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Results 51 - 60 of 223 for peach jam
Combine peaches, kiwi and lemon ... to fruit mixture. Jam is ready when sugar has ... until set, up to 24 hours. Freeze. Yield: about 6 half pints.
Drain peaches, reserving syrup. Chop peaches. In saucepan, combine peaches, cranberries and lemon juice. Simmer until cranberries are ...
53. SPICED PEACH JAM
Peel peaches and chop fine. ... Stir for 5 minutes, skimming any froth from top of jam. Ladle into sterilized glass jars and top with paraffin.
Wash, peel, and pit fully ripe Idaho peaches. Chop peaches fine. Measure 3 cups. Mix with pineapple, lemon juice and maraschino cherries. ...
Crush peaches in sauce pan. Stir in lemon juice, powdered pectin and artificial sweetener. Bring to boil and boil 1 minute, stirring ...
56. PEACH JAM
Rinse clean plastic containers and ... temperature 24 hours. Jam is now ready to use. ... Thaw in refrigerator. Makes about 6-8 ounce containers.
57. PEACH JAM
Approximate amount of fruit required ... 24 hours. Store jam in freezer. After thawing, jam ... refrigerator about 3 weeks. Yields about 6 1/2 cups.
58. 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 ...
Place peaches or apricots in saucepan. Cover and cook over very low heat without water for about 10 minutes. Remove lid and bring the juice ...
60. PEACH JAM
Peel and pit peaches. Coarsely ... metal spoon. Ladle jam at once into hot, clean ... check the seal by feeling for indentation in center of lid.
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