|by Teoorah B. N. Shaleahk|
Properly used, pure fruit and vegetable juices can be an important part of restoring and maintaining health.
1 - 10 of 30 for apple mint jelly
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In large saucepan or kettle, combine apple juice, fruit pectin, crushed dry mint and green food ... Pour into hot scalded jars. Seal. Makes 7 half pints.
In 8-10 quart kettle combine apple juice mint pectin and food ... foam with metal spoon. Pour at once into hot sterilized jars. Seal. Makes 6 1/2 pints.
Combine juice, pectin, food coloring and leaves in large pot. Bring to hard boil. Stir in sugar. Bring back to hard boil 1 minute. Remove from heat. ...
Quarter apples; remove stem ... including juice, into jelly bag or 4 ... jelly glasses or caning jars. Seal. Excellent with lamb. Makes about 4 half-pints.
Drain pineapple; reserve ... pineapple syrup and jelly in saucepan and ... Combine evaporated milk, mint extract, food coloring, ... Makes 6 to 8 servings.
Slash fat edges ... continue to broil for 5-7 minutes more to desired doneness. Combine mint jelly and marinade; serve warm with lamb steaks. Makes 4 servings.
In small sauce pan, cook jelly and butter, stirring ... with a sprig of fresh mint leaves. Looks pretty in glass sherbet of fruit dishes. Serves about 4.
Slash far edges ... continue to broil 5 to 7 minutes more to desired doneness. Combine mint jelly and marinade. Serve warm with lamb steaks. Makes 4 servings.
Wash and mince mint leaves to equal ... Color 4 cups apple juice (prepared for apple jelly) with green ... cooking, skim, pour into sterile glasses and seal.
Cook lamb in foil at 325 degrees for 30 minutes per pound. Pour juice halfway through cooking time and again at end. Put in freezer so fat will rise. ...
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