
BOOK CATEGORIES














LINKS
Famous Authors (View All Authors)

Click below to download : Jams And Jellies - Peach And Plum Jam (Format : PDF)
Jams And Jellies - Peach And Plum Jam
Peel and pit peaches. Pit plums. Cut in small pieces.Measure and add 3/4 cup sugar for every cup of fruit. Boil slowly until thick. Put in hot sterilized glasses and seal with paraffin.
NEXT BOOKS
3 cups mashed, peeled and chopped pears or peaches 3/4 cup peeled and minced fresh ginger (use food processor) juice of 1 lemon 1/2 cup water 1 box Sure Jell 6 cups sugar Combine fruit, ginger, lemon juice, water and pectin, stir and bring to rolling boil. Add sugar, stir and bring to rolling boil, boil 1 min. Pour into sterilized jars, process 10 min in boiling water bath. Makes 6 half-pints
Jams And Jellies - Pear Or Peach Ginger Jam
3 cups mashed, peeled and chopped pears or peaches 3/4 cup peeled and minced fresh ginger (use food processor) juice of 1 lemon 1/2 cup water 1 box Sure Jell 6 cups sugar Combine fruit, ginger, lemon juice, water and pectin, stir and bring to rolling boil. Add sugar, stir and bring to rolling boil, boil 1 min. Pour into sterilized jars, process 10 min in boiling water bath. Makes 6 half-pints
PREVIOUS BOOKS
2 qt. peaches, peeled and sliced (about 10 large) 1/2 cup finely chopped fresh jalapeno peppers (use seeds if you want it hotter) 6 c. sugar Combine peaches, jalapenos and sugar; let stand 12 to 18 hours in cool place. Bring fruit and sugar mixture to a boil, stirring frequently. Boil gently until fruit becomes clear and syrup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim, if necessary. Pour hot preserves into hot jars, leaving 1/2" head space. Wipe jar rims and adjust lids. Process 10 minutes in boiling water bath.
Jams And Jellies - Jam - Peach And Jalapeno Jam
2 qt. peaches, peeled and sliced (about 10 large) 1/2 cup finely chopped fresh jalapeno peppers (use seeds if you want it hotter) 6 c. sugar Combine peaches, jalapenos and sugar; let stand 12 to 18 hours in cool place. Bring fruit and sugar mixture to a boil, stirring frequently. Boil gently until fruit becomes clear and syrup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim, if necessary. Pour hot preserves into hot jars, leaving 1/2" head space. Wipe jar rims and adjust lids. Process 10 minutes in boiling water bath.
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Jams And Jellies - Pear Or Peach Ginger Jam
- Jams And Jellies - Jam - Pecan Jam By Barbara Wright
- Jams And Jellies - Pink Lady Rhubarb Jam
- Jams And Jellies - Jam - Plaintain Jam
- Jams And Jellies - Plum Jam
- Jams And Jellies - Plum And Ginger Jam
- Jams And Jellies - Jam Raspberry Pepper Jam
- Jams And Jellies - Red Tomato Jam
- Jams And Jellies - Rhubarb Apricot Jam
- Jams And Jellies - Jam - Rhubarb Jam Recipes By Becky
LEAVE A COMMENT