|Jellies, Jams & Chutneys|
|by Thane Prince|
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters.
Results 11 - 20 of 27 for prune jam
Separate dough into 20 biscuits. Place on ungreased cookie sheet. Brush with melted butter. Make large thumb print in center of each biscuit. Fill ...
Cream butter and ... thumbprint about 1/4 inch deep in each cookie. Fill with jam. Bake at ... for 10 to 15 minutes or until delicately browned on edges.
Cream butter and ... cookie. Fill with jam. Bake at ... favorite of many East Europeans and served at holidays as part of the dessert assortments available.
Cream butter and ... "thumbprint" about 1/4 inch deep in each cookie; fill with jam. Bake at ... for 10 to 15 minutes or until delicately brown on edges.
In large bowl, ... until sugar dissolves. Increase heat; boil rapidly 15-20 minutes or until jam reaches 221 degrees. Remove from heat. Skim off foam. Cool.
Put ripe firm plums through food chopper, medium blade. Combine fruit and sugar in a 5 or 6 quart pan. Add raspberries; mix together. Bring to a ...
Peel and pit peaches; chop over fine. Pit plums; chop very fine. Mix fruits; measure 4 1/2 cups into large saucepan. Place saucepan of fruit over ...
Mix flour, sugar, ... baking pan. Spread prune or apricot butter ... baked cake and sprinkle with chopped nuts. Brown to a delicate brown color 15 minutes.
Combine all ingredients in saucepan. Simmer until soft. Blend. Refrigerate.
Place apricots and prunes with water to ... time during baking. Serve lukewarm with whipped cream or ice cream if you believe in gilding the lily. Serves 6.
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