Recipezaar: Berries,Jams & Preserves recipes

Blackberry Chutney

Mon, 07 Aug 2006 21:21:28 -0400

an autumn treat, goes well with any cheese or cold meats. From Janet Brinkworth UKTV food vary the chillies according to taste. -- posted by lindseylcw

Raspberry Chipotle Freezer Jam - No Cook

Fri, 25 Aug 2006 21:39:10 -0400

Saw this on line and had to add to my want to make list of recipes sounds yummy. How simple can it get to turn the freshness of berries into delicious jam for your family. Just imagine it glazed on pork or chicken, as a spread over cream cheese...... For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor is achieved. Using Ball Fruit Jell Freezer Jam Pectin For making No-COOK Freezer Jams Net Wt 1.59 (.45grams) -- posted by ~Rita~

Whitesbog Blueberry Jam

Sun, 03 Sep 2006 20:51:23 -0400

Awesome blueberry/apple jam. I found this on another site, modified it to taste (replaced water with cider, reduced sugar, added lemon and mint). -- posted by hikerrecycler

Special Strawberry Syrup

Mon, 04 Sep 2006 12:25:19 -0400

Strawberry syrup canning recipe. -- posted by Hobbyzu

Huckleberry Preserves

Tue, 05 Sep 2006 15:19:11 -0400

In Montana you wait for the huckleberries to get ripe, then you try to buy some to make this jam. They grow on West side of the Rockies. Then it is time for Jams, jellies, pies, ice cream, creams, it is a very small berry, dark purple to dark red and has a good taste. -- posted by Montana Heart Song

Spiced Blueberry Jam

Wed, 06 Sep 2006 20:56:45 -0400

Great way to use blueberries. -- posted by Hobbyzu

Patty's Cranberry-Orange Relish

Wed, 27 Sep 2006 19:12:00 -0400

The raspberry and cinnamon give this cranberry sauce a delicious different touch. I get chunk cinnamon from Penzey's Spices (www.penzeys.com). I prefer it because the flavor is more intense than stick cinnamon. If you don't have that you can use a 4-inch cinnamon stick broken into small pieces. Yield is about 2 1/2 cups or 20 2-tablespoon servings. -- posted by Patty Mae

Spiced Grape Jam

Fri, 29 Sep 2006 16:59:19 -0400

This jam is delicious on a toasted bagel with cream cheese. Chunk cinnamon can be purchased from Penzey's Spices (www.penzeys.com) or you can substitute 1 4-inch stick of cinnamon, broken into small pieces. -- posted by Patty Mae

Raspberry Chambord Butter With Walnuts

Wed, 04 Oct 2006 20:35:12 -0400

Spread on your favorite baked goods for a breakfast treat or as a matter of fact, good as an anytime snack, or/& for all meals. -- posted by Manami

Strawberry Guava Jam

Mon, 30 Oct 2006 17:26:32 -0500

This jam can keep in the fridge for at least a month. Time does not include 2 hours chilling in the fridge. Recipe from Vegetarian Planet by Didi Emmons -- posted by cookiedog

Brandied Cranberries

Thu, 09 Nov 2006 17:11:37 -0500

scrumptious cranberries, cooked with sugar and brandy - delicious over cake, cheese, or just on it's own - make sure you use a deep pan! -- posted by gohogsgirl

Mulled Cranberry Sauce

Wed, 22 Nov 2006 20:15:52 -0500

Original recipe from 1999 Bon Appetit..this is a break away from the stuff in the can. I always double this so I have extra through the year. Also makes a great tart or cheesecake topping...sweet or savory. I've used it to cover goat cheese and gorgonzola tart bites. -- posted by greysangel

Sticky Gooseberry Sauce for the Soul

Sun, 17 Dec 2006 14:47:44 -0500

This gooseberry compote, or jam (which i turns into when refrigerated) is a great way of extending and preserving our small but delicious gooseberry crops during the year. This is fantastic as an icecream topping, served atop pancakes, or spread in the centre of a sponge cake along with thick cream! So versatile and very easy to make! -- posted by wildschwein

