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Full Online Book HomeLearning KitchenJams And Jellies - Mulberry-pineapple Jam
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Jams And Jellies - Mulberry-pineapple Jam Post by :yontah Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2872

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Jams And Jellies - Mulberry-pineapple Jam

3 cups mulberries
3 cups fresh pineapple
1/2 cup lemon juice
1 box Sure-Jell
7 cups sugar


Pulverize mulberries and fresh pineapple. Add lemon juice, Sure-Jell and sugar. Boil for 10 to 15 minutes or until jam gets to cling to the spoon. Pour into sterilized jars. Seal with hot wax.
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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
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3 cups crushed strawberries 2 cups chopped jalapenos 1 package (1-3/4 oz.) powderred fruit pectin (approx. 60 g.) 7 cups sugar Combine fruit (including juice) with pectin in a 4-quart microwave-proof bowl or casserole. Cook covered on high for 10 to 11 minutes or until mixture boils. Stir once during cooking. Stir in sugar. Cook covered on high for 10 to 12 minutes or until mixture boils hard for at least one minute. Skim off any foam that has accumulated on top of the mixture. Pour into hot sterilized jelly glasses or jars and seal. From: Trax Farms in Finleyville, Pennsylvania
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