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Full Online Book HomeLearning KitchenJams And Jellies - Jam - Plaintain Jam
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Jams And Jellies - Jam -  Plaintain Jam Post by :Newbie82 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1405

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Jams And Jellies - Jam - Plaintain Jam

6 cups diced ripe plaintain
4 cups sugar
juice and grated rind of one lemon
1/4 inch piece of fresh ginger, grated


Place all ingredients in a large saucepan. Leave to stand for about one hour. Place saucepan over nmedium heat and bring to the boil. Cook steadily (reduce heat if needed) for one hour or until set. Jam will turn a dark red colour. Pour into hot sterilised jars and seal.
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6 cups sugar 1 1/2 cups water 1/4 cup lemon juice Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 20 minutes. As mix thickens, stir frequently to prevent sticking. Pour into hot sterilized jars. Process 10 -15 minutes. OR seal with paraffin.
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4 cups diced rhubarb (1 1/2 pounds) 1 small can (8 ounces) crushed pineapple 4 cups sugar 6 ounce pkg. strawberry or raspberry Jello Mix the rhubarb, pineapple and sugar and let stand 2 hours. Then boil 12 minutes, till rhubarb is tender. Remove from heat and add the Jello, stir until dissolved. Jar or put in plastic containers. Refrigerate. Also freezes well.
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