|Jellies, Jams & Chutneys|
|by Thane Prince|
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters.
Results 1 - 10 of 36 for fresh jam
Result Page: 1
Measure 1 3/4 ... 3 minutes. Pour jam into freezer containers ... Yield: about 4 half-pint jars Source: University of Georgia in cooperation with the USDA
No pectin, almost ... like a thicker jam, spoon off ... place in the refrigerator for up to two weeks (if it lasts that long!). Makes about 3 1/2 cups.
Cook apricots with water for 5 minutes. Add sugar and boil, stirring constantly for 10 minutes. Add the lemon juice and boil a few minutes longer ...
In 3 quart ... foam and stir jam about 5 minutes, ... Can add 1/4 teaspoon cinnamon and 1/2 cup brandy or can add 1/4 teaspoon butter and 1/3 cup amaretto.
Measure 1 3/4 ... 3 minutes. Pour jam into clean freezer ... room temperature until set (up to 24 hours). Freeze or refrigerate. Makes about 4 half-pints.
Preparation time: 15 ... Plump, fragrant, sweet fresh strawberries call for ... your own delicious jam to spread on ... according to manufacturer's instructions.
Boil 15 minutes. Add 1 small bottle chopped maraschino cherries with juice. Boil 5 minutes longer. Remove from heat and add 1 package (3 ounce) ...
In 4-quart microproof bowl combine fruit and juice with pectin. Cook, covered, on High (maximum power) 10-11 minutes, or until mixture fully boils. ...
Mash strawberries and sugar and let set for 20 minutes. Boil water and pectin for 1 minute. Stir, remove from heat and add strawberries. Stir for 2 ...
Let stand 20 minutes. Stir in 1 package Sure Gel, 1 cup water. Stir constantly. Boil 1 minute. Add strawberries; mix thoroughly. Stir 2 minutes. Pour ...
Result Page: 1
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