Crush berries seperatly, then measure two cups of each.
Pour into a large stainless steel pot.
Add apple cider or juice. Add pectin, stir until disolved.
Over high heat bring to a full rolling boil stirring frequently.
Add maple syrup or honey, stirring constanly bring to a full rolling boil that cannot be stirred down.
Boil hard for 3 minutes, remove from heat.
Stir foam down and wait for a minute or two then stir again, remove any remaining foam with a large metal spoon.
Ladle into clean hot jars leaving 1/4 inch head ...
side.
Combine freezer jam pectin and sugar in a medium bowl
Spread jam on 1 slice of bread, top with other slice.
combine egg and milk, dip sandwich in, then fry both sides in butter until crisp.
Dust with powdered sugar, top with cream and topping.
Wash and hull berries.
Pour boiling water over.
Let stand until water is pink, less than 5 minutes.
Put in colander and drain.
Put berries on to cook 3 minutes, without sugar or water (3 minutes from boiling point); stir occasionally.
Add 3 cups sugar; boil 3 minutes.
Add 3 more cups sugar; boil 3 more minutes.
hill for later testing of jam thickness. In large deep heavy
combine peaches with the brown sugar, lemon juice and about half
Cream together brown sugar (3/4 cup if using commercial jam), eggs, shortening and vanilla.
Stir soda into buttermilk and jam. Add to sugar mixture.
Mix together flour, baking powder, cinnamon, allspice, nutmeg and ginger; add to mixture.
Mix well and pour into 2 well-greased and floured layer pans.
Bake at 350\u00b0 until they spring back when lightly touched.
Cool in pan 5 minutes; turn out and cool.
Put together and ice sides and top with Caramel Icing.
et a teaspoon of apricot jam into the hollow, try not
food procesor, combine chocolate, sugar and almonds and pulse until
peed, beat butter and brown sugar until combined. Reduce speed to
Soak raisins in pineapple overnight.
Sift together dry ingredients.
In large mixing bowl, cream butter and eggs, one at a time, beating well after each addition.
Add jam, butter, brown sugar and milk; blend well.
Add dry ingredients and mix well. Stir in raisins and pineapple mixture and nuts.
Bake in two greased and floured 9-inch cake pans.
Bake at 350\u00b0 for 35 to 40 minutes or until tests done.
Cool 10 minutes on wire rack; frost with following icing.
ut 1 heaped teaspoon of jam into each tart, and then
Combine freezer jam pectin and sugar in a medium bowl, stirring
Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.
Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
Add crushed raspberries, stirring to combine.
Continue stirring mixture for 3 minutes.
Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.
-inch.
Beat flour sugar, baking powder, salt, milk, shortening
Mix butter, sugar and eggs until creamy.
Add vanilla.
Sift flour, baking powder and salt.
Add flour mixture to egg mixture and blend to soft firm dough.
Mix cream cheese and butter.
Add flour. Divide into two balls.
Refrigerate for 8 hours.
Roll onto a floured board to 1/4-inch thickness.
Cut in 2-inch diameter. Indent center with thumb and fill with 1/2 teaspoon jam.
pread with 1/2 cup jam and sprinkle with nuts.
Dissolve jello in boiling water.
Add sugar substitute to taste.
Cool.
Add lemon juice and pineapple juice.
Mix well. Bag and freeze.
Thaw until mushy and add 2 to 3 quarts diet 7-Up per bag.
Makes 4 bags.