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Results 111 - 120 of 486 for jam pectin
111. PEACH JAM
To prepare fruit: Sort, wash ... Grind or finely chop fruit. Yield: 6, 8 ounce cups. See "Making Homemade Jams & Jellies" for complete directions.
Measure into pan the raspberries. ... the 6 cups of berries. Add package of MCP Pectin. Follow the general jam and jelly instructions in package.
First prepare fruit: Peel, pit ... once stir in pectin. Skim off foam with ... Ladle quickly into glasses. Cover at once with 1/8" hot paraffin.
Rinse rhubarb and cut in ... soft. Stir in pectin. Stirring constantly, bring to ... foam. Immediately ladle jam into clean hot 1/4 pint ... ten 1/2 pint jars.
115. UNCOOKED BERRY JAM
Prepare fruit. Sort and wash ... berries. To make jam. Place prepared berries in ... stirring occasionally. Dissolve pectin in water and boil for ... one year in freezer.
116. PINEAPPLE-MANGO JAM
Combine first three ingredients and boil hard one minute. Add pectin and lime juices, stir a ... in sterilized jars. Top with hot paraffin wax.
Thoroughly crush, one layer at ... water and fruit pectin in a small saucepan. Bring ... freezer. If the jam will be used within 2 ... size jars or glasses.
In large bowl, mix well ... small saucepan, stir pectin and water over medium heat ... NOTE: If to be used within 3 weeks, store in refrigerator.
119. 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 ...
Measure strawberries and place in ... heat. Add fruit pectin and stir until mixture comes ... sterilized glasses. Paraffin. Makes 8 (6 oz.) glasses.
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