lumicero/recipes-ing2inst huggingface dataset:
Title: Low Fat Microwave Blueberry Muffins!!!!!
Ingredients:
- 1 plain flour
- 1 white sugar
- 1/4 baking powder
- 2 bicarbonate of soda
- 1/2 ground cinnamon
- 1/2 ground mixed spice
- 1/4 buttermilk
- 1 fresh blueberries
- 1 1/2 frozen blueberries
- 6
- 1 1/4
Instructions:
1. Line 6 custard cups with 2 paper liners per cup.
2. In a mixing bowl, sift the flours, with sugar, baking powder, bicarbonate.
3. of soda, and spices. Set aside.
4. In a small bowl, whisk together egg white, buttermilk, and oil.
5. Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
6. Using half the mixture, fill each cup half full.
7. Microwave on HIGH (90-100%) for 2 minutes. Rotate cups.
8. Microwave on HIGH until tops are springy, about 2 minutes.
9. Remove muffins from cup. Repeat until all remaining mixture is used.
Title: Peanut Butter Brownie Bars
Ingredients:
- 1 salted peanuts
- 12 creamy peanut butter
- 1/2 butter
- 2 salt
- 1 1/4 vanilla extract
- 1
- 1/8
- 1 1/2
- 1
Instructions:
1. Prepare brownie mix according to package directions.
2. Spread into a greased 13x9 baking pan and bake 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.
3. Sprinkle with peanut butter cups and peanuts, and bake 4-6 minutes longer, or until chocolate is melted.
4. Cool on a wire rack.
5. In a large saucepan, combine the chocolate chips, peanut butter, butter, and salt.
6. Cook and stir until the chips are melted, and the mixture is smooth.
7. Remove from heat, and stir in rice cereal, and vanilla extract.
8. Carefully spread over brownies.
9. Cover and refrigerate for at least 2 hours before cutting.
Title: Sauteed Apple Crisp
Ingredients:
- 1 sugar
- 2 apples
- 1/4 cinnamon
- 4
- 3/4
- 8
Instructions:
1. Preheat oven to 375.
2. Brush crust with one tablespoon melted smart balance; sprinkle lightly with 2 t sugar. Cut into 8 wedges.
3. Place pieces on baking sheet and bake until puffed and golden, about 7 minutes. Set aside.
4. Heat remaining smart balance over high heat; add apples and saute 4 minutes.
5. Reduce heat to medium high. Sprinkle apples with remaining sugar and cinnamon.
6. Cook 3 more minutes or until sugar dissolves and mixture thickens, stirring occasionally.
7. Place apple mixture into 8 serving dishes. Top each with one wedge of crust.
8. Serve topped with frozen yogurt.
Title: Sour Cream Apple Square
Ingredients:
- 2 flour
- 2 brown sugar
- 1/2 butter
- 1 pecans
- 1 1/2 cinnamon
- 1 baking soda
- 1/2 salt
- 1 sour cream
- 1 vanilla
- 1 egg
- 2 apples
Instructions:
1. Preheat oven to 350F (160C).
2. Combine flour, brown sugar and butter. Mix on low speed until crumbly.
3. Stir in the chopped nuts (no pecans try substituting walnuts or other nuts on hand).
4. Remove 2 3/4 cup of the crumb mixture and press into an ungreased 9"X13" baking dish.
5. To the remaining crumb mixture in the original bowl add the cinnamon, baking soda, salt, sour cream, vanilla and egg.
6. Bled this mixture very well and then stir in the apples.
7. Spoon this mixture evenly over the crust.
8. Bake for 30 minutes or until a toothpick inserted comes out clean.
9. Cut into serving sized pieces, serve warm with whipped cream or ice cream and sauce if desired.
10. This is an excellent cake the next day served cold as well.
Title: Homemade Chocolate Fudge Protein Bar
Ingredients:
- 1/2 butter
- 4 fat free cream cheese
- 2 1/3 walnuts
- 1/2
Instructions:
1. Melt butter & cream cheese in microwave and stir until smooth. Mix in protein powder. Stir until mixed. This will be very thick and hard to stir. Add chopped walnuts and mix.
