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Results 71 - 80 of 674 for lemon jam
71. STRAWBERRY JAM
Combine strawberries and 2 c. ... remaining sugar and lemon juice. Boil 12 - 15 ... stir until foam disappears. Let cool, put in jars and seal.
Chop cranberries. Add water and ... heat and stir in Certo, lemon juice and orange rind. Let stand 25 minutes undisturbed. Put in jars and cool.
73. STRAWBERRY JAM
Wash, drain, hull, and crush ... 1 cup tablespoon lemon juice to every cup of ... or ladle hot jam into hot jars. Adjust lids ... Makes 6 half pints.
Crush peaches in a medium ... 3 minutes. Spoon jam into freezer containers, leaving 1/2 ... Jam may be stored in the refrigerator up to 1 month.
Use any containers, 1 pint ... 10 minutes. Combine lemon juice and fruit pectin; stir ... in freezer. If jam will be used within 2 ... Makes about 5 cups.
76. BANANA JAM
Combine cornstarch and apple juice ... bands tight. Cool. Store jam in the refrigerator. Yield: 2 half pints (about 23 calories per tablespoon).
Combine and cook for 25 minutes. Add Sure Jell and cook 5 minutes. Add package apricot Jello. Freeze.
Crush strawberries in 1 1/2 ... fruit pectin and lemon juice. Bring to boil for ... refrigerator after opening. One tablespoons equals 5 calories.
Combine pectin and 2 tablespoons sugar. Stir into blueberries in a mixer bowl. Add remaining ingredients. Beat at low speed for 7 minutes. ...
80. FIG JAM
Peel and mash figs to make 4 cups. In large kettle put figs, sugar, juice and rind. Cook slowly on low flame. Stir often to keep from ...
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