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Results 1 - 10 of 83 for ginger jam
1. RHUBARB JAM
Wash and remove leaves from ... Do not peel ginger, but crush it with ... ginger. Ladle the jam into clean, sterilized 1/2 pint ... bath for 10 minutes.
Peel and core pears, chop. ... pears, pineapple and ginger. Bring to a boil, ... ingredients and cook until thick and jam comes off spoon in sheets.
Wipe the rhubarb and cut ... of basin into jam pan. Add the ginger, bring to the boil ... This jam looks brownish in color when ready for jelly.
1. Peel peaches; remove pits. ... chopped peaches with ginger. Gradually stir in sugar ... ready to use. Jam may be stored in freezer up to 6 months.
Place melon,, honey, lemon juice and ginger in a pan. Let stand ... seals. Process in a boiling-water bath for 10 minutes. Yield: 4 half-pints.
In kettle, place fruit and lemon juice over high heat. Stir in light fruit pectin and 1/4 cup sugar. Bring to a full boil over high heat ...
Coarsely mash peaches. Cook peaches, ... Remove from heat; stir in ginger. Ladle into a hot clean jar. Cover. Cool. Refrigerate. Makes 1 cups.
Combine rhubarb and next 3 ingredients in large saucepan. Let stand about 15 minutes, or until sugar is moistened by juice. Cook over ...
Combine rhubarb with next 3 ingredients in large saucepan; let stand about 15 minutes or until sugar is moistened by juice. Cook over ...
10. PRIZE GRAPE JAM
Separate grape skin from pulp. Add 1 cup sugar to pulp with spices. Heat to boiling, cover and simmer 5 minutes. Sieve to remove seeds. ...
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