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Results 1 - 10 of 33 for currant jelly
Place currants and water in a pan, ... foam and pour into jars. Adjust caps and process in a boiling water bath for 10 minutes. Makes 8 1/2 cups.
Remove stems from currant clusters. Crush fruit one layer ... juice in damp jelly bag. Let drip, measure 5 ... Use 20 minute bath. Makes 8 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 ...
Thoroughly crush the currants. Add 1 cup water; ... minutes. Place in jelly bag and squeeze out juice. ... dry place. Yields: about 7 1/4 cups.
Wash and remove stems. Crush ... fruit pectin Prepare jelly jars. Measure fruit in a ... and skim off foam. Fill jars. Makes 8 to 9 small jars.
In double boiler, dissolve 1 jar red currant jelly. Stir in orange juice. ... ingredients, reduce heat and keep sauce warm. Stir before serving.
Wash lamb and wipe with ... the pan. About 15 minutes before serving, baste lamb with mixture of currant jelly and vinegar. Baste several times.
Thoroughly crush currants; place in dampened jelly bag or 4 thicknesses of ... into prepared jars; cover and let stand until set. Makes 7 glasses.
Select currants not over ripe (some green ... let it stop boiling. Cook until it sheets off spoon or small amount can be tested in sauce dish.
Select fully ripened currants and raspberries. Wash and drain. ... minute. Pour into jelly bag or thin cloth and ... once with melted paraffin.
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