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Results 71 - 80 of 111 for blueberry jam
Wash and crush berries, measure 4 cups and put in kettle. Add the lemon juice, pectin and the spices. Mix. Bring to a hard boil over high ...
Cook rhubarb until tender in 1 cup water. Add sugar and add pie filling; cook for 5-8 minutes. Remove from heat; add gelatin and stir until ...
Combine all ingredients except pectin; mix well. Bring to full boil. Boil hard 1 minute, remove from heat and add pectin. Put in pint jars ...
Prepare fruit (I run through blender). In large saucepan, add lemon juice and spices to fruit. Cook according to Certo instructions (adding ...
Crush berries. Add sugar. Mix well. Heat to rolling boil 1 minute, stirring constantly. Remove from heat. Stir in pectin. Skim top. Pour in ...
Place washed and drained berries in a large saucepot. Add lime peel, lime juice and sugar. Mix well. Bring to a full rolling boil, stirring ...
Crush berries with wooden spoon. Add sugar; mix well. Heat to full rolling boil, then boil for 1 minute, stirring constantly. Remove from ...
78. BLUEBERRY JAM
In large non aluminum pot, combine the ingredients except the Certo, make sure the pot is no more than 1/3 full. Bring to a full boil and ...
Cut rhubarb in water until tender, add sugar. Cut few minutes longer, stir constantly, add pie filling. Cut 5 to 8 minutes, remove from ...
Cook rhubarb in water until tender. Add sugar and cook a few minutes longer. Add pie filling and cook 6-8 minutes more. Remove from heat ...
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