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Results 61 - 70 of 204 for juice strawberry jam
61. 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.
Soften the gelatin in 1/2 cup of the juice from crushed berries. Meanwhile, heat ... 1/8-inch of headroom; seal. Store in the refrigerator when cool.
63. STRAWBERRY JAM
Wash, drain, hull, and crush ... cup tablespoon lemon juice to every cup of crushed ... or ladle hot jam into hot jars. Adjust lids ... Makes 6 half pints.
Boil rhubarb and sugar together ... Add pineapple and juice and bring to a boil. ... jars. Makes 10 to 12 half pint jars. This jam freezes well.
65. STRAWBERRY JAM
Start with 2 cups berries ... and add lemon juice. Pour into shallow glass ... of it, stir jam and mix as it cools. ... Keeps a long, long time.
Bring rhubarb, sugar and pineapple to a full rolling boil for 20 minutes. Add jello. Put in jars, wax or seal. Jello should be added to ...
Wash, hull, and quarter berries; measure 2 cups. Mix berries, juices, and pectin in a ... glasses. seal. Makes about 6 (8 ounce) jars jelly-jam.
68. STRAWBERRY JAM
Mix all ingredients in dutch ... until translucent and jam is thick, about 25 minutes. ... leaving 1/4 inch headspace. Wipe rim of jars. Seal.
Cut up and mash tomatoes ... sugar and lemon juice. Cook 20 minutes, stirring ... jars or in freezer containers, if freezing be sure it is cooled.
Thoroughly mix fresh, crushed berries ... minutes. Combine lemon juice with Certo and add to ... Yield 5 cups jam. Ladle fresh homemade jam ... or freeze (keeps well).
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