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Results 11 - 20 of 181 for jam sure-jell
Yield: about 4 3/4 cups ... Then make the jam: Thoroughly mix sugar into ... Small amounts may be covered and stored in refrigerator up to 3 weeks.
Prepare berries, leaving small to ... pectin for cooked jam. Process in boiling water ... minutes. Makes approximately ten (1/2 pint) jars of jam.
Wash and dice rhubarb and ... desired for freezer jam or in sterile jars/hot bath sterilization method. Makes about 5 (8 to 12 oz.) jars of jam.
Combine pectin with 1/4 cup ... until dissolved; pour jam into jars and cover tightly ... be covered and stored in refrigerator up to 3 weeks.
Thoroughly mix fruit and sugar ... in freezer. I let the jam cool for awhile and pour into 1/2 pint plastic peanut jars and seal - works fine.
16. ZUCCHINI JAM
Boil zucchini about 15 minutes ... Add sugar, pineapple, Sure-Jell, and citric acid. Boil ... instead of chunky jam, puree zucchini and pineapple.
Crush completely the strawberries, mash bananas and combine fruit. Measure 4 cups of fruit mixture into a saucepan; add lemon juice. Mix ...
Mix strawberries, rhubarb, Sure Jell, 1/2 teaspoon butter. Bring ... constantly. Remove from heat and pour into containers. Let cool and freeze.
19. PLUM JAM
Pit plums. Boil with 1 ... to boil, add sure jell and bring to boil again. Add 8 cups sugar, boil 1 minute. Put in jars and seal with paraffin.
20. STRAWBERRY JAM
Stir in; bring to a ... hard boil again for 1 minute. Skim off top and pour jam into jars; seal with hot paraffin; when cooled, cover with lid.
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