Cook rhubarb and water till boiling.Add sugar.Let mixture come to a rolling boil.Boil 2 minutes, stirring often.Add Jello and stir well.Remove from heat.When mixture is almost cool (fruit won't come ...
Drain the yogurt to 11/2 cups: Line a strainer w/a coffee filter, add yogurt & set aside about 1 hour.Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but d ...
Prepare jars, lids and bands.Mash thawed blueberries. Mix with sugar, wine, and orange juice concentrate.Cook over high heat, stirring to dissolve sugar.Bring to a boil and let boil very hard for 1 ...
Sterilize 2- 1/2 pint jars.Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.Place peppers in the 1/2 pint jars.Pour on the hot pickling juice and bring liquid to within 1/2\" ...
Peel apples, and cut into thick slices. place in saucepan, adding enough water to cover and add the sugar.Simmer for a few minutes until the apples are just cooked but still a bit firm in the centre ...
boil water and rhubarb in a large saucepan for 10 minutes.strain into a bowl in a sieve, pressing down on solids, discard solids.add sugars to liquid, stirring to dissolve, add lemon juice.cool mixt ...
Bring the water, vinegar, and salt to a boil for 15 minutes.Remove all the cloves from the pickling spice (or as much as you can).Wrap the remaining spice in a cheese cloth or tea holder and hang in ...
Bring sugars, corn syrup and water to boil in a saucepan.Reduce heat; simmer until thickened, 10 to 12 minutes.Stir in butter and nuts.Cool slightly; serve.(Can be refrigerated up to 1 month, covere ...
Heat sun-dried tomato oil over medium-high heat.Saute chicken in oil 8 minutes, turning once, until browned and cooked though.Transfer to a plate.To skillet, melt butter over medium-high heat.Add mu ...
Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes. ...