Recipezaar: Jellies,Food Gifts recipes

Raspberry Jalapeno Jelly

Mon, 08 Jan 2001 20:18:56 -0500

You would be surprised at how good this tastes and how versatile it is. -- posted by Gay Gilmore

Candied Apple Jelly

Thu, 23 Aug 2001 14:21:48 -0400

Candied Apple Jelly -- posted by Angela Lussier

Watermelon Jelly

Fri, 04 Jan 2002 16:49:36 -0500

This recipe was posted by request. I've not made it, myself, but I have a friend who I know would enjoy it, so plan to make some next time watermelon is easily available. :) -- posted by Julesong

Candy Apple Jelly

Thu, 14 Mar 2002 10:10:36 -0500

Pretty pink apple and cinnamon jelly for a spicier slice of toast or muffin. -- posted by Karen From Colorado

Blackberry Jelly

Thu, 25 Jul 2002 21:24:31 -0400

A little more trouble to make than jams, but jelly is a source of pride to a canner. -- posted by Sue L

Basil Jelly

Sat, 27 Jul 2002 00:34:57 -0400

A great way to use up some of your lovely basil in the herb garden. -- posted by Sue L

Hot Pepper Jelly

Tue, 30 Jul 2002 18:22:44 -0400

This recipe is from "Company's Coming" Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green -- posted by Bergy

Grandma's Grape Jelly

Tue, 13 Aug 2002 18:05:43 -0400

Grandma died when I was quite small but her jelly recipe has been passed on to me and I am sharing it with you. Enjoy! -- posted by Mysterygirl

Peach Jelly

Mon, 02 Sep 2002 19:18:59 -0400

I had so many peaches and couldn't find a recipe for peach "jelly", so adapted a recipe from Ball's Blue Book for plum jelly. Sets up overnight, so don't worry about its consistency right away. It WILL gel and boy oh boy is it wonderful!! English muffins never had it so good!! -- posted by PJ Davis

Champagne Jelly

Mon, 16 Sep 2002 17:57:32 -0400

Served with poultry or meat this jelly is excellent. Response to request -- posted by Tish

Cranberry Jelly

Tue, 08 Oct 2002 21:57:35 -0400

Recipe posted by request. -- posted by DiB's

Cinnamon Apple Jelly

Sat, 16 Nov 2002 20:04:51 -0500

This recipe is really spicy and sweet! -- posted by Aroostook

Red Onion Jelly

Fri, 13 Dec 2002 20:09:48 -0500

This is a very good on cream cheese with crackers. It is great on Roasted Chicken and other meats. My daughter made it for gifts last christmas, everyone really enjoyed it. I'm making some this year. -- posted by Barb Gertz

Pepper Jelly

Mon, 07 Apr 2003 20:29:13 -0400

Try serving this on top of crackers that have been spread with cream cheese or on a grilled turkey or chicken sandwich. -- posted by southern chef in louisiana

Apple-Mint Jelly (Less-Sugar)

Tue, 15 Apr 2003 20:03:24 -0400

This jelly is so good on Lamb. Very easy to make. My DH likes it on toast. Cook time includes boiling the mint. ALSO needed 8-- 1/2 pint jars lids and rings. -- posted by Barb Gertz

Pepper Peach Jelly

Thu, 15 May 2003 20:01:37 -0400

Dreamgoddess needed a pepper peach jelly for a recipe she wanted to try, but none could be found in our small town. This is what I came up with. Just remember that for hotter jelly, cut the habaneros in half so that the heat can escape better or add another whole pepper. For less heat, use peppers that are not quite as hot. For just plain peach jelly, leave off the pepper all together. -- posted by Jellyqueen

No-Cook Raspberry Pear Jam

Tue, 27 May 2003 20:03:50 -0400

What a scrumptious combination! An easy, old recipe from CERTO. -- posted by KitchenCraftsnMore

