|Feast of Soups|
|by Jacqueline Heriteau|
A comprehensive smorgasboard of over 500 international soup recipes for any and all occasions--from first course to main course and even dessert.
Tip: Try candy pectin for more results.
1 - 10 of 18 for jelly candy pectin
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Sterilize glass by ... stir in liquid pectin. Pour into ... glasses. Seal immediately with paraffin. For white wine, color with green food coloring if desired.
Combine juice and pectin in large saucepan. ... Add sugar and candy, stirring constantly. ... from top. Pour into sterilized jars, seal. Makes 7 1/2 pints.
Melt paraffin and ... until firm. Pour pectin into a 2 ... chocolate cups and sprinkle with chopped nuts. Refrigerate until firm. Peel off paper to serve.
Combine juice and pectin in a large ... boil. Boil for 2 minutes; remove from heat. Let boil subside, skim foam from top. Pour into sterilized jars. Seal.
Pour cider into a large saucepan. Add fruit pectin; mix well ... into hot, sterilized glasses. Cover at once with 1/8" hot paraffin. Makes about 5 1/2 cups.
Combine juice and pectin and bring to ... and remove from heat. Skim the bubbles and pour into jars. Makes 7 half pints. Seal as instructed on pectin box.
Mix sugar, 3 ... constantly, until candies are melted. Add pectin, bring to ... rapidly for 1 minute, skim. Pour into sterilized jars, seal with paraffin.
If you'll be ... directions) while making jelly. Combine juice and pectin in large saucepan. ... top. Seal with paraffin. Makes about 7 half-pint glasses.
Combine juice and pectin in large saucepan; ... from heat. Let boiling subside; skim foam from top. Pour into sterilized jars; seal. Makes 7 half pints.
Combine juice, food coloring and pectin in a large ... melted paraffin or seal with lids and process in boiling water bath. 7 pints sterilized canning jars.
Result Page: 1
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