NOVA SCOTIA HEAVENLY JAM
This is sooo good. I have this on a recipe card and don't know where it came from, but the name on the card is L. Gillis. Thanks L. We've enjoyed this for years!
Provided by IslandGirl
Categories Sauces
Time 2h55m
Yield 8 pints
Number Of Ingredients 4
Steps:
- Combine the rhubarb and sugar.
- Let stand several hours until sugar is completely dissolved.
- Add pineapple and cook for 20 minutes.
- Remove from heat and add the jello.
- Just the dry jello, don't make it up.
- Stir for 5 minutes.
- Bottle while still hot.
Nutrition Facts : Calories 596.5, Fat 0.2, SaturatedFat 0.1, Sodium 78.1, Carbohydrate 152.3, Fiber 2.4, Sugar 146.4, Protein 2.3
HEAVENLY
Another X-Rated Fusion recipe featured in their weekly emailing. This one comes from the Pointe South Mountain Resort in Arizona! Apparently they feature a bunch of concoctions using X-Rated Fusion, this was one of the favorites. ;) Enjoy!
Provided by Mommy Diva
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients together in a shaker of ice.
- Pour into a chilled martini glass.
- Garnish with anythin from a lightly sugared rim, toasted coconut, or a nice slice of pineapple.
- Enjoy! ;).
Nutrition Facts : Calories 231.1, Sodium 1
HEAVENLY JAM
This is an old recipe that has been in my family for a very long time. Again, as in many Mennonite recipes the measurements aren't exact since it's hard to expect how many cups chopped fruit with be. You will need equal cups for sugar to cups of fruit. Ex. 4 cups of fruit and 4 cups of sugar.
Provided by BK GeeGee
Categories Fruit
Time 10h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the oranges and lemons and slice thinly. Put them in a pot with just enough water to cover the fruit. Let it stand in the water overnight. Don't drain the water but cook them in it until they're soft. Wash and peal the remaining fruit. Add to the citrus mixture starting with the firmest fruit first. Cook a bit longer until all the fruit is tender. Measure the fruit and add equal amounts of sugar to the fruit. Boil it slowly until it's thick like a syrup. The jam with thicken more as it cools. Stir in quartered maraschino cherries for colour. Pour into hot sterilized jam jars and seal with the lid. The lids should pop on their own if the jars were hot prior to pouring the jam into them.
HEAVENLY FIG JAM
Make and share this Heavenly Fig Jam recipe from Food.com.
Provided by gailanng
Categories Fruit
Time 50m
Yield 6 8 ounces jars, 24 serving(s)
Number Of Ingredients 7
Steps:
- Prepare canner, jars and lids per safe canning practices.
- In a large, deep stainless steel saucepan, combine figs and water. Reduce heat, cover, and boil gently until softened, about 20 minutes. Let cool slightly. Transfer to a food processor fitted with a metal blade and purée. Measure 3 cups.
- Return puréed figs to saucepan and add orange juice and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Immediately stir in orange-flavored liqueur, if using. Remove from heat and skim off foam.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Clean rim. Center lid on jar. Screw band (ring) down until resistance is met, then increase to fingertip-tight.
- Place jars in a water bath (boiling-water) canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 161.3, Fat 0.2, Sodium 7.1, Carbohydrate 41.7, Fiber 1.8, Sugar 37.1, Protein 0.6
HEAVENLY FISH FILLETS
Make and share this Heavenly Fish Fillets recipe from Food.com.
Provided by TXOLDHAM
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Skin fillets if necessary and cut into serving size pieces. Baste fish with lemon juice and let stand for approximately 10 minutes.
- Baste fish with butter and place on a well-greased broiler pan and broil 4 inches from heat source for 4 to 5 minutes. Turn and broil till fish flakes.
- Combine Parmesan cheese, margarine or butter, mayonnaise, green onion, salt and liquid hot pepper sauce.
- Remove fish from broiler and spread 1/2 the Parmesan Cheese mixture on fish and return to broiler until fish browns nicely.
- Remove to plates and place remaining Parmesan Cheese mixture on fillets for additional sauce.
Nutrition Facts : Calories 491.9, Fat 22.7, SaturatedFat 10.8, Cholesterol 150.8, Sodium 630.4, Carbohydrate 4.1, Fiber 0.1, Sugar 1.1, Protein 64.7
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