|More Seasonal Cooking|
|by Baroness Claire Macdonald|
Claire Macdonald's fresh approach to food has won her a wide and most appreciative audience.
Tip: Try preserves no pectin for more results.
Results 1 - 10 of 13 for peach preserves no pectin
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Mash peaches with: ... uncooked blackberry jam, use 3 cups blackberries and 5 1/2 cups sugar. To make strawberry jam use the same proportions as for peach.
Peel and pit ... lemon juice and pectin in a large ... into hot jars to within 1/4 inch of top, adjust the caps. Process 10 minutes in boiling water bath.
In an 8-10 ... just tender. Add pectin to kettle and ... Remove from heat. Skim, then put in containers for freezing, allowing room for expansion. Cool first.
Measure sugar and ... ginger. Add fruit pectin to fruit; mix ... sterilized jars. Cover at once with 1/8 inch layer of hot paraffin. Yield: about 10 1/2 pints.
Combine peaches, pineapple ... lemon juice and pectin in a separate ... Spoon into containers. Let stand at room temperature for 24 hours. Store in freezer.
Examine tops of ... that there are no nicks or cracks. ... minutes. Stir in pectin; heat to ... top. Cover hot preserves immediately with 1/8-inch ... 3 (8 ounce) glasses.
Peel, grate and weigh the pineapple. Put pound to pound of pineapple and sugar. Boil it in a preserving kettle 30 or 40 minutes. Take off fire. Skim. ...
Cook frozen fruit ... occasionally. Stir in pectin, bring to ... constantly. Pour into jelly glasses and chill until set. May be covered with foil and frozen.
Combine peaches, pineapple, ... Stir in liquid pectin, cook on ... occasionally during cooling time. Pour into any size jars, seal with paraffin wax (optional).
Cook cut up peaches, lemon juice and pectin together and boil ... minutes, hard boil. Pour into jars and seal. Put in a hot water bath and boil for 10 minutes.
Result Page: 1
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