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Results 1 - 10 of 61 for red raspberry jam
Wash and mash the berries. In a 4 quart saucepan, measure 3 1/4 cups pulp. Add lemon juice. Slowly stir in pectin. Mix thoroughly. Set ...
Sift cake flour. Measure and ... cup oil, buttermilk, jam and lemon juice. Beat until ... Beat until very light. A speck of salt improves flavor.
Combine berries and sugar. Let ... 24 hours. If jam does not set, refrigerate until ... ripe blackberries for red raspberries but reduce sugar from ... and substitute for raspberries.
Thaw raspberries in 6 quart saucepan. Add lemon juice and sugar. Heat quickly to a full rolling boil, stirring constantly. Boil hard 1 ...
Mix crushed berries and sugar in bowl set aside for 10 minutes stirring occasionally. Mix water and Sure Jell in small saucepan, bring to ...
1. Mix raspberries and sugar ... pectin mixture into raspberry mixture. Continue stirring 3 minutes. ... containers. Preparation time 30 minutes.
Measure fruit and sugar into large bowl. Mix well. Let set 10 minutes. Combine 3/4 cup water and Sure-Jell into small pan. Boil for 1 ...
These jams have fresh fruit flavor because ... for 24 hours. Store in freezer until opened. After opening, store in refrigerator up to 3 weeks.
In a large kettle, combine tomatoes, sugar and lemon juice. Stir over high heat until mixture comes to a boil. Reduce heat and simmer, ...
Wash and crush fruits, combine; measure 4 cups. If necessary, fill last cup with water. Add sugar; mix well and heat to full rolling boil; ...
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