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Full Online Book HomeLearning KitchenPreserving - Jam - Wisconsin Tri-berry Jam
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Preserving - Jam -  Wisconsin Tri-berry Jam Post by :sunroomguy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1683

Click below to download : Preserving - Jam - Wisconsin Tri-berry Jam (Format : PDF)

Preserving - Jam - Wisconsin Tri-berry Jam

3 cups red raspberries
3 cups strawberries
3 cups blueberries
1 package powdered fruit pectin
7 cups granulated sugar

Crush berries one layer at a time. Mix all together and measure out 5 cups pulp. Place in large kettle. Stir in pectin. Cook, stirring over high heat, and bring to a hard boil. Add sugar and stir until mixture comes to a full rolling boil. Boil hard 1 minute. Skim off foam. Ladle quickly into hot sterile canning jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with pretreated lids and screwbands. Place on a rack in a canner filled with boiling water.

Boiling water should cover the jars by 1 to 2 inches. Cover the canner. Begin timing as soon as all the jars are cool, check seals.

Yield: 4 pints

NOTES : This was the second place winner in the Wisconsin Berry Recipe Contest.
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Preserving - Zucchini Jam Preserving - Zucchini Jam

Preserving - Zucchini Jam
6 cups peeled and diced zucchini 1/2 cup lemon juice 5 cups sugar 1 cup crushed pineapple 2 (3 oz.) boxes apricot Jello® Simmer zucchini and lemon juice together for 15 minutes. Add sugar and pineapple. Cook 10 minutes. Add Jello and cook 6 minutes. Can or freeze.

Preserving - Watermelon Jam Preserving - Watermelon Jam

Preserving - Watermelon Jam
3 pounds watermelon 3 cups sugar Peel and seed the watermelon; dice the flesh. Put one layer of the watermelon into a bowl and add a layer of sugar; continue until all of the watermelon and sugar have been used. Cover the bowl and let it stand in a cool place for 4 hours. Place this mixture in a preserving kettle and cook over moderate heat, stirring frequently, until mixture is thick, about 45 to 50 minutes. Skim off foam with a metal spoon, if needed. Ladle into hot, sterilized jars and seal immediately with paraffin wax. Makes four half-pints