|Mideast & Mediterranean Cuisines|
|by Rose Dosti|
A sampler of classic recipes from some of the most exotic cuisines in the world: Arabian, North African, Turkish, Greek, Israeli and Iranian.
Results 1 - 10 of 504 for jelly without pectin
Wash, remove stems, ... stirring constantly. Add pectin and continue cooking ... using. While the jelly is still hot, ... shelf. Refrigerate after opening.
Mix the pectin slowly into the ... hours). Freeze or refrigerate. Yield: about 5 half-pint jars. Source: University of Georgia in cooperation with the USDA
Mix the pectin slowly into the ... or Ball 1/2 pint freezer jars. Yield: about 6 half-pint jars Source: University of Georgia in cooperation with the USDA
Add the sugar ... thoroughly. Add the pectin slowly to the ... into a damp jelly bag or bag ... Source: University of Georgia in cooperation with the USDA
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).
Clean, wash fruit ... drips like water, jelly is not ready. ... move until fully cooled. Seal with wax. 7 cups juice plus 7 cups sugar equals 8 jars jelly.
Boil 4 cups ... reached a thick pectin consistency, about 15 ... freeze. To make jelly, use 1/3 ... Add this mixture to your fruit when making apple jelly.
To make jelly: Sterilize canning ... heat. Add liquid pectin and boil hard ... Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
Halve and seed ... for the powdered pectin. Put the ... heat, ladle the jelly into warmed, sterilized ... ready to eat after 2 weeks. Makes about 10 cups.
Place Champagne, lemon juice and pectin in a heavy ... back. If the jelly has not sealed ... Otherwise, cool and use within one year. These make lovely gifts! .
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