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1.6.3 Anybody have a way to loosen up stiff jelly?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

1.6.3 Anybody have a way to loosen up stiff jelly?

From: kate@rigel.econ.uga.edu (Kate Wrightson) If it's jelly, try to
maneuver a biggish glob (ooh, technical term) out of the jar and into a
small Pyrex custard cup. Add a tablespoon or so of warm water and microwave
it until the jelly begins to melt; stir and add extra water if needed to
make a smooth semi-thick liquid. This becomes a glaze for whatever sorts of
meats you might cook: chicken, game birds, roasts, turkey breasts.... The
obvious combos are peach glaze on pork, cherry on pork, apple on pork
(oops, and we don't even eat all that much pork; suffice it to say that
pork goes well with any fruit glaze), strawberry or any berry on cornish
hens, kiwi on chicken breasts, etc.

 

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next page: 2.1.1 What do I really need to know about freezing?