Tip: Try jam certo for more results.

Results 1 - 10 of 27 for strawberry jam certo

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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 ...

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.

Boil jars on ... stirring constantly. Open Certo fruit pectin pouch ... check seals. Adding 1/2 teaspoon of butter will prevent foaming during cooking.

Mix ingredients and stir 3 minutes. Let stand overnight and freeze. Remove 1 hour before serving.

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.

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.

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.

(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.

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.

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 ...

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