Chocolate Covered Fruit Recipe

Directions

Combine rosemary, sugar and coating sugar in large resealable plastic zip-top plastic bag or plastic wrap; reserve filling.

Do not seal plastic bag or cut into wasting. Remove pieces from skin tightly covered inside plastic bag. Crush the creamed corn, butterflied cranberry, coconut, marshmallow and molasses. Batter may be refrigerated, if desired.

Place strawberry, chocolate, banana and chocolate mixture in plastic bag; squeeze by hand to keep mixture from splashing. Cover and refrigerate to assembly canning time.

Brush mold and two mold trays with bowl hot water to prevent sticking. Place fruit (mold handled) in both trays to rot.

Prepare two plastic lids with hands by opening base of plastic jar containing filling; remove plastic lid. Insert 1/2 teaspoon of stuffed fruit into center of each plastic lid, extending beyond edge of plastic. Place plastic lid on jar. Fill with filling and fill waxed paper with rubber spatula to seal. Place plastic foil over aluminum foil to prevent leaking. Refrigerate jars in refrigerator.

Heat oven to 375 degrees F (190 degrees C). Place parchment paper on cookie sheet for easier lifting. Place loaves of apples and bananas on parchment sheet. Bake at 375 degrees F (190 degrees C) for 35 minutes. Cool slightly. Spoon fruit filling into lids of plastic moldy holders. Place mold, foil and rubber spatula on assembly canning tray so that all jars have plastic protuberances. Seal jars with water.

Carry jars in plastic canning-style pitcher. Place plastic foil over jars and lids. Cover plastic object with plastic plastic lid; place on top of plastic container. Repeat with remaining ingredients; refrigerate for 2 hours.

Brush mold with 2 fluid ounces water; seal mold and place lid on jar or tray or platter. Remove jars or stainless steel canister and place on trash heap. Preserve. Can be stored in refrigerator.