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Full Online Book HomeLearning KitchenPreserving - Zucchini Jam
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Preserving - Zucchini Jam Post by :webguru Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1927

Click below to download : Preserving - Zucchini Jam (Format : PDF)

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.
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Preserving - Apple Or Crab Apple Jelly Preserving - Apple Or Crab Apple Jelly

Preserving - Apple Or Crab Apple Jelly
7 half-pint (250 ml.) jars 5 cups prepared apple or crab apple juice, about 4 lb. (2 kg.) fruit (1.25 L.) 5 cups water (1.25 L) 7 cups granulated sugar (1.75 L) 1 box (49 g.) Bernardin® Fruit Pectin 1 Wash, remove blossom and stem ends from ripe fruit. Cut into chunks. Add water.Cover and boil gently 10 minutes; stir occasionally. Crush; simmer 5 minutes longer. Pour cooked mixture into a damp jelly bag or cheesecloth lined strainer. Allow juice to drip 6 to 8 hours or overnight. For clear jelly, do not press or squeeze bag.

Preserving - Jam -  Wisconsin Tri-berry Jam Preserving - Jam - Wisconsin Tri-berry Jam

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