13112 small batch jelly Recipes

fresh jalapenos, water, white vinegar, sugar, kosher salt, garlic cloves, coarsely chopped, onion, chopped baby carrots, olive oil

fresh wild blueberries (do not thaw) or 1 1/2 cups frozen wild blueberries (do not thaw), granny smith apples, peeled, cored and diced, vanilla sugar (or 1 cup regular sugar), vanilla bean (if using regular sugar), salt, allspice, nutmeg, water

strawberries, washed, hulled, and halved, sugar, kosher salt, lemon, quartered

milk chocolate candy bars (1.55 oz each), broken into pieces, shortening, marshmallows, whole graham crackers, broken into bite-size pieces

butter, unsweetened chocolate, egg, vanilla extract, sugar, king arthur unbleached all-purpose flour, baking cocoa, salt, sugar , optional

butter, softened, ground almonds, sugar, vanilla extract, king arthur unbleached all-purpose flour, cornstarch, semisweet chocolate, shortening, assorted sprinkles

banana jelly beans, chocolate pudding jelly beans, crushed pineapple jelly beans, strawberry jam jelly beans, very cherry jelly beans, a &w jelly be ns

all-purpose flour, baking powder, salt, superfine sugar, eggs, low-fat milk, sunflower oil or 6 tbsp melted cooled butter, vanilla extract, strawberry jelly or 4 tbsp raspberry jelly, butter, sugar

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

water, cornmeal, water, maple syrup, or more to taste, ground cinnamon, cottage cheese, grape jelly

saffron, crushed and steeped in 3 tsp. stock, broth (either chicken , or half chicken, half clam juice), diced peeled tomato, paprika , preferably spanish, turmeric (for color ), olive oil, onion, diced, diced carrot, minced garlic cloves, boneless chicken thighs, with skin, roasted peeled red pepper , cut into slices (or from jar), paella rice or 1 cup other mediterranean rice, mussels , debearded and scrubbed (or unpeeled shrimp or large scallops), spanish chorizo, chopped or 1 oz equivalent amount cooked diced pancetta, you could add artichoke heart , peas, different cooked sausages, and whatever else strikes your fancy, but adjust proportions so tha

strawberries, washed, hulled, and halved, sugar, kosher salt, lemon, quartered, rose water

strawberries, washed, hulled, and halved, rhubarb, chopped, sugar, kosher salt, lemon, quartered

cream cheese, softened, butter, softened, powdered sugar, salt, vanilla extract

strawberries, washed, hulled, and halved, sugar, crushed peppercorns, kosher salt, lemon, quartered

dry mustard, cinnamon, vinegar, apple jelly (or currant jelly)

butter, sugar, egg, lemon juice, lemon zest grated, flour , all-purpose, almonds ground , or walnuts, x red raspberry jelly or strawberry jelly, x sugar