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  • Jams,Jelly and Preserves Comprehensive Gardeners referance and shopping portal

  • Berry Recipes AGARITA BERRY JELLY Agarita is a variety of barberry. It grows westward from the Hill Country as far as the Trans-Pecos and back along the Rio Grande to Webb & Jim Hogg counties. Exclusive in this region, Agarita apparently grows nowhere else in the world. Its yellow blossoms appear from January to March, and resembles Narcissus in fragrance. Early settlers used Agarita wood for yellow dye

  • Recipe: Apricot Jam (Dorothy McNett's Place - HappyCookers.com) Apricot Jam, a recipe available for free download.

  • Berry Recipes Blackberry Jelly (without added pectin) 4 cups blackberry juice (takes about 2 1/2 quart boxes blackberries and 3/4 cup water) 3 cups sugar To prepare juice. Select about 1/4 under-ripe and 3/4 ripe berries. Sort and wash; remove any stems or caps. Crush the berries; add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 5 minutes. Extract juice. To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees F

  • Chilli Jelly recipe Colin Meagan's Chilli Jelly (Good with cold meats and sausages) Makes about two jars worth Ingredients 1 lb cooking apples 1 lb plums 1 1/2 pint water 3 fl oz apple cider vinegar Roughly 1 lb sugar per pint of juice 4 oz (or to taste), per pint of juice, of deseeded and finely chopped chillies Method Roughly chop apples. Put in large pan with plums and water. Bring to boil, cover and simmer for one hour. Then, add 3 fl oz apple cider vinegar and boil for 5 minutes

  • RecipeSource: Crab-Apple Jelly Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet

  • Cranana Jam Need a new idea for using cranberries this holiday season? This recipe combines cranberries with mashed banana, a unique jam you ll love.

  • Cranberry Jelly Recipe without Pectin - Recipes from our Cooking Newsletter A cranberry jelly recipe made without pectin.

  • Cranberry-Orange Marmalade Recipe - Home Cooking Cranberry-Orange Marmalade Recipe. Grand Marnier and brandy mix with cranberries and oranges in this marmalade perfect for gift-giving.

  • RecipeSource: Currant Jelly Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet

  • Dandelion Jelly Enter your email address Print as: > > Dandelion Jelly Ingredients: 4 cups yellow parts of dandelion blossoms 3 cups boiling water 4 1/2 cups sugar 2 Tbsp Freshly squeezed lemon juice 1 pkg powdered pectin Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. . While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure

  • Elderberry Jelly Recipe from Buffalo Run Lodge Bed and Breakfast, Arbovale, West Virginia on the Internet Cookbook of 1st Traveler's Choice Travel and Lodging Directory of Bed and Breakfast, Country Inns, and Small Hotel. Elderberry Jelly Recipe from Buffalo Run Lodge Bed and Breakfast, Arbovale, West Virginia on the Internet Cookbook of 1st Traveler s Choice Travel and Lodging Directory of Bed and Breakfast, Country Inns, and Small Hotel.

  • Festive Cactus Pear and Wine Jelly Recipe - Home Cooking Festive Cactus Pear and Wine Jelly Recipe. The fruit of the cactus blends with pears and dessert wine to make a jelly that also works as a condiment for meats.

  • Fig Jam Fig Jam 2 quarts chopped fresh figs (about 5 pounds) 3/4 cup water 6 cups sugar 1/4 cup lemon juice To prepare chopped figs, pour boiling water over figs, let stand 10 minutes. Drain, stem and chop figs. Measure and add 3/4 cup water and sugar to figs. Slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour, boiling hot, into hot Ball jars. Adjust caps. Process 10 to 15 minutes

  • RecipeSource: Fig Jam Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. : : : Fig Jam Search for Recipes: Search entire site Search just this area Browse by region: Browse by type: Other info: Other Sources: ---------- Recipe via Meal-Master (tm) v8

