WEB12. Tomato Jam. Epicurious. Move over ketchup: I'm making this recipe from Epicurious for tomato jam and never using ketchup again! I can't wait to try this on my next sandwich. …
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WEBInstructions. Place the plant material in a glass or stainless steel bowl, cover with the boiling water, and let it steep for 5-6 hours or overnight. Strain, squeezing as much of the liquid …
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WEBBerry-Chia Seed Jam. Get the Recipe. Andy Lyons. Chia seeds make a significant impact on this jam recipe. Those tiny little seeds thicken the mixture naturally when combined …
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WEBCinnamon eggplant jam with walnuts is a unique Middle Eastern recipe that will make your whole house smell like Christmas! Mini eggplants are kept as a whole and cooked with …
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WEBInstructions. Separate 4 cups of edible flower blossoms from their stems, carefully removing any green parts. Pour 4 cups boiling water over the top of the flower blossoms and allow …
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WEBStrain the fresh juices through cheesecloth or a jelly bag. In a large pot, combine the plum juice and pectin. Bring the mixture to a rolling boil. Stir in the sugar. Then return to a full …
WEBFind healthy, delicious jam & jelly recipes, from the food and nutrition experts at EatingWell. 5-Ingredient Brie and Blackberry Jam Grilled Cheese. 15 mins. Dried …
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WEBInstructions. Combine the apricots and water in a large stock pot and bring to a boil. Cook for 10 minutes, breaking the fruit apart with a wooden spoon or potato masher. Strain …
WEBUse tongs, place the jars of jelly on the canning rack. Water must cover the jars by 1 inch. Adjust the heat to medium-high heat, cover the pot or canner, and bring the water to a …
WEBBring the juice and pectin mixture to a boil over high heat, stirring frequently. Once boiling, pour all 5 cups of sugar in at once, stirring constantly and return to a full rolling boil. …
WEBThe recipe. Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz). Processing method: Water bath or steam canning Yield: 3 x quarter-litre (½ US pint) jars Headspace: 2 cm …
WEBThe recipe. Jar size choices: 125 ml (¼ US pint / ½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz). Processing method: Either water-bath or steam canning Yield: 4 x …
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WEBAdd chopped watermelon to a blender and purée until smooth. Line a fine mesh sieve with a strip of folded cheesecloth or a jelly strainer bag. Pour the puréed watermelon through …
WEBLadle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are …
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WEBAdd 2 cups of water and 1 tablespoon of lemon juice to the cranberries, and cook over medium-high heat. Bring the cranberry mixture to a boil, then reduce the heat to medium …
WEBStrain out the pulp and measure 8 cups into a large stock pot along with the lemon juice and calcium water. Bring to a boil over medium high heat. While orange juice is heating, …
WEBAdd honey, bring back to a full boil and boil hard for 3 minutes, stirring constantly. Remove from heat and skim foam if needed. Ladle hot jelly into prepared, hot jars, one at a time …