|The Glasgow Pub Companion|
|by Rudolph Kenna|
A guide to well over 200 of Glasgow's pubs that encompasses the old, the traditional, and the newer-style bar/cafes.
1 - 10 of 112 for orange jelly
Mix the pectin slowly into the lukewarm water in a two-quart mixing bowl. Stir occasionally until completely dissolved. Let stand 45 minutes. (Stir ...
Place Champagne, lemon ... boil. Stir in orange zest - if ... back. If the jelly has not sealed ... cool and use within one year. These make lovely gifts! .
In small bowl, ... time, cut almond jelly into small cubes. ... pineapple slices and orange sections. Makes 8 ... each. Make recipe twice for 16 servings.
Bring jelly to full, rolling ... is finished and should be removed form the heat at once. Remove foam from the jelly and pour at once into canning jars.
Prepare jelly glasses. In large ... heat. Remove spice bag. Immediately stir in pectin and orange-grapefruit concentrate. Fill glasses and seal and store.
Combine sugar and ... 1 minute. Remove from heat. Stir in pectin. Add thawed concentrated orange-grapefruit juice and mix well. Yield: 3 to 4 half-pints.
Pick over the ... water and the orange rind. Bring to ... sugar and honey. Boil 3 minutes, then pour into hot, sterilized jelly glasses, seal with paraffin.
Cook cranberries in orange juice until very ... until it jells on cold saucer. Pour into large mold or into individual glass jars or freezer containers.
Simmer rhubarb in ... 2 cups. Mix orange juice, 1/3 cup ... boil. Add pectin and bring to rolling boil. Add sugar and boil for 1 minute. Makes 5 1/2 pints.
In large bowl, ... blending well. Add orange rind. Grease well a 15"x10" jelly roll pan. Line ... Roll up again. Keep cake refrigerated until ready to cut.
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