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Results 11 - 20 of 769 for juice jelly
Make an herb infusion of ... 1/4 c. lemon juice 3/4 c. orange juice 3 ... 1 minute, pour into glasses and seal with paraffin. 5 (5 ounce) jars.
In a Dutch oven, combine juice and sugar. Stirring constantly, cook ... Remove from heat, skim off foam. Store in sealed jars. Yield: 2 pints.
13. BEET JUICE JELLY
Heat beet juice and Sure-jel to boil. Add sugar and jello, stir to dissolve. Bring to a hard boil, no longer than 6 minutes. Pour in jars and seal.
In an 8 to 10 quart kettle combine juice, pectin and lemon juice. ... a 1/4" headspace. Seal; using metal lids or paraffin. Makes 6 half pints.
Thoroughly mix orange juice concentrate with water and powdered ... firmly tight. Process in boiling water bath 5 minutes. Yield: 6 (8 oz.) jars).
Combine orange juice and lemon juice in large ... at room temperature for 24 hours, then store in freezer. Makes about 7 half-pints. Very good.
In a saucepan soften gelatin in apple juice and lemon juice. Bring to ... refrigerator. Yield: about 2 pints (950 mL). 1 tablespoon (15 mL) = 8 calories.
In an 8 or 10 quart pot, combine juice, pectin and lemon juice. ... little space at the top. Seal with metal lids or paraffin. Makes 6 half-pints.
In small saucepan sprinkle gelatin over the 2 bottles of juice. Let stand 1 minute. ... and chill until firm. Cut into squares for finger eating.
In an 8 to 10-quart ... the desired fruit juice, lemon juice and pectin. ... head space. Seal using metal lids or paraffin. Makes 6 half-pints.
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