|Crafy Italian Cookery|
|by Michael Barry|
A collection of Italian recipes which have been adapted by Michael Barry, the co-presenter of BBC TV's Food and Drink.
Results 1 - 10 of 750 for juice jelly
In bowl, sprinkle gelatine over cold juice; let stand ... Pour into 13x9 inch baking pan; chill until firm. Cut into 1 inch squares. Makes about 9 dozen.
Combine apple juice, lemon juice ... jars, leaving 1/4 inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield about 10 half pints.
In a large saucepan mix Sure-Jell, grape juice, and water. ... Stir constantly. Remove from heat. With metal spoon skim off foam. Fill glasses and seal.
Heat beet juice and Sure-jel to boil. Add sugar and jello, stir to dissolve. Bring to a hard boil, no longer than 6 minutes. Pour in jars and seal.
In 8 to ... choice of fruit juice, pectin and ... syrup into hot, sterilized jars leaving 1/4 inch head space. Seal with metal lids or paraffin. 6 1/2 pints.
In an 8 ... the desired fruit juice, lemon juice ... sterilized jars leaving a 1/4-inch head space. Seal using metal lids or paraffin. Makes 6 half-pints.
In small saucepan ... 2 bottles of juice. Let stand ... dissolved, about 3 minutes. Pour into small pan and chill until firm. Cut into squares for finger eating.
In an 8 to 10 quart kettle combine juice, pectin and ... sterilized jars; leave a 1/4" headspace. Seal; using metal lids or paraffin. Makes 6 half pints.
Combine orange juice and lemon juice ... tight lids. Let stand at room temperature for 24 hours, then store in freezer. Makes about 7 half-pints. Very good.
In 8-10 quart kettle combine fruit juice, pectin and ... sterilized jars. Leave 1/2 inch head space. Seal with metal lids or paraffin. Makes 6 1/2 pints.
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