2. Put in a greased bread pan. Chill. Cut into 8 pieces. When firm, you can wrap each piece in plastic wrap and store in fridge.
Title: Peach Cobbler
Ingredients:
- 1/2 butter
- 1 sugar
- 2 baking powder
- 1/2 milk
- 1/4 flour
- 1 salt
- 1
Instructions:
1. Mix dry ingredients well.
2. Put in bottom of 9x9 pan.
3. Pour 1 can peaches in it.
4. Bake at 350 for 35 minutes.
Title: Low Fat Baking Mix Gingerbread
Ingredients:
- 2 baking mix
- 1/4 sugar
- 1/4 egg substitute
- 1/2 water
- 1/2 molasses
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 ground cloves
Instructions:
1. Preheat oven to 350*.
2. Beat egg, water, and molasses together.
3. Blend dry ingredients.
4. Gradually blend dry and liquid ingredients.
5. Pour batter into greased 8 X 8 inch pan.
6. Bake for 40 minutes.
Title: Crumbly Good Simple Crust
Ingredients:
- 1/2 milk
- 2 flour
- 1 1/2 sugar
- 1 1/2 salt
- 1 1/2
Instructions:
1. Shake or whisk oil and milk together. Separately mix dry ingredients and thenk combine with liquid. Mix with fork until crumbly/dough-like and then press into 2 small pie plates (split ingredients in half for 1 pie crust). This can be kneaded and rolled if desired.
2. Either brown in the oven before adding ingredients or add filling and then bake.
3. This is similar to a recipe posted by Lali (My Own Pie Crust), but it has equal parts sugar and salt. The salt and sugar can vary to the taste of each person.
Title: Sugar-Dusted Banana Cake
Ingredients:
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/2 granulated sugar
- 1/2 butter flavor shortening
- 2 eggs
- 1 vanilla
- 3/4 milk
- 4 bananas
- 2 all-purpose flour
- confectioners' sugar
Instructions:
1. Grease and flour a 9-inch by 11-inch baking pan.
2. Preheat the oven to 375 degrees F.
3. All mixing must be done by hand with a wooden spoon.
4. In a small bowl, mix all the dry ingredients except flour and granulated sugar.
5. In a large mixing bowl, cream the granulated sugar and shortening.
6. Add the dry ingredients (not the flour), the eggs, vanilla, and milk to the sugar and shortening mixture.
7. Mix thoroughly.
8. Add the smashed bananas and mix.
9. Add the flour, continuing to mix.
10. Pour in the batter and bake at 375°F for 25 minutes or until a knife through the center of the cake comes out dry.
11. Cover with confectioners' sugar.
12. Let cool and cover again with confectioners' sugar.
Title: Another Peanut Butter Cookie - Sugar Free
Ingredients:
- 2 peanut butter
- 1/4 Splenda sugar substitute
- 1 vanilla
- 1 eggs
- 2
Instructions:
1. Mix all ingredients together, then roll into balls and press w/ fork.
2. Bake at 350 for 10 minutes.
Title: Grandma's Favorite Raisin Bread Pudding
Ingredients:
- 2 milk
- 1 egg
- 2 butter
- 4 sugar
- 2/3 cinnamon
- 1 salt
- 1/4
- 4
Instructions:
1. Preheat oven to 350.
2. Combine all ingredients except bread in a large bowl.
3. Stir to mix well.
4. Stir in bread.
5. Spoon into ungreased casserole dish and bake 30 minutes or until pudding is set and knife come out clean.
Title: Coconut Pineapple Cake - Jaseyscrazydaisy
Ingredients:
- 1 pudding
- 3 butter
- 1 eggs
- 1/2 coconut milk
- 1 sweetened coconut
- 1 1/2 crushed pineapple
- 1/2 milk
- 1/2 sugar
- 1 sweetened coconut
- 1/3 heavy whipping cream
- 1/2 sugar
- vanilla
- coconut
Instructions:
1. Prepare pans. If using two 9 inch cicle pans grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13 inch pan, spray the bottom with cooking spray.
