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Results 61 - 70 of 200 for fresh strawberry jam
Wash and hull strawberries. Crush strawberries slightly; place in large, heavy kettle. Add remaining ingredients except sugar; mix well. ...
62. FIG JAM BERRY
Cut stems from figs. Wash thoroughly. Mash to a pulp with potato masher or whip with electric mixer. Measure figs and sugar into a large ...
Mix all the ingredients together ... heat. Taste the jam at this point and add ... a time and will keep in the refrigerator for several weeks.
Boil jelly jars for 15 minutes. Remove jars from water with tongs that have been boiled for at least one minute. Let stand upside down ...
Mix rhubarb and sugar in ... or freezer containers. Cover tightly; cool. Refrigerate or freeze no longer than 3 months. About 8 half-pints jam.
Stir together raspberries and 1 cup jam. Press mixture through a ... sauce. Serve immediately or chill until ready to serve. Garnish, if desired.
Finely chop or grind the cranberries. Cut the orange in quarters and remove the seeds, then grind. Combine the chopped fruits, water, sugar ...
Grind or finely chop cherries to measure 1 1/2 cups. Mash strawberries to measure 1 cup. In large bowl combine cherries, berries and sugar. ...
69. MAY DAY JAM
In a 6 quart pot, ... hot constantly, bring jam to a boil over medium ... with a lid to smother the fire. NEVER THROW WATER ON A PARAFFIN FIRE.
In large saucepan, crush strawberries slightly. Add rhubarb, pectin, sugar and sugar substitute. Bring to full boil; boil 5 to 10 minutes ...
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