|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...
Results 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.
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.
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.
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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