Recipezaar: Canning,Fruit recipes

Winter Fruit Chutney

Thu, 17 Apr 2008 16:53:41 -0400

A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine -- posted by Elly in Canada

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

Julie's Chinese Plum Sauce

Thu, 24 Apr 2008 00:59:43 -0400

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.) -- posted by Chef #782749 Photogardener

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

Cranberry Sauce

Fri, 30 May 2008 19:13:09 -0400

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 or turkey. Servings and yield are definitely not correct. I had to put a number down though. Yield would definitely depend on the jar size you use. -- posted by Chef on the coast

Orange-Grapefruit Marmalade

Tue, 01 Jul 2008 00:23:51 -0400

This recipe was given to my Grandmother by her friend Marva about 25 years ago. It's been a family favorite ever since. -- posted by Morgorond

Black Forest Preserves

Wed, 02 Jul 2008 03:17:56 -0400

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 or cookie sandwiches. Directions assume knowledge of hot water bath canning procedures. If you are new to canning, the cookbook mentioned above contains wonderfully detailed canning instructions. Another good resource is the Ball Blue Book. -- posted by LonghornMama

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

Sweet Cinnamon Applesauce

Mon, 14 Jul 2008 17:38:59 -0400

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 prefer. Jars of this make a great gift, and it could double as a pre-made pie or pastry filling. It's quite labor-intensive, but the result is worth it! -- posted by Kim_150

Apricot and Raisin Blatjang

Wed, 16 Jul 2008 02:15:54 -0400

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 jar handy, thus the large measurements. -- posted by Potatoes Browning

Apple Pie in a Jar

Tue, 12 Aug 2008 01:01:27 -0400

This is delicious. It can be eaten straight out of the jar, baked in a pie shell, served over ice cream, etc. It is tricky to NOT make a mess, but it is so worth the stickiness! -- posted by Mrs. Wright

Canned Spiced Tomato Jam

Mon, 08 Sep 2008 01:11:29 -0400

My Husband loves this Jam. He puts it on his waffles in the morning. I think its a great fall taste. Try it on your thumb print cookies or any dessert that requires Jam. I found this on the National Center for Home Preservation site so it's safe for canning. Enjoy! -- posted by swtsecrt

Chunky Peach Preserves

Mon, 08 Sep 2008 13:36:54 -0400

CDKitchen http://www.cdkitchen.com -- posted by Nana Lee

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~

Tomato Chutney

Fri, 19 Sep 2008 18:51:48 -0400

From Company's Coming. -- posted by Suzie_Q

Rhubarb Chutney

Fri, 19 Sep 2008 19:09:51 -0400

From Company's Coming -- posted by Suzie_Q

Peach Conserve

Fri, 19 Sep 2008 19:21:29 -0400

From Company's Coming. Lighter than a marmalade, like a jam. -- posted by Suzie_Q

Orange-Pineapple Marmalade

Fri, 19 Sep 2008 21:18:08 -0400

From Company's Coming -- posted by Suzie_Q

Ginger-Pear Marmalade

Fri, 19 Sep 2008 21:18:48 -0400

From Company's Coming. -- posted by Suzie_Q

Banana Butter

Fri, 19 Sep 2008 21:31:46 -0400

From a Company's Coming cookbook, I thought it sounded interesting. -- posted by Suzie_Q

Rhubarb Relish

Fri, 19 Sep 2008 21:36:57 -0400

From Company's Coming. Try with meats, especially hamburgers and hot dogs. -- posted by Suzie_Q

Apricot Syrup

Fri, 19 Sep 2008 21:37:37 -0400

From Company's Coming. Great on pancakes and ice cream. -- posted by Suzie_Q

Blueberry Sauce

Fri, 19 Sep 2008 21:38:17 -0400

From Company's Coming. Great on pancakes or ice cream! -- posted by Suzie_Q

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

Peach Pickles

Fri, 19 Sep 2008 22:22:45 -0400

From Company's Coming -- posted by Suzie_Q

Pickled Watermelon (Not Watermelon Rinds!)