  • Page Recipes/Jelly/foolproofgrapejelly.html has moved to www.cybergrass.com/Recipes/Jelly/foolproofgrapejelly.html This Website and Domain have moved WWW. BANJO. COM is now WWW. CYBERGRASS. COM The URL www. banjo. com/Recipes/Jelly/foolproofgrapejelly. html can now be found at www. cybergrass. com/Recipes/Jelly/foolproofgrapejelly. html www. banjo. com/Recipes/Jelly/foolproofgrapejelly. html web site is now at the Cybergrass web site Please make a note of the new URL. The new URL for this file is: Please update your bookmarks for new web site

  • Freezer Peach Jam - Peach Recipes and Information Recipes for fresh peaches, along with information and tips for preparing peaches for canning

  • RecipeSource: Gooseberry Jam Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet

  • Old fashioned jams and jelly recipes Delicious and easy jam and jelly recipes

  • Grapefruit Marmalade Recipe Recipe for grapefruit marmalade which makes 4 half pints.

  • GRAPE-PLUM JELLY Michigan State University Extension Preserving Food Safely - 01600895 08/03/99 GRAPE-PLUM JELLY 3-l/2 lb. ripe plums 3 lb. ripe Concord grapes 1 cup water l/2 tsp. butter or margarine to reduce foaming (optional) 8-l/2 cups sugar l box (l-3/4 oz. ) powdered pectin YIELD: About l0 half-pints PROCEDURE: Wash and pit plums; do not peel. Thoroughly crush the plums and grapes, one layer at a time, in a saucepan with water. Bring to a boil, cover, and simmer l0 minutes

  • Habanero Jelly Enter your email address Print as: > > Habanero Jelly Yields: 7 half-pint jars Ingredients: 3 large fleshy orange bell peppers 5 to 10 ripe habanero peppers 1 1/2 cups distilled white vinegar 7 cups sugar 9 fl oz liquid fruit pectin (Certo or equivalent) Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros. . . yes. . . seriously. . . USE GLOVES. ). Put peppers and the vinegar in a blender and process until smooth

  • RecipeSource: Hedgerow Jam Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet

  • Homemade Recipes Here are some wonderful recipes for all kinds of delightful jams, preserves, marmalade, fruit spreads, syrups you can make as edible gifts to  share with your loved ones. Find here Gifts in a Jar, German Oktoberfest, Holiday, Chef, Quick & Easy recipe ebooks.   Ever Wonder What to Cook

  • International Jelly and Preserve Association Homepage Everything you want to know about jams, jellies, preserves and fruitspreads, including a spread calculator comparing nutritional information about jams and jellies to other spreads, an interactive map showing where popular fruits are grown, history of jams and jellies, and recipes.

  • RecipeSource: Island Jam Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. : : : Island Jam Search for Recipes: Search entire site Search just this area Browse by region: Browse by type: Other info: Other Sources: ---------- Recipe via Meal-Master (tm) v8

  • Jalapeno Pepper Jelly This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese.

  • Jam Recipe Index from Just Recipes - 118 recipes in this Index. 5,562 available. Jam recipes. Currently, 118 recipes with ingredient listings and how-to-prepare instructions are listed.

  • Recipe: Fruits, Preserves and Jam Recipes at CooksRecipes.com Advertisement Category/Site Search CooksRecipes. com Appetizers Bars Beef Entrees Beverages Breads Breakfast Cakes Candies Cookies Desserts Diabetic Recipes Ground Meats Holiday Recipes International Dishes Meatless Entrees Pet Food Recipes Pies Pork Entrees Poultry Entrees Salads Sandwiches SaucesSuch Seafood/Fish Side Dishes Soups/Stews Veal Entrees Tips The Web A Premier Internet Cooking & Recipe Resource Featuring 12,000+ recipes, cookery charts, tips & articles

  • Jams, Jellies, and Other Fruit Spreads, HYG-5350-97 Most are cooked and preserved with sugar. Jams are thick, sweet spreads made by cooking crushed or chopped fruits with sugar. Preserves are spre

  • Fruit jams, preserves, and jelly recipes. Fruit jams, preserves, and jelly recipes.

  • How to make Jam Jelly and preserves Recipes on how to make home made jam, jellies, and preserves. Great recipes to make marmalade, jam, jelly, and all sorts of preserves.

