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Results 11 - 20 of 223 for freezer jams
Combine lemon juice, water, gelatin and cornstarch in a saucepan. Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. ...
Wash, pit and chop cherries. ... at room temperature for 24 hours. Then store in freezer, or refrigerate and use within 3 weeks. Makes 3 pints.
13. FREEZER JAM
Remove caps from berries; crush ... clean half pint freezer containers, leaving 1/2 inch head ... room temperature until jam is set. Store up to 1 year in freezer. 5 half pints.
Put fruit in blender and then follow Sure-Jel recipe for freezer jam.
Peel, pit and cut peaches into thin slices to make 2 1/4 cups. Place in large bowl. With potato masher, crush peaches. With rubber spatula, ...
In a large bowl, combine ... remain). Spoon into glass containers; cover. Let stand at room temperature for 24 hours. Store in freezer. Yield: 4 cups.
Cook zucchini 5 minutes. Drain; add sugar, Sure Jell and pineapple. Cook 5 minutes, remove from heat. Add lemon juice and Jello. Mix well, ...
Mix together and boil 15 minutes. Add 1 (6 ounce) package raspberry Jello. Makes about 6 small jars.
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 ...
Clean and crush strawberries and place in large bowl. In a separate bowl, mix 1/4 cup sugar from measured amount and 1 box of Sure-Jell. ...
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