Results 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.

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 ...

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 ...

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 ...

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

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 (220°F). 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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