|by Michael McLaughlin|
Morel, shiitake, cremini, oyster, chanterelle, porcini--complete with information on choosing, storing, and preparing a diverse mycological harves...
1 - 10 of 35 for peach jelly
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1 package powdered ... sugar and boil rapidly until it reaches "sheeting off" jelly test, 220 degrees. Skim off foam. Pour into hot jelly jars and seal.
To make juice, ... 3 1/2 cups peach juice. Pour into ... minutes or until 2 drops slide together to make a big drop. Pour into sterilized jars and seal.
Drain syrup and reserve. Puree peaches. Add enough water to syrup to make 1 cup liquid. Add sugar and nutmeg and bring to a boil for 1 minute. Empty ...
Use the ripest ... filter for clearer jelly. To 7 ... and slide off spoon in a sheet jelly is done. If liquid runs off like water, it needs to boil longer.
Cook peach and apple peelings ... cup sugar. Cook until it threads and when it is bubbling. Cool in a saucer to be sure it is done before you put in jars.
Peel peaches. Cover ... extracted. Press through jelly bag, strain and ... each pint of peach juice add 1 ... jelly stage. Pour into hot sterilized glasses.
Cook peaches, crushed pineapple and sugar for 15 minutes. Add orange and strawberry Jello. Stir and put into jars.
Slice fruit fine. Use 4 cups fruit to 2 cups sugar. Bring to a boil and time for approximately 20 minutes. I test it from time to time by putting a ...
Cover peach pits about 1 ... first ingredients. Bring to boil stirring constantly and boil 2 minutes. Let stand to cool 5 minutes. Skim and pour into jars.
Place peach pits and peelings ... stirring constantly. Remove from heat and skim foam. Fill sterilized jars and seal according to manufacturer's instructions.
Result Page: 1
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