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	<title>McDunn Jams, Jellies and Butters</title>
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	<link>http://mcdunnjam.com</link>
	<description>Made from locally grown fruits and vegetables</description>
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		<title>Nectarine Jam</title>
		<link>http://mcdunnjam.com/nectarine-jam.html</link>
		<comments>http://mcdunnjam.com/nectarine-jam.html#comments</comments>
		<pubDate>Tue, 06 Dec 2011 01:38:03 +0000</pubDate>
		<dc:creator>Ruth</dc:creator>
				<category><![CDATA[Recipe Notes]]></category>

		<guid isPermaLink="false">http://mcdunnjam.com/?p=58</guid>
		<description><![CDATA[I use the Kraft Foods CERTO Nectarine Jam recipe. This jam is a favorite just because it is a bit different from what you might buy in a store. I like it because you don&#8217;t have to peel the nectarines!]]></description>
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		<title>Blueberry-Peach Jam</title>
		<link>http://mcdunnjam.com/blueberry-peach-jam.html</link>
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		<pubDate>Tue, 06 Dec 2011 00:57:33 +0000</pubDate>
		<dc:creator>Ruth</dc:creator>
				<category><![CDATA[Recipe Notes]]></category>

		<guid isPermaLink="false">http://mcdunnjam.com/?p=38</guid>
		<description><![CDATA[I used the recipe at Blueberry-Recipe.com, but it did not set well. I don&#8217;t know if I goofed or if it is the recipe. I will, eventually, remake the batch. Some people like their jam with a syrup consistency. In the past I used a Blueberry-Nectarine Jam recipe from Kraft Foods, but that recipe is no longer available on their website. The original (copied from their site) follows: Total Time: 45 min Makes: About 8 (1-cup) jars or 144 servings, 1 Tbsp. each 4 cups prepared fruit (2 c blueberries, 2 c nectarines) 1 Tbsp.  fresh lemon juice 7 cups sugar, measured into separate bowl 1/2 tsp.  butter or margarine 1 pouches CERTO Fruit Pectin BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready &#8230; <a class="more-link" href="http://mcdunnjam.com/blueberry-peach-jam.html">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Apricot Pepper Jelly</title>
		<link>http://mcdunnjam.com/apricot-pepper-jelly.html</link>
		<comments>http://mcdunnjam.com/apricot-pepper-jelly.html#comments</comments>
		<pubDate>Tue, 06 Dec 2011 00:46:52 +0000</pubDate>
		<dc:creator>Ruth</dc:creator>
				<category><![CDATA[Recipe Notes]]></category>

		<guid isPermaLink="false">http://mcdunnjam.com/?p=35</guid>
		<description><![CDATA[This recipe originally came from Zoria Farms (but the link no longer works). Here is the original recipe. Makes: About 6 1/2 (1-cup) jars or 128 servings, 1 Tbsp. each 1 cup red or green bell pepper strips (about 1 med. pepper) 2 cups cider vinegar 1/3 cup drained canned (or bottled) whole jalapeno peppers, rinsed; stems and seeds removed*  (*If available, use 1/3 cup fresh jalapeno peppers instead of the bottled ones.) 1 to 1 1/4 cups dried apricot halves, finely slivered (6 oz. bag) 6 cups sugar 1 pouch (3 oz) liquid pectin 5 drops red or green food color (depends on type of bell pepper used) Combine pepper strips, vinegar and jalapeno peppers in an electric blender. Processes in a stop-and-go fashion until somewhat ground but small chunks remain. Combine with apricot strips and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool &#8230; <a class="more-link" href="http://mcdunnjam.com/apricot-pepper-jelly.html">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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