PJH - I've used one of those round squeeze bottles that you would use for decorators icing (like for cookies), storing ketchup or even storing oil in. If the tip at the top is too small, I'll snip it off a bit for a bigger opening. Also, if the jelly is being stubborn, you could gently heat it in the microwave to make it a little more fluid! Great, thanks, Joe. I was thinking a squeeze mustard bottle but mine still has mustard in it! I'll look around for one - maybe that'll inspire me to work harder on a sufganiyot recipe...PJH

• Reply