Red Zinger Tea Jelly

Mon, 09 Jun 2003 20:06:40 -0400

Adapted from Southern Living. Recipe requires knowledge of hot water canning or you can make these refrigerator jellies by storing in the fridge up to three months (as opposed to putting up in your cupboard). I haven't tried this yet. Note: The original version claimed to produce 12 half pint jars, but the amounts seem to indicate only perhaps 3 or 4 half pint jars. Once I have tested this I will update the servings with the correct amount. -- posted by HeatherFeather

Red or Green Pepper Jelly

Tue, 30 Sep 2003 20:00:15 -0400

I first had this recipe after buying it at our school fundraiser. It was so good that I went through the trouble of finding out who made it and got the recipe. Since then I have made it numerous times and given away lots of little jars at Christmas. It is delicious served with cream cheese and crackers. I am not absolutely sure of the yield, it could be more. -- posted by bert

Pecan Pie Jelly

Mon, 20 Oct 2003 20:00:32 -0400

Posted by request. Times are estimates. -- posted by Roosie

Spiced Pomegranate Apple Jelly

Wed, 17 Mar 2004 19:59:45 -0500

Spiced apple jelly with a pink blush provided by the grenadine syrup. Lovely to give, lovely to eat. -- posted by evelyn/athens

Dandelion Jelly

Tue, 04 May 2004 20:00:06 -0400

This golden clear, delicate tasting jelly. Avoid bitter milk in the flower stems it is UNPLEASANT. Great for gift giving. If you want to add more color add a couple drops of yellow. Recipe #101039 is fabulous in this recipe used as the sugar or add a vanilla bean to the 3 cups of dandelion liquid for vanilla flavor. -- posted by ~Rita~

Hot Pepper Garlic Jelly

Wed, 14 Jul 2004 20:00:16 -0400

I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it. -- posted by riffraff

Currant Jelly

Fri, 16 Jul 2004 20:00:19 -0400

This recipe, from Canadian Living, calls for a combination of red & white currants. Cultivated white currants are available at farmer's markets & specialty stores. Since I'm a lucky person with a red currant bush in my yard, I don't do the combo. The prep time includes the "dripping" time. Use this tart/sweet jelly on toast, glaze a pork roast OR check out the Zaar recipes that use it! -- posted by CountryLady

Red Pepper Jelly

Sun, 08 Aug 2004 20:00:03 -0400

Recipe posted per request for recipes using peppers. Although I haven't made this jelly -- I think this would make a nice addition to holiday baskets or gifts. It uses summer garden peppers (both sweet and hot). Recipe source: Martha Stewart's Entertaining. -- posted by ellie_

Apple Core and Peeling Jelly

Mon, 13 Sep 2004 19:59:07 -0400

Posted in response to a request. I haven't tried this, but love the idea of using that which would normally be tossed to make something delightful. Cook time is approximate and does not include water bath time. -- posted by UnknownChef86

Spicy Hot Pepper Jelly

Thu, 16 Sep 2004 20:00:04 -0400

I made this for my Husband John. Made it with no food coloring just orange peppers.By all means go ahead and use your favorite peppers and chilies. This makes almost 8 cups. Use any size of jars you like. I make in smaller jars to give away for gifts during the holidays. -- posted by ~Rita~

Lavender Jelly With Chamomile

Mon, 04 Oct 2004 20:00:01 -0400

What a beautiful gift! Having trouble sleeping give this a try. Add to sauce, salad dressing, glaze a chicken or salmon, top a fruit tart, or spread on a scone for a delicate sweet flavor. -- posted by ~Rita~

Hasty Habanero Jelly

Mon, 04 Apr 2005 15:01:57 -0400

A quick & easy version of hot pepper jelly from Sunset Magazine. Other hot peppers can be substituted. If desired, double the amount of milder ones. -- posted by San Marcos Sunshine

Fresh Five-pepper Jelly

Sat, 09 Apr 2005 10:41:19 -0400

This recipe is from Commander's Palace in New Orleans. It's meant to be eaten fresh, or you can freeze it for later use. I am not really sure how long this needs to cook, so that is a guess. -- posted by Vino Girl

