- 111. FREEZER JAM
- Crush fruit, measure 2 ... half-pint jars or moisture-vaporproof freezer containers; leave a 1/2-inch ... temperature or until the jam is set. To store, ... 1 year. Makes 5 half-pints.
Ingredients: 5 (juice .. nutmeg .. sugar ...)
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- 112. UNCOOKED FREEZER JAM
- Place crushed strawberries and ... When sugar is dissolved jam is ready to eat. Place in suitable freezer containers with tight lids and store in freezer.
Ingredients: 5 (juice .. karo .. strawberries .. sugar ...)
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- 113. FREEZER JAM
- PREPARING: Crush berries; measure ... jars or moisture-vapor proof freezer containers, leaving a 1/2-inch ... room temperature or until jam is set. Store up ... in freeze. Makes 5 half-pints.
Ingredients: 5 (juice .. nutmeg .. sugar ...)
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- 114. PARADISE FRUITS FREEZER JAMS
- Puree or crush thawed ... 3 minutes. Ladle into freezer canning jars, leaving 1/2 ... room temperature to allow jam to set. Store in ... Makes 8 (8 ounce) jars.
Ingredients: 5 (juice .. sugar ...)
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- 115. FREEZER JAM
- Mix and let stand ... up and put into freezer containers. Note: For raspberry jam use 3 packages of ... frozen raspberries each per batch.
Ingredients: 5 (sugar .. syrup ...)
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- 116. FREEZER JAM
- Mix together fruit and sugar. Let set for 15 minutes. In small saucepan, mix together water and Sure Jell. Boil for 1 minute. Pour over berries and ...
Ingredients: 4 (raspberries .. sugar ...)
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- 117. RHUBARB FREEZER JAM
- Mix in 4 quart saucepan, heat to boil. Cook 20 minutes (within 5 minutes, skim off foam). Cool. Put into containers. Freeze.
Ingredients: 4 (jello .. juice .. sugar ...)
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- 118. RHUBARB FREEZER JAM
- Cut up rhubarb and add sugar; let stand overnight. In the morning, cook 10 minutes and then add Jello. Stir until dissolved, then put in jars.
Ingredients: 3 (jello .. rhubarb .. sugar)
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- 119. NO COOK FREEZER JAM
- Have strawberries at room temperature. Crush them one layer at a time until crushed strawberries equal 2 cups. Stir in 4 cups sugar and let stand 10 ...
Ingredients: 4 (sugar ...)
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- 120. RHUBARB JAM (FREEZER)
- Mix rhubarb and sugar. Let stand 1 hour. Cook to a sauce. Add Jello, cool and fill cold jars. Makes about 3 pints.
Ingredients: 3 (jello .. sugar ...)
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