|The Asian Kitchen|
|by Luca Invernizzi Tettoni|
Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the ...
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.
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 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 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.
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.
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 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.
top of page