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Results 71 - 79 of 79 for syrup jam
1. In a 6-quart saucepan ... simmer until the syrup reaches 234°F on a cooking ... to burn. The jam will darken. 4. Ladle into ... boiling water-bath canner. . Thomas
72. UNCOOKED JAM
Wash and crush berries; sift ... occasionally. Add corn syrup and mix well. Gradually add ... strawberries, add 1 teaspoon lemon juice when adding sugar.
73. STRAWBERRY JAM
Combine and cook about 10 minutes.
Put crushed berries in 4 ... stirring. Add corn syrup. Mix well. Add sugar ... in freezer for 24 hours. Then keep in refrigerator for storage.
Drain peaches, reserving syrup. Chop peaches. In saucepan, ... fruit and sir 3 minutes; do not cook. Ladle into hot sterilized jars. Makes 3 pints.
76. CARROT JAM
Scrape and grate carrots. Cook ... pan make a syrup with sugar and rest of ... is the right jam consistency. Stir in ginger just before filling jars. Seal tightly.
77. ROSE PETAL JAM
1. Pack rose petals tightly ... 3. Prepare a syrup using enough water to dissolve ... 7. Pour into sterilized jars and seal. Makes 3 to 4 pints.
1. Measure 3 1/4 cups ... cup light corn syrup (Karo). Mix well (syrup keeps ... suitable freezer containers with tight lids. Store in freezer.
79. CHRISTMAS JAM
Combine apricots (cut up if desired), pineapple with syrup, water, cherry syrup. Let ... with paraffin. (Cherries can be left whole or cut up.)
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