|Cooking in the South with Johnnie Gabriel|
|by Johnnie Gabriel|
Johnnie Gabriel, cousin of renowned cook Paula Deen, presents delectable, enticing Southern dishes from her Atlanta restaurant and bakery, Gabriel...
1 - 10 of 16 for mcp pectin
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Peel, core, slice and cook enough apples to crush and have 6 cups fruit (about 8 medium apples). Mix together all ingredients except sugar and bring ...
Pick a quart ... Add 1 package MCP pectin and 1 teaspoon ... or your favorite method. It's delicious. You'll never consider DANDELION "just a weed" again.
Use large zucchini. ... Add to kettle, pectin, crushed pineapple ... Jello thoroughly. Pour into jelly jars and seal with hot lids. Thickens as it sets.
Measure into pan ... top. Do this with each of the 6 cups of berries. Add package of MCP Pectin. Follow the general jam and jelly instructions in package.
Wash, core and ... lemon juice and pectin. Stir 1 ... skim and pour into sterilized jars and seal. This is great for Holiday's as well as other occasions!!
Add pectin to boiling water ... ingredients. Blend thoroughly; chill. Store covered in refrigerator. Beat well or shake vigorously before serving. Yields 1 quart.
Bring all ingredients except sugar to a boil. Add sugar and bring to a boil, stirring constantly. Boil hard 4 minutes. Pour in prepared jars.
Cover peach pits about 1 inch over with water. Bring to boil and boil about 10 minutes or until color is nice and rosey. Stir constantly - bring to ...
Combine above and let stand for 30 minutes. Boil for 1 minute. Combine with berries and stir for 2 minutes. Store at room temperature for 24 hours, ...
Wash, peel, and ... Blend fruit and pectin together in large ... alternately for 5 minutes to cool some. Pour into hot jars and seal. Makes 8 (1/2 pint) jars.
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