SC - Burgundy Apple Jelly.
geneviamoas at juno.com
geneviamoas at juno.com
Thu Dec 10 18:55:27 PST 1998
Okay. Here's the Recipe. Enjoy.
Genevia
Burgundy Apple Jelly
================
2 cups bottled apple juice
1 cup Burgundy - use the best you can find
1 pkg. (1 3/4 oz.) powdered pectin (Surejell)
2 Tbsp. lemon juice.
4 cups sugar
Combine Apple juice, Burgundy, Pectin, and Lemon juice in large kettle;
Heat, stirring until pectin is dissolved. Bring o a full boil. Stir in
sugar, bring to a full rolling boil and boil hard for 1 minute. Remove
from heat; skim off any foam, and pour into hot glasses. Cover with
melted parrafin.
Makes about 6 glasses (deending of course on the glasses)
This makes a clear, deep burgundy jelly that is beautiful to see. try
wine glasses, etc.
Note: to prepare glasses, wash with hot soapy water, rinse and place in
large kettle with hot water to cover. Heat slowly to scalding. Drain
upside down a minute, before pouring the hot jelly into hot glasses.
=====================================================================
On Wed, 09 Dec 1998 14:56:19 -0600 Helen <him at gte.net> writes:
>> Happy Holidays!! Back to making Burgundy Apple Jelly.
>
>
>I would like to know how to make that too.
>=================================================================
___________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com/getjuno.html
or call Juno at (800) 654-JUNO [654-5866]
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list