|The Great Vegetarian Cookbook|
|by Kathleen DeVanna Fish|
A winner of the PMA Ben Franklin Gold Medal award, this cookbook offers vegetarian recipes from 43 chefs of nationwide renown.
21 - 30 of 50 for fruit pectin measurements
Cut up orange ... processor finely chop fruit. Place in ... Quickly stir in pectin. Return to ... (Start timing after water boils.) Makes 8 (1/2) pints.
Crush berries one ... thoroughly stir into fruit. Let stand ... and Sure-Jell fruit pectin in small saucepan. ... weeks). Approximate yield: 6 1/2 cups.
Thaw fruit as directed on ... contents of fruit pectin package; measure 2 1/2 tablespoons. Continue with directions in "Making Homemade Jams and Jellies".
Boil jars on ... Drain well. Prepare fruit and measure fruit ... Open Certo fruit pectin pouch and quickly ... butter will prevent foaming during cooking.
Scald, peel and ... aside. Stir sure-jell fruit pectin into prepared tomatoes. ... Check seals. Store jam in a cool dry place. Yield: approximately 5 cups.
For fruit, use l ... water and fruit pectin in a small ... 2 to 3 weeks, it may be stored in refrigerator. Makes 5 cups or about five 8 ounce containers.
Crush ripe blueberries, ... set aside. Mix fruit pectin into fruit in ... 1/4 teaspoon each cinnamon, cloves and allspice to fruit along with lemon juice.
Sterilize jars in ... drain strawberries. Crush fruit one layer at ... Add powdered fruit pectin to strawberries in ... should be stored in the refrigerator.
Have fruit at room temperature ... and Sure-Jell fruit pectin in small saucepan. ... kept in the refrigerator up to 3 weeks). Approximate yield: 4 3/4 cups.
Remove stems from ... set aside. Open pectin pouch and stand ... bubbles. Seal jars with hot lids. Use 20 minute hot bath. Store in cool area. Yield: 8 cups.
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