- 71. APRICOT - ZUCCHINI JAM
- Combine all ingredients except ... remove from heat. Add apricot Jello. Stir thoroughly. Pour in sterile jars and seal.
Ingredients: 6 (jello .. juice .. sugar .. zucchini ...)
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- 72. APRICOT JAM
- Soak apricots in hot water until ... Refrigerate. Keeps for several weeks.
Ingredients: 5 (apricots .. honey .. juice .. sugar ...)
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- 73. MOM'S APRICOT JAM
- Place apricot in small amount of ... keep for a few months.
Ingredients: 4 (pineapple .. sugar ...)
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- 74. UNCOOKED APRICOT JAM
- Wash, pit and mash apricots. Measure pulp. Mash ... and freeze. Makes 4 pints.
Ingredients: 7 (apricots .. bananas .. juice .. rind .. sugar .. syrup ...)
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- 75. ZUCCHINI APRICOT JAM
- Peel and grate zucchini. Boil 10 minutes. Add sugar, pineapple and lemon juice. Boil six minutes more. Remove from heat and add Jello; stir well. Put ...
Ingredients: 5 (jello .. juice .. sugar .. zucchini ...)
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- 76. APRICOT RHUBARB JAM
- Bring to a boil ... Add 1 can pie apricot filling. Bring to boil ... in jelly jars and seal.
Ingredients: 3 (sugar ...)
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- 77. APRICOT ZUCCHINI JAM
- Boil above ingredients for ... Add family size package apricot Jello. Mix well and pour into jars. Orange pineapple Jello can also be used.
Ingredients: 4 (juice .. pineapple .. sugar .. zucchini)
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- 78. ZUCCHINI APRICOT, PINEAPPLE JAM
- Boil zucchini and sugar 10 minutes. Add pineapple and sure jell, boil 10 minutes. Add Jello and boil 10 minutes. Pour in jars and seal. Makes 4 ...
Ingredients: 5 (jello .. pineapple .. sugar ...)
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- 79. APRICOT JAM, MORE FRUIT THAN SUGAR
- Combine ingredients. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to avoid ...
Ingredients: 3 (apricots .. juice .. sugar)
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- 80. APRICOT RHUBARB JAM
- Blend rhubarb and sugar and let set overnight. In morning cook 10 minutes. Add Jello; blend well. Add pie filling; blend together. Put in jars and ...
Ingredients: 4 (jello .. rhubarb .. sugar ...)
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