|Little Jewish Cookbook|
|by Barbara Bloch|
This charming little cookbook offers an introduction to the delicious range and variety of authentic Jewish fare.
1 - 10 of 41 for 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.
Combine well the ... below the line (dry) in a ... allow to soak in the vinegar before using. Add 2 tablespoons of dry herb and salt mixture to each batch.
Cover mint with ... light green. Add pectin, stirring constantly. ... process in a boiling water bath for 10 minutes (jars will not need to be sterilized).
Combine all of the ingredients with a mixer on medium speed for 30 seconds -Or- in a blender on low speed for 30 seconds -Or- use a wand mixer on low ...
Pour 2 1/2 ... in the fruit pectin and parsley. Bring ... water bath for 10 minutes or store in the refrigerator until ready to use. Makes about six jars.
Combine juice, vinegar, ... in liquid fruit pectin and bring to ... possible. Pour into sterilized glasses. Cover jelly at once with 1/8 in hot paraffin.
Stem and crush ... berries, spices and pectin. Bring to ... or 4 pint hot-scalded canning jars. Cover and seal. Process 15 minutes in boiling water bath.
In a 3 ... minutes. Stir in pectin all at once; ... lids. You may also pour the jelly into heat tested wine glasses, top with paraffin and give as a gift.
Rinse jalapeno peppers ... Stir salt and dry pectin into juice. Stirring ... increase red or green bell peppers to 7. Substitute green food coloring for red.
Place peppers, sugar ... fresh peppers. Add pectin to liquid and ... pour into hot, dry sterilized half-pint jars. ... crackers, spread with cream cheese.
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