Jelly - A Christmas Jelly
1/2 cup fresh lemon juice
package dry pectin
4-1/2 cups white sugar
wine, lemon juice, and pectin in a large
saucepot. Bring to a boil, stirring frequently.
Add sugar, stirring until dissolved. Return to a
rolling boil. Boil hard 1 minute, stirring
constantly. Remove from heat. Skim foam off top,
Ladle hot jelly into hot, sterilized jars,
leaving 1/2 inch headspace. Tighten 2 piece lids.
Process for 5 minutes in boiling water bath.
This jelly is a lovely accompaniment to crackers
and cream cheese. You can use any kind of wine,
red or white. Makes 5 half-pint jars.
This spread would be great served
with hot biscuits at a holiday brunch
Submitted by: Sugie
apples (peeled, cored and pureed)
1 15-ounce can pumpkin
|1 cup apple
1/2 cup dark brown sugar
ingredients in a saucepan. Slowly bring to a
boil. Reduce the heat and simmer, stirring
frequently for 1 1/2 hours. Cool before serving.
Store in the refrigerator. Makes 2 1/2 cups.
Cane White Fudge
Submitted by: SueW
oz. white chocolate, coarsely chopped
14 oz. can sweetened condensed milk
cup coarsely chopped peppermint candies
Butter an 8-inch square baking pan;
line bottom and sides with foil allowing foil to extend over
sides of pan by about 1". Butter foil. Over medium-high heat in
top of double-boiler (or heatproof bowl set over pot of hot
water) combine white chocolate and condensed milk. Cook,
stirring frequently, until melted and smooth, for 5 minutes.
Pour mixture into pan; sprinkle candy over top. Using knife
lightly swirl candy into chocolate mixture. Refrigerate
until firm, about 6 hours or overnight. Makes 64 pieces when cut
into 1" squares. Store in refrigerator.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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