hile constantly stirring.
Add pectin and return to a boil
inutes.
Add Certo Liquid Pectin and lemon juice. Stir 3
Stir sugar and pectin in a bowl.
Add strawberries, raspberries and lemon zest. Stir 3 minutes.
Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.
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.
In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
Bring to a boil over high heat, stirring frequently.
Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
Bring back to a boil, stirring frequently.
Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.
hill for later testing of jam thickness. In large deep heavy
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.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
arge pot with lemon juice pectin and margarine. Stir well and
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.
eat.
Stir in nutmeg, pectin, and glycerine.
Return to
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.
Good in the freezer for up to 1 year, in the fridge for 3 weeks.
hunks of berries in my jam, so I only crush a
ake off heat. Stir in pectin. Return to full rolling boil
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.
oil while you prepare the jam. Allow it to boil for
In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
Add remaining berries, sugar, lemon juice and lemon rind.
Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
Skim off any foam.
Ladle jam into hot jars to within 1/4\" of top rim.
Can jam using preferred Safe Canning method.