Cranberry-fruit Jam

Wed, 20 Apr 2005 19:14:38 -0400

This doesn't use pectin. The recipe comes from Ball canning products, and assumes you know and follow safe canning procedures. -- posted by Vino Girl

Blueberry-lemon Jam

Wed, 20 Apr 2005 19:14:40 -0400

I love the combination of blueberry and lemon, so I can't wait to give this a try. From Ball Home Canning Products. It assumes you know safe and proper canning procedures. -- posted by Vino Girl

Quick Grape Jelly

Mon, 25 Apr 2005 16:16:41 -0400

From The Southern Living Cookbook. A very simple jelly using bottled grape juice. Goes together in no time, so it's perfect for last minute gift ideas or beginning jelly makers. Uses hot water bath canning. -- posted by LonghornMama

Apple Jelly

Mon, 25 Apr 2005 16:16:42 -0400

From The Southern Living Cookbook. Very simple jelly, perfect for the beginner. Great for last minute gift baskets. Uses hot water bath canning. -- posted by LonghornMama

Habanero Gold Jelly

Tue, 09 Aug 2005 18:21:08 -0400

Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar. -- posted by Jan in Lanark

Apple Juice Jelly

Thu, 11 Aug 2005 18:54:42 -0400

This is a recipe I found in a pile of hand written recipes at my boyfriend's parent's house. Sounds easy and fool proof.....we shall see huh? -- posted by riffraff

Pineapple Pepper Jelly

Thu, 18 Aug 2005 11:28:17 -0400

Adding this recipe per a request on the forums. Number and type of peppers can be adjusted to suit your own personal taste. -- posted by Jellyqueen

Coriander and Honey Jelly

Thu, 25 Aug 2005 14:56:36 -0400

Another recipe from "Preserving the Harvest." I am going to try it in a couple of months, when the weather cools down. -- posted by JenSmith

Basil Jelly

Mon, 05 Sep 2005 12:02:29 -0400

This is a wonderful way to use the fresh basil from your garden. I've been meaning to make this forever and am so glad I finally did. Delicious, easy, unusual and a beautiful green color. Would make an excellent gift for the holidays. Wonderful as an appetizer with cream cheese and crackers. I found this in Taste of Home by Sue Gronholz, who also suggests combining a jar with one cup of barbecue sauce and simmering mini meatballs or cocktail wieners in the mixture. This recipe assumes knowledge of hot water bath canning. Detailed directions can be found in the Canning Forum. -- posted by LonghornMama

Pomegranate Jelly

Tue, 22 Nov 2005 15:57:11 -0500

I love pomegranates and it is hard to have to wait for the late fall season to be able to have them. So making this jelly is second best. You do not have to make the juice, it can be purchased in the Health Food section of your supermarket or a healthfood store. Make sure it is pure pomegranate juice. A good brand is POM. They even have mix pomegranate and mango, plus other combos! If making this for gifts, you could probably make them in the 4 oz jars. A truly beautiful and tasty jelly. If you like currant jelly, you'll love this! -- posted by Nana Lee

Soft Drink Jelly

Thu, 02 Feb 2006 22:44:40 -0500

I took another recipe and changed it to suit my taste and to offer more choices of flavors. I have made this recipe many times and each time it comes out perfect. I hope you enjoy the results as much as we do. Cream Soda, Orange, Mello Yello and Strawberry are our favorites so far. -- posted by Kathy in Fla

Kool-Aid Jelly (Many Flavors) (For Jelly Queen)

Sat, 11 Feb 2006 20:23:44 -0500

A quick jelly recipe with many flavors, how about Watermelon Kiwi or Arctic Green Apple, Black Cherry, yum, to name a few. You can also make an ice cream topping or syrup. Some Kool Aid flavors will not gel as quickly as others, I don't know why, this is a recent discovery. Use recipe Liquid Cement #151544 to get it to gel if it is still syrupy. I personally think there is some new ingredient in some of the flavors.I use dry pectin and unflavored gelatin. I have never had a problem but I live in a dry cold climate, maybe that effects the gelling. -- posted by Montana Heart Song

