Tip: Try apricot jam for more results.

1 - 8 of 8 for freezer apricot 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 ...

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 ...

Bring peaches, sugar and pineapple to boil. Cook, stirring for 10 minutes. Remove from heat and add gelatin. Stir and pour into jars. Freezes.

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 ...

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 ...

Combine and cook for 25 minutes. Add Sure Jell and cook 5 minutes. Add package apricot Jello. Freeze.

Combine fruit and ... minutes. Pour into freezer containers. Let stand ... 6 half pints. APRICOT JAM: Add 1 ... Measure and substitute for strawberries.

Trim off any ... then spread with apricot jam. Brush each ... and place in freezer for 3 to ... clusters of grapes and sliced baguettes. Makes 6 to 8 servings.

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.11s