|Jellies, Jams & Chutneys|
|by Thane Prince|
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters.
Tip: Try jam certo for more results.
1 - 10 of 27 for strawberry jam certo
Result Page: 1
(Cherries may be ... 1/2 bottle of Certo, 1 teaspoon red ... and continue to cook for 3 minutes stirring constantly. Pour into sterilized jars and seal.
Mix ingredients and stir 3 minutes. Let stand overnight and freeze. Remove 1 hour before serving.
First, prepare the ... Then make the jam. Carefully but ... glasses. Cover at once with 1/8 inch hot paraffin. Makes about 8 cups or 10 (6 oz.) glasses.
Use any containers, ... hours to set. Then store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator. Makes about 5 cups.
Wash, scald and ... in freezer. If jam will be used ... it will have a natural fruit color and a softer set that is easier to spread. Makes about 5 cups.
Use any containers ... set. Then store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator. Makes about 5 cups of jam.
Thoroughly mix strawberries ... lemon juice and Certo; add to ... 3 minutes. Ladle jam into 5 - ... Keep what you can eat in refrigerator. Freeze the rest.
Clean strawberries and mash them. Mix with sugar and lemon juice. Stir until sugar is dissolved. Mix in pectin. Place in containers and let stand at ...
Fruit should be room temperature. Mash. Add sugar. Let stand 10 minutes, stirring. Mix lemon juice with 1 pouch pectin. Add to fruit and stir for 3 ...
Boil jars on ... stirring constantly. Open Certo fruit pectin pouch ... check seals. Adding 1/2 teaspoon of butter will prevent foaming during cooking.
Result Page: 1
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