Jelly hints
1 servings
Ingredients
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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