|by Roana and Gene Schindler|
Nearly 300 easy-to-prepare exotic recipes with tips on shortcuts, preparing ahead, substitutions, etc.
1 - 5 of 5 for muscadine jelly
Use ripe muscadines. Cover with ... strain through a jelly bag. Measure the ... This takes about 30 minutes or more. Pour into hot sterilized jars and seal.
Remove seeds from 1 gallon of muscadines. Put muscadines ... juice in damp jelly bag in frame ... foam with large metal spoon. Fill all jars immediately.
Bring juice and ... to boil down. Repeat this step 4 times. Pour up and seal. NOTE: jelly will be soft until chilled in the refrigerator. Makes 5 pints.
For one batch of jelly, use about ... lids according to manufacturer's instruction. Process 5 minutes in a boiling water bath. Makes about 8 half pint jars.
Preheat oven to ... together mustard and jelly in shallow dish. ... chicken is breaded. Bake in a shallow baking pan for 18 minutes or until cooked thoroughly.
top of page