Raspberry Blackberry Crepe Filling

Thu, 21 Dec 2006 16:12:20 -0500

I made this recipe up on the spot while making Mizz Nezz's Crepes. It is jelly-like, not too sweet, healthy, and very simple! Could be spread on toast as well, has a very nice fruity flavor. Enjoy! -- posted by God's_sugarcookie

Strawberry Jam (Pectin Added)

Thu, 04 Jan 2007 12:40:21 -0500

This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year. -- posted by dividend

Strawberry Syrup-Canning Recipe

Thu, 18 Jan 2007 16:20:33 -0500

Lovely on pancakes and waffles! Syrup can also be added to lemonade. -- posted by DiB's

Essence of Summer * Raspberry-Honey

Sat, 03 Feb 2007 16:59:49 -0500

Our raspberry patch and our bees get the credit for this one! Perfect on your English muffins, scones, toast and to use as a glaze for chicken, pork or ham. Vary the spices and you'll have a whole different "essence." Let me know your favorites, please...we're doing a market survey and will be selling this to our poultry customers this summer. Thanks! -- posted by Debber

Yummy Strawberry Butter

Wed, 07 Feb 2007 16:29:37 -0500

Found this on the Sam's Club website - little bit of a twist on the standard Strawberry Butter recipes posted on zaar!! Note: Cook time is actually chill time. -- posted by Mom2Rose

No Sugar Freezer Jam

Mon, 23 Apr 2007 21:43:10 -0400

I found this on the web someplace and I tried this one and it came out fine. makes a great sugar free jam, and is delicious as a sauce.Time is guess work... don't know for sure.And serving size of course, is impossible to guess at, so I am guessing at the number of containers, since it depends on the size you use. -- posted by blgpts

Easy Berry Freezer Jam

Mon, 23 Apr 2007 21:44:01 -0400

Found this online and have no idea how many servings it makes. Any berry can be used. Enjoy!(Time does not include preparation of berries.) -- posted by blgpts

Kiwi Strawberry Daiquiri Jam

Fri, 11 May 2007 14:53:50 -0400

Kiwi and Strawberries in a jar! -- posted by ~Rita~

Barberry Jelly

Mon, 14 May 2007 20:18:58 -0400

Gather these berries after the first frost for best flavor. Cooking time is approximate. From the Mississippi Valley 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

Taku Glacier Lodge Pioneer Compote

Fri, 01 Jun 2007 22:54:57 -0400

We just returned from Alaska and we were fortunate enough to take a float plane to the Taku Glacier Lodge in Juneau. Salmon is grilled over an open alderwood fire and served with this recipe. Be creative with recipe and substitute any of the dried fruits for your favorites. Check out my other recipes from the Taku Glacier Lodge. Here is the link for the float plane trip to the Taku Glacier Lodge: www.wingsairways.com -- posted by "Food:The Way To Anyone's Heart"

No Cook Freezer Jam

Mon, 04 Jun 2007 21:53:36 -0400

Not sure if this is a new product, but I got a sample of Ball Simple Creations No Cook Freezer Jam Fruit Pectin at Wal-Mart along with some recipes. More info at www.freshpreserving.com -- posted by WI Cheesehead

Mixed Berry Jam

Tue, 05 Jun 2007 22:14:16 -0400

This is from a booklet that the IGA supermarket produced. It looks really good, and there's no jars required. But there is one problem - it doesn't say how long to cook it for until it reaches it's desired thickness. I'm going to take a guess on this one, since I haven't made it yet, but i plan to soon. -- posted by Studentchef

Roode Krenten Conserf - Currant Preserves

Sat, 09 Jun 2007 22:05:34 -0400

A wow preserve from the Little Dutch area of central Michigan. Taken from the Michigan Dutch 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 modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Strawberry-Rhubarb Jam

Mon, 11 Jun 2007 23:43:45 -0400

This is from the Ball Blue Book. It's easy and a great way to use up that rhubarb. Make plenty because it will disappear fast. With jams and jellies it is always a good idea to do each batch separatly. Cooking times are just a guess. -- posted by Keolani

Strawberry Freezer Jam

Thu, 05 Jul 2007 11:19:58 -0400

Freezer jam is the very best because the berries are not cooked. It tastes like fresh fruit. Strawberry jam in my husbands favorite. -- posted by Mimi in Maine

