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Results 51 - 60 of 200 for fresh strawberry jam
Mash strawberries very fine; add ... inch at top. Seal; let stand at room temperature for 24 hours. Store jam in freezer. Yields: about 5 cups.
52. RHUBERRY JAM
Mix rhubarb and sugar in ... Skim foam from jam; pour into hot sterilized ... 3 weeks or in freezer up to 6 months. Makes about 6 1/2 cups jam.
Remove stems from strawberries; rinse ... 3 pints. Note: Jam may also be used as ... stand at room temperature 10 to 15 minutes before serving.
In saucepan, combine rhubarb, sugar and strawberries. Cook over slow burner and stir frequently until mixture makes own juice. Then boil ...
In large saucepan combine pectin ... longer. Refrigerate overnight before packaging for freezer. Freeze in small containers. Makes about 4 cups jam.
Mash cranberries or puree in ... is a quick jam to make. These 2 berries ... be used since their seasons do not correspond. Yield: 4 half-pints.
For crust, combine cooked rice with sugar and beaten egg; press into a 9 or 10 inch pie plate, making crust shape for pie. Cook in 350 ...
Crush strawberries (use potato masher). Measure sugar into large bowl. Stir sugar into fruit. Set aside for 10 minutes, stirring ...
59. CHRISTMAS JAM
Grind strawberries and cranberries in a food processor or grinder; place in a large kettle. Add sugar. Bring to a full rolling boil; boil ...
Cook fruit and water for 15 minutes. Remove from heat and cool 10 minutes. Then stir in Equal. Spoon into sterilized jars. Cool until set. ...
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