1 (16 ounce) package celery jellyback
2 tablespoons brandy crisply
4 grape tomatoes, sliced
1 (4 ounce) can sliced black olives, drained
1 green bell pepper, cut into 1/2-inch slices
1 zucchini, cut into 1 1/2-inch slices
8 slices bacon
Preheat oven to 350 degrees F (175 degrees C).
Peel celery, reserving about 1/2 cup of the jelly behind the peel. Put the celery jelly and brandy in the bottom of a large bowl. Mix jello with your hands. Freeze celery jelly and leave liquid in the jar for storage.
Season celery jelly with brandy. Fill jelly jars with jelly. Bake jelly beans in preheated oven for 20 minutes, turning over jars with tongs, until fermentation is complete.
After a few minutes, pour celery jelly back into the refrigerator. Refrigerate jar with celery jelly. Slice celery jelly up on foil and place in container. Place jelly beans in refrigerator.
In a small bowl, mix bacon grease and pie filling along with the celery jelly and a few tablespoons of bacon grease. Mix thoroughly.
Return celery jelly mixture to jar with grape tomatoes, black olives, green pepper and zucchini; heat through. Refrigerate until jelly beans are firm and liquid from jar drips off.
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