|Jellies, Jams & Chutneys|
|by Thane Prince|
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters.
1 - 10 of about 860 for strawberry jam
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 ...
Place strawberries in ... 1 1/2 pints jam or three 1/2-pint ... into canning jars and wipe rim. Seal and process in a boiling water bath for 15 minutes.
Measure 1 3/4 ... 3 minutes. Pour jam into freezer containers ... Yield: about 4 half-pint jars Source: University of Georgia in cooperation with the USDA
Clean and crush ... bowl. Stir in strawberry mixture, and continue ... I use Ball jelly/jam jars and regular ... tastes great and leaves no aftertaste.
The day before you wish to make the jam, hull and ... off the heat. Stir in the butter and skim off any scum on the surface of the jam with a large spoon.
Cream butter and ... a time. Add jam. Sift flour ... until it looses its shine and holds its shape. Frost cake; then spoon strawberry jam on top of cake.
Add sugar to ... remaining.) Quickly ladle jam into jars and ... Follow recipe for Strawberry Jam. Add 1-2 ... sugar and add to strawberries; blend well.
Sift together flour, ... 1-1 1/2 cups strawberry jam, depending on ... buttermilk. Blend well, add nuts and coconut. Bake at 325 degrees for 1-1 1/2 hours.
Cream together shortening ... Combine well. Add strawberry jam and beat well. ... at 350 degrees about 30 minutes and remove from pans. Frost when cool.
Cream together: butter, ... sour cream and strawberry jam. Add flour ... 350 degrees for 50-55 minutes. Cool in pans 10 minutes. Remove and cool on racks.
top of page