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Results 71 - 80 of 486 for jam without pectine
Remove pits from plums (do ... Combine water and pectin in a small saucepan. Bring ... freezer. To serve, thaw jam. Yields about 6 half pints.
72. 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.
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.
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, 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, ...
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. 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.
Remove caps from strawberries. Crush ... temperature 24 hours. Store jam in freezer. Small amounts may be covered and kept in the refrigerator.
79. 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.
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.
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