Remake Directions for Jam or Jelly

Mon, 17 Apr 2006 17:18:08 -0400

How to remake unset jam or jelly. -- posted by Nana Lee

Cardamom Grape Jelly

Tue, 02 May 2006 11:12:17 -0400

I found this on line and how good does it sound? Cardamom. Yummy! Cardamom is very aromatic and has warming properites. -- posted by ~Rita~

Hot Pepper Toasted Pecan Jelly

Thu, 01 Jun 2006 14:44:59 -0400

got this from the magazine that our local electric co-op sends out. i altered it somewhat. cooking time does not include time for water to boil in water bath canner. this is a soft jel. this is not "hot", but a sublte pepper flavor. -- posted by ~kdp

Apple Jelly

Fri, 21 Jul 2006 15:55:17 -0400

I like jelly better than jams, I think it's the way they look, all clear and sparkly. -- posted by KittyKitty

Cranberry Pear Lemon Jam

Mon, 31 Jul 2006 22:41:39 -0400

Combine these three distinctly flavored fruits for a delicious breakfast jam. Its tart tangy flavor also marries well with roasted poultry, rabbit and pork. -- posted by Boise_girl

Rhubarb Orange Jelly

Mon, 11 Sep 2006 20:14:55 -0400

I've made this slightly tart jelly twice since the recipe appeared in the June 2006 issue of Canadian Living magazine. I used an orange from Africa with red pulp & the red portion of my rhubarb - hence a nice red jelly. I topped up the liquid with Grand Marnier but you could also use orange juice. We love it on toast but I'm going to try it as a glaze on a pork loin roast! -- posted by CountryLady

Orange Chablis Jelly

Wed, 27 Sep 2006 17:48:45 -0400

This came from an older lady who lived near us about 20 years ago. She would make this and give it to all of her neighbors for Christmas. It is very good, has a pretty color and she was kind enough to give me the recipe before she died. I'm posting it so I don't lose it..again! -- posted by Sherrybeth

Wine Jelly

Fri, 29 Sep 2006 21:35:48 -0400

"This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white." -- posted by Nana Lee

Beachcomber's Prickly Pear Jelly

Tue, 17 Oct 2006 15:51:55 -0400

Yeppers, the deep burgundy knobs on top of Prickly pears that develop in the fall are the source of a fantastic tasting juice that has been associated with numerous health benefits. It is apparently much better known for its exquisite taste in Italy and France than in the US (excluding some in Southwestern states). Be forewarned the pursuit of the tunas (that's the name of the fruit) is fraught with spiny obstacles - the cactus pads have LARGE NEEDLE_LIKE SPINES & the fruits have deceptive little bumps that are composed of tiny hair-like spines just a few millimeters long that work into the fingers of the unwary - must go prepared & protected. After several harvesting forays I have concluded the thick latex dish washing gloves that go midway up my forearm seem to afford the best protection. But it is worth it! The juice is mildly astringent with an initial taste reminiscent of raspberries and blueberries and an aftertaste that is delicately floral, not unlike the floral essence of rambutans. The beautiful magenta jelly has prompted all tasters to tentatively savor the initial dab & immediately dig in for more! Have your jars washed & waiting in simmering hot water bath before starting & put lids in to simmer when bringing strained juice to a boil. Note - prep time does not include stalking the fruit! We are lucky because the condos across the street use these for landscaping and it takes less than 10 minutes to harvest a colander full! -- posted by Buster's friend

Pear-Vanilla Freezer Jam

Tue, 24 Oct 2006 12:11:25 -0400

From Cooking Light October 2006. -- posted by Vino Girl

Crimson Pomegranate Jelly

Sat, 04 Nov 2006 06:24:48 -0500

This makes a great gift! You may use fresh pomegranates or storebought juice. Adapted from a pomegranate site. -- posted by Sharon123

Grandma's Rhubarb Jelly

Sat, 04 Nov 2006 07:07:03 -0500

So sweet and yummy, you will forget rhubarb is a vegetable. Grandma was famous for everything she made with rhubarb. -- posted by Bitter Moon

