from Jean Webster
"This is one of my favorite jam recipes. Jam is easier to make than jelly. We use whole fruit for jam so there's no juicing or straining."
Boil on medium heat for 20 minutes:
6 cups apricots
7 cups sugar
1 tablespoon reconstituted lemon juice
Add & bring to rolling boil again:
1 cup crushed pineapple, undrained
Remove from heat and add:
1 small package apricot Jello (I used strawberry)
5 ounces chopped maraschino cherries
Stir and ladle into HOT jars. Seal with HOT lids. Turn upside down on towel. Let sit for 24 hours. ENJOY!
Thanks again, Jean, for teaching the class on making jam!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment