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Results 71 - 80 of 213 for apple jelly
Wash and cut up apples, but do not peel ... mixture into a jelly bag or double thickness of ... seal or cover with paraffin. Yield: 5 1/2 cups.
72. APPLE JELLY
Bring apple juice and Sure Jell to rolling boil. Add sugar and bring back to rolling boil. Boil 1 minute. Skim off top and fill jars - can.
73. APPLE JELLY
To prepare juice: Select fully ripe tart apples. Sort, wash and remove ... cups. See "Making Homemade Jams and Jellies" for complete directions.
Place apples and water in a 4 ... full power, 35 minutes or until jellying point is reached. Pour into hot sterilized jars. Cool. Refrigerate.
Peel and quarter apples. Place in saucepan. Add ... with lemon slices on top. Use apples which stay firm when cooked - yellow delicious or York.
In a large, heavy saucepan ... food coloring. Coat apples (after inserting sticks) quickly by ... twirling apple. Place on sheet of waxed paper.
In a saucepan soften gelatin in apple juice and lemon juice. Bring ... refrigerator. Yield: about 2 pints (950 mL). 1 tablespoon (15 mL) = 8 calories.
78. APPLE JELLY
Cut peppers into small pieces. ... and jar. Allow jelly to settle. Seal with melted paraffin. ... brick of cream cheese and served with crackers.
Cook peach and apple peelings and drain off the ... threads and when it is bubbling. Cool in a saucer to be sure it is done before you put in jars.
This is not the sort of jelly you spread on your toast, ... into a wet mold and chill. Unmold and serve with whipped cream. Sprinkle with nutmeg.
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