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Results 51 - 60 of 223 for jam peaches
51. PEACH JAM
Rinse clean plastic containers and ... Peel and pit peaches; chop or grind very ... temperature 24 hours. Jam is now ready to use. ... about 6-8 ounce containers.
Wash, peel, and pit fully ripe Idaho peaches. Chop peaches fine. Measure ... to cool some. Pour into hot jars and seal. Makes 8 (1/2 pint) jars.
53. PEACH - PLUM JAM
Wash, peeled and pit 4 cups peaches and 5 cups red plums. ... pints. The blending of the two fruits and lemon is the secret of the wonderful flavor.
54. PEACH JAM
Approximate amount of fruit required ... peel and blend peaches in blender or food processor. ... 24 hours. Store jam in freezer. After thawing, jam ... about 6 1/2 cups.
Combine peaches, kiwi and lemon juice ... to fruit mixture. Jam is ready when sugar has ... up to 24 hours. Freeze. Yield: about 6 half pints.
56. SPICED PEACH JAM
Peel peaches and chop fine. Place peaches ... minutes, skimming any froth from top of jam. Ladle into sterilized glass jars and top with paraffin.
Place peaches or apricots in saucepan. Cover ... to cool to room temperature and store in the refrigerator. 35 calories in 1 level tablespoon.
Drain peaches, reserving syrup. Chop peaches. ... pectin to fruit and sir 3 minutes; do not cook. Ladle into hot sterilized jars. Makes 3 pints.
Crush peaches in sauce pan. Stir in ... within 1/4 inch of top. Put on cap, screw band tight. When cool, store in refrigerator. Makes 2 1/2 pints.
60. PEACH JAM
Peel and pit peaches. Coarsely grind in blender. ... metal spoon. Ladle jam at once into hot, clean ... feeling for indentation in center of lid.
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