Dave on Facebook

Dave's profile on LinkedIn
DavesWeb visitors really liked:
Country Place Cookbook
Tomato Sauce Recipe
Bloody AwfulBelow AverageNothing SpecialGoodPretty Damn Good
My Status
Fabulous Snow!
Bloody AwfulBelow AverageNothing SpecialGoodPretty Damn Good
My Status
Thankful for Signs of Spring!
Bloody AwfulBelow AverageNothing SpecialGoodPretty Damn Good
Country Place Cookbook
Grandmother Snare's Iced Tea
Bloody AwfulBelow AverageNothing SpecialGoodPretty Damn Good
Gallery
Can Am Eyes
Bloody AwfulBelow AverageNothing SpecialGoodPretty Damn Good
Top Viewed items on DavesWeb:
My Status
Balsamic Vinaigarette Watermelon - 38,090 views
My Status
Cool car - 26,530 views
Gallery
Can Am Eyes - 25,967 views

No Live Blogging, Sorry - 16,716 views
My Status
Ads Sneaked Onto DavesWeb Part 2 of 2 - 16,251 views
Recently Viewed Items on DavesWeb:
Country Place Cookbook
Microwave Grape Jelly Recipe
Country Place Cookbook
Fig Bars Recipe
Country Place Cookbook
Strawberry Glaze Pie Recipe
Country Place Cookbook
Glazed Fresh Peach Pie Recipe
Country Place Cookbook
Easy Blackberry Cobbler Recipe
Country Place Cookbook: Welcome to The Country Place Cookbook.
Microwave Grape Jelly Recipe
  • 1 1/2 cups grape juice
  • 2 teaspoons lemon juice
  • 1 tablespoon powdered pectin
  • 1 3/4 cups sugar

Prepare home canning jars and lids according to manufacturer's instructions. Jars should be covered with water and boiled 10 to 15 minutes to sterilize. Combine grape juice, lemon juice, and pectin in a three-quart, microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave over on high setting for about 5 minutes. Remove from the microwave and add the sugar. Stir until the sugar dissolves; then return to the microwave. Nuke the mixture on high for about 4 minutes or until it boils nicely. Re~nove and stir. Uncover the bowl of jelly and return to the microwave for about a minute or until the jelly sheets from a spoon. Immediately, though carefully, pour the hot jelly into hot sterilized jars, one at a time, leaving about 1/8 inch head space. Adjust the caps. Invert the jar for a few seconds; then stand upright to cool. Makes about two 8 ounce jars.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith
2,499 views.
No users have rated this item yet.