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Full Online Book HomeLearning KitchenJams And Jellies - Brandied Mulberry Jam
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Jams And Jellies - Brandied Mulberry Jam Post by :PlayersGolf Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1275

Click below to download : Jams And Jellies - Brandied Mulberry Jam (Format : PDF)

Jams And Jellies - Brandied Mulberry Jam

2 large apples - chopped
1 medium lemon - chopped
5 cups water
2 lbs Mulberries
3 and 3/4 cups white sugar - approx.
8 teaspoons brandy


Combine apples, lemons and water in a large saucepan. Bring to boil, lower heat and simmer covered, for 1 and 1/2 hours.

Stir in Mulberries, simmer covered, for about 1 hour or until berries are soft.

Strain mixture through a fine cloth. Allow liquid to drip through cloth slowly, do not squeeze cloth. Discard pulp.

Measure liquid into a large saucepan. Add correct amount of sugar (according to directions on pectin package) to each cup of liquid.

Stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil uncovered, for about 15 minutes or until jelly sets when tested. Stir in brandy.

Pour into hot sterilized jars. Seal when cold.
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2 qts. fresh or frozen strawberries 1 pkg. low methoxyl pectin 40 packets Equal sugar substitute 4 (8 oz.) freezing containers Mash strawberries to make 4 cups pulp or use food processor. Add pectin, allow to stand 5-10 minutes. Cook in microwave safe pan high 4-5 minutes. Boil one minute. Add Equal and mix well. Fill containers to 1/4 inch from the top and freeze. Portion:1 teaspoon. Exchange - free. Calories, 4 per portion.
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3 cups fresh blueberries 2 cups fresh peach slices 1 package fruit pectin 1/4 tsp. cinnamon 7 cups sugar Crush blueberries and put in a medium saucepan. Cut the peach slices into pieces and grind in a food processor or food mill; add to the blueberries. Mix fruit 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.
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