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Results 21 - 30 of 63 for jam preparation
Scald, peel and chop about ... jars. This is excellent served on toasted English muffins. Use those extra tomatoes for this wonderful fruity jam.
For fruit, use l pint ... in freezer. If jam will be used within 2 ... be stored in refrigerator. Makes 5 cups or about five 8 ounce containers.
Peel, core and cut in eighths about 3 pounds fully ripe apples. Place 1/4 of the apples and 1/2 cup water in an electric blender. Blend at ...
24. JAM OR JELLY
This is the old fashioned way of making jelly or jam. If you make jelly ... boil you cannot stir down. Cook 12 minutes. Seal in sterilized jars.
25. BLUEBERRY JAM
First, prepare the fruit. Crush ... Then make the jam. Add powdered pectin to ... floating fruit. Ladle quickly into glasses. Cover with paraffin.
26. STRAWBERRY JAM
First, prepare the fruit. Stem ... Then make the jam. Carefully but thoroughly mix ... hot paraffin. Makes about 8 cups or 10 (6 oz.) glasses.
Remove caps from strawberries. Crush ... temperature 24 hours. Store jam in freezer. Small amounts may be covered and kept in the refrigerator.
28. BLACKBERRY JAM
To prepare fruit: Sort, wash ... remove some of the seeds. Yield: 4-8 ounce cups. Continue with directions in "Making Homemade Jams and Jellies".
29. RUTH'S GRAPE JAM
Boil until it cannot be stirred down. Add 8 cups of sugar. Boil 3 minutes. Pour into 7 sterilized pint jars and seal. Perfect!
30. QUINCE JAM
When preparing quinces discard all gritty and discolored parts. Combine sugar and water, boil 5 minutes. Add quinces and cook until the ...
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