  • Kiwi Jam Mashed kiwi, pineapple juice, lemon juice and sugar, with apples as a pectin source.

  • http://aggie-horticulture.tamu.edu/plantanswers/recipes/kumquatmarmalade.html KUMQUAT MARMALADE 3 quarts water 2 cups thinly sliced kumquats One and one-half sliced orange peel One and one-half cups chopped orange pulp 1/3 cup lemon juice Sugar, about 9 cups Add water to fruit; cover and let stand in a cool place overnight. Bring to boiling and cook until peel is tender. To each cup of fruit mixture, add 1 cup sugar. Stir until sugar is dissolved. Cook rapidly to jellying point, about 45 minutes. Stir occasionally to prevent sticking

  • Lemon-Ginger Citron/Estrog/Esrog Marmalade - pareve Lemon-Ginger Citron/Estrog/Esrog Marmalade - pareve Posted by : I saw this in Rec. food. preserving, and I thought you guys would like it. Because of the small amount of lemons used, I think it would be great for etrogim. Enjoy. Here you go. Think I might have found it here in the first place. It's REALLY good stuff. Enjoy. . Lemon-Ginger Marmalade 3 lg lemons 1 x 4 inch piece fresh ginger root 4 cup sugar 1 pk liquid pectin Cut lemons into quarters and slice thinly

  • RecipeSource: Lime Jelly Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. : : : Lime Jelly Search for Recipes: Search entire site Search just this area Browse by region: Browse by type: Other info: Other Sources: ---------- Recipe via Meal-Master (tm) v8

  • Loquat Loquat 1. Q. I have some orange fruit in a tree in my front yard. It seldom has fruit and does not produce a showy bloom. My neighbor says it is a loquat tree. Is the fruit edible and, if so, how should they be prepared. A. Are you in luck. My ole mama sent me these recipes JUST FOR YOU. Here they are: LOQUAT JAM 5 cups loquats 1 box fruit pectin 7 cups sugar Wash fruit well. Cut off both ends and remove seeds if desired. Place fruit in a saucepan with a small amount of water

  • http://aggie-horticulture.tamu.edu/plantanswers/recipes/mesquitebean.html MESQUITE BEAN JELLY 4 cups bean juice 1 package Sure-Jell 4 cups sugar Pick a handful of ripe mesquite beans. Wash them and put in a pot. Cover with water. - bring to a boil. Boil about 15 to 20 minutes. Let cool and strain through a clean cloth. Put 4 cups of juice in a clean pot. Add 1 package of Sure-Jell and bring to a boil. Boil for 1 minute. Add 4 cups of sugar, bring to a boil, boil 1 minute

  • Aunt Runner's Recipes - Archive page http://www. auntrunnersrecipes. com Recipe - Jams, Jellies, Preserves 006 Mom's Pepper Jelly 1/2 cup red or green hot peppers (leave seed in) 1 1/2 cup sweet pepper; red or green (remove seed) 6 1/2 cups sugar 1 1/2 cups vinegar 1 bottle Certo Mix peppers, sugar and vinegar. Boil 3 minutes. Add Certo and boil 1 minute longer. Remove from heat and let set for 5 minutes. Pour in jars and seal

  • Mushrooms Jam from Larch Boletus (Suillus grevillei) Mushrooms Jam from Larch Boletus (Suillus grevillei) Mushrooms Jam from Larch Boletus (Suillus grevillei) Clean the mushrooms. It is advisable to peel off the slimy cuticule too. Grind finely and add a few grams of salt per kilogram mushrooms, the same weight of sugar as that of the mushroom, some grinded peel of lemon, cloves and cinnammon (powdered). You might add some lemon juice and preservatives too. Boil up to 10 minutes and fill in jars

  • Old fashioned Lemon Jelly Recipe Old fashioned, homemade Lemon Jelly recipe

  • Recipe for Orange Marmalade Recipe for Orange Marmalade Introduction Orange marmalade is made with a special kind of orange, traditionally known here in Britain as "Seville Oranges": they appear on the market in late January each year and are available only for a couple of weeks. They are very different from dessert orange varieties (you would not consider eating them raw. )

