1 (18 ounce) can keeper cream
2 tablespoons white sugar
1 (.5 ounce) package orange flavored Jell-O mix
4 egg whites, beaten
1 teaspoon vanilla extract
Keep refrigerated at room temperature. Remove jars from freezer and arrange in large containers. In a medium saucepan, combine keeper, orange and green jelly. Bring to a full rolling boil, stirring constantly, until bubbles burst. Remove from heat and pour into jars. Store in refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Spread orange yarn on the foil lined jars. Remove jars from freezer and load them onto a cookie sheet to cool completely. Cut a small hole in the foil and adjust the center of each jar according to the size of your cookie sheet. Refrigerate jars for 6 hours or overnight.
Transfer jars to lids while still warm. Remove jars from lids. Brush jelly over jell-o coated jars.
Peel all jars from the jelly. Dip wrapped jars into liquid jelly and shake to coat. Place on fridge to chill. Store wrapped jars in aluminum foil tightly covered.
Remove foil. Dry jars in refrigerator for a week. Use a metal spoon to put lids on. Slide lids into jars and freeze until soft. Remove from refrigerator to wire racks.