2. In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans.
3. Bake as directed per pan size on box. Don't overbake.
4. Cool 15 minutes.
5. While cake is cooling add enough milk to reserved pineapple juice to make 1 1/2 cups.
6. Combine pineapple milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute.
7. Poke holes into cake using a fork, straw, or even a kabob stick.
8. Carefully spoon evenly over warm cake allowing liquid to soak into holes.
9. Put cake into the fridge to cool completely.
10. Frosting:
11. Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that it sticks to the sides of the cake. You can also spread a little of this prepared cream between layers.
12. Frost cake with prepared whipped cream. Cover cake with remining coconut.
13. Keep and store in refrigerator until ready to serve.
Title: Strawberry Tiramisu (For Those in Greece)
Ingredients:
- 300 cream cheese
- 200 icing sugar
- 1 vanilla essence
- 1 sugar
- 1/2 water
- 1 strawberries
- 2 frozen raspberries
- 1 cocoa powder
- 1
- 2
- 500
- 1/4
- 1/2
Instructions:
1. Beat cream cheese, vegetal cream, dairy cream, condensed milk, icing sugar and vanilla essence in a mixer until smooth and thickened.
2. Boil 1 cup of water and pour into a shallow dish adding espresso coffee and sugar. Stir until it dissolves and then add the remaining cup of water.
3. Meanwhile hull and slice strawberries and and pour orange liqueur over them and toss lightly. (You can add defrosted raspberries here too at this point.).
4. Dip each ladyfinger biscuit into the coffee but only halfway as the coffee mix is still warm and they will get soggy quickly. Make sure you dip the smooth side.
5. Place in a long rectangular dish that fits the width of two biscuits.
6. Layer biscuits dipped in coffee, then add half the strawberries scattered over the biscuits including half of the liqueur.
7. Pour half of the cream over the top and smooth gently.
8. Add another layer of coffee dipped ladyfingers and the rest of the strawberries.
9. Finally add the remaining cream and smooth the top.
10. Dust with pure cocoa powder and allow the dessert to sit in the fridge for at least 8 hours, preferably overnight.
Title: Strawberry Margarita Mousse
Ingredients:
- 4 strawberries
- 1 sugar
- 3 boiling water
- 4 unflavored gelatin
- 1/4 triple sec
- 1 plain nonfat yogurt
- 2
Instructions:
1. Place strawberries in a blender, and process until smooth.
2. Pour into a large bowl; stir in sugar. Cover and let stand 30 minutes, stirring occasionally.
3. Combine boiling water and gelatin in a small bowl; let stand 5 minutes or until gelatin dissolves, stirring constantly.
4. Add the tequila and triple sec, and stir well.
5. Stir the gelatin mixture into the strawberry mixture.
6. Cover and chill for 10 minutes or until the mixture begins to thicken.
7. Add yogurt (at room temperature), stirring with a wire whisk until well-blended.
8. Divide the mixture evenly among 5 margarita glasses or large stemmed glasses; cover and chill at least 4 hours or until set.
Title: Aunt Ava's Buttermilk Spice Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 sugar
- 3/4 brown sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 3/4 cinnamon
- 3/4 allspice
- 1/4 ground cloves
- 1/2 nutmeg
- 1 1/3 buttermilk
- 1/2 eggs
- 3
Instructions:
1. Preheat your oven to 350degrees*.
2. Grease and flour a 9 x 13 pan or 2 8in. round cake pans.
3. Measure all ingredients into a large mixing bowl.
4. Blend for 30 seconds on low speed. Scrape sides of bowl down. Blend on high speed for 60 seconds, scraping bowl occassionally.
5. Pour into prepared pans. Smack pans gently on counter to get rid of any air bubbles.
6. Bake 9 x 13 for 45 minutes; 8 inch rounds for 30-40 minutes or until wooden toothpick or cake tester comes out clean. Frost cake with your favorite frosting**.