Blueberry Freezer Jam

Thu, 05 Jul 2007 13:52:39 -0400

The freezer jams are so good as they taste like the fresh fruit because they have never been cooked. This is a yummy jam and needs to be tried. To get the best taste you need to use the wild blueberries. Once I used the big cultivated ones in the store because it was winter and I needed to make some. There was hardly any flavor except it was sweet. The wild blueberries are are so tasty. NOTE: Do not reduce the sugar or use a sugar substitute as it will not set correctly. -- posted by Mimi in Maine

Bar-Le-Duc

Sun, 22 Jul 2007 16:31:43 -0400

Delicious served with cream cheese and crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Blueberry-Sage-Ginger Jam

Mon, 23 Jul 2007 22:02:45 -0400

This blueberry jam is flavored with fresh sage and freshly grated ginger. In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. -- posted by Thorsten

Strawberry-Lavender Jam

Mon, 23 Jul 2007 23:09:12 -0400

Strawberries and lavender are a wonderful combination. Not only that the jam is tasting great, it has also a great flavor, which fills the air, when you open the glass. Can there be something better than breakfast with such a jam? In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. This jam is best when made with fresh lavender inflorescences while still flowering. I have enough lavender in the garden. -- posted by Thorsten

Jamie Oliver's Strawberry Jam

Sun, 29 Jul 2007 20:12:57 -0400

I saw this recipe on Discovery Travel called "Jamie at Home". Very simple recipe! -- posted by Asura

Strawberry-Basil Jam

Tue, 31 Jul 2007 13:03:05 -0400

Strawberry and Basil are a wonderful combination. The sweetness of the strawberries goes well together with the herbal flavors of basil. The lime adds the freshness, which I like about this jam. I'm using here the "Super Gelling Sugar" from Dr. Oetker (German brand), which makes it possible to reduce the sugar amount to 1/3 of fruit weigth. -- posted by Thorsten

Gooseberry-Cardamom-Jam

Mon, 06 Aug 2007 18:00:46 -0400

Love it. Wished I had more gooseberries. As soon as I will get gooseberries I will make this jam again. For this jam I use Dr. Oetker's super gelling sugar 1:3. With this gelling sugar you only need 1/3 of the fruit weight to make the jam. -- posted by Thorsten

Vera's Strawberry Preserves

Sun, 19 Aug 2007 18:47:27 -0400

I love Vera's directions for this recipe. Get ready for a work out! Vera wrote in the margins "The shaking is the secret of success! It causes the berries to absorb the syrup and remain plump and whole. Never cook more than 2 quarts at a time and be sure to SHAKE THE BERRIES!" I know this makes 2 quarts, but am guessing at the servings. Cooking time does not include cooling time. -- posted by AshK

Strawberry Freezer Jam

Tue, 18 Sep 2007 23:34:38 -0400

This recipe is quick and easy for those that like good jam in a hurry! You can freeze strawberries in the spring-summer, and store in double-lock plastic bags in the freezer, and then later thaw them out to make this wonderful jam! Cooking time is setting time. -- posted by Linda's Busy Kitchen

Blueberry-Apricot Jam

Sat, 22 Sep 2007 09:48:22 -0400

You can taste each fruit separately in this chunky, not-so-sweet jam. Thickens naturally without pectin. -- posted by Susiecat too

Blackberry & Apple Jam

Thu, 11 Oct 2007 01:20:12 -0400

I adapted this from a Good Housekeeping cookbook on preserving. I picked my own blackberries, but you can use storebought ones instead. There is enough pectin in the cooking apples, lemon and blackberries for the jam to set, no need to add any. I didn't use the liqueur as it was listed as an optional ingredient. -- posted by -Sylvie-

Strawberry Jam

Tue, 16 Oct 2007 20:47:04 -0400

I found this recipe on the C.S.R. sugar site, and the family loved it. Very easy and quick to make. -- posted by Tisme

Diabetic Strawberry Jam - Sugar Free

Mon, 29 Oct 2007 18:31:42 -0400

Got this recipe from a site on the net. I needed a sugar free strawberry jam. Seeing no-sugared jam spoils easily, so I tried this recipe and it is perfect. The jam is stored in the freezer, so you may use any airtight, leak proof freezer container for storage. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months. -- posted by Tisme