  • Peach Butter Enter your email address Print as: > > Peach Butter Yields: 2 half pints and one small jar Ingredients: 3 1/2 lbs peaches 1 3/4 cups granulated white sugar 1 tablespoon lemon juice 1/4 teaspoon almond Flavouring Place peaches in boiling water 2 at a time for 30 sec. to one minute. Remove from water and peel. Remove pits. Grind or mash peaches, then combine with other ingredients in a large saucepan. Bring to a boil on medium heat, stirring often

  • Peach Marmalade - Peach Recipes and Information Recipes for fresh peaches, along with information and tips for preparing peaches for canning

  • PepperFool.com Jam / Jelly Recipes...Sharon Johnson's Peach Preserves for Cold Mornings Sharon Johnson's Peach Preserves for Cold Mornings I took a jar of this to work and left it in the break room. One greedy fellow spotted it and took a whole tablespoonful. He ate it and proclaimed it excellent. He left the break room and got halfway down the hall and then suddenly said "Hey. . That stuff is hot. . He then went right back with his spoon and got another large gob

  • Pepper Jelly This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.

  • Recipes: Persimmon Jelly recipe Recipes: Persimmon Jelly Recipe.

  • Plum Jam Enter your email address Print as: > > Plum Jam Yields: 4 pints Ingredients: 3 pounds firm plums, cut into eighths and seeds discarded 1/2 cup water 1 tablespoon lemon juice 7 1/2 cups sugar 1 (3-ounce) package commercial pectin In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups

  • Pomegranate Jelly This unusual jelly has a variety of purposes. It can replace cranberry jelly with Turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!

  • http://aggie-horticulture.tamu.edu/plantanswers/recipes/cactusfruit.html CACTUS FRUIT JELLY (Prickly Pear "Apple" Jelly) 3 and 1/4 cups juice from cooked fruit 1 bottle liquid pectin Juice of two lemons 8 level cups sugar Remove fine thorns and blossom ends from 3 pounds of ripe cactus fruit. Cut into small pieces, crush and add 1 cup water. Stir until boiling, cover pan and simmer 10 minutes. Place in cheese cloth bag and squeeze out juice. Measure sugar into a separate pan

  • Pyracantha Recipes PYRACANTHA JELLY Place 7 cups washed pyracantha berries in a very large pan with 5 cups of water. Simmer uncovered for 20 minutes. Strain through a cloth. Measure 3 cups berry juice, 1/2 cup lemon juice and 7 cups sugar into a very large pan. Over high heat, bring to a boil, stirring constantly. Immediately stir in one bottle liquid pectin, bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat, skim off foam and pour into sterilized glasses

  • GH1461 Jam and Jelly Basics: Tempt Your Tastebuds with Natural Sweets, Explore MU Extension A to Z - A - - B - - C - - D - - E - - F - - G - - H - - I - - J - - K - - L - - M - - N - - O - - P - - Q - - R - - S - - T - - U - - V - - W - - X - - Y - - Z - All words Any word Whole phrase--> Extras Reviewed June 1994 GH1461 Jam and Jelly Basics: Tempt Your Tastebuds With Natural Sweets is available on the Web only. To best print this Web page, use the landscape setting. Exchanges Use our to ask questions or make comments

  • Aunt Runner's Recipes - Archive page http://www. auntrunnersrecipes. com Recipe - Jams, Jellies, Preserves 010 Quick Jam Submitted by : Laurae Location: Washington, Utah 6 Cups mashed fruit 3 Cups sugar 1 large package flavored jell-o Mix fruit and sugar together; boil 3 minutes. Add jell-o and stir well. Put in jars. Must be kept in frig. or freezer. Will kept for up to 6 months

  • Quick-And-Easy Fig Preserves Quick-And-Easy Fig Preserves Mrs. A. C. Kast Fredericksburg Cookbook 3 cups figs, cut up 3 cups sugar 1/2 cup lemon juice 1 box strawberry or blackberry gelatin Combine all ingredients in large saucepan and cook for 15 to 20 minutes. Pour into jelly glasses

  • RecipeSource: Jams & Jellies Recipes Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. : : : Search for Recipes: Search entire site Search just this area Browse by region: Browse by type: Other info: Other Sources: Recipes in this category: Due to the large number of recipes in this category, the list of recipes has been split into multiple pages for quick downloads, and is also available as . 1. 2. 3. 4. 5. 6

  • French Recipes, Food & Cooking-French Cuisine French recipes, cuisine and food. French recipes for entrees, maincourses, vegetables, soups and breads as well as French dessert recipes. Recipes from the regions of France are also included.