Fri, 19 Sep 2008 22:36:58 -0400

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

Apple Marmalade

Fri, 19 Sep 2008 22:42:16 -0400

From Company's Coming. -- posted by Suzie_Q

Apple Chutney

Fri, 19 Sep 2008 22:52:11 -0400

From Company's Coming. Great with pork and poultry. -- posted by Suzie_Q

Peach-Orange Marmalade

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

From Company's Coming. -- 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

Pear Mincemeat

Sat, 20 Sep 2008 00:37:17 -0400

From Compnay's Coming. -- posted by Suzie_Q

Green Tomato Mincemeat

Sat, 20 Sep 2008 00:37:34 -0400

From Company's Coming. A great way to use up green tomatoes! -- posted by Suzie_Q

Apple Relish

Sat, 20 Sep 2008 00:56:52 -0400

From Company's Coming. Great with pork. -- posted by Suzie_Q

Grandma's Apple Butter

Sun, 28 Sep 2008 02:10:56 -0400

This is the best recipe for Apple Butter that I have ever made. My Grandma taught me how to make this years ago. Posting so that I will never lose it! I am not exactly sure on the exact yield - it's been a while since I've made this. -- posted by CindiJ

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

Crescent-Wrapped Cranberry and Brie

Thu, 16 Oct 2008 21:27:17 -0400

. -- posted by Pillsbury Crescent Recipe Creations

Jewel Jam

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

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

Breakfast Figs

Tue, 09 Dec 2008 23:26:40 -0500

Figs were probably one of the first fruits to be dried and stored by man. Figs offer a power-house of nutrition; a combination of fiber, minerals, and nutrients that are unequaled by other fruits in nature. They were brought to the New World by the Spanish missionary fathers. This recipe is from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate. -- posted by Molly53

Mulberry Jam

Sun, 14 Dec 2008 22:11:59 -0500

from darlene kossman very old she said she made vey good directions are scethy at best just ingredients given -- posted by Dienia B.

Dried Apricot Marmalade

Sat, 20 Dec 2008 02:45:29 -0500

A zesty, brightly-flavored marmalade. Overnight soaking not included in preparation time and cooking time is approximate. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Jujube Sweet Pickles - Texas Style

Tue, 20 Jan 2009 18:01:41 -0500

Also known as the Chinese date or red date, the jujube is a type of tree native to China. The fruit of the jujube tree is typically reddish in color, and oval or globe-shaped. The fruit reaches up to 2 inches in diameter, with smooth skin and a single stone. The fruit is often dried and used in herbal remedies. Research on the nutritional and culinary uses of jujube fruit, done in the Food Science section of Texas A&M's Horticultural Sciences Department in the 1940s by Dr. Homer Blackhurst, revealed a very high vitamin C content. The versatile jujube can often substitute for apples, pears, plums, or figs in recipes that call for them. From Texas Highways magazine. Try them chilled. Cooking time is sealing time. -- posted by Molly53

Orange Marmalade - Alton Brown

Tue, 17 Feb 2009 08:36:50 -0500

Do you have some oranges from your garden that are too bitter to eat? Give this recipe a try. It will make you happy you planted that orange tree even if it refuses to give you sweet oranges. Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot -- posted by cookiedog

Pickled Prunes

Mon, 09 Mar 2009 12:44:57 -0400

Go ahead and laugh. But these are GOOD! The recipe is from the Farm Journal Freezing & Canning Cookbook. I made them a couple of weeks ago during a snow storm. We tried them today and they are really good. -- posted by Maryland Jim

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

Figs in Brandy

Mon, 06 Apr 2009 21:55:58 -0400

This recipe is from Saveur. Preserving figs in citric acid ( I used lemon juice) and brandy helps prevent the growth of microorganisms in the fruit and boiling the mixture in canning jars produces an airtight seal. If you have leftover fig syrup when you are finished canning, strain and refrigerate it to drizzle over ice cream or to stir into iced tea. This recipe using a boiling water bath for canning. There are many good instructional sites on Recipezaar if you are unfamiliar with this type of canning. -- posted by mary winecoff

Kumquat Marmalade

Wed, 15 Apr 2009 01:59:53 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 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 techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Apple Marmalade

Wed, 15 Apr 2009 02:10:25 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. 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 techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Mango Jam

Tue, 28 Apr 2009 01:52:51 -0400

I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.) -- posted by Saeriu

Easter Jelly

Tue, 12 May 2009 14:49:20 -0400

Made with grapefruit juice and Jello . I want to make so top is red and bottom is yellow. Doesnt have amount so I'm guessing. -- posted by Dienia B.

Caramelized Apple Marmalade With Thyme

Mon, 01 Jun 2009 00:07:14 -0400

This is delicious. It has a delicate flavor--not tasteless, just delicate!--and looks nice. I boil caramel longer, so apples acquire a stronger caramel taste. Servings are a guess. (Source: Preserving the Taste, Edon Waycott) -- posted by MillaKette

Fresh Fig Marmalade

Tue, 02 Jun 2009 16:52:24 -0400

This recipe appeared in the local paper a few years ago and the original recipe came from a woman named Bulah Baker. It is fabulous. -- posted by EggHeaven

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

Spiced Pickled Strawberries

Wed, 10 Jun 2009 15:43:28 -0400

An intriguing recipe from The Complete Book of Pickling, by Jennifer MacKenzie as published in our local paper. Standing time not included in preparation time. -- posted by Molly53

