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Results 31 - 40 of 111 for blueberry jam
Mix fruits and sugar thoroughly in large bowl; set aside 10 minutes. Stir fruit pectin and water in small saucepan. Bring to boil, stirring ...
Wash and crush fruits, combine; measure 4 cups. If necessary, fill last cup with water. Add sugar; mix well and heat to full rolling boil; ...
33. BLUEBERRY JAM
Crush berries and mix with ... stir in liquid pectin. Skim and pour into six sterile glasses, sealing each glass with paraffin when jam is cool.
Remove any stems from berries. ... of jars and contain no air bubbles. Cover with lids and store in cool dry place. Makes about 4 cups of jam.
Add gelatin to 2 tablespoons of grape juice to soften. Meanwhile in an uncovered saucepan add the rest of the ingredients. Stir and cook ...
Stir fruit and sugar together. ... into sterilized jars; cover with lids. Let cool and freeze. A tasty jam of good consistency. Yield: 2 quarts.
Cook the rhubarb, pie mix and sugar for 10 minutes. Pull from the burner and add 6 oz. package raspberry Jello. Mix all; let cool. Put in ...
38. BLUEBERRY JAM
Crush berries and mix with ... stir in liquid pectin. Skim and pour into six sterile glasses, sealing each glass with paraffin when jam is cool.
39. BLUEBERRY JAM
1. Wash 8 half pint ... off foam. Ladle jam into jars, filling to within ... Remove jars from canner, cool. Label, date and store in cool dry place.
40. BLUEBERRY JAM
Pick over blueberries, wash and drain. Crush until blueberries are soft and measure. Add water, boil and press through sieve. Add sugar and ...
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