1 - 8 of 8 for squash jam

Shred zucchini, measure 6 cups. Boil until clear about 5 minutes. Drain. Add sugar, Sure Jell, pineapple plus juice. Boil 5 minutes more. Remove from ...

1. Cook green ... 6 minutes. Add squash; cook 8 ... minutes. Stir in jam, parsley, basil, ... heat. Stir in lemon juice. Sprinkle with walnuts. 12 servings.

Using a vegetable ... remove peel from squash. Cut squash ... orange juice concentrate, jam, cloves, salt ... until squash is evenly glazed. Serves 4-6.

In saucepan cook squash and lemon juice ... any flavor. Boil 7 minutes; put in container and refrigerate. Must be kept in refrigerator. Make 3 1/2 cups.

Mix squash, sugar and ... Bring to a boil for 25 minutes. While mixture is hot, add Jello and pineapple. Mix well. Pour into hot sterilized jars and seal.

Add all to squash. Boil 6 ... off heat. Add 2 packages (3 ounces) apricot Jello, stir well. Hot water bath. Boil 5 minutes, 1 inch water over top of lids.

Boil squash at low heat ... minutes more. Stir well. Add 6 ounces Jello. Put in hot sterilized jars and seal. Process 5 minutes in a bowling water bath.

Mix all ingredients together. Bake at 350 degrees for 1 hour. Enjoy!


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