Cranberry Orange Marmalade

Thu, 01 Nov 2007 20:55:36 -0400

This sweet-sour marmalade is nice on toast or biscuits, or with crackers and strong-flavored cheeses. From Cooking Light. -- posted by Chef PotPie

Four Berry Jam

Tue, 13 Nov 2007 00:28:59 -0500

This is one of my favorite jams, especially since I can make it any time of the year using frozen fruit. It's really delicious! The mixture of fruits tastes so summery! I've been making it for years; I think I got it from Taste of Home magazine, but I can't remember now for sure. Prep time includes estimated time to cook jam and ladle into jars, cook time is time to sit and seal. -- posted by Halcyon Eve

Chilli Cranberry Jam

Fri, 30 Nov 2007 01:19:20 -0500

From Family Circle -- posted by Jewelies

Cranberry, Dried Cherry, and Almond Conserve

Tue, 04 Dec 2007 01:19:35 -0500

Excellent combination of flavors flirting with your taste buds! Make this in smaller jars to give in holiday gift baskets. Recipe is from *Christmas Sweets* by Georgeanne Brennan. -- posted by Debber

Cranberry Jelly

Wed, 05 Dec 2007 03:21:44 -0500

Beautifully pure and simple, this jelly comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Blueberry Lemon Jam (No Pectin Recipe)

Sat, 12 Jan 2008 02:16:16 -0500

This is a wonderful, slightly chunky jam made without Pectin. For a more intense Lemon Flavor, add an extra teaspoon of Lemon Rind to the recipe. -- posted by Canadian Cookie

Spiced Currant Jelly

Mon, 17 Mar 2008 18:11:07 -0400

Very spicy and beautifully sweet preserves from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This recipe makes about 3 pints and cooking time is approximate. 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

Strawberry Chilli Sauce

Wed, 19 Mar 2008 01:04:02 -0400

Original by Sally Wise, ABC Radio, adapted to my tastes. Brilliant with seafood. Posting for safe keeping, as it must be a Tasmanian thing, since Ive searched the net several times looking for a recipe, and this is the only one Ive ever come across -- posted by Chef #321688

Raspberry Jam With Chambord

Thu, 20 Mar 2008 23:22:22 -0400

I am planting raspberries next week so I wanted to save this recipe so when they come in I can make this. The raspberry jam should be complemented with the raspberry liqueur. From Small Bath Canning by Topp and Howard. -- posted by mary winecoff

Spiced Blueberries

Tue, 25 Mar 2008 02:22:22 -0400

A beautiful condiment 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 modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Raspberry Jam Bread Machine (Abm)

Tue, 08 Apr 2008 00:57:48 -0400

I've written the directions for bread machines that have a jam cycle. Recipe is from CD Kitchen. Strawberry or blueberry could be substituted for the strawberry. -- posted by LaJuneBug

Mango Raspberry Jam

Wed, 16 Apr 2008 18:28:53 -0400

Could sub blueberries for raspberries -- posted by Nana Lee

Traditional Devon Cream Tea Strawberry Jam - Strawberry Conserve

Fri, 18 Apr 2008 02:25:31 -0400

A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England - especially Devon and Cornwall; a pot of tea served with fluffy fresh scones, butter, thick cream and this strawberry conserve. (Preparation time includes the 2 days allowed for the fruit to stand in the sugar.) This type of jam recipe is also very French, they tend to have a softer set jam here in France - it is lovely to see WHOLE pieces of fruit on your toast or scones! I also use this for steamed puddings - absolutely divine! -- posted by French Tart

Strawberry Preserves With Black Pepper and Balsamic Vinegar

Tue, 22 Apr 2008 01:31:01 -0400

Use fresh strawberries, only freshly cracked black pepper, and the best balsamic you can afford. I actually prefer it with just the balsamic and strawberries. Recipe is from Gourmet. -- posted by cookiedog

Tyler Florence's Cranberry-Onion Jam

Sun, 11 May 2008 20:49:16 -0400

This was part of his pork sandwich recipe # although it would be a good topper for any sandwich or burger. It was featured on Oprah's first Sandwich Showdown. -- posted by cookiedog

