|The Vegetarian Times Cookbook|
|by MacMillan Publishing Editors|
400 recipes that explore the best in vegetarian cuisines--ethnic specialties, wholesome desserts, and quick, balanced meals .
1 - 10 of 154 for raspberry jelly
Add water to gelatin and stir until gelatin is dissolved. Add frozen raspberries and stir until melted. Add cranberries and stir until dissolved; add ...
Let raspberries thaw at room temperature. Meanwhile, dissolve Jello in boiling water and add the cranberry sauce. Incorporate with a wire whisk. Add ...
Heat oven to ... set aside. Stir jelly until smooth. Seal ... amount of jelly into center. (Refill baster as needed.) Serve warm or cold. Ten doughnuts.
Cook 2 quarts ... of sure jell in a large saucepan. Bring to a boil. Add 6 cups of sugar. Boil 1 minute. Put in jelly jars with paraffin. Seal with lids.
Thoroughly crush currants; place in dampened jelly bag or 4 ... remain. Quickly ladle into prepared jars; cover and let stand until set. Makes 7 glasses.
Select fully ripened ... minute. Pour into jelly bag or thin ... heat. Skim. Pour quickly into hot sterilized glasses. Cover at once with melted paraffin.
Boil 20 minutes. Add 1 double package raspberry Jello. Pour into pans and seal.
Peel the tomatoes, ... 4 cups sugar, the raspberry Jello and the raspberry Kool-Aid. Boil the mixture for 10 minutes. Pour in pint jars. Cool and freeze.
Follow directions for making jelly on the Sure ... the recipe for raspberry jelly on the ... approximately 2 1/2 to 3 quarts of berries for 4 cups prepared juice.
Combine and bring ... small red packages raspberry Jello. Boil for 8 minutes. Pour in jelly jars and seal. ... method to seal jars. Makes about 3 1/2 pints.
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