|by Nancy Ma|
Suggestions for creating an Oriental atmosphere accompany this collection of recipes for Chinese party foods and main dishes.
1 - 10 of 41 for no cook strawberry jam
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In a medium bowl, stir together sugar and package of pectin until well mixed. Add crushed strawberries and stir for 3 minutes. Transfer mixture into ...
Mix ingredients. Stir well for 3 minutes. Let stand for 5 minutes. Put in freezer and chill. Makes 5 pints.
Wash and dry plastic freezer containers and lids. Measure strawberries into a large bowl. Measure sugar into a small, separate bowl. Stir sugar into ...
Have fruit at ... 24 hours. Store jam in freezer (small amounts may be covered and kept in the refrigerator up to 3 weeks). Approximate yield: 4 3/4 cups.
Wash and hull strawberries and place in large bowl. Crush with potato masher. Measure out 2 cups mashed berries and reserve remaining berries, if ...
Mash berries. Measure 3 cups into a bowl. Measure 5 1/4 cups sugar and pour over berries and mix well. Take 3/4 cup water and 1 box Sure Jell in a ...
Mix strawberries and ... COMPLETELY DISSOLVED AND NO LONGER GRAINY. Pour ... CHANGE AMOUNTS or jam will not set ... potato masher works best for strawberries.
Wash ripe strawberries, remove stems and crush. Add sugar, lemon juice and stir well. Place in kettle on high heat. Bring quickly to a boil with ...
Stir powdered pectin into the berries. Bring berries and pectin to a boil and add sugar all at once. Bring mixture to a boil for one minute, stirring ...
Wash and prepare ... tight lids. When jam is set (may ... within 2 or 3 weeks, it may be stored in the refrigerator. Yield about 7 (medium) 8 ounce glasses.
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