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January 2019

Condiments Recipes

Pound Cake Recipes

Pound Cake with Mascarpone Sauce

Pound Cake with Mascarpone Sauce Recipe
5 Large Eggs, separated 5 tb Granulated Sugar 18 oz (1 1/2 pkgs) Mascarpone, at room temperatur...

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BlueberryRhubarb Jam Recipe

BlueberryRhubarb Jam recipe and other condiments recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print BlueberryRhubarb Jam recipe  PDF


8 c Blueberries
4 c Rhubarb, chopped in 1 inch
pieces 1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar increase heat to high and boil vigorously until jam reaches setting point. (218 220F or 103 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off
foam and stir for 3 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 half pint jars. Source: Canadian Living

BlueberryRhubarb Jam recipe and other condiments recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
501 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print BlueberryRhubarb Jam recipe  PDF   Condiments recipes RSS   New

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1 pk (or 1 tablespoon) Active Dry Yeast 1/4 c Warm Water (110 to 115 degrees) 1/3 c Sugar 1 ts Ground Cardamom 1/4 ts Salt 1 Egg 1/4 c Milk 1/4 c Vegetable Oil 1 1/2 c Whole Wheat Flour 1 c All Purpose Flour 1/4 c Golden Raisins 1/4 c Walnuts, chopped Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mi well. Add the yeast mi ture, flours, raisins and nuts. Mi well. Add enough e tra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 m...

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