![]() ![]() I've gotten to know some truly cool folks on Zaar already, and (assuming you are truly cool), I'd like to hear from you, too. Nothing is sillier than seeing a low rating on an otherwise fine recipe, where the reviewer then proceeds to go on about everything he or she changed, and then dismay at the final es silly, don't you think? Oh, and I follow instructions, that helps. I look for well written instructions, a list of ingredients that my family already likes, and ingredients that are easily obtained without substitutions. This is due in part, of course, to how wonderful Zaarites are.and due a bit to how I pick recipes to make. ![]() Three stars, "we didn't care for this but I can see how someone else might".Īnything lower than three stars, I haven't run into that yet. Jello-brand jello is one example it has gelatin in it. Many different products have gelatin in it. Four stars is my "this was really good and pretty darn easy, too". Pectin is a plant-based product, but gelatin is an animal-based product. Rating recipes, that can be a little tricky, can't it? I don't want to spend a lot of space on the topic, but maybe I rated your recipe and you'd like to know.īasically, I'm trying to use five stars for an exceptional "best of breed" kind of rating. Special thanks to my new friends in the food photography forum on the Zaar message board. I'm terribly new at this whole food photography thing, so most times my pictures fall in the "better than nothing" category, but I'm learning. (3)Refrigerate for about an hour until solid. (2)Stir until the powder completely dissolves. (1)Dissolve each box of Jell-O with a cup of boiling water in separate shallow containers to make cubes no larger than an inch. I like reviewing and photographing your recipes, and am especially thrilled when I find an unreviewed or unphotographed gem that I can contribute to. Note: Reduce the amount of water by 50 to make firmer jelly cubes. 2-13.5 oz cans Andre Prost Coconut Milk (found in the baking aisle) 4-1/4 oz envelopes of unflavored gelatin 1 cup sugar 1/2 teaspoon coconut extract. I'm also influenced by Jewish cooking (long story), so you can find a nice noodle kugel next to my black eyed peas prepared with ham.Įnjoying this site and the energy of the community here immensely! Raised by a Southern mother, recipes from my youth appeal to me.but then so does Thai and Greek and (fill in cuisine here) as well. ![]() Generally, I look for recipes with fewer rather than more ingredients, but there's almost nothing I won't try (that doesn't need to be rolled!). ![]() I simply despise rolling dough, won't do it, won't won't won't, so there! Er, patience that is except when it comes to pie crusts or anything that must be rolled. I enjoy both baking and cooking, and am constrained only by time, not patience. (GE Profile Dual Fuel convection bay-beee!) We recently redid our kitchen and I'm itching to exercise all of the fun new toys, including my first ever new stovetop/oven. Husband is a trained restaurateur and usually my toughest critic (grumble). (Working on making that more rather than less as it has been for quite awhile.) Day job in marketing, I like to cook whenever I can grab time. Remove the jars and allow them to cool completely.Married to a handsome husband, Mom to two handsome teenage boys and one handsome poodle. Add ½ can of sweetened condensed milk and stir until combined. Bring water to a boil and process for five minutes. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Then, place it in the fridge for 25-30 minutes, until the jello is set but not firm. Spray an 8-inch square pan with cooking spray and pour in your Jello mixture. The water should cover the jars completely and should be hot but not boiling. 2 cups boiling water, divided, 4 packages (3 ounces each) Jell-O Lime, divided (or your flavor of choice) Refrigerate jello. Place the jars into the canning rack and slowly lower the jars into the canner. Cover with flat lids, then screw on the bands tightly. Then, quickly ladle the jelly into your prepared jars, filling each 1/4 inch from the top. Remove from the heat and skim off any foam. Return to a rolling boil and boil for 2-3 minutes. Mix in the apple cider vinegar and Sure-Jell pectin.īring the mixture to a rolling boil while stirring constantly. Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions. Begin heating your water in a hot water canner for processing. Start by sterilizing six 8-ounce canning jars and lids according to the manufacturer’s instructions. I do like to seal the jars because this jelly makes a great holiday gift, and any extra jars can be stored in the pantry for up to a year. You can skip this part if you plan on storing the jelly in your fridge and eating it pretty quickly (in about a week or two). Also, the recipe I’m giving you takes you through the steps for preserving and sealing your jars. ![]()
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