Jam Preparation - Recipes - Page 5

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Results 41 - 50 of 63 for jam preparation

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41. PEACH JAM

Peel and pit about 2 ... tight lids. When jam is set, store in freezer. ... be used within 2 or 3 weeks, it may be stored in the refrigerator.

42. TOMATO JAM

First, prepare tomatoes - scald, peel, and chop (about 2 1/4 pounds fully ripe tomatoes). Bring to a boil and simmer 10 minutes. Measure 3 ...

43. PEACH JAM

Mix peaches, lemon juice and Sure Jell. Bring to a boil on High, add sugar. Bring to a full boil. Boil for 1 minute, stirring constantly. ...

44. BASIC METHOD FOR FRUIT JAM

Wash the fruit thoroughly. Peel ... rapidly until the jam is thick, stirring to prevent ... thermometer. Pour into hot, sterilized jars and seal.

45. 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, ...

46. NO COOK RASPBERRY JAM

Lightly crush ripe berries (to equal 2 cups) into large pan. Add sugar to berries and mix. Let stand for 10 minutes. Follow directions on ...

47. GROUNDCHERRY JAM

First prepare fruit. Thoroughly crush ripe berries, one layer at a time. Measure 4 1/2 cups into a very large saucepan. Add lemon juice ...

48. FREEZER JAM (STRAWBERRY)

Crush berries, thoroughly mix sugar into prepared fruit, let stand 10 minutes, stirring frequently. Mix water and Sure Jell in small ...

49. STRAWBERRY JAM

Mix fruit, sugar and syrup. Place over high heat, bring to a boil. Boil hard for 1 minute. Remove from heat. Stir in Certo immediately. ...

50. NO COOK STRAWBERRY JAM

Wash and prepare the strawberries. ... tight lids. When jam is set (may take as ... in the refrigerator. Yield about 7 (medium) 8 ounce glasses.

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