1 (12 ounce) package Scotch-style barley
3 tablespoons white sugar
1 teaspoon salt
2 teaspoons ground black pepper
1 (20 ounce) can fruit cocktail from the bottle
1 cup milk
1 teaspoon vanilla extract
3 red raspberry jam jars
1 pint white grape juice
1 (11 ounce) package frozen whipped topping, thawed
1/2 cup grape juice
1 (14 ounce) can sliced fresh strawberries
Place the Scotch-style barley in a large saucepan with enough water to cover. Bring to a boil and cook just to boil. Remove from heat, cool slightly and allow to cool completely. Drain excess water; set aside.
Add the sugar, salt, pepper, fruit cocktail and milk. Stir until warmed. Add the wine and lemon juice, stirring until the liquid is completely absorbed. Slowly blend over a medium heat, stirring occasionally. Bring to a rolling boil and boil gently. Reduce heat to medium low. Stir in the vanilla and syrup. Bring to a boil and stir in the rice, until coated. Reduce heat to low; cook, stirring occasionally, for 3 minutes. Slowly pour the grape juice over the top of the barley mixture while stirring gently, filling jars and cups of jars. Keeper jars closed, if at all possible, so that liquid does not clump. heat the remaining lime juice slowly in a small skillet over high heat.
Pour the grape juice mixture into the jar and set jars in the freezer. Pour the grape juice mixture over jars and allowing jars to catch on top of each other. Seal jars and leave in freezer until serving time.
Refrigerate tightly wrapped jelly jars on ice before filling. Garnish all by thinly sprinkling berries and fruit over jelly jars.
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