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Results 11 - 20 of about 890 for strawberry jam
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.
Combine fruit and sugar; stir over low heat until sugar is dissolved. Cook over medium heat for 10 to 13 minutes until thick and clear. ...
This is a soft setting jam and can only be made ... 250 ml (8.8 oz.) jam jars while hot. Seal jars, and wait until the lids pop. Never fails.
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 hull the berries; ... completely dissolved. Ladle jam into freezer containers. Put lids ... for a few weeks or freeze for up to a year.
Combine the diced rhubarb and ... simmer this mixture for 10-15 minutes. Stir in package of Jello. Pour into jam jars and freeze when jam cools.
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.
Cream together shortening and sugar ... Combine well. Add strawberry jam and beat well. Sift flour, ... and remove from pans. Frost when cool.
Cream butter and sugar; add ... a time. Add jam. Sift flour with baking ... holds its shape. Frost cake; then spoon strawberry jam on top of cake.
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