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Full Online Book HomeLearning KitchenJams And Jellies - Thimbleberry Jam
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Jams And Jellies - Thimbleberry Jam Post by :Maurice2 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2385

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Jams And Jellies - Thimbleberry Jam

2 c. thimbleberries
2 c. sugar


Pick over berries. Do not wash. Mix with sugar; bring to a boil. Boil for 2 minutes. Pour into sterilized jars and seal at once.
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5 cups prepared fruit (about 3 pints fully ripe strawberries, 1 1/2 pts. fully ripe red raspberries, 1 pint fully ripe blackberries 7 cups sugar 1 box SURE-JELL fruit pectin 1/2 teaspoon butter Stem and thoroughly crush strawberries, one layer at a time. Measure 2 1/2 cups into a 6 to 8 quart saucepot. Thoroughly crush raspberries, one layer at a time. Measure 1 1/2 cups, add to saucepot. Thoroughly crush blackberries, one layer at a time. Measure 1 cup and to saucepot. Measure sugar into separate bowl. Stir pectin into fruit in saucepot. Add butter. Place over high heat;
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1 1/4 lbs. Tangerines 12 oz cooking apples 1 3/4 lbs. warmed sugar juice of 2 lemons Halve and chop the tangerines, including the peel, removing and reserving the pips. Peel, core and slice the apples. Tie the apple cores and peel and the tangerine pips in a muslin bag. Place all the fruit, peel and 1 pint of water in a large pan. Suspend the muslin bag in the mixture and bring to the boil, then cover and simmer for 1 hour. Lift the muslin bag and squeeze the contents to remove all the juice. Over a low heat, stir
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