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300 Jelly

547614 -- CORNCOB JELLY
12 red corn cobs, broken
3 c. sugar
1 pkg. powdered pectin
Boil corn cobs in 6 cups of water for 30 minutes; cool. Strain; add enough
water to measure 3 cups if necessary. Combine liquid with sugar; bring to a
boil. Boil for 3 minutes. Stir in pectin. Bring to a rolling boil for 1
minute. Remove from heat; skim. Pour into sterilized jars; seal with paraffin.
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547615 -- MAPLE SYRUP
Mix together: 1 c. water
1 c. sugar
1 c. brown sugar
1 c. Karo
1/2 tsp. maple flavoring
Bring to a boil and cook 5 minutes. Cool. Pour into bottle. Cover tightly
and refrigerate. Butter flavoring can be added, if desired.
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547616 -- JELL-O JIGGLER'S
2 lg. boxes Jell-O gelatin
2 1/2 c. boiling water
1 (9x13") metal pan
Stir boiling water into gelatin. Dissolve completely. No small beads of
gelatin should remain. Do not add cold water. Pour mixture into pan. Chill at
least 3 hours. Jiggler's will be firm after 1 hour, but may be difficult to
remove from pan. Cut jiggler's into fun shapes. Recipe may be halved, use 8 or
9 inch pan. Dip bottom of pan in warm water for 15 seconds so jiggler's will
come out of pan easily. Cut desired shapes with jiggler's cutters or cookie
cutters. Be sure to cut all the way through gelatin. Lift jiggler's from pan
using index finger or metal spatula. If jiggler's stick, dip pan again in warm
water for a few seconds. Note: 2 1/2 cups of boiling apple juice may be
substituted for boiling water.
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547617 -- APPLE JELLY
6 lg. green peppers
1 1/2 c. cider vinegar
Remove