elp reduce foaming.
PRESS Jam button - the cook time will
1/2 tablespoons of jam on each slice. Distribute the
n the bottom of the jam & jelly maker.
Top with fruits
n the bottom of the jam & jelly maker.
Top with fruits
he bottom of the jam and jelly maker.
Top with fruit
ampantscotland.com, most pie crust recipes are made with half lard
set aside.
Combine freezer jam pectin and sugar in a
rinking glass, press each dough ball into 2-inch rounds.
oil while you prepare the jam. Allow it to boil for
nd make a large round ball and allow it to rise
nd roll into a ball.
Wrap the ball in clingwrap and
In a large mixing bowl, combine freezer jam fruit pectin and sugar, stirring until evenly blended. Stir in pineapple, papaya and mango. Continue stirring for 3 minutes.
Ladle jam into clean 8-ounce Ball freezer jars, leaving 1/2\"-inch headspace. Apply lids. Let stand until thickened, about 30 minutes. Label jars. Refrigerate jam for up to 3 weeks or freeze for up to 1 year.
ach large dough ball and fill with 1 tsp jam. Then brush
Knead gently to form a ball, wrap in plastic wrap and
urface and knead into a ball. Roll out to 1/2
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper. Cream butter, sugar and almond extract until light and creamy. Add flour then ground almonds. Shape into a ball then roll out to 1/3 inch thick. Cut out 24 - 2 inch stars. Transfer to prepared trays. Chill for 15 mins.
Bake for 8-10 mins, or until light golden brown. Let cool on trays for 5 mins then transfer to a wire rack to cool completely. Sandwich 2 cookies together using 1 tsp jam. Serve dusted with powdered sugar.
Cream butter and sugar
Beat in extract
Gradually blend in flour
Cover and refrigerate for an hour
Roll into one-inch balls and place one inch apart on un-greased cookie sheet
With the end of a wooden spoon make a indention in the ball and fill with jam
I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
Bake at 350 for 14 to 18 minute.
mooth.
Roll into a ball, wrap in cling film and
Soften cream cheese.
Beat with jam until smooth.
Shape into a ball.
Freeze for 30 minutes.
Meanwhile, toast almonds and coconut in oven set at 425\u00b0.
Watch closely.
Roll ball in the browned mixture.
Refrigerate overnight before serving.