1 - 10 of 261 for red currant jelly
Remove stems from currant clusters. Crush fruit ... juice in damp jelly bag. Let drip, ... Use paraffin. Tighten lids. Use 20 minute bath. Makes 8 cups.
Place currants and water in ... heat, skim off foam and pour into jars. Adjust caps and process in a boiling water bath for 10 minutes. Makes 8 1/2 cups.
Thoroughly crush the currants. Add 1 ... minutes. Place in jelly bag and squeeze ... the best seal. Store in a cool dry place. Yields: about 7 1/4 cups.
Place berries and water in a pan, crush berries. Simmer 10 minutes, strain. Measure out 5 cups juice. Add pectin and bring to a boil. Add sugar all ...
Wash and remove ... fruit pectin Prepare jelly jars. Measure fruit ... constantly. Remove from heat and skim off foam. Fill jars. Makes 8 to 9 small jars.
Sift flour into a wide bowl. Cut cold butter into flour using two knives or a pastry blender until the mixture resembles coarse meal with chunks the ...
This casserole is ... of minutes. Add red currants, stock red currant jelly, and wine. ... will happily cook for a further hour or so. Serves 4-6. ants
Cook jelly and mustard until jelly is melted on medium. Then add sausages and simmer until hot.
Mix crust ingredients ... with cornstarch. Add red currant jelly and bring to ... chill. Makes 1 1/3 cups. Also wonderful over ice cream pies and yogurt pies.
Mix: Cut up 2 frying or broiling chickens into serving pieces. Dip pieces into 1/2 cup melted butter, then in crumb mixture. Place in shallow pan. ...
top of page