Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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~ 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

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