glendann
Official Garden Angel
Joined: 19 May 2006
Location: Texas (Map)
Posts: 6986
PlantStew: 219 |
| Posted: Tue Dec 05, 2006 1:57 am Post subject: Prickly Pear Jellies |
|
Fruit Jellies
1/2pt Strained fresh Prickly Pear juice
1 lb sugar
3 oz Powdered gelatin
Coloring if necessary
2 tlb. Cold water
10 Drops lemon juice
Prepare raspberry juice by crushing the fruit,
warming it in a bowl over hot water until the juice flows freely and
then straining through muslin. Soak the gelatin in the cold water.
Dissolve the sugar in the juice and boil up to 240 F or the soft ball
stage. Add the lemon juice and gelatin. Re-heat to 240 F and pour
into a tin previously rinsed in cold water. If the color is pale
add a few drops of food coloring before the end, but fresh fruit should
give a brilliant color. When set, loosen the sides with a hot knife
and stand the pan on a cloth wrung out of boiling water. Turn the
jelly out on to a board. Cut into cubes and roll in very fine
confectioner's sugar. Stand the sweets in a warm place overnight so
that the sugar crystals adheres. All juicy fruits in season make delicious sweets.
Proceed as for Prickly Pear Jellies, using coloring when necessary to enhance the
natural tint. Red currants, Raspberries, gooseberries ~ both green and red - blackberries,
and pineapples are just a few to be tried. Fresh pineapple must be well cooked
if used with gelatin, as it contains a natural digesting which dissolves gelatin.
|
|
Bookmark us 
Subscribe
Moderator
Thanks for sharing it with us.
