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Results 11 - 20 of 111 for blueberries jam
11. BLUEBERRY JAM
Wash and crush blueberries to make 4 1/2 cups. ... and skimming for 5 minutes. Ladle into hot sterilized jars and seal. Makes nine 1/2 pint jars.
Combine pectin and 2 tablespoons sugar. Stir into blueberries in a mixer bowl. Add ... Let stand overnight at room temperature. Store in freezer.
Combine ingredients in covered blender ... 1 pint fresh blueberries in the blender or food ... or a topping. Under 10 calories per tablespoon.
14. BLUEBERRY JAM
First, prepare the fruit. Crush ... quarts fully ripe blueberries. Measure 4 cups into ... Then make the jam. Add powdered pectin to ... glasses. Cover with paraffin.
Cook rhubarb until soft, (do ... double the batch, I use an additional 3 oz. pkg. of jello as jam tends to be too thin. Makes about 10 (8 oz.) jars.
16. BLUEBERRY JAM
Stem and crush fully ripe blueberries completely, one layer at a ... top. Seal with lids. This should make about 7 cups or 3 1/2 pints of jam.
Wash berries, crush as desired. Measure. Add spices, then follow directions for cooked blueberry jam on package of pectin.
In pan put rhubarb and sugar and bring to a boil, but do not boil. Add blueberry pie filling. Boil 10 minutes, no more. Add 6 ounce box ...
Mix and let stand for ... substitute strawberry pie mix for blueberry pie mix and use 2 packages strawberry Jello. This tastes like strawberry jam.
Peel apple and grate into ... in pan. Add blueberries and sugar. Lightly crush berries. ... to surface. Reduce heat until jam reaches sheeting.
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