or 5 minutes.
Stir strawberry jam in a bowl until it
Cream the butter and
sugar in mixer bowl.
Add eggs, one at a time. Whip well in between at high speed. Sift flour with spices and salt. Add soda to buttermilk and stir well.
Fold in flour alternately with buttermilk mixture.
Add wine last.
Fold in pecans and jam.
Pour into three 9-inch well oiled and floured pans and bake at 325\u00b0 for 30 to 40 minutes. At 30 minutes, test with straw.
When straw is clean, remove from oven. Cool in pans 5 minutes.
Spread 1 tablespoon cream cheese on each of 6 slices of bread; spread 1 1/2 teaspoons jam over cream cheese.
Top with remaining bread.
br>Place a spoonful of jam in the center of the
In a mixing bowl, stir together prepared fruit (total of 4 cups, crushed), and lemon juice. Combine Certo Light crystals with 1/4 cup of the sugar. Add certo/sugar mixture to fruit and stir. Let stand 30 minutes, stirring occasionally.
Add remainder of sugar (3 cups) and stir for 3 minutes.
Pour into clean containers, filling up to 1/4\" from rim. Cover with lids. Leave at room temparature until set (max of 24 hours.) Freeze.
No cook freezer jam can be stored in the freezer for 6-8 months, and in the fridge for up to 3 weeks.
dged knife.
CERTO Remake Directions for Cooked Jam or Jelly:.
mooth. Beat in sugar, then jam. Remove that chilled bowl from
Scald, peel and chop tomatoes.
Bring to a boil and simmer 10 minutes.
Measure fruit in saucepan; add the exact amount of sugar and mix well.
Place over high heat, bring to full rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat; at once stir in Certo.
Skim off foam with metal spoon, then stir and skim for 5 minutes to cool slightly, to prevent floating fruit. Ladle into glasses; cover at once with 1/8 inch hot paraffin. Makes 9 medium glasses.
(If you like strawberry jam, you will like this.)
Store in freezer, or if jam will be used in 3
latter. Spread 1/3 cup jam over top of cake layer
Mix strawberries and sugar in large bowl; let stand 10 minutes.
Stir lemon juice and Certo together and pour into berries and sugar.
Stir 3 minutes.
Pour immediately into freezer jars or cartons.
Allow to set at room temperature for 24 hours. Store in freezer.
Stir crushed strawberries and sugar until sugar is dissolved. Let stand 15 minutes.
Re-stir.
Add Certo.
Put into pint containers.
Refrigerate 24 hours.
Freeze.
0 mins.
For the strawberry jam, squeeze out any excess water
n half and fold the strawberry puree into one half and
Hull, wash and mash the berries.
Add the sugar.
Stir up real well.
Add 1/2 teaspoon butter.
Put on stove.
Bring to a full rolling boil, one that can't be stirred down.
Stir occasionally before it comes to a hard boil.
Add the Certo, stirring constantly.
Boil real hard for 1 minute.
Remove from stove. Stir and remove any foam, then pour into hot jars and seal immediately.
Fill jars 1/8-inch from the top.
Wash, stem and thoroughly crush strawberries, one layer at a time.
Place in a large bowl.
Thoroughly mix sugar into fruit; let stand for 10 minutes.
Mix lemon juice and Certo well in a small bowl.
Stir into fruit and stir for about 3 minutes.
A few sugar crystals will remain.
Heat pineapple\tand strawberries along with lemon juice and sugar.
Bring
to
a full rolling boil; cook, stirring for one minute.
Remove
from
heat
and
stir in Certo.
Stir and cool 10 minutes.
Put
into
margarine
cups.
Makes
about 5. Cover and place in refrigerator.
Not necessary to seal.
Will keep for 2 to 3 months, unsealed.
Wash and dry 6 half-pint fruit jars.
(You can use plastic cartons, plastic bowls, etc.).
Mix berries and sugar and set aside for 10 minutes.
Mix Certo and lemon juice.
Add to berries and sugar (after the 10 minutes).
Stir constantly for 3 minutes. Fill jars to 1/2-inch from the top.
Wipe top of jar and put lid on.
Let set at room temperature for 24 hours.
Freeze.
When taken out of freezer, refrigerate.
Will keep in refrigerator for 3 weeks.
Bring strawberries, sugar, pineapple and lemon juice to a full rolling boil. Add Certo and boil for additional 15 minutes. Skim off foam and spoon into jars. Heat lids in hot water and put on jars with bands. Make sure jars seal. Use large stockpot to cook in. Makes approximately 12 pints.
top.
Add 1 pouch Certo and return to full rolling