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Results 41 - 50 of 2,240 for 1800s jams
No pectin, almost no sugar! ... like a thicker jam, spoon off the watery ... up to two weeks (if it lasts that long!). Makes about 3 1/2 cups.
42. REAL RHUBARB JAM
Wash rhubarb stalks thoroughly and cut into 1/2 inch pieces. Put into a large bowl. Pour 2 3/4 cups of the sugar on top of the rhubarb and ...
43. CHRISTMAS JAM
Put cranberries in blender or food processer. Cover and chop by pulsing. Empty into a sauce pan; add strawberries (can slice if needed) and ...
44. ROSE HIP JAM
Put the hips and cinnamon ... Herbed rose hip jam is great with things such ... fresh thyme with the sugar. Makes about 2 small jars (12 oz.)
Preheat oven to 200 degrees ... golden. Serve warm or cold, with jam and cream. Makes - 12 Preperation time - 20 minutes Cooking time - 12 mintues
Preheat oven to 350°F (175 ... Mix well. Add jam, pecans, coconut and raisins. ... cream frosting and arrange the fresh berries on top, to serve.
Makes great Christmas gifts! Combine all ingredients (except Certo) in a large pan. Bring to a full rolling boil. Stir in Certo and return ...
Combine lemon juice, water, gelatin and cornstarch in a saucepan. Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. ...
Combine pectin with 1/4 cup ... until dissolved; pour jam into jars and cover tightly ... be covered and stored in refrigerator up to 3 weeks.
In medium saucepan, combine rhubarb, ... and tighten. As jam cools, lids will pop. Cool ... ounce jars or 16 four once jars. Defrost to serve.
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