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Results 71 - 80 of 486 for jam pectin
Combine peaches, kiwi and lemon ... Slowly add the pectin, stirring constantly for 2 ... to fruit mixture. Jam is ready when sugar has ... about 6 half pints.
Peel and grind or chop ... aside. Mix fruit pectin into peaches in the pan. ... top. Cover with lids. Process in boiling water bath for 5 minutes.
Remove caps from strawberries. Crush ... temperature 24 hours. Store jam in freezer. Small amounts may be covered and kept in the refrigerator.
Microwave Directions: In 2 quart ... Stir in liquid pectin. Microwave on High for ... to 3 weeks or in freezer up to 3 months. Makes 4 1/2 cups.
Remove pits from plums (do ... Combine water and pectin in a small saucepan. Bring ... freezer. To serve, thaw jam. Yields about 6 half pints.
76. RED RHUBARB JAM
Put rhubarb and water in kettle. Bring mixture to a boil and cook for 2 minutes, or until fruit is soft, stirring occasionally. Add lemon ...
77. MIXED FRUIT JAM
Mix the juices, fruits, and ... blend in the pectin. Stir for 5 minutes. Ladle into hot sterilized jars and seal. Makes 6 (1/2 pint) jars of jam.
78. TOMATO JAM
Simmer tomatoes and juice uncovered ... cup sugar into pectin. Add to tomatoes. Bring ... jars. Process for 15 minutes. Makes five 1/2 pint jars.
Peel, pit and cut peaches into thin slices to make 2 1/4 cups. Place in large bowl. With potato masher, crush peaches. With rubber spatula, ...
80. PEACH JAM
Measure 5 cups finely chopped ... lemon juice. Combine pectin and 1/4 cup sugar; stir ... and foam. Ladle jam at once into clean sterilized ... 34 calories per tablespoon.
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