Ginger Cardamom Pear Butter

Fri, 10 Nov 2006 09:22:16 -0500

From Cooking Light November 2006 -- posted by Vino Girl

Rose Hip Jelly

Mon, 20 Nov 2006 21:41:55 -0500

This is a recipe that comes from the Yukon Territory, but rosehips grow anywhere roses grow. You will lose a lot of the beneficial vitmin C when you boil this, but you still get the wonderful taste of the rosehips! Adapted from FoodService Recipes. What a great gift this would make! -- posted by Sharon123

Chablis Jelly

Sat, 31 Mar 2007 21:40:11 -0400

This recipe came out of the Ball Blue Book of preserving. It is so simple and my family loved it. I had a bottle of wine and thought, why not!! I'll be making more and giving as gifts. -- posted by Maryland Jim

Pepper Relish

Sat, 05 May 2007 15:28:34 -0400

This recipe is from my husband's aunt. It's one of his favorites -- posted by Mrs D

Mojito Jelly - Lime and Mint Jelly

Fri, 18 May 2007 14:45:26 -0400

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. -- posted by ~Rita~

Fireweed Jelly

Sun, 05 Aug 2007 17:09:15 -0400

Anybody who has been to Alaska has probably seen the fields full of beautiful fireweed. You can make jelly from the blossoms. I found this recipe online. -- posted by Uncle Dobo

Old Fashion Apple-Mint Jelly

Fri, 17 Aug 2007 17:12:58 -0400

Warning honey sweetened jellies require longer cooking times than sugar jellies. I have not put in amounts because the juice you get from the apples will vary. I put the proportions of the other ingredients in the directions. -- posted by Nyteglori

Cranberry and Cinnamon Jelly

Mon, 24 Sep 2007 09:42:21 -0400

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* -- posted by Debber

Cherry Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 22:54:29 -0400

This is a great tasting jelly. I wish I was able to get the Cherry Juice concentrate in Georgia. :( -- posted by Chef Ain't B's

Cherry Pepper Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 22:58:39 -0400

You be the judge how hot you want your pepper jelly! -- posted by Chef Ain't B's

Strawberry Pepper Jelly from (Concentrate)

Tue, 25 Sep 2007 23:00:22 -0400

Use what ever pepper you want. I use a Jalapeno! Hottttttcha cha cha. -- posted by Chef Ain't B's

Cranberry Pepper Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 23:01:28 -0400

Use what ever "HOT" pepper you want. -- posted by Chef Ain't B's

Apple Pepper Jelly from (Concentrate)

Tue, 25 Sep 2007 23:01:27 -0400

Use what ever peppers you want. I use jalapeño peppers. -- posted by Chef Ain't B's

Passion Fruit Pepper Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 23:01:33 -0400

You control the about of heat, use what ever hot pepper you want! -- posted by Chef Ain't B's

Berry Pepper Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 23:01:40 -0400

I use jalapeño peppers in my jelly, but you use what ever pepper you want! -- posted by Chef Ain't B's

Cream Soda Jelly

Thu, 27 Sep 2007 11:56:26 -0400

Adapted from Chef's DiB's recipe #11514. Easy and quick! -- posted by Chef Ain't B's

Sweet Carrot Marmalade

Wed, 24 Oct 2007 23:58:15 -0400

This sweet and delicious marmalade has a secret that your carrot hating kids will never know unless you tell them. It is a cousin to orange marmalade, using grated carrots instead of orange rind. Try it, you'll love it! -- posted by mojoloh

Frozen Orange Juice Jelly

Sun, 09 Dec 2007 03:10:12 -0500

I'm not a very good cook... My family nicknamed me Ellie May when I was a kid. My mom tried to teach me how to cook, but I had little patience to learn. The only way she could teach me anything was to find quick and easy recipes for me, like this one. I have since used this simple recipe to teach my son how to can and will be using it this weekend to teach my nieces. It's fast and easy and produces wonderful results making it the perfect first canning lesson. -- posted by Ellie May Clampett

