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Results 51 - 60 of 674 for lemon jam
Scald, peel and chop about ... 1/2 teaspoons grated lemon rind, 1/2 teaspoon allspice, 1/2 ... those extra tomatoes for this wonderful fruity jam.
52. BANANA JAM
Combine all ingredients in a 2 quart saucepan. Stir over moderate heat until sugar dissolves. Boil rapidly 5 minutes, reduce heat and ...
Boil tomatoes, lemon, orange and pectin. Add sugar ... Bring to a hard boil for 10 minutes. Pour into jars and seal. Will take 6 weeks to set up.
54. STRAWBERRY JAM
Mix all ingredients in Dutch ... until translucent and jam is thick, about 25 minutes. ... space. Wipe rim of jars. Seal. Makes about 5 half-pints.
55. PLUM PEACH JAM
Chop or puree plums in ... with juices and lemon juice into bowl. Mix corn ... be used within 3 weeks, store in refrigerator. Makes 2 1/2 pints.
56. STRAWBERRY JAM
Trim stems and finely chop ... the chopped figs, lemon juice and water together in ... sealed. If the jam did not seal, refrigeration is ... when humidity is high.
Peel apple and grate into ... Grate yellow from lemon then squeeze juice in pan. ... rises to surface. Reduce heat until jam reaches sheeting.
Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice and ascorbic acid. Bring ... opening. One tablespoon equals 10 calories.
In large kettle or dutch ... rhubarb, sugar and lemon juice. Let stand 15 to ... minutes. (Start timing when water boils.) Makes 5 to 6 half pints.
Drain peaches, reserving syrup. Chop ... peaches, cranberries and lemon juice. Simmer until cranberries are ... sterilized jars. Makes 3 pints.
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