7. Notes: *Many home ovens have widely varying oven temperatures. Buying an oven thermometer at your local discount store will cost you about $3 and guarantee you will have great success in your cake & other baking endeavors. Preheat your oven to 350 degrees and place the thermometer in the back of oven. After 5 minutes,check the thermometer and move it to the left side then the right side and then the front of your oven. Adjust your oven settings accordingly to how far off 350 degrees the temps are in your oven. Many of you will be surprised at just how far off a brand new oven can be. $3 is a small price to pay for successful baking. **When baking this cake in 8 inch rounds, I spread a thin layer of my cream cheese frosting on top of the first layer and then slice a couple of bananas on top of the frosting and then place the second layer on top and finish frosting the cake with the rest of the cream cheese frosting. When I bake it in x 13 pan, I like to toast coconut on a cookie sheet and after frosting the cooled cake with either my cream cheese frosting or my butter pecan frosting, I sprinkle the toasted coconut on top of the frosted cake. Either variation pleases my family and friends. Using your imagination you can customize this into your own family favorite.
Title: Steamed Chocolate Pudding Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1 milk
- 2 unsalted butter
- 1/2 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 salt
- 1/4 baking powder
- 1 1/2
Instructions:
1. Heat oven to 350°F.
2. Thickly butter 8 ovenproof ramekins, coffee cups, or custard cups.
3. Whip the eggs in a mixer fitted with a whish attachment (or use a hand mixer) until light and fluffy.
4. Add the sugar and mix until combined.
5. Add milk, butter, vanilla, and chocolate and mix until combined.
6. Pour the batter into the ramekins, filling each about 2/3 full.
7. Cover each cup with foil.
8. Arrange cups in a hot-water bath and bake until firm on top, about 30 to 40 minutes.
9. Remove cups from the water and remove foil.
10. Serve warm.
Title: Chocolate Panini
Ingredients:
- 2 bittersweet chocolate
- 1
Instructions:
1. The amount of chocolate used varies depending upon the type of bread you use. The idea is to cover one piece of bread with about 3/8 inch of chocolate.
2. Place chocolate on one slice of bread, arranging evenly and up to 1/2 inch from all edges to allow space for chocolate to melt. Cover with the other slice of bread. Toast on a panini grill, or in a 500° F oven for 5 minutes on each side. Use tongs to turn the panini to avoid being burned by very hot chocolate drips. Remove from oven when both sides are lightly toasted and chocolate melts. Cool briefly before serving.
3. Warning — the chocolate will be very hot when the panini comes out of the oven. Resist the temptation to bite into it right away! Be sure to cool it a little while. It will be worth the wait.
Title: One-Bowl Chocolate Cupcakes
Ingredients:
- 3/4 all-purpose flour
- 1 1/2 sugar
- 1 1/2 baking soda
- 1 1/2 baking powder
- 3/4 salt
- 3/4 eggs
- 2 warm water
- 3/4 buttermilk
- 3/4 pure vanilla extract
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Title: Butter Pecan Pound Cake
Ingredients:
- 10 butter
- 1/2 brown sugar
- 1/4 cinnamon
- 1/4 pecans
- 1
- 1/2
Instructions:
1. Cut pound cake into 8 slices.
2. In small bowl, combine butter, brown sugar, and cinnamon and mix to combine.
3. Spread on one side of pound cake and cover the butter mixture with chopped pecans.
4. Grill cake slices on two sided grill for 2-3 minutes until cake is heated and pecans are browned and fragrant.
5. Drizzle with ice cream topping to serve. Serves 8.
Title: Old Fashioned Apple Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 3 walnuts
- 1/3 raisins
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 13x9x2 inch pan.
3. Put dry cake mix, water, eggs, oil, walnuts and raisins into large mixing bowl.
4. Prepare cake as directed on package.
5. Turn batter into pan and spread evenly.
6. Bake at 350 for 35 to 40 minutes; cake is done when toothpick is inserted and comes out clean.
7. Cool in pan on rack.
Title: Pumpkin Creme Brulee
Ingredients:
- 1 heavy whipping cream
- 1 canned pumpkin
- 1 pumpkin pie spice
- 1 1/2 vanilla extract
- 2 salt
- 5
- 1/2
- 1
Instructions:
1. Whisk cream, milk, pumpkin and spice in a medium saucepan until just blended. Heat until simmering. Remove from heat and stir in vanilla.
