| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 31 - 40 of 63 for jam preparation
31. MUSCADINE JAM
Remove stems from muscadines. Slip skins and set aside. Add 1 cup water to pulp. Cover and simmer 5 minutes, stirring occasionally. Sieve ...
Use 1 to 2 cup ... room temperature 24 hours. Store jam in freezer. (Small amounts may be covered and kept in the refrigerator up to 3 weeks.)
Use any containers 1 pint ... in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator. Makes about 5 cups of jam.
34. STRAWBERRY JAM
Crush fully ripened strawberries completely, one layer at a time. In 6-8 quart saucepan measure 4 1/2 cups prepared fruit. Add powdered ...
Stem and thoroughly crush, one layer at a time, fully ripe strawberries. Measure 1 1/4 cups into large bowl. Crush raspberries and add 1 ...
36. STRAWBERRY JAM
Wash about 8 cups whole berries in ice water. Drain; hull and crush. Measure 4 1/2 cups crushed fruit in large saucepan; add pectin and mix ...
Prepare fruit by chopping rhubarb. Add 1/4 cup water and simmer, covered, until rhubarb is salt, about 1 minute. Thoroughly crush one layer ...
Prepare fruit (I run through blender). In large saucepan, add lemon juice and spices to fruit. Cook according to Certo instructions (adding ...
Put through blender twice (chop). Drain and measure 2 cups. 1 pkg. MCP pectin Mix together well. Bring to a full rolling boil. Cook 4 ...
40. STRAWBERRY JAM
First, prepare the fruit. Crush ... Then make the jam. Add powdered pectin to ... paraffin. Makes about 5 1/2 pounds of jam or 11 medium glasses.
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables