31 - 40 of 192 for gelatin jam
Cut stems from figs; wash thoroughly and drain. Crush to pulp using potato masher. Place all ingredients in large pot, cook over medium heat until ...
Peel and slice peaches. Soften gelatin in water. Bring ... pints. Variation: Blueberry jam; use 2 ... lemon juice. Follow method above. Yields about 1 pint.
Place berries, juices ... to boiling. Sprinkle gelatin over hot mixture, ... temperature before freezing. Yield 4 1/2 cups. Exchange per serving - free.
In saucepan, sprinkle gelatin over soda pop. Add ... and simmer slowly for about 10 minutes. Add sweetener and beat until smooth. Store in refrigerator.
Cook fruit and water for 15 minutes. Remove from heat and cool 10 minutes. Then stir in Equal. Spoon into sterilized jars. Cool until set. Will keep ...
Cook rhubarb in ... filling. Cook 8 to 10 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars. Cool and freeze.
In heavy saucepan, ... from heat and mash figs. Add gelatin and sugar. Boil 2 more minutes. Pour into hot sterilized jars and seal. Do not double recipe.
In small bowl soften gelatin in grape juice. ... mixture until dissolved. Cool to room temperature and add equal. Store in airtight container in refrigerator.
Combine zucchini and ... 2 minutes. Turn off heat; add gelatin. Stir until dissolved. Seal in sterilized jars. Process in hot water bath for 10 minutes.
In large saucepan, ... except water and gelatin. Over medium ... least several hours prior to serving. Makes four 8 ounce jars. Calories: 10 per tablespoon.
top of page