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Full Online Book HomeLearning KitchenJams And Jellies - Zucchini Pineapple
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Jams And Jellies - Zucchini Pineapple Post by :Theona Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1955

Click below to download : Jams And Jellies - Zucchini Pineapple (Format : PDF)

Jams And Jellies - Zucchini Pineapple

4 quarts peeled and diced zucchini
1 1/2 c. lemon juice
1 (46 oz.) unsweetened pineapple juice
3 c. sugar


Mix together all ingredients and cook 20 minutes.

Freeze or can. Really good used in sherbet or ice cream recipes.
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Makes 4 cups Cooking time 11 to 13 minutes 4 c fresh or unsweetened frozen raspberries or strawberries 3 c sugar 2 tbsp lemon juice 2 tbsp liquid pectin In a 2 quart casserole, combine berries, sugar and lemon juice. Stir to mix. Cook, uncovered, on high for 5 minutes; stir. Cook for 6 to 8 more minutes, or until boiling and the fruit is cooked down somewhat. Stir well to dissolve sugar. Stir in pectin. Pour into sterilized jars and cover. Store, refrigerated, for up to 4 months.
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Equal amounts of fruit and sugar (no more than 4 cups of each at once) 3-4 tbsp. lemon juice or orange liqueur Leave strawberries whole or slice in half for larger ones. Mix together in non-reactive bowl sugar and fruit, dampen with lemon juice or orange liqueuer. Set out overnight, even 24 hours. Place mixture in a large pot, liquid and all and bring to a boil. Skim foam as it rises. When all foam is removed, turn off heat and ladle preserves into clean, sterilized jars and seal with paraffin. NOTE: Cooled foam
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