Easy Grape Juice Jelly

Mon, 10 Dec 2007 18:26:09 -0500

Paradise Jelly

Mon, 17 Mar 2008 18:41:29 -0400

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 Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

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

Thu, 01 May 2008 16:48:49 -0400

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 tastes magical. Make sure that the rose petals you use are not exposed to traffic pollution or have been sprayed with fertiliser. The title is taken from my namesake, the Scottish poet Robert Burns and his poem: O, my luve's like a red, red rose, That's newly sprung in June, O, my luve's like the melodie, That's sweetly play'd in tune. Rose petal jam is also found in the Middle East and Turkey, along with high quality rose water; I sometimes add a few drops of rosewater for an extra floral kick! I have stated red rose petals as they give the best colour - but any highly scented roses would be fine to use in this recipe. -- posted by French Tart

Jalapeno Jelly

Fri, 04 Jul 2008 23:37:58 -0400

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:) -- posted by LonghornMama

Garden Mint Jelly With a Hint of Garlic

Thu, 17 Jul 2008 18:18:06 -0400

My mint has gone crazy this year so am trying to save some for the winter months, this was a mixture of several recipes plus a few bits of my own and it is DELICIOUS, even DH who hardly ever comments asked me to make more! I put only a hint of chilli in but feel free to add more if that is to your taste. This would be great with a hot curry I think. This Jelly will be a very dark green colour, just from the mint. -- posted by lindseylcw

Cherry Cider Jelly

Fri, 25 Jul 2008 18:14:32 -0400

Cherry cider is delicious and makes a easy and yummy jelly. -- posted by Antifreesz

Basil Jelly

Tue, 26 Aug 2008 00:52:32 -0400

This is a excellent jelly. Very easy to make. Note, the original recipe called for green food coloring but I like the almost clear coloring. Note: This recipe won First Place in the Miscellanous Jelly Class and a Special Award at this year's Maryland State Fair. It is good! -- posted by Maryland Jim

Raspberry Habanero Pepper Jelly

Fri, 19 Sep 2008 15:44:23 -0400

I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich. -- posted by Momofthree

Golden Rhubarb Marmalade

Fri, 19 Sep 2008 22:21:09 -0400

From Company's Coming. Prep time doesn't include letting fruit stand overnight. -- posted by Suzie_Q

Orange Marmalade

Sat, 20 Sep 2008 00:35:33 -0400

From Company's Coming. Prep time does not include draining overnight. -- posted by Suzie_Q

Three Fruit Marmalade

Sat, 20 Sep 2008 00:35:50 -0400

From Company's Coming -- posted by Suzie_Q

Carrot Marmalade

Sat, 20 Sep 2008 00:36:12 -0400

From Company's Coming. I can't wait to try this one! Prep time doesn't include letting stand overnight. -- posted by Suzie_Q

Mild Red Pepper Jelly

Tue, 23 Sep 2008 14:23:42 -0400

We are not so fond of hot sauces or hot peppers as such; it is a cultural thing, I presume. On the other hand, mild peppers are a treat and we love them. So, for the mild pepper lovers of RecipeZaar, here is my favorite pepper jelly. It can be done with red peppers or green or orange ones or a mix of peppers!! We have this on bagels spread with cream cheese or on anything that you wish, such as ham, roast, crackers, sandwiches, etc.. As a family secret, I will add that to avoid the sticking in the bottom of the pots when preparing ketsups and chutneys, we always put 3 equally-spaced pennies on the burner. Nothing sticks to the bottom of the pots this way. Try it!! -- posted by Louise in Montréal

Red Pepper Jelly

Sat, 08 Nov 2008 16:30:32 -0500

I got this recipe from a fellow teacher many years ago after she brought it to one of our Christmas parties. I have been making it ever since...bringing it to parties (with cream cheese & crackers), and giving it for gifts. You can make it green by using sweet green peppers instead of red, and control the "fire" by adjusting the hot peppers to taste. Prep. time includes draining time. -- posted by RAD

