MINI CAN JAM RECIPES
JAM-TOPPED MINI CHEESECAKES RECIPE: HOW TO MAKE IT
We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 9 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.
Nutrition Facts : Calories 198 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 141mg sodium, CarbohydrateContent 19g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
KIWI JAM RECIPE | ALLRECIPES
Mashed kiwi, pineapple juice, lemon juice and sugar, with apples as a pectin source.
Provided by Aviezer
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Total Time 12 hours 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 5 cups
Number Of Ingredients 5
Steps:
- In a large saucepan, combine 3 cups mashed kiwi, pineapple juice, lemon juice and apples. Bring to a boil and then add the sugar; stir to dissolve, reduce heat and simmer for 30 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 112.7 calories, CarbohydrateContent 28.7 g, FatContent 0.3 g, FiberContent 1.6 g, ProteinContent 0.6 g, SodiumContent 1.5 mg, SugarContent 25.6 g
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