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Results 41 - 50 of 127 for jam slice
Measure strawberries and place in large saucepan. (There should be about 1 3/4 cups.) Peel and pit about 2 1/2 pounds fully ripe peaches. ...
42. STRAWBERRY JAM
In medium saucepan, combine berries, ... 3 minutes. Let jam stand 5 minutes, skimming off ... equivalent to the amount of sugar the recipe calls for.
43. FIG JAM
Pour boiling water over figs; ... stirring occasionally. Ladle jam into hot sterilized jars, leaving ... space. Add a slice of lemon to each jar. ... Yields 8 1/2 pints.
44. FIG JAM #2
Pour boiling water over figs; ... occasionally. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace; add a slice of lemon to each jar. ... Yield: 8 1/2 pints.
Boil peaches with sugar 20 ... from heat. Put in hot sterile jars. Treat as you would any jam or jelly. I use hot paraffin a seal and jar covers.
In a heatproof bowl, combine ... about 1 hour or until jam is set. Refrigerate for up to 3 week; freeze for longer storage. Makes 4 or 5 1/2 pints.
Put fruit and lemon juice ... pectin during final 3 minutes. If jam is still too liquid, cook 2-3 minutes more. Keeps in refrigerator 2-3 weeks.
48. PEACH - PLUM JAM
Wash, peeled and pit 4 cups peaches and 5 cups red plums. Cut fruit into small pieces and place in a large kettle. Add 8 cups sugar and 1 ...
49. FIG JAM
Peel and mash figs to make 4 cups. In large kettle put figs, sugar, juice and rind. Cook slowly on low flame. Stir often to keep from ...
Combine peaches, mangos, and sugar in a heavy saucepan. Cook over very low heat 1 hour; stir frequently. Blend in lemon juice and continue ...
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