jellies and fruit

96

Recipes

Stove-Top Pumpkin Butter

Posted by blucoat  

An easy autumn recipe from Cookie Mag. Makes 1 1/2 cups. MORE»

Recipe #333845

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Apple Pie Jelly

Posted by WorkingMom2three  

I just made this last night. I was a little confused by the directions compared to what was in the Sure-Jell box, but I mostly followed these directions. It was really simple, and even though it hasn't been 24 hours, my jelly has firmed up. I... MORE»

Recipe #329080

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Currant Jelly

Posted by Molly53  

Cooking and preparation time approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #327808

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Carrot Marmalade

Posted by Suzie_Q  

From Company's Coming. I can't wait to try this one! Prep time doesn't include letting stand overnight. MORE»

Recipe #326137

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Three Fruit Marmalade

Posted by Suzie_Q  

From Company's Coming MORE»

Recipe #326136

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Orange Marmalade

Posted by Suzie_Q  

From Company's Coming. Prep time does not include draining overnight. MORE»

Recipe #326135

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Golden Rhubarb Marmalade

Posted by Suzie_Q  

From Company's Coming. Prep time doesn't include letting fruit stand overnight. MORE»

Recipe #326007

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My Love is Like a Red, Red Rose: Rose Petal Jam - Conserve

(1 reviews) Posted by French Tart  

A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and... MORE»

Recipe #301796

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Bread Machine Jelly

(1 reviews) Posted by LaJuneBug  

From Bread Machine Digest. Do not use regular pectin, which requires more sugar than the machine can handle. Recipe makes jelly if you use fruit juice or jam if you use fruit; 'zaar wouldn't let me clearly identify EITHER juice or fruit. MORE»

Recipe #297024

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Champagne Blush Jelly

Posted by LaJuneBug  

From Ball website (www.freshpreserving.com). MORE»

Recipe #297022

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Paradise Jelly

Posted by Molly53  

Ruby-red and sweetly delicious. The nutritional information is skewed because the amount of sugar depends on how much fruit liquid is rendered. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of... MORE»

Recipe #292345

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A-A-A-Absolutely the Cranberry Relish

(2 reviews) Posted by Chef Durci  

Easy - quick - sweet but not too sweet - tangy but not too tangy - A little different from most Cranberry Relishes - kids love it - Can't remember where it came from anymore ... been making it for years ! MORE»

Recipe #269418

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Champagne Pear Butter

Posted by Chef #627916  

Very sweet pear butter with champagne and spices. Cooked all day in a slow cooker for a really smooth fruit butter. I love pears and champagne as a combination, so brought them together in this recipe. MORE»

Recipe #261653

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Cranberry and Cinnamon Jelly

Posted by Debber  

Beautiful color! Try this with salmon or trout OR serve on the Friday after Thanksgiving at breakfast. Just doing my part to keep the holiday spirit going! Thanks to Frances Bissell for the recipe in *Preserving Nature's Bounty* MORE»

Recipe #254776

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Easy Microwave Rhubarb Sauce

(1 reviews) Posted by KITTENCAL  

This is easy and so good, it makes a great ice cream topping served hot or chilled MORE»

Recipe #243655

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Rhubarb Cherry Refrigerator or Freezer Jelly

(1 reviews) Posted by KITTENCAL  

This can be refrigerated or stored in the freezer, try this with different flavors of jell-0, the possibilities are endless! fresh chopped strawberries can be replaced for the rhubarb if desired or use half of each, plan ahead there is a 24 hour... MORE»

Recipe #241741

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Plum Vanilla Jam

(2 reviews) Posted by AmandaInOz  

From Martha Stewart Living. MORE»

Recipe #241389

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Mojito Jelly - Lime and Mint Jelly

(2 reviews) Posted by ~Rita~  

Came up with this when making Dandelion Jam and drinking a mojito. Try some on a fresh grilled tuna steak, lamb or pork chops, melt and mix into a fruit salad, add to home made salad dressing or add to a salsa... Great for gift giving. MORE»

Recipe #228708

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Rosemary Pear Butter

Posted by Mims & Squims  

I absolutely love fruit butters, and the fresh rosemary makes this one especially delectable MORE»

Recipe #219120

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White Wine Jelly

Posted by twissis  

From THE SALAD BOOK by Michele Evans, this recipe would be spectacular if used as part of brunch, salad course or dessert. It will make a 3 1/2 cup mold as written, but can be halved or divided into smaller mold forms. (Time does not include... MORE»

Recipe #212164

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