Jingle Jam

Fri, 20 Feb 2009 11:02:15 -0500

From the Fort Worth Star-Telegram food section. I don't make jam, but those of who like to this sounds good. They also suggest basting a ham with this, glazing steamed carrots or a roasted pork loan. Or pour over cream cheese and serve with crackers. -- posted by Luvin' Texas

Pepper Jelly

Fri, 08 May 2009 11:04:39 -0400

I love pepper jelly. This recipe is a mix of sweet and heat. My favorite way to use it is: Pour some pepper jelly over a block of cream cheese and serve with crackers. You can't get any easier than that for an appetizer and it has always been a crowd pleaser. I like to have both items on hand, just in case I have unexpected guests. This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift! -- posted by LifeIsGood

Tang-Breakfast Drink Jelly

Sun, 31 May 2009 20:06:25 -0400

That's right---the astronaut's drink! This came from a 1974 Sure-Jell booklet. My kids enjoyed the jelly on toast, and they said their friends didn't believe it was made from a powdered drink. A definite conversation-piece! -- posted by Deb Redfield

Borage Jelly

Thu, 16 Jul 2009 14:22:00 -0400

For growers of borage add flowers to herbal vinegar as a dye and for a slight cucumber flavour.This is wonderful on cucumber tea sandwiches. -- posted by ~Rita~

Grandma's Blueberry Peach Jam Recipe

Thu, 06 Aug 2009 10:43:27 -0400

Blueberries and peaches with a hint of cinnamon - Delicious! Easy to make! Made with fresh blueberries and frozen peaches. I've made this the last several years with wonderful results. Taken from blueberry-recipe.com. Wanted to store it where I won't lose it! -- posted by kennedyfish

Lingonberry / Cranberry Strawberry Conserve

Thu, 06 Aug 2009 11:33:45 -0400

THE best jelly I have ever tasted, let alone made. Low-bush cranberries grow wild here and are very tart. Combined with the strawberry and orange of this recipe gave a fabulous flavor that I crave year-round! I used frozen strawberries just fine. Have made this recipe several times with success each time. I've tried other similar recipes that turned out hard and tasteless. Recipe is from a friend's local cookbook. -- posted by kennedyfish

Jalapeno-Lime-Garlic Jelly

Sat, 29 Aug 2009 13:29:41 -0400

This is the ultimate flavor combination. Uses are endless from a topping for cream cheese to a grill sauce for lamb chops or mix well with sour cream for a dip for quesadillas! The pretty green color comes from the zest of the lime, not food coloring. You can make this as spicy as you like by including the pepper's seeds and membranes, or not. The 24 hour cooking time is just the time it takes for the jelly to set up. Enjoy! -- posted by Trinkets

Pomegranate Mountain Dew Jelly

Fri, 06 Nov 2009 17:26:53 -0500

This is a fun jelly that combines the taste of pomegranate juice and mountain dew soda. This is a great tasting cocktail, but even more surprising and great tasting as a jelly. I created this recipe because I had just a bit of pomegranate juice left from my pomegranate jelly making, and mountain dew because I wanted to try the mountain dew recipe listed on the site. -- posted by Whitney Donohue

Apple & Rosemary Jelly

Sun, 29 Nov 2009 02:39:57 -0500

This jelly goes well with roast pork or with toasted cheese sandwiches. Iusually pour into various size jars so the number of jars depends on the sizes used. The quantities can be easily increased but you would need to increase 2nd cooking time. Good Christmas present, or for school fete. -- posted by Coasty

Monster Energy Drink Jelly..

Mon, 21 Dec 2009 01:17:58 -0500

OMGIMADETHISJELLYANDITISFANTASTICIT TASTESGREATIT'SOUTOFTHISWORLDIT TASTESJUSTLIKEMONSTERI'VEBEENEATING ITFORTHREEDAYSANDIHAVEN'TSLEPTYET OMGICANTBLINKMYEYESAAAAAHHHHH AAAAAHHHHHAAAAAAAAAHHHHHHHHHHHH!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!! -- posted by Potatoes Browning

Blueberry Jalapeno Jelly

Thu, 04 Feb 2010 10:05:45 -0500

Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone! -- posted by ChefMamaBlogger