Quince Jelly

5

This weird fruit yields a lovely rosy pink jelly. The jelly is wonderful to use with goat cheese, hard cheeses, on turkey or chicken, and of course on toast with butter.

8
6 cups quince juice
4 1/3 cups sugar
1/8 cup vinegar or lemon juice
To make quince juice, quarter approximately 10 fresh raw quinces. Put the fruit into a large pot and cover with water. Bring them to a boil and then reduce heat to a simmer. You want to cook the fruit until it is soft. Cooking time should be over ½ hour and if the fruit is quit hard, could take some time. Once the fruit is soft, take the pot off the heat. Strain mixture either in a jelly bag, or through cheese cloth and a colander. Do not press the fruit. Discard the fruits (throw them in your compost, google some crazy chutney to make with them….) and reserve the juice. Once you have your juice you could refrigerate it or freeze it until you want to make jelly. When ready to make the jelly, wash your jars and sterilize them either in boiling water, the dishwasher, or put them into a 200 degree oven for at least 10 minutes. I do the later. I like keeping my jars hot in the oven as I cook the jelly and only remove them one at a time to fill with jelly. (This recipe makes around 9-10 cups of jelly, so that could be 4 - ½ pint jars plus one smaller 4 ounce jelly jar, 3 pint jars plus one small jelly jar, or any combination that you like, just make sure you have one or two extra sterilized jars in case you need them. You will probably get some small amount of jelly in one jar that is not full, this you can just put into your fridge for immediate use.) Things to get ready before you start: Sterilized and hot jars Get your water bath canner ready, or a large pot deep enough to cover your jars A large pot for cooking the jelly Put the sealable lids into a small pot of simmering water Set your rings aside Get out a dish cloth for the area on your counter that you will set your hot jars on, get a clean wash rag ready to wipe the jar lips if needed A clean fork or tongs for retrieving jar lids A dish towel or hot pad for grabbing hot jars A small ladle or spoon for skimming scum A bowl or dish for the extra scum A clean plate or large spoon rest for you spoons and ladles A canning funnel if you have one A plastic measuring cup or ladle for putting jelly into the jars A big spoon for stirring the jelly, and a metal whisk if you like
Nutritions

Calories
466

Sodium
6mg
0% DV

Fat
3g
5% DV

Protein
1g
3% DV

Carbs
117g
40% DV

Fiber
2g
11% DV

Tuna Noodle Casserole

73

Family friendly Tuna Noodle Casserole made with a simple cheddar cheese sauce and crunchy buttery Parmesan panko breadcrumbs,

Tuna Casserole:
8 ounces wide egg noodles
5 tablespoons butter (unsalted)
5 tablespoons flour
2 1/2 cups milk (2%)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried parsley
1 cup shredded sharp cheddar
1 cup shredded white cheddar
2 pouches tuna in water
1 cup frozen baby peas
Crumb Topping:
1/2 cup panko breadcrumbs
2 tablespoons butter melted
2 tablespoons grated Parmesan
1/2 teaspoon dried parsley
6
Nutritions

Calories
517

Sodium
605mg
25% DV

Fat
30g
46% DV

Protein
20g
41% DV

Carbs
38g
13% DV

Fiber
4g
18% DV

Pepperoni Rolls

42

Make a platter for a party or for yourself! Kids and adults alike will love these pizza rolls.

Ingredients:
1 can ( refrigerated pizza dough )
6 ounces ( pepperoni slices )
1.5 cups ( mozzarella cheese )
3 tbsp ( butter )
1 tsp ( garlic powder )
4 tbsp ( grated parmesan )
1 tbsp ( dried parsley )
0.5 jar ( marinara sauce )
4

Please visit The Best Blog Recipes for the Full Recipe and Directions!


See the full directions on my site

Pumpkin pie, the queen of fall treats. This pie bursting with flavors of seasonal spices evoke the autumnal essence. That is why without a doubt, Thanksgiving is never complete without a slice of pumpkin pie. I prepared this pie entirely with healthy ingredients, but with the same flaky crispy crust and spiced creamy filling. Enjoy it guilt-free!

10

Pork Belly and Kimchi Stir Fry

37

I definitely recommend it and is certainly eaten by many Koreans who love a balanced meal with meat and small hints of vegetables.

200 g Kimchi
200 g Pork belly ( thin sliced )
1 tbsp Korean chilli powder
1 tsp Sesame oil
1/2 Onion
1 tbsp Sesame oil
1 tbsp Soy sauce
1 tbsp Sake ( Dry white wine )
4 people

[Instruction]

1. Thinly slice the onion.

2. Marinate the pork belly and kimchi with chili powder and sesame oil for about 30 minutes.

3. Heat sesame oil in a medium to high heat, and...
See the full directions on my site

Nutritions

Calories
322

Sodium
1998mg
83% DV

Fat
20g
30% DV

Protein
9g
18% DV

Carbs
20g
6% DV

Fiber
6g
24% DV
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