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Results 71 - 80 of about 890 for strawberry jams
To prepare fruit: Wash rhubarb ... berries. To make jam: Measure prepared rhubarb and ... containers and seal immediately. Makes 9 (6 ounce) glasses.
72. STRAWBERRY JAM
Trim stems and finely chop ... heat, add the strawberry jello and stir it in ... sealed. If the jam did not seal, refrigeration is ... when humidity is high.
Measure 1 3/4 c. crushed ... 3 minutes. Pour jam into clean freezer containers, leaving ... hours). Freeze or refrigerate. Makes about 4 half-pints.
Mash enough berries to make 3 1/2 cups of puree. Add 6 1/2 cups sugar. Stir until sugar is dissolved. Take 1 box Sure-Jell and 1 cup water ...
Crush strawberries and cook for two minutes in one cup of water. Now, mix in one of the gelatin envelopes. Stir until completely dissolved. ...
In saucepan, sprinkle gelatin over soda pop. Add strawberries and simmer slowly for about 10 minutes. Add sweetener and beat until smooth. ...
Prepare container or freezer jars and lids according to manufacturer's instructions. Crush strawberries. Stir in lemon juice. Stir sugar ...
Clean and crush strawberries and place in large bowl. In a separate bowl, mix 1/4 cup sugar from measured amount and 1 box of Sure-Jell. ...
In a saucepan, bring soda to a boil. remove from heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into ...
Have fruit at room temperature ... 24 hours. Store jam in freezer (small amounts may ... refrigerator up to 3 weeks). Approximate yield: 4 3/4 cups.
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