ADVERTISEMENT
- Real Recipes from Real People -

ISO: Fuzzy Navel Jelly Set Time

Misc.
Does the fuzzy navel jelly take a long time to set? I think I might have done something wrong because it's been about a month and it's still soft. It looks like it might be setting up, but I'm not sure. Someone told me the alcohol might slow it down.
MsgID: 206629
Shared by: Robin, PA
In reply to: Recipe: Fuzzy Navel Jelly
Board: Canning and Preserving at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mexican Chicken Corn Chowder (repost)
  • This is not the Hacienda recipe you are looking for but looks very good. Recipe: Mexican Chicken Corn Chowder Board: Copycat/Restaurant Recipe Requests at Recipelink.com From: Kathy 8-1-1998 Nadia, Don't have when t...
  • Perfectly Chocolate Sugar Free Hot Cocoa
  • PERFECTLY CHOCOLATE SUGAR FREE HOT COCOA 1 tablespoon Hershey's unsweetened cocoa powder 1 dash salt 1 cup nonfat milk 1/4 teaspoon vanilla extract Sugar substitute with sweetening equivalence of 2 tablespoons sugar ...
  • Lake Forest Pastry Shop Gooey Butter Cake
  • LAKE FOREST PASTRY SHOP GOOEY BUTTER CAKE FOR THE CAKE: 1/4 cup whole milk 2 tsp active dry yeast 6 Tbsp (3/4 stick) unsalted butter, at room temperature, plus more for pan 3 Tbsp granulated...
  • Dried Beef Rarebit (Sealtest, 1940)
  • DRIED BEEF RAREBIT 2 tablespoons butter 3 tablespoons flour 1/4 teaspoon dry mustard 1 1/2 cups milk 1/ teaspoon Worcestershire sauce 21/2 cups grated American cheese 1 cup chopped dried beef Buttered toast or crisp c...
  • Triple Delight Dumplings (with pork filling, Chinese)
  • TRIPLE DELIGHT DUMPLINGS 2 1/2 cups flour 1 cup cold water FOR THE FILLING: 1 pound ground pork 1 pound Napa cabbage, chopped fine 1 pound Chinese leeks, chopped fine 2 tablespoons chopped green onion 1 teaspoon cho...
  • Pink Lemonade Spritzer...Yummy!!!!
  • Hi! I served this at my Easter Dinner this year and it was incredible...very pretty and very refreshing! Enjoy! Gina PINK LEMONADE SPRITZER Source: Taste of the South, Spring 2006 Yield: approx. 2 quarts 1 (12 oz...
ADVERTISEMENT
  • Barbecued Chicken with Linguine
  • BARBECUED CHICKEN WITH LINGUINE 1 pound skinless boneless chicken breast, in strips 2 onions, cut in eighths lengthwise 1/2 pound mushrooms, halved 1 cup barbecue sauce (your favorite) 2 green peppers, cut in chunks 1...
  • Creamy Curried Veggies
  • CREAMY CURRIED VEGGIES 1 large onion, sliced 2 to 6 cloves garlic, minced 1 to 3 large carrots, diced 2 tablespoons olive oil 1 medium potato, cubed 1 1/2 cups cauliflower florets, sliced 6 to 8 mushrooms, sliced 1 ta...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Fuzzy Navel Jelly Set Time
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!