2. Heat oven to 325. Arrange 6 shallow 1/2 cup ramekins in large baking pan.
3. Put egg yolks, 1/2 cup sugar and the salt in a bowl; whisk to blend. Stir into cream mixture; fill dishes in baking pan. Place in over and add enough boiling water to pan to come halfway up sides of the dishes.
4. Bake 35 minutes or until edges of custard are set - the centers should be slightly softer. Remove pan from oven and lift dishes to a wire rack to cool completely. Remember they (and the water) are HOT. When cooled, cover with plastic wrap and chill at least 4 hours until cold.
5. Blot tops of custards dry with paper towel. Sprinkle 1 Tbsp of sugar evenly over each custard. Then, using a torch, heat sugar until melted and caramelized. Let stand a few minutes for sugar to harden.
Title: Chocolate Croissant Bread Pudding With Bourbon Ice Cream Sauce
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 1 1/2 ground cinnamon
- 1 vanilla extract
- 5 eggs
- 2 1/2 heavy cream
- 12 raisins
- 1/2 bittersweet chocolate
- 3/4 vanilla ice cream
- 3 Bourbon
- 2
Instructions:
1. Bread Pudding:
2. Preheat oven to 350 degrees F.
3. In a food processor, combine butter and sugar process until well blended.
4. Add cinnamon, and vanilla, and pulse to combine.
5. While the processor is running crack 5 eggs into the mixture.
6. Turn off the mixer and scrape down the sides.
7. Add the heavy cream and pulse to combine.
8. Lightly butter a 9 by 13-inch baking dish.
9. Break up the croissants into 1-inch pieces and layer in the pan.
10. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate.
11. Pour the egg mixture over the croissants; soak for 8 to 10 minutes.
12. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
13. Cover with foil and bake for 35 minutes.
14. Remove foil and bake for additional 10 minutes to brown the top.
15. The croissant bread pudding is done when the custard is set, but still soft.
16. Allow to cool.
17. Bourbon Ice Cream Sauce:
18. Place ice cream in refrigerator the day before the party.
19. When time to serve the bread pudding, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.
Title: Jellybean Cookies
Ingredients:
- 1 1/4 self raising flour
- 1/2 caster sugar
- 1/2 coconut
- 125 butter
- 1/3 milk
- 1 vanilla
- 100 jelly beans
Instructions:
1. Pre heat oven to 180 C.
2. Line 2 trays with baking paper.
3. Place flour, sugar, butter, coconut in food processor.
4. Pulse to make fine crumbs.
5. Add milk and vanilla, mix to a soft dough.
6. Cover and chill for 30 minutes.
7. Shape tablespoons of dough into oval shapes, flatten slightly.
8. Decorate with jelly beans.
9. Bake 10 - 15 minutes until golden.
10. Cool 5 minues then move to a wire rack.
Title: Buttery Apricot Cookies
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 1/2 vanilla
- 1 egg
- 1 1/4 flour
- 1/4 salt
- 1
Instructions:
1. place butter, powdered sugar and vanilla in a large bowl.mix together with mixer on medium speed thoroughly -- add beaten egg.
2. Sift flour and salt over creamed mixture and blend in gradually.working dough by hand.add chopped apricots and mix well.
3. shape dough into roll about 1 1/2" in diameter.wrap in plastic wrap and chill overnight.
4. preheat oven to 400*.lightly grease baking sheet.
5. cut roll into 1/8"slices --
6. arrange on cookie sheet --
7. bake 7-8 minutes or edges are starting to brown --
8. let cool on racks.
