Recipezaar: Berries,Jellies 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

Apple Grape Jelly

Tue, 10 Jul 2001 12:33:59 -0400

I like this better than "plain" grape jelly. -- posted by DiB's

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

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

Freezer Raspberry Jelly

Wed, 04 Sep 2002 19:50:31 -0400

This is very easy to make and can be made from frozen raspberries. Just thaw and follow the recipe. -- posted by Brenda Tanner-Hebb

Red Currant & Raspberry Jelly

Sat, 22 Feb 2003 20:03:40 -0500

I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore! -- posted by CountryLady

Grape Jelly

Tue, 06 May 2003 20:10:55 -0400

Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil. -- posted by Darlene Summers

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

Blackberry Jelly

Wed, 13 Aug 2003 20:04:49 -0400

This is so much better than the jellies at the supermarket. Do not be tempted to rush this and squeeze the juice instead of letting it drain out overnight. Squeezing the berries can make the jelly cloudy. Prep time includes straining overnight. -- posted by MaeEast

Jelly Pie

Mon, 08 Sep 2003 20:04:00 -0400

This recipe came from a regional magazine that DH brought home. It was submitted by a lady in Florida who got it from an old copy of Southern Cookbook. We enjoyed it and hope that you will too! -- posted by Dreamgoddess

Wild Grape Jelly

Fri, 03 Oct 2003 20:00:52 -0400

I'm posting this recipe to help myself and others avoid the frustration of searching through all my cookbooks and magazines every September! It's not a recipe you can find in the pectin inserts. Tried and true- another Canadian Living gem. Prep time includes overnight drip. -- posted by Jan in Lanark

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

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

Blackberry Jelly

Sun, 08 May 2005 22:18:18 -0400

This is the recipe I have been using for year. It comes from the Surejell pectin package. Here is how I do mine. -- posted by Kathy in Fla

Blackberry Jelly Like Grandma Made

Wed, 20 Jul 2005 06:56:08 -0400

I have made several batches of runny jelly, I need specific instructions, finally I did it and I am entering it before I forget it. Jelly without pectin is so much better in flavor, I know the pectin has no flavor, but it never taste like Grandmas. (Use 3/4-1 cup sugar per 1 cup of berry juice. Use 3/4 cup of water per 4 cups of berries. ) -- posted by MelinOhio

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

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~

Cranberry-Jalapeno Relish

Wed, 24 May 2006 23:18:53 -0400

Taken from the Backwoods Home magazine. I recently made this as per directions. However, after using it I decided to cook it and add a tad more sugar, we liked it better this way. So, I have added the sugar amount to include the addition of more sugar. I would also encourage anyone who makes this to use a lime that does not have alot of pith. I used a regular lime this time, but would use a key lime next time. All in all I would make this again, however, it does not replace plain ol jellied cranberry sauce according to my daughter. -- posted by :)shirley(:

Easy Cranberry-Walnut Salad

Tue, 28 Nov 2006 15:31:21 -0500

The walnuts add a delightful twist (and flavor!) to this simple, 4 ingredient traditional holiday favorite. This is from my Great Aunt Linda; she made this for Thanksgiving and we could not get enough of it!! -- posted by God's_sugarcookie

White Wine Jelly

Mon, 19 Feb 2007 21:08:30 -0500

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 refrigeration time) -- posted by twissis

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

A-A-A-Absolutely the Cranberry Relish

Mon, 03 Dec 2007 00:28:27 -0500

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 ! -- posted by Chef Durci

Champagne Blush Jelly

Tue, 08 Apr 2008 00:56:00 -0400

From Ball website (www.freshpreserving.com). -- posted by LaJuneBug

Currant Jelly

Mon, 29 Sep 2008 19:20:49 -0400

Cooking and preparation time approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

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

Great Grape Ginger Fire Jelly

Mon, 19 Oct 2009 12:53:57 -0400

I love the combination of hot and sweet! This is something I created playing around. Great on a cracker! -- posted by Potatoes Browning

Mel's Cranberry Sauce

Sat, 28 Nov 2009 20:23:27 -0500

I made cranberry sauce for the first time this Thanksgiving and it turned out great. I got the idea from venus2 and elaborated on it. All 14 members of my family loved it and I hope you do too :) (Prep time includes sitting time) -- posted by Melcat

Simple "fancy" Cranberry Sauce

Mon, 30 Nov 2009 02:10:40 -0500

Cranberry sauce recipes range from the very simple (cranberries, water, and sugar) to the relatively complex. This is my personal compromise. It's only slightly more complicated to make than the most basic recipe, but it has enough extra in it to make it a bit more interesting. -- posted by Cookin' Cop

Jellied Cranberry Beet Relish

Wed, 02 Dec 2009 12:04:17 -0500

For anyone who'd like a change from the usual cranberry sauce, this recipe may just be what you've been looking for. It's a tangy-sweet relish just brimming with beautiful ruby-red beets, celery, onions and, of course, cranberries.Serve it with roast turkey or roast goose. This relish may be made up to 24 hours before serving. <<Cooking time is refrigeration time.>> The recipe comes from The Canadian Living Christmas Book. -- posted by Dreamer in Ontario