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Results 41 - 50 of 111 for blueberries jam
Sort, wash and remove any stem from blueberries. Crush the blueberries; measure ... spoon. Pour hot jam into hot sterilized jars; seal. Makes 5 to 6 half pints.
42. BLUEBERRY JAM
Prepare fruit. Thoroughly crush, one layer at a time. Measure 4 1/2 cups into a very large saucepan. Squeeze the juice from 1 lemon, ...
Remove any stems from blueberries. Crush fruit, one layer ... Pour 1/8 inch hot paraffin over top. Cover with lids and store in cool, dry place.
44. BLUEBERRY JAM
Place berries in heavy pan, ... each cup of blueberries add 3/4-1 cup heated sugar. Stir and cook over low heat until a teaspoonful dropped sets.
Cook rhubarb in water until tender. Add sugar, cook a few minutes longer, stirring constantly. Add pie filling, cook 6-8 minutes longer. ...
No need to wait for ... this spicy, flavorful jam that is delicious on hot ... contain no air bubbles). Cover with lids and store in cool dry place.
Place blueberries in a large saucepot. Add ... rolling boil, stirring constantly. Remove from heat and stir in pectin. Yield five 12 ounce jars.
Preparation time: 10 minutes. Cooking ... TIPS: If using fresh blueberries, use firm and plump berries; carefully rinse under cold running water.
In 1 cup of water, cook rhubarb until slightly tender. Add 5 cups sugar and cook until dissolved. Add 1 can blueberry pie filling; cook ...
Preparation time: 10 minutes. Cooking ... this spicy, flavorful jam that is delicious on hot ... bubbles). Cover with lids and store in cool dry place.
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