Leftover Summer Freezer Jam

Sat, 31 May 2008 02:23:18 -0400

I created this recipe about 3 years ago. Of course it will never be the same each time it's made. It all depends on the the combination of fruits used. It was a hit! Servings and yields are approximate. -- posted by Chef on the coast

Cranberry Shallot Chutney

Thu, 03 Jul 2008 00:15:20 -0400

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. -- posted by mikekey

Strawberry-Marsala Jam With Rosemary

Wed, 09 Jul 2008 02:46:47 -0400

This recipe from Rachel Saunders, will appear in "Blue Chair Fruit". It will keep up to 4 weeks in the refrigerator. For longer storage, follow the instructions at foodsafety.psu.edu/canningguide.html. I'm posting it here as I like to make unusual jams and I think it would make a great gift. -- posted by cookiedog

Old Fashioned Strawberry Preserves/Jam

Wed, 09 Jul 2008 19:18:23 -0400

A simple easy preserve recipe that may be successfuly frozen, I freeze large quantities in plastic containers when berry season come around, it makes a lovely spread for toast, scones or waffles --- this also works well using fresh blueberries or raspberries :) --- 2 cups of sugar will give you a very sweet taste if you prefer a preserve that is not too sweet then use 1-1/2 cups sugar or even a little less. -- posted by KITTENCAL

Blueberry Fig Jam " Very Low Sugar"

Wed, 10 Sep 2008 16:26:21 -0400

Blueberry is a big requested jam. I had lots of fresh figs so I combined the 2 and made this. Using only 1/4 cup of sugar. I did crush the figs and blueberries in the food processor. IF you think this is good do try Recipe #324435. It's this recipe with an extra touch of goodness. -- posted by ~Rita~

Currant and Cherry Preserves

Wed, 01 Oct 2008 01:11:41 -0400

An old fashioned, delicious fruit spread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Christmas Jam

Sun, 09 Nov 2008 19:41:00 -0500

This recipe comes from the 1988 Southern Living Annual Cookbook. I have made it every year and it has always been well received. This is great on homemade biscuits! -- posted by Maryland Jim

Kenn's Raspberry Balsamic Reduction

Tue, 11 Nov 2008 22:22:20 -0500

This is a sweet and tart condiment that is designed to be savored much like fine caviar. The flavors are so intense that a little goes a long way. This makes a great "from my kitchen" gift! This recipe can be enjoyed three ways: The delicious aromas produced will overtake any odors while you are cooking the reduction; the recipient of the gift will appreciate the homemade gift; you will be overwhelmed with praise when they taste it! Serve as an appetizer on a sweet cracker, smoked Gouda or both; slice of apple or pear; peach half or slice of mango. Serve on lamb chops or London broil. Don't stop there! There are too many serving possibilities to list. Serving size is ¼ tsp. Servings per batch: 192 -- posted by Kenn Alan

Baked Cranberry Sauce

Wed, 19 Nov 2008 18:21:01 -0500

This is a delicious and easy cranberry sauce, requiring no time standing at the stove! I found it in a local newpaper article from a woman who got it from a magazine many years ago. It can be made ahead and stored in the refrigerator. -- posted by juniper jones

Jewel Jam

Wed, 03 Dec 2008 23:14:02 -0500

from darlene kosmman very old recipe has cherries and strawberries -- posted by Dienia B.

Easy Strawberry Jam

Mon, 05 Jan 2009 01:22:52 -0500

This has to be good because it is by Barefoot Contessa- Ina Garten. No commercial pectin is used in this recipe, it gets it's gel from the apple. -- posted by cookiedog

Apple-Berry Pomegranate Freezer Jam

Mon, 05 Jan 2009 01:32:37 -0500

This was a quick and easy freezer jam recipe I got from the Ball canning site. It is delicious! I love using the new plastic 8 oz freezer jam containers too. -- posted by ratwoman

Strawberry Pineapple Uncooked Freezer Jam

Sun, 11 Jan 2009 13:01:05 -0500

This is one of the first jams I made in high school home economics. We got to pick out what kind of fruit, and I chose strawberry pineapple (still one of my favorite combinations today). I was so excited when I made this because it turned out so nicely even though it was my first time. Who needs store bought jam when you can whip up something tastier in no time. Preparation time excludes resting time. -- posted by AmyZoe

