Homemade Non Petroleum Jelly Aka Diy Vaseline Recipes

Steps:

• Combine beeswax and oil in a small saucepan.
• Melt over very low heat or in the top of a double boiler.
• Pour into a jar to cool.
• Cools in about 30 minutes.

Steps:

• Melt beeswax in a large saucepan over the stove.
• Whisk the castor oil and vitamin E to create a jelly type consistency. I use a stick blender.
• Package into cosmetic jars.
• Keep in mind, the Vitamin E works as a preservative, but this does have a shelf life of approximately 1-1/2 - 2 years. I would discontinue to use if the product smells "off".

Steps:

• Rinse the apples in cold water. Stem and cut the apples into eighths without peeling them. Put the fruit in a preserving pan and cover them with the water. Bring to a boil and allow to simmer for 30 minutes on low heat. The apples will be soft. Collect the juice by pouring this preparation into a fine chinois strainer, pressing lightly on the fruit with the back of a skimmer. Then filter the juice a second time by pouring it through a cheesecloth that you have soaked and wrung out. Let the juice run freely. It is preferable to let the juice rest overnight in the refrigerator.
• Next day, measure 2 cups 1 ounce of the juice, leaving in the bottom of the bowl any residue that settled out overnight. You will have clearer jelly this way.
• Place two small saucers or plates in the freezer - you will use these to check the set.
• Pour the apple juice, beer, sugar, orange zest, lemon juice, cinnamon sticks, and ground cardamom into the preserving pan and bring it to a simmer. Skim carefully. Continue cooking on high heat for 10 to 15 minutes, stirring gently. Skim again if necessary. Check the set. Remove the cinnamon sticks & return to a boil. Put the jelly in jars immediately and seal.

Steps:

• Place all ingredients in a large pitcher or jug and stir or shake until well mixed.
• Chill and keep refrigerated until used.
• Note: Adjust sweetness to taste by adding (or in rare cases reducing) a little sugar since drink mixes can vary.

Steps:

• For bars:.
• Preheat oven to 350°F Line a 10x15 jelly roll pan with parchment paper, trimming away any excess.
• Cream butter and brown sugar in electric mixer until smooth. Add eggs one at a time, allowing each to incorporate.
• Add dry ingredients in small amounts, allowing time to blend and not forgetting to scrape down the mixer bowl.
• Turn off mixer, remove paddle, and fold in cranberries, chocolate, and ginger peel.
• Spread batter over parchment on pan and bake for about 30 minutes or until bars are not puffy and slightly firm to the touch. Allow to cool.
• For topping:.
• In another electric mixer, blend softened cream cheese with powdered sugar, butter, vanilla, orange juice and orange zest, making sure you scrape down the mixer bowl and blend. Turn off mixer, remove paddle, and fold in dried cranberries.
• When bars are cool, spread frosting evenly on top and sprinkle with chocolate shavings (scrape a bar on the side with a large knife to get these- doesn't matter if it crumbles instead of curling).
• Cut bars into fourths along the length, and into 3 parts along the width, then cut each square into a triangle.
• Store bars in the refrigerator.