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Results 41 - 50 of 223 for jam peaches
41. PEACH JAM
Wash jars, lids, and bands ... water) and pit peaches. Chop coarsely in food ... screw bands tightly. Invert jars for 5 minutes, then turn upright.
42. PEACH JAM
Tie spices and peach seed in a cheesecloth bag. ... reached on a jelly thermometer. Remove spice bag, pour jam into hot sterilized jar and seal.
43. SPICED PEACH JAM
Peel and pit peaches. Grind or chop them ... hot glasses. Cover jam at once with one-eighth inch hot paraffin. Makes about 8 medium-sized glasses.
Peel peaches and chop. Run oranges through ... coarse chop. The jam has better texture if the ... this right, use peaches from the bargain table.
Remove pits from plums (do ... 1 1/4 cups peaches and 1 cup ground plums. ... store in freezer. To serve, thaw jam. Yields about 6 half pints.
46. PEACH JAM
To prepare fruit: Sort, wash fully ripe peaches. Remove stems, skins and ... cups. See "Making Homemade Jams & Jellies" for complete directions.
Wash, peel and pit the peaches. Chop fruit; measure 4 ... jars; seal according to directions of box of jelly canning jars. Makes 5 half-pints.
48. GINGER-PEACH JAM
1. Peel peaches; remove pits. Chop peaches ... hours to set. Label and freeze until ready to use. Jam may be stored in freezer up to 6 months.
49. SPICED PEACH JAM
Put spices in a cheese cloth bag. Combine peaches and water and spices. Cook ... bag. Pour hot jam into hot jars, leaving 1/4 ... Yield: About 4 pints.
Dip peaches in hot water; then cold. ... into sterile jars to 1/4 inch of top. Seal and process 10 minutes in boiling water. Yield: 6 half pints.
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