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Tip: Try syrup jam for more results.
Results 1 - 10 of 26 for karo syrup jam
Preheat oven to 350°F. Spray or flour two (9-inch) round baking pans. Put all ingredients into a large bowl except pecans and mix well on ...
In large bowl with mixer, ... smooth. Beat in syrup and egg yolks. Stir in ... rack. While still warm, fill with jam or cherries. Makes 4 dozen.
Hull and fully crush strawberries, ... sugar and corn syrup, stirring to dissolve sugar. ... 24 hours). Refrigerate jam to be used in 2 ... freeze remaining. Makes 6.
Heat strawberries and sure jell. Stir well. Cool and refrigerate overnight. Next day add white sugar and karo syrup. Stir very well. Refrigerate.
5. JAM CAKE
Mix flour, soda, salt, cinnamon, nutmeg and cloves together. Mix remaining ingredients together in separate bowl. Slowly add flour mixture. ...
6. FREEZER JAM
Mix and let stand 20-30 ... put into freezer containers. Note: For raspberry jam use 3 packages of (12 ounce) frozen raspberries each per batch.
In 6 quart saucepot mix all ingredients, stirring constantly. Bring to a full boil over high heat. Boil rapidly 40 to 50 minutes or until ...
In large bowl with mixer ... Beat in corn syrup and egg yolks. Stir in ... warm, fill with jam. Can use maple frosting. ... fill cookie before baking.
9. JAM CAKE
Mix in order given. Bake in two 2 (9 inch) layer pans. Bake at 375 degree oven for 30 minutes. Bring to soft ball stage. Put in 1/2 cup ...
Mix together all ingredients. Bake at 350 degrees. Mix all ingredients in saucepan. Cook over low heat for 1 minute. Remove from heat and ...
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