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Results 51 - 60 of 63 for jam preparation
Yield: about 4 3/4 cups ... Then make the jam: Thoroughly mix sugar into ... Small amounts may be covered and stored in refrigerator up to 3 weeks.
Remove caps from strawberries. Crush ... Cover at once with lids. Let stand at room temperature 24 hours. Store jam in freezer. Yield: 9 cups.
Prepare containers and fruit: Wash ... amounts of unfrozen jam or thawed maybe covered and stored ... 3 weeks. Makes approximately 4 3/4 cups.
Prepare fruit. Sort and wash ... berries. To make jam. Place prepared berries in ... Can store 3 weeks in refrigerator or one year in freezer.
Prepare 8 oz. jam jars by boiling them for ... of jam. Turn jars upside down for 5 minutes and then turn upright. Let set for 1 hour. Delicious!
Slice thin or chop (do not peel) red stalked rhubarb. Crush fully ripe strawberries. Measure out 5 1/2 cups sugar. Prepare jars. Measure ...
To prepare fruit: Wash rhubarb ... berries. To make jam: Measure prepared rhubarb and ... containers and seal immediately. Makes 9 (6 ounce) glasses.
These jams have fresh fruit flavor because ... for 24 hours. Store in freezer until opened. After opening, store in refrigerator up to 3 weeks.
To prepare fruit: Sort and ... pulp. To prepare jam: Measure chopped pears into ... sterilized containers. Process 5 minutes in a boiling water bath.
60. TOMATO JAM
Prepare the tomatoes by dropping in boiling water briefly. Peel and chop.; put them in a pan and bring to a boil. Simmer 10 minutes. ...
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