From: email@example.com (A Wilson) Date: Sun, 4 Aug 1996 21:03:13 PST Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight. Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints. Mm-recipes Digest V3 #211 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (516g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 868.2mg||23 %|
|Total Carbohydrate 72.7g||21 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 58.2g|
|Protein 5g||7 %|
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Calories per serving: 264
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NHNonniThis is one of the first jams I learned to make back in the 60's. I found the recipe in a Farm Journal preserving cookbook. It's excellent. I haven't made it in years and decided to make some this summer. I found the recipe again and realized that because I've been making only freezer jams for the last 10 years or so, the directions for this one puzzled me re the instructions for sealing. It doesn't say to put the jars in a water bath but I decided that would be a good idea if I wasn't going to freeze the jam. I processed the jars for 10 minutes.6y ago