MamasHealth.com Home Preserves & Jam Recipes Almond-Cherry conserve Apple Pie conserve Apricot jam Apricot syrup Banana jam Blueberry jam Boysenberry jam Boysenberry preserve Cantaloupe jam Chianti jelly Cranberry jelly Garlic jam Ginger Spice jelly Grape jam Jalapeno jelly Kiwi jam Mexican Sangria jelly Mint jelly Papaya jam Peach jam Peach preserve Pina Colada conserve Pineapple jam Plum preserve Strawberry jam Tangerine jelly Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Kiwi Jam   Ingredients: 6 cups of kiwi, peeled, cored and crushed 7 1/2 cups of sugar 1 (3oz) pack of pectin 3/4 tsp of butter 3 tbsp of lemon juice Directions: Combine the kiwi, lemon juice and half the sugar in a pan and let stand for 1 hour. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves. Bring the mix to a boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again. Add the pectin and stir constantly. Boil for 1 minute. Skim off the foam. Allow the jam to cool for 7 minutes before adding it to canning jars. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.       Fig Jam Ingredients: 5 cups of figs, finely chopped 3/4 cup of lemon juice 7 cups of sugar 3/4 tsp of unsalted butter 1 (3 oz) pack of pectin 1/2 cup of lemon juice Directions: Combine the figs, water and half the sugar in a pan and let stand for 1 hour. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves. Bring the mix to a boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates. Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again. Add the pectin and stir constantly. Boil for 1 minute. Skim off the foam. Allow the jam to cool for 7 minutes before adding it to canning jars. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.	Save money in the kitchen Win Princess House Crystal
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