Tip: Try canned fruit for more results.

Results 1 - 10 of 27 for jelly canned fruit

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Wash glasses in ... in pectin. Spoon into jelly jars. Cover at once with 1/8 inch hot paraffin. Let cool and refrigerate. Makes about 8 (1/2 pint) jars.

Blend a small ... over crust. Arrange fruit over the filling ... your own design. Brush with melted jelly or jam (to prevent discoloration). Refrigerate.

3. TRIFLE
In a large, ... or more of jelly and 1/2 the pudding. Add fruit over cake and ... fruit. Let sit in refrigerator overnight or a day. May be used sooner.

Pat into 12 ... 375 degrees. Arrange fruit on top of ... syrup on fruit, chill, cut in wedges and serve. Note: You may use any 4 fruits your family likes.

In a large ... completely. Put in fruit (if not using liquor, can drain some of the juice from canned fruit and pour ... the first pudding layer set first.

Prepare Duncan Hines ... Arrange fresh or canned fruit on top of ... glaze, warm apple jelly until liquid. Dab on fruit with pastry brush. Chill and cut.

Combine juice, food ... They made the jelly (with help) and ... Spiced Mint Apple.) Use bottled grape juice in place of apple (omit color) for Grape Jelly.

Wash and crush ... minutes. Put in jelly bag; squeeze out ... from heat, skim off foam; pour into glasses. Top with 1/8" paraffin. Makes 8 (6 oz.) glasses.

In 8-10 quart kettle combine apple juice mint pectin and food coloring. Bring mixture to full rolling boil. Stir in sugar. Bring again to full ...

Combine water and ... in 1 bottle fruit pectin. Add the ... Pour immediately into scalded glasses. Seal with melted paraffin, if desired or in a mason jar.

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