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Results 21 - 30 of 392 for raspberry jam
Thaw raspberries in 6 quart saucepan. Add lemon juice and sugar. Heat quickly to a full rolling boil, stirring constantly. Boil hard 1 ...
These jams have fresh fruit flavor because ... for 24 hours. Store in freezer until opened. After opening, store in refrigerator up to 3 weeks.
Crush berries one layer at a time. Measure fruit packed solidly in cup; if slightly short add water. Put into 6 to 8-quart pan. Measure ...
Clean and wash berries and add 1 cup water. Heat to boiling to break down pulp; the procedure may be aided by using a masher. Strain ...
Mix ingredients and stir 3 minutes. Let stand overnight and freeze. Remove 1 hour before serving.
26. RASPBERRY JAM
In large saucepan, combine all ... dissolves. Stir into raspberry mixture. Spoon into hot sterilized ... ounce jars. Calories: 10 per tablespoon.
1. Mix raspberries and sugar ... pectin mixture into raspberry mixture. Continue stirring 3 minutes. ... containers. Preparation time 30 minutes.
28. RASPBERRY JAM
Cook the raspberries with the ... slightly. Pour into sterilized jam jars or canning jars. If using jam jars, add 1/4 inch of melted paraffin.
Mix together and boil 15 minutes. Add 1 (6 ounce) package raspberry Jello. Makes about 6 small jars.
Measure into pan the raspberries. ... the 6 cups of berries. Add package of MCP Pectin. Follow the general jam and jelly instructions in package.
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