emove from oven and spread cherry jelly evenly over top. Serve warm
alve cherries; reserve juice for Cherry Glaze.
In a large
br>Strain juice through a jelly bag or cheesecloth. (I use
Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.
Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently. Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator. When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.
to 1 tsp of jelly.
May be served as
Put the jelly beans together in a bowl.
Eat! Yum!
ith a small spoonful of jelly or preserves.
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
lus 3 tablespoons of the cherry water. If the cherries have
tablespoon flour.
Add cherry juice and cook 1 minute
until dry.
For this recipe, I gave the figure of
Preheat oven to 350\u00b0.
Grease 15 x 10-inch jelly roll pan. In large bowl, combine cake mix, pie filling, extract and beaten eggs.
Gently stir by hand (preferably with a wooden spoon) until well mixed.
Pour onto pan and bake 20 to 30 minutes (until toothpick comes out clean).
Make up raspberry jelly crystals according to pkt. Cover and chill 20 minutes.
Arrange lamington fingers over base of 12-cup serving dish.
Pour jelly over. Cover and chill 30 mins, or until jelly is set.
Beat chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 minutes Spread over jelly.
Beat cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight.
Serve trifle topped with chopped Cherry Ripe bars.
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!
he dumpling dough for this recipe.
Preparing the Dumplings and
he bottom of the jam & jelly maker.
Top with fruit
Crush blueberries in bottom of large saucepan.
Pit cherries, mash, and add to blueberries.
Add water and bring to a boil.
Allow to simmer for 10 minutes keeping pan covered.
Remove from heat and place in jelly bag and allow juices to drip.
Combine recovered juices with sugar in a deep saucepan and mix well till sugar is dissolved.
Bring to a boil and add pectin.
Hold at the boil for 1 full minute while stirring constantly.
Skim off foam and pour into hot, sterile jelly jars and seal.
Process in water bath 5 minutes.
Mix the graham crackers and margarine together and press into a 13 x9 pyrex dish. (To crush the crackers, you could place them all in a ziploc bag and use a rolling pin. Then add the margarine right to the bag and pour the mixed contents into the dish).
Blend the sugar, eggs, vanilla, and cream cheese. Pour the mixture into the graham cracker crust.
Bake 15 minutes at 350 degrees.
Cool and spread the cherry pie filling over cheese mixture. (opt).
Chill 24 hours (opt).
ack of a spoon, spread cherry mixture evenly over top of
pread the cherry mixture all over the dough. Roll jelly-roll fashion