is too difficult you can suck up the liquid in a syringe, turkey baster or another similar tool and slowly squirt it into the mold. Immediately place the molds in the freezer. Keep the molds flat and level so the liquid doesn't seep out.

o 5. Leave in the freezer for 10 minutes. Remove the molds. Place a paper towel on a counter or tabletop. Carefully flip the molds over and pop the candies out by pushing on the back of the individual mold cavities. Store the gummy candy in a Ziploc bag or serve right away.

NATURAL FLAVORSThings You'll Need

Vanilla Beans Vodka Selection of spices to create other flavors

Instructions1.Purchase high quality Vodka and whole vanilla beans. The beans can be purchased in health food stores and should be kept in a tightly sealed container to prevent them from drying out. Vanilla beans should be soft and pliable.2. Pour one cup of vodka into a glass bottle with a cap. Be sure to leave a little head room as you will be adding vanilla beans and will need to shake the mixture as it steeps.

o 3. Cut 4 to 5 vanilla beans into small pieces and add them to the vodka.o 4. Seal the bottle and shake to begin the infusion process.o 5. Store in a cool dark place to steep the beans. Shake the bottle every three or four

days to keep the mixture active. Steep the vanilla extract for two months before using.

o 6. Strain vanilla extract through a coffee filter when it has finished steeping and pour into a small tightly sealed bottle. There is no need to prepare the entire batch of extract. Simply prepare enough for the size container you wish to use and store it in the kitchen cupboard or pantry. Any excess extract can continue to steep in the original bottle. Remember to shake it occasionally. The longer the vanilla beans steep in the vodka, the stronger it will get. You can even top off the bottle with some fresh vodka and start the process all over again with the same beans. When you begin to notice new batches of vanilla extract is becoming weaker, it is time to begin with new vanilla beans.

CANDY ROLL

Things You'll Need Chewy candies, any flavor Microwave oven Powdered sugar

Instructions1. Buy some candy, preferably a chewy, soft kind. Some hard candies will work, but they are messier and more difficult to use. Choose colors that will go with your decorating theme.

o 2. Unwrap your candy, putting candies of the same color together.o 3. Make sure your candy is very soft. If you're using taffy-like candy, soften it with

your hands. Sprinkle powdered sugar on your hands if the candy is too sticky.o 4. Heat your candy in the microwave to soften it if it is too hard. Let the candy cool

if it liquefies.o 5. Sprinkle your work surface and rolling pin with powdered sugar, if your candy is

sticky.

o 6. Press the candy slowly with the rolling pin, pushing down firmly and making sure to roll in all directions. Roll your candy as thin as you can without it becoming too fragile.

o 7. Use cookie cutters or a sharp knife to cut out designs in the flattened candy. Brush your candy decorations with water or syrup and then dip them in sprinkles or colored sugar for extra fun.

o 8. Put your decorations on waxed paper. Let them cool and harden at room temperature or in the refrigerator before transferring them to the cake.