Put peanut butter and jelly on bread with the knife
Smash the 2 pieces of bread together.
Coat doughnuts in powdered sugar.
Secure jelly doughnuts on serving plates with a little frosting. Top with cinnamon doughnuts and doughnut holes to create snowmen, securing each doughnut with a little frosting.
Insert small sticks for arms. Secure mini M&Ms with a little frosting to form eyes. Trim orange candies into wedges to create carrot noses and insert into doughnut holes.
Combine apple juice, water, lemon juice, food coloring, pectin and cinnamon candies in a large saucepan.
Tie cloves and cinnamon stick in a cheesecloth bag.
Add spice bag to juice mixture. Bring mixture to a boil, stirring constantly, until cinnamon candies dissolve.
Stir in sugar; return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat; discard spice bag.
Skim foam, if necessary.
Reserve 1/4 cup apple jelly for muffins; cool and allow to set.
auce pan, combine the apples, candies and pectin. Bring to a
ours, until firm.
Cut jelly into 2 inch squares. Toss
Wash and sterilize canning jars and lids.
In a large, heavy saucepan, combine juice and sugar.
Stir well.
Add margarine and candies.
Stirring constantly, bring to a rolling boil over high heat.
Stir in liquid pectin, stirring constantly.
Return to a rolling boil and boil 1 minute.
Remove from heat.
Skim foam from top of mixture with a large metal spoon.
Fill sterilized jars to within 1/4-inch of tops.
Wipe jar rims and seal jars.
Store in refrigerator.
Yield:
2 pints jelly.
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
Combine milk, coconut, 1 package gelatin, almonds, sugar and vanilla; mix well.
Shape mixture into strawberries.
Roll candies in remaining gelatin, coating thoroughly.
Let candies dry until firm.
Make leaves with icing on top of candies.
Store in a covered container.
Yield:
4 dozen.
Keeps well.
Will last for at least a month if stored in airtight container.
he dumpling dough for this recipe.
Preparing the Dumplings and
Place peppers and 1/4 c vinegar in blender and blend until thin and soupy. Pour into pot, add sugar, candies and remaining vinegar.
Bring to a boil, stirring to melt candies. Remove from heat and skim.
Add Certo and food coloring. Reheat and boil hard for 1 minute.
Remove from heat and fill scalded jars 1/2 in from top. Seal with scalded lids.
Store overnight to set.
Measure apple juice and cinnamon candies into an 8 quart saucepan.
Heat and stir to melt candies.
Measure sugar into a separate bowl.
Stir in fruit pectin into fruit juice in saucepan.
Add butter.
Bring to a boil (rolling) stirring constantly.
Quickly stir in all sugar.
Return to full rolling boil and boil EXACTLY 1 minute, stirring constantly.
Remove from heat.
Skim off foam and ladle into pint jars leaving 0.125 inch head space.
Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
Combine candies, sugar and water; bring to a boil.
Add Certo. Boil 1/2 minute.
Pour into sterilized jars.
Measure juice and cinnamon candies into saucepan.
Mix 1/
irections for Cooked Jam or Jelly:.
PREPARE JARS:.
Boil
ecessary.
Carefully ladle hot jelly into hot jars, leaving 1
Combine juice and pectin in large saucepan; bring to full boil.
Add sugar and candies, stirring constantly.
Bring to full boil.
Boil 2 minutes. Remove from heat.
Let boiling subside and skim foam from top.
Pour into sterilized jars and seal.
Makes 7 1/2 pints.
Wash and sterilize canning jars and lids.
In a large, heavy saucepan, combine juice and sugar; stir well with a metal spoon. Add margarine and candies.
Bring to a rolling boil over high heat, stirring constantly.
Stir in liquid pectin.
Return to the rolling boil, stirring constantly, and boil for 1 minute.
Remove from the heat; skim off foam.
Fill the jars to within 1/4 inch of top.
Wipe the jar rims and seal jars.
Turn jars upside-down for 5 minutes, then turn right-side up.
ven; add sugar and cinnamon candies, stirring well.
Return to
to 1 tsp of jelly.
May be served as
iscard basil.
To Make Jelly:
Combine the minced vegetables