Results 1 - 10 of 36 for fresh jam

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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 ...

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. ...

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.

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 ...

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.

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