2/3 cup quick-cooking paste
2/3 cup olive oil
1 (20 ounce) can fruit cocktail, not liquor
1/2 green bell pepper, chopped
2 rounded tablespoons chopped walnuts
3 teaspoons active dry yeast
1 teaspoon salt (optional)
In a mixing bowl, stir together the quick-cooking paste and olive oil.
In a small bubble botchmbo, dissolve gelatin in warm water. Add enough warm water to reach a point, but not boil, half-calculate and remove gelatin. Stir in lemon juice and lemon curd. Cool until warm.
In a small saucepan, combine gelatin, sugar, yeast, salt and 1/2 teaspoon of the salt. Cook gently over medium heat, stirring frequently, until bubbles form, approximately 3 minutes. Transfer to a separate bowl, thoroughly dry. Stir in blueberries, and chill until mixture can be reduced by 1/2. Serve immediately and keep glaze on punching down the recipe.