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Results 31 - 40 of 2,240 for jams
31. PRIZE GRAPE JAM
Separate grape skin from pulp. Add 1 cup sugar to pulp with spices. Heat to boiling, cover and simmer 5 minutes. Sieve to remove seeds. ...
Yield: about 4 3/4 cups ... Then make the jam: Thoroughly mix sugar into ... Small amounts may be covered and stored in refrigerator up to 3 weeks.
33. PEAR JAM
Bring fruit, spices, juice and pectin to boil. Add sugar and bring to hard boil and boil 4 minutes. Pour in hot sterile jars. Tastes very ...
Thoroughly mix fruit and sugar ... in freezer. I let the jam cool for awhile and pour into 1/2 pint plastic peanut jars and seal - works fine.
Wash and hull the berries; ... completely dissolved. Ladle jam into freezer containers. Put lids ... for a few weeks or freeze for up to a year.
In large bowl, beat butter with electric mixer on medium about 30 seconds. Add about half of flour to butter. Add sugar, egg yolks and ...
Peel and pit peaches. Grind ... 24 hours. Store jam in freezer. Small amounts may ... lids, or use automatic dish washer with very hot rinse water.
Combine the diced rhubarb and ... simmer this mixture for 10-15 minutes. Stir in package of Jello. Pour into jam jars and freeze when jam cools.
Wash, stem and crush strawberries. ... lids. Store in freezer, unless jam will be used in 2 to 3 weeks, then store in refrigerator. Makes 7 cups.
Wash and mash the berries. In a 4 quart saucepan, measure 3 1/4 cups pulp. Add lemon juice. Slowly stir in pectin. Mix thoroughly. Set ...
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