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Results 11 - 20 of 54 for cherries jam
Combine and let set overnight. ... Refrigerate until ready to serve. Nice topping for ice cream, sponge or pound cake. This is an excellent jam.
Place all ingredients but the sugar into a 4 to 6 quart kettle (or pot); bring the mixture to a boil that cannot be stirred down. ...
Cook rhubarb in water until ... breaking up the cherries a bit. Remove from heat. ... Pour into jars and seal or store in refrigerator or freezer.
Wash, pit and chop cherries. Measure 2 cups of ... temperature for 24 hours. Then store in freezer, or refrigerate and use within 3 weeks. Makes 3 pints.
Place the washed, drained, pitted cherries in a large heavy saucepan ... spoon. When the jam has reached the right consistency ... in the lemon juice.
To a quart saucepan, add ground cherries, lemon, water, and Sure-Jel. ... directions on Sure-Jel package. This will make 3 medium jars of jam.
Remove husks and wash berries. Measure berries and water. Bring to boil and cook until berries burst. Add sugar and can frozen orange juice ...
18. CHERRY JAM
Combine cherries, pectin and lemon juice ... head space. Adjust caps. Process 10 minutes in boiling water bath. Makes about 6 or 7 half pints.
Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling. Cook 8 to 10 minutes more. ...
20. BING CHERRY JAM
Place all ingredients but sugar into a 4 to 6 quart kettle. Bring the mixture to a boil that cannot be stirred down. Immediately add the ...
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