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Results 111 - 120 of 410 for lemon jelly
111. TOMATO JELLY
Skin tomatoes; cut in half ... on chop. Add lemon juice, cinnamon, and Sure Jell; ... skim. Add red food coloring. Pour in jelly jars and seal.
112. APPLE BUTTER JELLY
Prepare jelly jars. Yields 5-6 cups. Place ... stirring constantly. Boil until apples are soft. Remove from heat and stir in sweetener. Seal jars.
113. QUINCE JELLY
First prepare juice. Remove cores ... minutes. Place in jelly bag; squeeze out juice. Measure ... large saucepan. Add lemon juice. To measured juice in ... 1/8 inch hot paraffin.
114. ZUCCHINI JELLY
Cook zucchini 10 minutes and drain. Mix lemon juice, sugar and pineapple. Boil ... back to boil, put in sterilized jelly jars or glasses and seal.
115. ELDERBERRY JELLY
To juices, add sugar and honey; mix well. Place over high heat; bring to a boil, stirring constantly. At once, stir in pectin. Bring to a ...
116. CACTUS JELLY
Select ripe, but not over ... of cloth or jelly bag. Measure 2 1/2 cups ... sterilized jelly jars. Cover at once with 1/8 inch of melted paraffin.
117. PEACH PIT JELLY
Add enough water to cover ... peelings away), add the lemon juice, Sure-Jell and sugar. Bring to a full boil. Pour into sterilized jars and seal.
Combine and bring to boil, ... Boil for 8 minutes. Pour in jelly jars and seal. Use boiling bath method to seal jars. Makes about 3 1/2 pints.
119. ELDERBERRY JELLY
Follow preparations instructions in Sure Jell package.
120. PEACH PIT JELLY
Cover peach pits about 1 inch over with water. Bring to boil and boil about 10 minutes or until color is nice and rosey. Stir constantly - ...
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