|Preserves: Jams, Pickles, and Liqueurs|
|by Lindy Wildsmith|
For those warm days of late summer and fall, when the fruit is ripe and good, Lindy Wildsmith gives you her inspiring collections of recipes for j...
Tip: Try apricot jam for more results.
Results 1 - 10 of 13 for pectin apricot jam
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Cook sliced carrots ... constantly. Remove from heat. Stir in Certo and apricot Jello (large). Put in small jars. Makes 8 cups. Tastes like apricot jam.
Wash and cut up apricots and place them ... minutes, then add pectin, stirring well. ... 1/2 inch of top. Seal. Process in boiling water for 10 minutes.
Prepare the zucchini ... the lemon juice, boil. Add pectin and sugar; boil 6 minutes. Remove from heat add the apricot Jello. Stir well. Seal in hot jars.
Heat to full rolling boil and cook 1 minute. Remove from heat. Add Certo Pectin. Skim off foam for 5 minutes. Seal with 1/4" hot paraffin.
Wash, pit and mash apricots. Measure pulp. ... and rind; add pectin; stir vigorously ... until dissolved. Pour into containers and freeze. Makes 4 pints.
Use large zucchini. ... Add to kettle, pectin, crushed pineapple ... and stir in apricot Jello thoroughly. Pour ... seal with hot lids. Thickens as it sets.
Wash and cut apricots. Mash them ... kettle. Add the pectin; stir well. ... minutes. Spoon hot jam into hot sterilized ... minutes. Yield: 6 half-pints.
Apricots: Wash and ... been skimmed. Add pectin and stir vigorously ... and immediately pour jam into glasses. Seal ... package directions. Makes 4 cups.
Heat pineapple (with ... cherry syrup, the apricots and water to ... heat; stir in pectin. Pour into ... no longer than 3 months. About 5 half-pints jam.
Combine all ingredients ... full boil and cook for 10 minutes. Stir and remove from heat. Add apricot Jello. Stir thoroughly. Pour in sterile jars and seal.
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