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 KitchenPreserving - Jam - Pecan Jam By Deborah
Famous Authors (View All Authors)
Preserving - Jam -  Pecan Jam By Deborah Post by :rogzac Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2159

Click below to download : Preserving - Jam - Pecan Jam By Deborah (Format : PDF)

Preserving - Jam - Pecan Jam By Deborah

4 cups finely chopped pecans
4 cups sugar
pinch of salt
4 tablespoons ginger
4 tablespoons brown sugar
2 sticks butter
4 tablespoons apple cider vinegar
1 tablespoon cinnamon, if desired


Put in a pan large enough to hold all ingredients and allow for stirring. Heat in open pan until all ingredients blend and turn a rich gold color.

Can be canned in a water bath for 15 minutes.
If you like this book please share to your friends :
NEXT BOOKS

Preserving - Jam -  Pink Lady Rhubarb Jam Preserving - Jam - Pink Lady Rhubarb Jam

Preserving - Jam -  Pink Lady Rhubarb Jam
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.
PREVIOUS BOOKS

Preserving - Jam -  Peach And Jalapeno Jam Preserving - Jam - Peach And Jalapeno Jam

Preserving - 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
LEAVE A COMMENT