|Just Me Cookin In Germany|
|by Dawn Marie Schrandt|
A complete cookbook, from brunch to soups and salads to entrees and desserts, this cookbook is filled with more than two hundred eighty easy-to-fo...
Results 1 - 10 of 208 for apple jelly
Put stemmed, cleaned crab apples in a large ... will cloud the jelly. Put 1 ... tightly. Jelly has an excellent flavor, reminiscent of caramel baked apples.
Boil jelly over medium heat. Add all remaining ingredients. Serve as a sauce for meatballs, or party franks. Serve hot in a crockpot or chafing dish.
Combine apple juice, lemon juice ... jars, leaving 1/4 inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield about 10 half pints.
Bring jelly and spices to a boil, then put into a pitcher and serve hot. This is excellent with ham and lima beans. It keeps very well in refrigerator.
Sort, wash and remove stem. Cut apples into small pieces. ... soft. Extract juice. Jelly. Measure apple ... containers and seal. Makes 3 to 4 (8 ounce) glasses.
Dissolve cinnamon candies ... thickened. Fold in celery, apples, nuts, dash of ... into molds, chill until firm. Serve on lettuce. Makes 4 to 6 servings.
Or 1 cup ... cup sugar. Cook apples; strain juice. ... Boil mixture until jelly strings from a ... seal. Note: Do not make jelly when it is rainy weather.
Combine apple juice, sweetener, lemon juice and gelatin; mix ... mixture gently for 5 minutes. Let cool. Pour into containers and store in refrigerator.
Remove stems and blossom ends from tart apples. Quarter and ... Strain through a jelly bag. Allow 1 ... place. Four cups juice makes about 4 (6 oz.) glasses.
Place apples and water in ... lemon juice. Cook full power, 35 minutes or until jellying point is reached. Pour into hot sterilized jars. Cool. Refrigerate.
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