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Results 91 - 100 of about 890 for strawberry jams
Drain off as much juice ... dissolved. Put in jam jars. I got this recipe ... that the delicious strawberry jam I was eating on ... may also be frozen.
Use 1 to 2 cup ... room temperature 24 hours. Store jam in freezer. (Small amounts may be covered and kept in the refrigerator up to 3 weeks.)
Mash strawberries. Stir in sugar. Dissolve pectin in 1 cup of water; boil 1 minute. Add lemon juice, pour over strawberries and sugar and ...
Use any containers, 1 pint ... store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator. Makes about 5 cups.
Wash rhubarb, slice thin. Add ... and skim the jam for 5 minutes. Ladle into ... containers and seal immediately. Makes about 9 (6 ounce) glasses.
Crush peaches or strawberries in saucepan. Stir in lemon juice, pectin and sweetener. Boil 1 minute, stirring constantly. Remove from heat. ...
First, prepare the fruit. Thoroughly ... Then make the jam. Measure sugar and lemon ... within 2 or 3 weeks, it may be stored in the refrigerator.
Thoroughly mix fresh, crushed strawberries ... 5 cups of jam. Ladle fresh jam into ... Keep what you can eat in refrigerator and freeze the rest.
Place the strawberries into a large, heavy pot and mash them. Cook over moderate heat until the pulp is fairly thick, stirring often. ...
Crush strawberries in 1 1/2 quart saucepan. Stir in sweetener, food coloring, powdered fruit pectin and lemon juice. Bring to boil for 1 ...
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