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raspberry gooseberry jam - recipes Search
Since gooseberries are rich in pectin, make this jam the old-fashioned way, without commercial pectin. If the jam will be used soon, or frozen, there is no need to bother with canning it. Jam will keep for weeks in the refrigerator. Makes 3 to 4, 1/2 pint jars.
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Thaw fish fillets in milk. The milk absorbs the "frozen" taste and adds a "fresh caught" taste. view more.
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