Tip: Try canned fruit for more 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.
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.
Blend a small ... over crust. Arrange fruit over the filling ... your own design. Brush with melted jelly or jam (to prevent discoloration). Refrigerate.
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.
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.
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 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.
Mix all ingredients together. Bake 1 1/2 hours at 350 degrees. (If you're having a lot of people, double the recipe.)
Alternate fruit and cucumber on 5 inch skewers. Heat jelly until melted; stir ... poppy seed. Refrigerate kabobs and sauce separately. Serves 12 to 16.
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