arge pot with lemon juice pectin and margarine. Stir well and
hile constantly stirring.
Add pectin and return to a boil
Crush strawberries.
In large bowl, stir together strawberries and lemon juice.
Slowly sift in pectin, stirring vigorously.
Set aside 30 minutes, stirring occasionally.
Add corn syrup, stirring well.
Gradually stir in sugar.
When sugar is completely dissolved, ladle into clean 1/2 or 1 pint freezer jars, leaving 1/2 inch headspace (no paraffin needed).
Cover with tight lids and put in freezer.
Transfer to refrigerator as needed.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
Preheat oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Combine the cake mix, eggs, oil, and jam.
Mix well. Stir in the raisins and pecans.
Pour into the prepared pans. Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into center of the layers.
Remove from the pan and cool on a rack. Frost with Easy Caramel Frosting.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Preheat oven to 325\u00b0.
Grease bottom of two 8-inch cake pans. Line bottom of pans with wax paper.
Grease and flour waxed paper and sides of pans.\tMix cake by directions on box.\tAdd jam, raisins and nuts.
Mix well.
Pour in pans.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool in pans for 10 minutes.
Turn out on wire racks.
Remove wax paper and cool completely.
Bake cake as usual.
Add nuts and jam last.
Bake at 350\u00b0 until done; don't overcook.
Mix cake according to directions on box, except leave out 1/2 cup of the water it calls for and add the jam.
Cook as usual.
Place all but last 2 ingredients in a large mixing bowl and beat thoroughly.
Fold in jam and nuts.
Place in a greased and floured tube cake pan.
Bake 1 hour at 300\u00b0.
Cool to warm and frost with Caramel Frosting.
Grease 13x9 inch pan.
Mix butter or margarine, sugar, vanilla, egg in medium bowl with hand mixer. Don't over mix.
Stir in flour and baking powder until dough forms.
Pat evenly into pan.
Spread jam or jelly on top of dough.
Bake for 20 to 25 minutes at 350 degrees Fahrenheit.
Top with powder sugar glaze.
pread with 1/2 cup jam and sprinkle with nuts.
ou will need for the recipe. Pour it into a large
his is a very quick recipe.
Bring 1/2 cup
seeds to add back to jam if it is not hot
inutes.
Bring water and pectin to boil in saucepan; boil
box Sure-Jell fruit pectin in small saucepan.
(It
lender. Since this is a jam it shouldn't be too
eparate bowl, combine honey and pectin. I use sage honey, but
tir in 1 box of pectin into fruit. Mix thoroughly.