- 1. RHUBARB APRICOT FREEZER JAM
- Let rhubarb and sugar stand overnight. Then boil for 10 minutes. Add pie filling. Bring to a boil and add Jello, stirring to dissolve. Remove from ...
Ingredients: 4 (jello .. rhubarb .. sugar ...)
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- 2. FREEZER PEACH JAM
- Bring peaches, sugar and pineapple to boil. Cook, stirring for 10 minutes. Remove from heat and add gelatin. Stir and pour into jars. Freezes.
Ingredients: 4 (jello .. juice .. peaches .. sugar)
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- 3. FREEZER ZUCCHINI SQUASH JAM
- Shred zucchini, measure 6 cups. Boil until clear about 5 minutes. Drain. Add sugar, Sure Jell, pineapple plus juice. Boil 5 minutes more. Remove from ...
Ingredients: 6 (jello .. juice .. pineapple .. sugar ...)
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- 4. ZUCCHINI FREEZER JAM
- Boil all except Jello for 15 minutes. Add Jello, stir and bring to a boil. Put into sterilized jars, cool and freeze. Makes approximately 6 jelly ...
Ingredients: 4 (jello .. sugar .. zucchini ...)
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- 5. ZUCCHINI FREEZER JAM
- Combine and cook for 25 minutes. Add Sure Jell and cook 5 minutes. Add package apricot Jello. Freeze.
Ingredients: 6 (jello .. juice .. pineapple .. sugar .. zucchini ...)
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- 6. ZUCCHINI JAM (FREEZER)
- Cook zucchini 5 minutes. Drain; add sugar, Sure Jell and pineapple. Cook 5 minutes, remove from heat. Add lemon juice and Jello. Mix well, put in ...
Ingredients: 6 (jello .. juice .. pineapple .. sugar ...)
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- 7. FRESH STRAWBERRY JAM
- Combine fruit and sugar. ... 2 minutes. Pour into freezer containers. Let stand at ... to 6 half pints. APRICOT JAM: Add 1 teaspoon ... Measure and substitute for strawberries.
Ingredients: 4 (strawberries .. sugar ...)
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- 8. APRICOT BRIE IN PHYLLO
- Trim off any wax ... Brie, then spread with apricot jam. Brush each sheet ... wrap and place in freezer for 3 to 4 ... Makes 6 to 8 servings.
Ingredients: 7 (apples .. baguettes .. camembert .. dough .. grapes ...)
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