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Ginger Jellies

1 Jar unsweetened applesauce 23 oz
2 tb Grated fresh ginger
1 1/2 c Sugar
1/8 ts Salt
1 tb Fresh lemon juice
3 Packets unflavored gelatin
4 to 6 drops yellow or red liquid food coloring
1/3 c Sugar; for coating


Coat 8-inch square baking pan with nonstick cooking spray. Reserve 1/2 cup of applesauce. Combine remaining applesauce, ginger, sugar and salt in skillet or Dutch oven. Bring to boiling; cook, uncovered, 25 minutes, stirring frequently as mixture thickens to prevent sticking.


Stir the lemon juice into reserved 1/2 cup applesauce; stir in the gelatin.


Stir gelatin mixture into hot applesauce mixture in pot, along with food coloring; cook 10 minutes more, stirring. Mixture will be very thick. Pour into prepared pan, spreading level. Cool completely. Cut into 64 squares.


Place sugar in small shallow bowl; toss jellies in sugar to coat. Layer jellies between sheets of plastic wrap in airtight containers. Store, refrigerated, for up to 1 month.

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