Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenJams And Jellies - Quick Frozen Preserves
Famous Authors (View All Authors)
Jams And Jellies - Quick Frozen Preserves Post by :Essie Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1147

Click below to download : Jams And Jellies - Quick Frozen Preserves (Format : PDF)

Jams And Jellies - Quick Frozen Preserves

1 (16 oz.) pkg. frozen fruit (strawberries, other berries, peaches)
2 tbsp. powdered pectin (such as Sure-Jell, Certo)
3/4 c. sugar


Cook frozen fruit for 2 minutes in covered saucepan, stirring occasionally. Stir in pectin, bring to rapid boil and boil 1 minute.

Add sugar and bring to full rolling boil; boil 1 minute while stirring constantly. Pour into jelly glasses and chill until set. May be covered with foil and frozen.
If you like this book please share to your friends :
NEXT BOOKS

Jams And Jellies - Strawberry Fig Preserves Jams And Jellies - Strawberry Fig Preserves

Jams And Jellies - Strawberry Fig Preserves
3 cups, washed and mashed figs 3 cups sugar Cook for 3 minutes, after mixture comes to a boil. Remove from heat and add 1- 3 oz. pkg. of strawberry jello. Stir well. Cook for an additional mintue, after it comes to a second boil. Seal in sterilized jars.
PREVIOUS BOOKS

Jams And Jellies - Pear Honey Jams And Jellies - Pear Honey

Jams And Jellies - Pear Honey
18 large ripe Bartlett pears 2 large oranges 4 oz jar Maraschino cherries undrained 1 (29 oz) can crushed pineapple Sugar Peel and core pears. Peel oranges. Grind pears, oranges maraschino cherries and pineapple. (We usually use a larger jar of cherries). Combine all fruit and measure equal amounts of fruit and sugar.Pour into a large heavy pan, cook until thick. Approximatly 2 hours, stir often so it does not scorch. Ladle into hot sterilized pint jars and seal. You also can use smaller jelly jars for gift giving. This makes a very sweet preserve and is wonderful on hot biscuits,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT