|by Sandra Woodruff|
The book features over 130 recipes that use fat substitutes such as fruit purees and juices, apple sauce, honey, nonfat yoghurt and buttermilk, an...
1 - 10 of 97 for mint jelly
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Cover mint with boiling water. ... canning jars and seal. Alternatively, process in a boiling water bath for 10 minutes (jars will not need to be sterilized).
Wash and mince mint leaves to equal ... (prepared for apple jelly) with green ... of mint juice. Finish cooking, skim, pour into sterile glasses and seal.
Mix all ingredients together in small pan. Cook for 20 minutes on medium-low flame. Serve over Leg of Lamb or Lamb Chops.
In small bowl, ... Pour into lined jelly roll pan with ... jimmies. To make chocolate curls, use a vegetable peeler to cut strips off a bar of chocolate.
In large sauce ... metal spoon. Pour jelly quickly into hot ... with 1/8 inch hot paraffin. Add lids. Store in cool, dry place. Makes 5 (6 oz.) glasses.
Crust mint leaves and stems. ... cups mint infusion. Add few drops of green food coloring to tint. Follow package directions for Sure-Jell to make jelly.
In 8-10 quart kettle combine apple juice mint pectin and food ... foam with metal spoon. Pour at once into hot sterilized jars. Seal. Makes 6 1/2 pints.
In large saucepan ... pectin, crushed dry mint and green food ... foam and strain out mint leaves. Pour into hot scalded jars. Seal. Makes 7 half pints.
Put sugar and ... pan 9 x 9. Cut in squares and roll in granulated or powdered sugar to cool. Dips well. Anise - mint - wintergreen. 8 drops, or to taste.
Wash fresh mint leaves carefully. Heat ... spoon. Pour at once into hot sterilized jars, leaving 1/4 inch head space and seal. Makes about six 1/2 pints.
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