1 - 10 of 32 for kiwi jam
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Cook kiwi with 1 1/2 cups water. Boil until soft. Add juice and rind or oranges and sugar. Boil jam quickly until setting stage (220 degrees).
Combine peaches, kiwi and lemon juice ... to fruit mixture. Jam is ready when ... Let stand until set, up to 24 hours. Freeze. Yield: about 6 half pints.
Heat fruit and pectin well and bring to a hard boil. Add sugar and bring to a rolling boil. Add rum, if desired. Don't over cook.
Wash and sterilize ... Peel and crush kiwis. In a ... with lids and bands. Invert jars for 5 minutes, then turn jars upright. Yield: about 6 cups of jam.
Microwave Directions: In ... safe bowl, combine kiwi fruit, sugar, lime ... in refrigerator up to 3 weeks or in freezer up to 3 months. Makes 4 1/2 cups.
Mix all but Certo. Over high heat bring to full rolling boil. Boil hard for 1 minute; stir constantly. Remove from heat. Stir in Certo. Skim off ...
Cover bottom of ... bananas. Arrange other fruit attractively on top of apple mixture. Heat jam with equal parts of water. ... fruit for glaze. Serves 6.
Blend a small ... fruit over the filling using concentric circles or your own design. Brush with melted jelly or jam (to prevent discoloration). Refrigerate.
Spread cookie dough ... is removed from oven. Arrange fruit as desired. Warm the apricot jam - brush on top of fruit. Cut in pizza size pieces and enjoy.
Make crust blending ... cream cheese and sugar. When blended spread on cooked, cooled crust. Top with fruits in attractive design. Glaze with peach jam.
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