Apple & Raspberry Jelly Recipe




Apple & Raspberry Jelly Ingredients

1 cup red raspberry juice
2 cup bottled apple juice
5 1/4 cup sugar
1 sure-jell pectin
1/2 tsp butter or margarine

A Recipe for
Apple & Raspberry Jelly

 

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Ginette Olivesi-Lorenzias



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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

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This is a recipe for Apple & Raspberry Jelly from the recipe cookbook of Recipes-to-go (Fruit)


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Apple & Raspberry Jelly recipe - a tasty recipe for you to add to your collection!

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.

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Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are.

Matt Lauer , on NBC's "Today" show, August 22, 1996



Apple & Raspberry Jelly

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.







Apple & Raspberry Jelly Directions

Recipe by: Jo Merrill
Pour juices into a 6-8 quart kettle. Measure sugar into a separate
bowl. Add the Sure-Jell and butter to juices. Bring mixture to a full
rolling boil over high heat, stirring constantly. Quickly stir sugar
into juices and bring the mixture back to a full rolling boil--boil
for 1 minute while stirring constantly. Mixture will rise to within 2
inches of the top of the pan so make sure you stir continuosly.
Remove from the heat and skim off foam with a spoon. Fill jars to
1/8th inch from top. Wipe jar rims then cover with flat lids. Screw
lids on tightly. Use a water bath to finish sealing. Recipe (from
Bonnie Trigg of Oceanside) was a prize winner at the 1994 Del Mar, Ca
county fair.

Serves: 6

 

 

 

 

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Apple & Raspberry Jelly Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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