Jelly Hints Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
~ You will need a large kettle with a broad flat bottom. This will
allow the sugar and juice mixture to mix quickly and evenly. You
will also need a long handled spoon for skimming the jelly, a pair of
tongs for removing the glasses from the hot water and a small pan for
heating the paraffin.
~ Before Storing, let jellied fruit products stand at least 8 hours to
avoid breaking the gel. Cover with metal or paper lids. Store in a
cool, dry place. The shorter the storage time, the better the
eating. - Preventing skin on sauce and jellies. Spread a thin layer
of melted butter or cream over jellies, puddings, and other sauces
right after cooking. Stir and all the skin and foam will dissapear.
Origin: Cooking with Love, compiled by Baptist Church in Oregon.
Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-29-95
Source from luhu.jp
allow the sugar and juice mixture to mix quickly and evenly. You
will also need a long handled spoon for skimming the jelly, a pair of
tongs for removing the glasses from the hot water and a small pan for
heating the paraffin.
~ Before Storing, let jellied fruit products stand at least 8 hours to
avoid breaking the gel. Cover with metal or paper lids. Store in a
cool, dry place. The shorter the storage time, the better the
eating. - Preventing skin on sauce and jellies. Spread a thin layer
of melted butter or cream over jellies, puddings, and other sauces
right after cooking. Stir and all the skin and foam will dissapear.
Origin: Cooking with Love, compiled by Baptist Church in Oregon.
Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-29-95
Source from luhu.jp