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Results 101 - 110 of about 890 for strawberry jams
Combine strawberries and sugar; let ... room temperature 24 hours; freeze. Yields 7 half pints. NOTE: Jam may be stored in refrigerator 3 weeks.
In large saucepan combine pectin ... longer. Refrigerate overnight before packaging for freezer. Freeze in small containers. Makes about 4 cups jam.
In saucepan, combine rhubarb, sugar and strawberries. Cook over slow burner and stir frequently until mixture makes own juice. Then boil ...
Mash strawberries; add soda and bring to a boil, cook 1 minute. Remove from heat; stir in Jello until dissolved. Stir in sugar. Pour into ...
Wash and stem strawberries. Thoroughly ... minute. Pour into strawberry mixture. Stir 3 minutes. Quickly ... 2 tablespoons strawberry jam. Serve on bagel, toast ... serve. Makes 3/4 cup.
Mix all the ingredients together ... heat. Taste the jam at this point and add ... a time and will keep in the refrigerator for several weeks.
Rinse strawberries and remove stems. ... or freezer; the jam thickens as it cools. Makes ... freezes well. Thaw by leaving it in the refrigerator.
Thoroughly mix fresh, crushed strawberries ... 5 cups of jam. Ladle your fresh homemade ... refrigerator and freeze the rest for sweeter days.
Mash peaches with: Let stand ... refrigerating. The uncooked jam will need to be stored ... sugar. To make strawberry jam use the same proportions as for peach.
Clean strawberries and mash them. Mix with sugar and lemon juice. Stir until sugar is dissolved. Mix in pectin. Place in containers and let ...
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