Super Easy Raspberry Sauce (Made from Jam)

Fri, 06 Feb 2009 12:28:16 -0500

I made this sauce to drizzle over cake at a baby shower this past weekend. There were so many compliments, I was embarrassed to tell them how easy it was to prepare! ;) I used the leftover sauce to drizzle over homemade banana muffins... -- posted by sassykat1213

Blueberry Cordial

Fri, 06 Feb 2009 17:14:02 -0500

Simple. Cheap. No artificial anything. And Delicious! A wonderful cheap treat for your family's drink bottles. I created this after being unable to find a kid-friendly blueberry cordial recipe. I used frozen berries but fresh would do, of course! Time shown does not include the overnight steeping time, which is optional but advised to get the max flavour. -- posted by RubberDucky AU

Super Easy Jam

Thu, 12 Feb 2009 13:16:00 -0500

I have not tried this jam. I'm posting this for safe keeping. I found this recipe in Parents magazine. This isn't your grandma's recipe-our jam can be made in one pot in half an hour. -- posted by internetnut

Strawberry Preserves

Wed, 11 Mar 2009 02:16:09 -0400

This recipe was a happy accident while trying to make strawberry syrup. Delicious on toast, angel food cake, or anything you want a sweet strawberry taste. **please note cooking times and servings are approx only** -- posted by Psalm AKA Typo Qween

Strawberry Jam

Wed, 01 Apr 2009 10:58:38 -0400

Easy and delicious -- posted by Queen Dana

Mixed Berry Winter Jam

Thu, 02 Apr 2009 11:56:27 -0400

This is a really good jam to make when you can't buy berries in season. I came up with this recipe when somebody (DH) left the door ajar on our upright freezer and the 2 kg bag of berries thawed out. I wasnt blessed with time so I made this simple mixed berry jam with a hint of lemon and tangerine. Ill be searching for recipes where I can include it as an ingredient. That is if my friends and family leave me any extra jars! -- posted by thats*classic

Strawberry Raspberry Lime Marmalade

Thu, 04 Jun 2009 10:22:05 -0400

This is a twist on the Strawberry Lemon Marmalade recipe that comes in the Ball Pectin package. -- posted by Erin K. Brown

Easy Strawberry Jam

Mon, 06 Jul 2009 12:17:35 -0400

Modified from a recipe in Good Housekeeping June, 2009. I used the no-sugar Sure-Jell for the pectin and it set up well. Over-ripe berries work best. Less sugar than regular jam. -- posted by sheepdoc

Arizonica Grape Preserves

Wed, 08 Jul 2009 02:27:42 -0400

This recipe has been adapted from another homesteader in the UK. It uses native grapes to my area and locally grown in my front yard. I substituted local agave nectar for the sugar at a ratio of 1 cup sugar to 3/4 cup agave sugar. It is enough to preserve a dozen 1/2 pint jelly jars. Each jar has 16 servings of 1 Tbsp. -- posted by Dæl de Sunne Hamstede

Small Batch Blackberry Jam

Sun, 12 Jul 2009 09:40:22 -0400

I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves. -- posted by mary winecoff

Fieldberry Freezer Jam With Certo Light

Sun, 12 Jul 2009 09:42:50 -0400

I made this recipe up when making jam this July, and am posting it because it turned out so delicious! Total crushed berries should equal 4 cups. Cook time is time for mixture to sit before jarring it. -- posted by Katzen

Wild Huckleberry Jam

Thu, 23 Jul 2009 01:54:31 -0400

A quick and easy jam recipe I copied from my friend's cookbook. I think it was published by the Idaho Fish and Game department. -- posted by Chef #412115

Raspberry & Apple Jam

Sun, 09 Aug 2009 21:07:08 -0400

This jam recipe is very easy to make and delicious! I like using apple with raspberries. I use pectin because it cuts down the cooking time and sugar significantly and makes the jam nice and thick. This recipe makes nine 8oz. jars. You can cut this recipe in half for a smaller batch. Enjoy! -- posted by Lisa Clarice

Summer Berry Jam (No Pectin)

