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Full Online Book HomeLearning KitchenJams And Jellies - Jam - Papaya Jam Recipes By Becky
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Jams And Jellies - Jam -  Papaya Jam Recipes By Becky Post by :danlohye Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2436

Click below to download : Jams And Jellies - Jam - Papaya Jam Recipes By Becky (Format : PDF)

Jams And Jellies - Jam - Papaya Jam Recipes By Becky

3 lb Firm-ripe papayas
3 c Sugar
1/2 c Lemon or orange juice
1 dash Salt

Wash papayas, cut in halves. Scoop out seeds and discard. Scoop flesh into bowl or pan and mash with a fork or potato masher. Measure out 3 cups.

Place crushed pulp into a kettle. Add sugar and lemon or orange juice. Simmer together, stirring occasionally to keep mixture from scorching, until it passes a jam test. This will take about 1 hour.

Ladle jam into hot containers and seal immediately. The mixture will thicken slightly when it cools. Fills about 6 6-ounce glasses.

Green Papaya Jam

3 cups sugar
3 cups water
3 cups green papayas, grated
1/2 tsp. vanilla
Juice of one lemon (4 Tbs.)

Heat sugar and water for about five minutes until a syrup is formed. Add grated green papayas and cook slowly over low heat. When mixture thickens, remove from heat and add vanilla and lemon juice. Mix well. Pour into jars and seal.

Fills two large jars.
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Jams And Jellies - Jam -  Peach Freezer Jam Jams And Jellies - Jam - Peach Freezer Jam

Jams And Jellies - Jam -  Peach Freezer Jam
6 cups peeled, pitted and sliced peaches 2 cups granulated sugar or to taste 1/4 cup lemon juice or to taste 1/3 cup powdered pectin or equivalent liquid pectin (sold with canning supplies) In large Dutch oven, combine peaches, sugar, lemon juice and pectin. Mix well, making sure pectin is dissolved completely. Bring to a boil over medium-high heat, then cook until jam reaches 220 degrees on candy thermometer or falls in sheets from spoon, stirring frequently. Skim off foam that rises to the surface. Let jam cool slightly, then spoon into freezer containers, cover with lids and freeze.

Jams And Jellies - Onion Jam Jams And Jellies - Onion Jam

Jams And Jellies - Onion Jam
Onion Jam 1/4 pound butter 8-10 pounds yellow onions, thinly sliced 1/4 cup light honey 1/4 cup balsamic vinegar The onions can be sliced quickly with the food processor. Precision cutting is not necessary. Put butter and onions in a heavy 8 quart pot and cover with a tight-fitting lid. Cook over medium-low or medium heat, stirring every so often to avoid scorching. Use as high a heat as you can without burning the onions. As soon as the onions wilt and reduce to about half their original volume, reduce heat to low and continue cooking, without burning, until onions acquire