How to Make Jams and Jellies for Winter Provisions
Wisconsin extension guidance outlines safe jam and jelly methods using firm fruit and commercial pectin. The article covers freezing, boiling times, sugar proportions, and canning steps with detailed measurements for strawberry marmalade rhubarb jam and mixed berry options, as well as advice on reducing sugar and storage.
MENTIONED IN THIS ARTICLE
Mary Mennes
University of Check
Strawberry Orange Marmalade Recipe Extract
Recipe fragment describes two fruit marmalades with strawberries and oranges, including measurements for orange peel, water, sugar and lemon juice, plus pectin steps. Instructions cover heating, simmering, combining fruit with sugar, sealing in containers, and chilling, yielding about five cups per batch and storage tips.
Sunny Strawberry Jam Recipe Card from Vintage Guide
Instructions for making strawberry jam from fresh berries with sugar pectin and optional add ins. Step by step measures for 1 quart berries, 2 cups sugar, and yielding about four to six eight ounce containers. Indicates resting time, storage, and optional almond, nut, or liqueur additions. Contains precise boiling times and container filling guidance.
Strawberry Peach Jam From Fresh Fruit And Pectin
A home jam recipe combines strawberries peaches lemon juice and liquid pectin. Fruits are prepared and mixed with sugar and ascorbic acid optional for color preservation, then lemon pectin solution is added before simmering and ladling into scalded jars for storage.
Microwave Bean Bake Recipes Spark Quick Summer Dishes
Popular bean casseroles shine in microwave adaptations from The Country Today 1985. Includes three main bean bake recipes, detailed microwaving steps, liquid adjustments, and tips for bacon beef and chicken versions plus yield notes and serving ideas.
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Wisconsin
U, Sugar
Ms. Mennes
Eau Claire
Joyce Battcher
By Joyce Battcher