Tue, 11 Aug 2009 10:49:39 -0400

This is a great way to use up left over berries or fruit from the summer. Keep a little bit of summer time in a jar for those ridiculously cold and snowy days! Jams without pectin take a bit longer to thicken up but the amount of sugar is greatly reduced. -- posted by Chef #812122

Grandmother's Strawberry Jam

Tue, 01 Sep 2009 13:02:59 -0400

Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered scones with Devon or Cornish cream for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy! -- posted by BecR

Olallieberry Jam

Mon, 14 Sep 2009 16:10:48 -0400

Also known as Saskatoon. From my yahoo food preservation group. -- posted by dicentra

Huckleberry Rhubarb Jam

Mon, 14 Sep 2009 18:08:24 -0400

This is from a food preservation Yahoo group I am on. -- posted by dicentra

Raspberry Pear Butter

Mon, 14 Sep 2009 18:36:16 -0400

From my food preservation group files. Canning recipe. -- posted by dicentra

Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Tue, 29 Sep 2009 13:42:09 -0400

Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich is a chili pepper. -- posted by ~Rita~

Strawberry Vanilla Jam

Mon, 05 Oct 2009 17:15:25 -0400

I wanted something more then just strawberry jam, I saw this recipe online for jelly. So I added the vanilla to the jam I was making. This is good for toast/muffins and over ice cream. Time does not count overnight time. Cooking time counts canning time. -- posted by Coppercloud

Elderberry Jam

Tue, 13 Oct 2009 15:55:17 -0400

From my recipe files. This recipe yields 6 half-pint jars -- posted by dicentra

Elderberry Jelly

Tue, 13 Oct 2009 15:55:23 -0400

from Alan Joellenbeck via my recipe files. -- posted by dicentra

Spiced Elderberries

Tue, 13 Oct 2009 15:55:36 -0400

From my recipe files. I imagine you would servet this in the same way you serve cranberry sauce. -- posted by dicentra

Canned Elderberries

Tue, 13 Oct 2009 15:55:42 -0400

Serve this the same way you serve cranberry sauce. -- posted by dicentra

Elderberry Jelly

Tue, 13 Oct 2009 15:55:47 -0400

Version 2. From my files. I would do a hot water bath, not parafin to seal.. "The most common use of elderberries is for jelly-making. Their juice produces a clear, ruby-red jewel-like delicacy with a sparkling flavor to match." -- posted by dicentra

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

Strawberry Lemon Marmalade

Fri, 06 Nov 2009 17:28:45 -0500

I just made this recipe, and it is soooo good! Beautiful, jewel-toned strawberry jam with a touch of lemon--I found the recipe in the Ball powdered pectin box. My chef husband gave me a bar zester years ago, and I use it to get a fine, delicate lemon peel with no pith. If you don't have a zester, prepare the peel to your preference, but be sure to remove as much of the pith as possible. This jam set up quickly for me, and I would recommend turning the jars after they seal to distribute the fruit pieces. I can't wait to give this as gifts for the holidays! -- posted by Deb Redfield

Cranberry, Cherry & Walnut Marmalade

Sun, 08 Nov 2009 19:04:22 -0500

Fresh cranberries get crunch from walnuts and an infusion of sweetness from dried cherries in this take on a classic marmalade. Leftovers are great on a turkey sandwich. From Eating Well magazine. -- posted by Sweet Jezebel

Blueberry-Studded Honey Peach Sauce

Mon, 09 Nov 2009 16:45:45 -0500

WoW! You're going to love this! I sure do! When you put these flavors together it just has to be good! I love this over plain cheesecake! I love to make a sundae out of it. I take some angel food or pound cake,a scoop of ice cream goes next, then this sauce!It makes a great trifle also. Amount is slightly approx. -- posted by FLUFFSTER

Blueberry Ginger Jam

Mon, 14 Dec 2009 15:17:46 -0500

From The New York Times, adapted from Todd Gray, Equinox Restaurant, Washington. Can be used with Recipe #403286. -- posted by Ann Marie F

My Blueberry Jam

Mon, 25 Jan 2010 13:06:50 -0500

This is my version of Blueberry jam using Liquid pectin instead of powder pectin used in most jam recipes. -- posted by rysharen