Tip: Try oz liquid pectin to 1 5 oz dry pectin for more results.
1 - 10 of 15 for 6 oz liquid pectin to 1 5 oz dry pectin
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Place all ingredients in blender container and process until smooth. Simmer in saucepan 20 minutes and cool. Store in refrigerator.
Pour 2 1/2 cups boiling ... additives, it's best to use bottled or ... in the fruit pectin and parsley. Bring ... until ready to use. Makes about six jars.
Add just enough water to cover apricots; bring to a boil and simmer 5 minutes. Drain and chop. Reserve 1/2 cup of ... heat. Stir in pectin. Ladle conserve ... with lids or paraffin.
Serve with meat ... as an appetizer. 1. Grind green ... pepper, and bring to full rolling boil. 4. Add liquid pectin and return to full rolling boil. 5. Boil for 1 minute, stirring constantly. 6. Pour through ... 6 jars (1/2 pint).
Prepare containers. Use only 1 pint or less ... lemon juice. Add to pectin in small bowl. ... Store in freezer. (Will keep 2 to 3 weeks in refrigerator.)
(Leave out 1 tablespoons vinegar and ... vinegar and bring to boil, stirring occasionally. ... and stir in pectin. Stir for ... and seal. (Use new lids).
To extract juice, cut ... seeds. In a 5- to 6-quart kettle on ... combine seeds and 1/2 cup water. ... in seeds and liquid. Tie cloth ... IF USING LIQUID PECTIN, combine pomegranate ... minute. IF USING DRY PECTIN, combine pomegranate ... Makes about 7 cups.
Set out a 3 quart saucepan. Wash and sterilize 5 (6 ounce) jelly glasses with lids. Measure into a small saucepan mint leaves and water.
Heat pineapple (with ... apricots and water to boiling in Dutch ... Boil and stir 1 minute. Remove from heat; stir in pectin. Pour into ... 3 months. About 5 half-pints jam.
In a 3 to 4 quart pan, ... completely dissolved about 5 minutes. Stir in pectin all at once; ... jelly to within 1/8 inch of ... paraffin and give as a gift.
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