|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 61 for apple jam
Result Page: 1
Peel, core, slice and cook enough apples to crush and ... boil hard 4 minutes. Pour in hot sterile jars. Tastes very much like old fashioned apple butter
Select sound apples of same kind, ... of water and slowly cook in a moderate oven until fruit is tender and of sufficient dryness, put in sterilized jars.
Combine apples and sugar in ... 4 minutes to slightly thicken, stirring once. Stir in lemon juice. Pour into small jar and refrigerate. Makes 1 1/2 cups.
Peel and slice apples. Combine apples, ... Remove from heat. Seal in hot sterilized glasses. Note: Nice for apple turnovers and/or a spread for gingerbread.
Combine apple and sugar in ... thickened, 3-4 minutes, stirring once during cooking time. Stir in lemon juice. Pour into prepared jars, seal and refrigerate.
Cut ends from ... until tender. Peel apples and core and ... citrus. Add sugar. Bring to boil and cook until thickened. Pour into sterilized jars and seal.
1. Combine apples and sugar in ... stirring once during cooking time. Stir in lemon juice. Pour into prepared jars, seal and refrigerate. Makes 1 to 1 1/2 cups.
Peel, quarter and core apples. Dice them ... 10 minutes. Remove jam from the heat. ... covering the jars 1 inch over the tops) for 10 minutes. Makes 3 cups.
Combine apples and sugar in ... or until mixture is slightly thickened, stirring once. Stir in lemon juice. Pour into prepared jars, seal and refrigerate.
Wash the rose ... flower ends. Peel apples and cut into ... canning jars or jam jars. If using jam jars, pour 1/4 inch melted paraffin on the tops. Seal.
Result Page: 1
top of page