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Post by Linda on Sept 23, 2002 9:59:13 GMT -6
ZUCCHINI FREEZER JELLY
6 c. peeled fresh zucchini, grated
1/2 c. lemon juice
3 c. sugar
1 c. crushed pineapple (as so spoon from can press it against can to remove some of juice)
1 (6 oz.) pkg. apricot Jello
Cook zucchini for 15 minutes, stir constantly. Add other ingredients. Mix together and bring to a boil. Boil for 6 minutes. Turn off heat, add Jello. Stir good. Let cool. Put in containers and freeze.
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Post by Linda on Sept 23, 2002 9:59:47 GMT -6
GREEN TOMATO JELLY
5 c. green tomatoes, cut into sm. pieces
4 c. sugar
2 (3 oz.) or 1 (6 oz.) pkg. raspberry Jello
Boil tomatoes and sugar together for 15 minutes. Remove from heat. Add Jello and stir well. Put into blender. Blend well. Pour into jars and seal.
Mary
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Post by Linda on Sept 23, 2002 10:00:37 GMT -6
SQUASH PRESERVES
6 c. grated squash
6 c. sugar
1/4 c. real lemon juice
1 (20 oz.) can crushed pineapple
2 boxes Jello (orange, apricot, cherry, etc.)
Cook first 4 ingredients 1/2 hour or until starts to thicken. Add 2 boxes Jello. Put in jars. Freeze.
Mary
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Post by Linda on Sept 23, 2002 10:01:15 GMT -6
APRICOT JAM
6 c. rhubarb, cut fine
4 c. sugar
1 can apricot pie filling
1 pkg. apricot or orange Jello
Mix rhubarb and sugar and let stand overnight. Then cook three minutes. Add one can apricot pie filling and bring to boil. Add 1 package apricot or orange Jello. Put in jars and seal.
Mary
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Post by Linda on Sept 23, 2002 10:02:38 GMT -6
SPICED JELLIED PEACHES
1 (17 oz.) can sliced peaches
3/4 c. cold water
2 tbsp. vinegar
12 whole cloves
1 cinnamon stick
1 (3 oz.) pkg. Jello, orange flavor
Drain peaches, measuring syrup. Add water to syrup to make 1 cup. Dice the peaches. Combine measured liquid, the water, vinegar and spices in a saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Strain, discarding the spices. Dissolve gelatin in hot liquid. Chill until slightly thickened. Stir in peaches and pour into individual molds. Chill until firm, about 3 hours. Unmold. Garnish with salad greens if desired. Makes 3 cups or 6 servings.
Mary
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Post by Linda on Sept 23, 2002 10:03:14 GMT -6
PEAR MARMALADE
7-8 c. chopped pears
1 c. water
5 c. sugar
1 lg. can crushed pineapple
2 sm. boxes apricot Jello
Prepare jars and seals in hot water. Cook above, EXCEPT Jello - until mixture is syrupy. (DO NOT cook until pears are soft.) Add Jello to mixture and stir well. After adding Jello cook about 3 minutes. Pour in jars and seal.
Mary
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