11 - 20 of 39 for jam using frozen berries

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Boil fruit, gelatin, cornstarch, and lemon juice. Boil for 3 minutes, stirring constantly. Remove from heat and add sweetener. Chill about 8 hours ...

Microwave 3 to ... slightly thickened. It will thicken as it cools. Pour into glasses and cover with plastic wrap. NOTE: For thicker jam, add 1 teaspoon pectin.

Grind or finely ... bowl combine cherries, berries and sugar. Let ... Store in the refrigerator for 3 weeks or the freezer for 3 months. Makes 5 half pints.

Completely crush berries. Mix sugar ... Blueberry, Boysenberry, Dewberry, Gooseberry, Loganberry, Raspberry or Youngberry may be used instead of Blackberries.

Boil 1 minute: Stir in: Pour in containers and let set for 48 hours. Do not cover until you put in freezer.

Remove husks and wash berries. Measure berries ... sugar and can frozen orange juice concentrate, ... stirring often to prevent scorching. Jar and seal.

Preheat oven to ... 1/3 cup strawberry jam. Arrange 1 ... on top. Repeat using remaining strawberries, 1 ... Refrigerate until ready to serve. Makes 12 servings.

Mix berries with Sure Jell ... 5 cups sugar and 1 cup white syrup. Stir, stir, stir until dissolved, about 20 minutes. Put in sterilized jars and freeze.

Mix sugar and berries, let stand ... Pour in glass jars. Let stand at room temperature from 24 to 48 hours. Put lids, don't have to seal. Put in freezer.

Cook water and Sure Jell for 1 minute. Mix berries and sugar, then mix ... Sure Jell and water into berries; stir for 3 minutes. Put in jars and freeze.

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