water bath and fruit

187

Recipes

Apricot and Raisin Blatjang

Posted by Potatoes Browning  

This is something absolutely wonderful. It's kind of a fruit relish that combines a exciting variety of taste sensations; sweet, hot, fruity, and tangy. Serve this fantastic blatjang with kebabs or curries. I like canning this and always have a... MORE»

Recipe #314120

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Sweet Cinnamon Applesauce

Posted by Kim_150  

Two kinds of apples plus cinnamon and brown sugar make this applesauce unique. This recipe was modified from a basic one found in an old home canning cookbook. You can mash the apples up more or less during cooking, depending on what texture you... MORE»

Recipe #313619

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Cranberry Shallot Chutney

Posted by mikekey  

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts. MORE»

Recipe #311683

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Black Forest Preserves

Posted by LonghornMama  

From Ball Complete Book of Home Preserving, 2006 Edition. Cherries should be pitted, coarsely chopped, then packed to measure 3 cups. Recipe suggests serving with cheese, tucked into ice cream balls to make tartufo, or spread between cake layers... MORE»

Recipe #311518

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Cranberry Sauce

Posted by Chef on the coast  

About 5 years ago I wanted to make my own cranberry sauce. I read several different recipes and created this one that I could homecan. I canned my cranberry sauce in 1/2 pints and some pints for our use and gift giving. A great addition to ham... MORE»

Recipe #306342

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Watermelon Rind Pickles

Posted by Mrs. Hughes  

From Taste of Tennessee magazine MORE»

Recipe #306240

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Julie's Chinese Plum Sauce

Posted by Chef #782749 Photogardener  

I was tired of bottled Plum sauce being too sweet and not quite flavorful enough for the family so I came up with this recipe 3 years ago. (yield is 4 eight oz. cups and about 20 calories per Tbsp.) MORE»

Recipe #300368

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Mango Raspberry Jam

(1 reviews) Posted by Nana Lee  

Could sub blueberries for raspberries MORE»

Recipe #298625

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Honey-Pear Preserves With Ginger

(1 reviews) Posted by mikekey  

This is adapted from "Putting it up with Honey" by Susan Geiskopf. Use this on toast or English muffins, or on pancakes. MORE»

Recipe #298348

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Champagne Blush Jelly

Posted by LaJuneBug  

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

Recipe #297022

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Spiced Blueberry Applesauce

(1 reviews) Posted by Kitchen Witch Steph  

Something else to do with my extra blueberries, slightly exotic, looks very pretty. This makes an excellent hostess or holiday gift. Taken from Babara Fisher's food blog at tigersandstrawberries.com MORE»

Recipe #291999

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Cranberry Apple Orange Relish

Posted by cando  

I love cranberry sauce. Unfortunately, around here you can only get cranberries (fresh or frozen) around Thanksgiving and Christmas. MORE»

Recipe #275871

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Apple Pie (Filling) in a Jar

Posted by Elcowgirl  

My children's school used this recipe as a fundraiser at Thanksgiving. It went over really well! The recipe is from a friend's 4H cookbook. I used it to make apple crisp. Easy and yummy! Can be doubled. MORE»

Recipe #270380

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Crock Pot All Day Apple Butter

Posted by Chef #627916  

Very deep dark brown color and spicy sweet. I had several recipes - started taking parts I liked from each and came up with this combination that my family loves. MORE»

Recipe #261863

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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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Spicy Apple Jam

Posted by ~Rita~  

Not as clear as jelly but pretty! I added 8 drops of red and liked the color but for a redder color go for more. The remaining apple fiber I used to make Spiced Applesauce Ornaments I (Non-Edible) Ingredients MORE»

Recipe #260203

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Drunken Apples - Part Deux

Posted by Mommy Diva  

A nice looking version of canned drunken apples I found on another website.... sub any nice, firm pie apple local to you--freshest is bestest!! LOL ***untried by me as yet-yield is a guess, so please let me know if you try it first! MORE»

Recipe #259418

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Lotwerick - Moselem Springs Apple Butter

Posted by Molly53  

This spicy-sweet celebration of autumnal harvest comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #256737

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Honeyed Figs With Sweet Red Wine and Lavender Jam

Posted by ~Rita~  

This can be spread on you favorite bread/ toast! It is a thinner jam which makes it great to glaze a chicken, duck, pork roast at the end of cooking. Or to serve as a condiment with it. MORE»

Recipe #256700

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Fig, Nut and Rum Syrup

(1 reviews) Posted by ~Rita~  

The Aroma brings the holidays to whatever you enjoy this with this sweet syrup because it holds heavenly spices and dark rum. Try it warmed on bread pudding, pancakes, waffles, french toast, pour it into a trifle, glaze a ham, pork roast or a... MORE»

Recipe #253192

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