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Results 91 - 100 of 6,890 for Jams

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91. YELLOW PLUM PRESERVES

Clean plums, cook in water until skins are tender, 10 to 15 minutes. Cool and remove stones. Add sugar, heat slowly until sugar is ...

92. STRAWBERRY PINEAPPLE FREEZER JAM

Thoroughly crush, one layer at a time, about 1-quart of berries. Measure 2 cups into a large bowl or pan. Add pineapple with syrup and ...

93. STRAWBERRY JALAPENO FIG PRESERVES

Place 12 cups mashed figs in blender, then cut up jalapeno and add to blender. (Leave in seeds if you like it hot.) Add more peppers if you ...

94. JELLY ROLL

Preheat oven to 375°F. Line jelly roll pan, 15 1/2 x 10 1/2 x 1-inch with waxed paper. Grease. Beat eggs about 5 minutes or until lemon ...

95. APRICOT MARMALADE

Soak apricots overnight. Peel oranges and grapefruit and remove white rind. Cut in pieces and add lemon juice and soaked apricots, cut in ...

96. STRAWBERRY FIG PRESERVES

In sauce pan combine all ingredients and mash with potato masher. Bring to a boil slowly, stirring constantly. Cook 15 minutes. Pack in hot ...

97. MOCK SPICED APPLE RINGS

Peel, slice 1/4 to 1/2 inch thick, and seed cucumbers. Soak 24 hours in two gallons of water with the pickling lime. Pour off the lime ...

98. APPLE PRESERVES

Combine apples, water and lemon juice in large saucepan. Simmer, covered, 10 minutes. Stir in pectin and bring to a boil, stirring ...

99. BREAD AND BUTTER ZUCCHINI PICKLES

Combine zucchini, onion and salts in a large bowl and cover with crushed ice. Let stand for 3 hours and drain well. Combine remaining ...

100. GRANDMOTHER'S PICCALILLI

Coarsely chop with a food processor or grinder. Sprinkle with 1/4 cup of salt and let stand overnight in a covered container. Drain well ...

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