1 - 10 of 1,880 for jelly

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Wash, remove stems, ... using. While the jelly is still hot, ... from canner and cool in a draft free place. Store on shelf. Refrigerate after opening.

Add the sugar ... into a damp jelly bag or bag ... press or squeeze. Yield: about 6 half-pint jars Source: University of Georgia in cooperation with the USDA

Boil 2 cups water and add dry Jell-O to water. Add the cranberry sauce to hot mixture and stir to dissolve. Add only 1 cup more liquid (cranberry or ...

Soften gelatin in juice. Boil water and add juice mixture, gradually, stirring until gelatin is dissolved. Remove from heat and pour into a lightly ...

Mix the pectin slowly into the lukewarm water in a two-quart mixing bowl. Stir occasionally until completely dissolved. Let stand 45 minutes. (Stir ...

Mix the pectin slowly into the lukewarm water in a two-quart mixing bowl. Stir constantly until completely dissolved. Let stand 45 minutes. (Stir ...

Wash cranberries and allow to dry. Coarsely chop the berries. Note: As children, we were told to cut each cranberry in half! Cover the berries with ...

Mix all ingredients except Sure-jell and Jello; let come to a boil. Cook 30 minutes. Add Sure-jell. Cook 5 minutes more. Remove from from heat add ...

Cranberry jelly is delicious served ... jells on a cold plate (220F). Pour into sterilized jars, porcelain or crockery molds and cover with paraffin wax.

Boil the fowl until the meat will slip easily from the bones; reduce the water to one pint. Pick the meat from the bones in good-sized pieces; leave ...

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