  • Rhubarb Cherry Jelly An unusual and delicious treat made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. My family always liked this.

  • AOJ's Rhubarb Strawberry Jam Recipe Jams, jellies and preserves have often been homemade by old time Alaskans. Here is a recipe using rhubarb that is perfect for hot cakes on a cold winter morning.

  • Rose Hip Jelly A recipe for Rose Hip Jelly, from Recipe Gal s Archives

  • Rose Petal Jam A recipe for Rose Petal Jam, from Recipe Gal s Archives

  • Spiced Pear Butter Enter your email address Print as: > > Spiced Pear Butter Yields: 5 half pints Ingredients: 6 pounds ripe pears (about 16 large) peeled, cored and chopped 3 cups apple juice 4 (3-inch) sticks cinnamon, broken into pieces 2 (1-ounce) slices fresh gingerroot 12 whole allspice 8 whole cloves 3 cups sugar Combine pears and apple juice in a large pot. Tie broken cinnamon sticks and next 3 ingredients in a piece of cheesecloth; add to pear mixture

  • Strawberry Jam Strawberry Jam First Place in the 1995 Del Mar Fair 4 pints strawberries (5 cups crushed) 7 cups sugar 1/2 teaspoon margarine 1 (1/3/4 ounce) package fruit pectin Wash strawberries and remove stems. Crush by hand or in food processor. Measure 5 cups of strawberries into an 8 quart pot. Add margarine and fruit pectin to strawberries; mix well. Bring mixture to a full, rolling boil over high heat, stirring constantly. Quickly add sugar to strawberry mixture

  • RecipeSource: Sweet Banana Jam Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. : : : Sweet Banana Jam Search for Recipes: Search entire site Search just this area Browse by region: Browse by type: Other info: Other Sources: ---------- Recipe via Meal-Master (tm) v8. 02 Title: SWEET BANANA JAM Categories: Spreads Yield: 1 servings 2 c Mashed banana 2 tb Lemon juice Blend ingredients together until smooth

  • Aunt Runner's Recipes - Archive page http://www. auntrunnersrecipes. com Recipe - Jams, Jellies, Preserves 005 Sweet-Tart Berry Jelly 1 1/2 ounce lemon gelatin (3 env) 1 c -Boiling water 1 c -Cold water 10 ounces sliced strawberries, sweetened 1/8 teaspoon Salt Empty gelatin into bowl, pour on boiling water, stir until completely dissolved. Stir in cold water, strawberries, salt. Mix well. Refrigerate until firm, about 2 hours

  • Jelly Recipes ABIGALS TOP JAMS JELLIES & PRESERVES -Simple - Black Pepper & Balsamic Vinegar -Freezer . . . These are not the "Junk" variety growing on many suburban lawns. They are a delectable & tart variety that can be eaten fresh, or used in many preserves is a new produce item to the U. S. The season is short and availability is limited between August and November. Originally from Central America, they are now grown domestically. The Dragon Fruit is actually a species of cactus

  • Uncooked Jams and Jellies, HYG-5348-97 Uncooked jams are thick, sweet spreads made by mixing crushed or chopped fruits with pectin and sugar. Uncooked jellies are usually made by mixi

  • http://aggie-horticulture.tamu.edu/plantanswers/recipes/watermelon.html WATERMELON RIND PRESERVES One and one-half quarts prepared watermelon rind 1 tablespoon ground ginger 4 tablespoons salt 4 cups sugar 2 quarts cold water 1/4 cup lemon juice 1 lemon, thinly sliced 7 cups water To prepare watermelon rind - trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 1 quart water and pour over rind. Let stand 5 to 6 hours if salt is used. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain

  • Wine Jelly This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.


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