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Results 11 - 20 of 48 for sure-jell lemon 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. ...
Shred zucchini, measure 6 cups. ... Drain. Add sugar, Sure Jell, pineapple plus juice. Boil ... from heat. Add lemon juice, add Jello. Stir well ... use any flavor Jello.
Combine and cook for 25 minutes. Add Sure Jell and cook 5 minutes. Add package apricot Jello. Freeze.
Put pears, pineapple, cherries, orange juice, and lemon juice in pan and 1 box Sure-Jell. Stir and cook full ... all the while jam is cooking.
Heat the petals and water ... Mix liquid with Sure-Jell, lemon juice, and a few drops ... petals from floating. Pour into sterilized jars and seal.
16. FREEZER JAM
Mix and let stand 20-30 ... put into freezer containers. Note: For raspberry jam use 3 packages of (12 ounce) frozen raspberries each per batch.
17. TOMATO JAM
Bring tomatoes, lemon and sugar to full rolling ... bottom. Boil longer if you want thicker jam. Add Certo and boil 2 more minutes. Remove from heat.
Mix blueberries, lemon juice, spice and sugar thoroughly; ... Makes about 7 (8 ounce) containers. P. S. (Don't forget to label your containers.)
Combine all. Boil 3 minutes. Pour into jars. 6 - 8 1/2 pints.
Cook zucchini 5 minutes. Drain; add sugar, Sure Jell and pineapple. Cook 5 minutes, remove from heat. Add lemon juice and Jello. Mix well, ... hours and then freeze.
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