Title: Christmas Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 1/2 flour
- 1 baking powder
- 1 salt
- 1/3 margarine
- 3 powdered sugar
- 1 1/2 vanilla
- 2 milk
Instructions:
1. Mix all cookie ingredients.
2. Cover and chill at least 1 hours.
3. Roll dough out on well floured surface.
4. Cut out with cookie cutters.
5. Bake at 400° for 6-8 minutes, until pale golden brown on edges. Do not overbake.
6. Allow cookies to cool on rack or plate.
7. Combine icing ingredients except food coloring.
8. Separate the icing into small bowls according to the number of colored icings you want.
9. Add food colorings to each bowl.
10. Ice and decorate cookies as desired.
Title: Fru... Fru... Fruit Salad!
Ingredients:
- 1 cantaloupe
- 1 honeydew
- 2 apples
- 2 pears
- 2 -3 bananas
- 2 mayonnaise
- 1/2
Instructions:
1. Cut the cantaloupe and honeydew in half then into slices like how you would regularly eat them. Remove the outside which is the hard skin of the melons and just dice them up. [ big bite size pieces ].
2. Core the apples and the pears and cut them into bite size pieces.
3. Throw the cut up fruits into a bowl and mix them a bit.
4. In a large bowl, measure out 2 tbsp of condensed milk and 1/2 cup mayo. Mix well and throw in your fruits. Combine your ingredients.
5. Last, peel your bananas and just either slice them in or you can use your clean hands and rip them into your salad. mix well.
6. If you feel like you dont have enough dressing [mayo], add more. I usually add more when im finished making this. REFRIGERATE AND SERVE.
Title: Nigella Lawson Caramel Croissant Pudding
Ingredients:
- 2 sugar
- 1/2 water
- 2 heavy cream
- 1/2 Bourbon
- 1/2 eggs
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Tear croissants into pieces and put in a small gratin dish.
3. Put sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat.
4. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color. This will take 3-5 minutes.
5. Turn heat down to low and add heavy cream. Whisk in whole milk and bourbon. Take off the heat and, still whisking, add eggs.
6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
7. Place in oven for 20 minutes….
8. Serves 2 greedy people!
Title: Simple Custard Cream
Ingredients:
- 300 heavy whipping cream
- 1 ready-to-serve custard
Instructions:
1. Whip cream until soft peaks form.
2. Fold into custard.
3. It's now ready to use :).
Title: Pastillas De Mani
Ingredients:
- 1 unsalted peanuts
- 1 butter
Instructions:
1. Combine all ingredients and cook in a saucepan over medium heat, stirring often until paste-like in consistency.
2. Then transfer into buttered pan and spread to ½ inch thick.
3. Let cool and cut into pieces.
4. Cut wax paper and place pieces on individual paper and wrap.
Title: No-Cook Strawberry Jam
Ingredients:
- 2 fresh strawberries
- 1/4 lemon juice
- 1 Karo light corn syrup
- 1 sugar
- 4 1/2
Instructions:
1. In a blender or food processor finely chop strawberries.
2. Measure 3¼ cups.
3. I a 4-quart bowl combine measured fruit and lemon juice.
4. Slowly add pectin stirring vigorously.
5. Set aside 30 minutes, stirring occasionally.
6. Add corn syrup; stir until well combined.
7. Gradually stir in sugar until dissolved.
8. Ladle into ½ pint freezer jars or containers, leaving ½ inch head space; cover tightly.
9. Refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
10. Peach or Nectarine Jam: Omit strawberries.
11. Peel and pit about 2½ pounds ripe peaces or nectarines.
12. Finely chop in blender or food processor.
13. Measure 3¼ cups; continue as above.
14. Apricot Jam: Omit strawberries.
15. Peel and pit about 3 pounds ripe apricots.
16. Finely chop in blender or food processor.
17. Measure 3¼ cups; continue as above.
18. Apricot raspberry jam: Omit strwaberries.
19. Peel and pit 1½ pounds ripe apricots.
20. Finely chop in blender or food processor.
21. Measure 2 cups.
22. Fully crush about 1 to 2 pints ripe raspberries.
23. Measure 1½ cups.
24. Combine with measured apricots; continue as above.
25. Sweet Cherry Jam: Omit strawberries.
26. Pit about 2½ pounds ripe sweet cherries.
27. Finely chop in blender or food processor.
28. Measure 3¼ cups; continue as above.