24241 peach raspberry lavender jam Recipes

dried culinary lavender buds, ripe peaches, peeled, pitted, and chopped into 1-inch pieces, red raspberries, rinsed, sugar, fresh lemon juice

fresh raspberries (you can use frozen if fresh are not in season), caster sugar, dried lavender, heads (stalks removed , make sure that the lavender you buy is edible)

peach halves in syrup, sponge cakes, scoops vanilla ice cream, raspberry or strawberry jam, chopped nuts , optional

peaches , pared,seeded and mashed (about 1 1/2 cups), fresh raspberries or 1 cup thawed frozen red raspberries, pureed, coffee cream (not nondairy creamer) or 2 cups whipping cream, sweetened condensed milk, vanilla extract, almond extract

peaches, raspberries, low-fat plain yogurt or 2 1/2 cups low fat low sugar fruit yogurt, rolled oats, sliced almonds

raspberries, honey, nonfat yogurt, peach, sliced and chopped, fresh mint leaves

raspberries (6 1/2 cups mashed raspberry equals 12 pints or approximately 2 lb), apples (peeled and diced ), sugar, lemon juice, dry pectin (follow directions on your pectin box)

orange, unpeeled, peaches, sugar, maraschino cherries, cut up (reserving juice)

yellow peaches, peeled, fresh lemon juice, sugar, fresh rosemary

lime , rind of, lavender flowers, dried, boiling water, peaches, finely chopped (about 5-6 medium peaches), lemon juice, granulated sugar, liquid fruit pectin

all-purpose flour, granulated sugar, salt, cold butter, peach preserves (or jam), raspberry preserves (or jam), sliced almonds, powdered sugar (to garnish )

crushed peeled peaches (about 6 medium), crushed raspberries (fresh or frozen ), unsweetened apple juice, juice of half a lime, ball 1 . 75oz no sugar needed pectin, granulated sugar

chopped peaches, fresh raspberries, lemon juice, sugar, water, powdered fruit pectin

fresh peaches or 1 canned peach, quantity sugar syrup (enough to cook 2 peach halves if peaches are fresh), raspberry jam, scoops vanilla ice cream

refrigerated pie crust, room temperature (from 15-oz. box ), sugar (plus 2 tbsp.), cornstarch, lemon zest, peaches (halved, pitted and cut into 1 inch wedges, about 5 peaches), raspberries (1 container)

peaches , preferably the aromatic white-fleshed variety, granulated sugar, prosecco or other young , fruity, dry white wine, raspberries, blueberries, zest of 1 lemon

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

canning instructions, ripe peaches, peeled (see notes) and pitted, raspberries (1 lb.), lemon juice, butter (optional), dry mcp or sure-jell pectin, or 2 boxes (1 3/4 oz. each) dry ball fruit jell pectin, sugar