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

Caramel Apple Jam

Sun, 12 Jul 2009 09:41:45 -0400

Who doesn't love caramel apples? This jam would make a wonderful gift. Five cups of applesauce can be substituted for the cooked and sieved apples in this recipe. This recipe is from Linda Ziedrich's The Joy of Jams, Jellies, and other Sweet Preserves. -- posted by mary winecoff

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

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~

Yellow Tomato-Pineapple Preserves

Fri, 17 Jul 2009 02:20:14 -0400

These preserves do not gel at all, they are very syrupy. Try these as a glaze for chicken or on pork or chicken sandwiches. Posted by request. From The Joy of Jams, Jellies and other Sweet Preserves. -- posted by mary winecoff

Peach Plum Jam

Tue, 21 Jul 2009 12:50:16 -0400

I got this recipe from About.com. It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!! -- posted by *Z*

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

Summer Canning

Fri, 31 Jul 2009 12:25:25 -0400

Peach & Tomato Salsa

Sun, 09 Aug 2009 21:27:05 -0400

This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches! -- posted by Preschool Chef

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

Apricot Pineapple Marmalade

Tue, 11 Aug 2009 12:07:13 -0400

An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons. -- posted by Ronalynne

Chili Zucchini Marmalade

Mon, 24 Aug 2009 01:48:33 -0400

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go. -- posted by ~Rita~

Cantaloupe Relish

Mon, 31 Aug 2009 02:42:08 -0400

Putting by summer's sun-ripened fruits for special eating during the winter appeals to many these days. The more unusual combinations are fun to do. If you don't wish to process in BWB, freeze. From an old newspaper clipping. -- posted by Molly53

Apple - Pumpkin Butter

Mon, 31 Aug 2009 11:36:36 -0400

Found this recipe in November 1996 Family Circle. Will be making this up this year to include in some Christmas Baskets for our teachers at the local school. I like this recipe because it can be canned or frozen and will last up to six months that way, or can be refrigerated and will last up to a month. Needless to say, I will be canning mine for the gift baskets, but am hoping to make enough so that I can keep some for myself in the fridge. -- posted by Chabear01

Blueberry Lavender Pie Filling for Canning

Mon, 31 Aug 2009 11:36:50 -0400

Enjoy a taste of summer in the middle of the winter with this easy canning recipe. The following is for one quart jar, which easily fills one pie. Multiply it to use as many berries as you can get your hands on. I also add fresh lavender flowers since I've got a great local lavender farm, but if you do, please be careful to use them sparingly as they can quickly overpower the berry taste. If you are unsure on how to use lavender, read up online first. *DO NOT SUBSTITUTE CLEAR JEL*! This is important. You probably won't find it at your local grocery store, but you can easily order it online. I found mine at a specialty candy and cake decorating store. -- posted by PDXChef

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

Pineapple Green Chile Marmalade

Tue, 01 Sep 2009 13:15:26 -0400

Found this in the New Mexico State University's Cooperative Extension Service Guide E-326 (Home Canned Sweet Spreads Made with Green Chile) http://aces.nmsu.edu/pubs/_e/E-326.pdf Am up to my hips in tomatoes now so the peppers can wait a bit but I did not want to lose this gem. Sounds like it would be marvelous alongside a bit of crispy roast pork belly or high temp roasted duck when the cold rain is pounding down outside. -- posted by Buster's friend

Peach Cardamom Jam

Mon, 14 Sep 2009 15:19:04 -0400

Thanks to the reduced amount of sugar, it tastes extremely peachy, but with a smooth little kick. It makes a nice thick jam, that goes great on challah or a croissant. -- posted by Natalia - St Louis

Pear Brandy Butter

Mon, 14 Sep 2009 18:36:05 -0400

From my food preservation group files. Canning recipe. -- 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

Ginger Pear Jam

Mon, 14 Sep 2009 18:50:16 -0400

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

Pear and Chocolate Jam

Thu, 17 Sep 2009 10:33:39 -0400

Simply amazing. I thought having a jam texture with chocolate would be weird, but it definitely isn't! The blend of pear and chocolate taste amazing! I can't wait to share this with my family for christmas! I found this recipe on Grouprecipes.com and had to share when I saw there was nothing on here like this. Thanks Aurore! -- posted by Mhauck

Apple Butter Recipe

Fri, 18 Sep 2009 16:36:19 -0400

I am trying this recipe out today, I found it at www.elise.com -- posted by Analysis Paralysis

Confetti Ambrosia Jam

Tue, 22 Sep 2009 13:38:15 -0400

Was getting desperate to finish using up the lovely little green pears I was given & made several recipes from Zaar. I loved the color and flavor composition of Recipe#94467 but it is so sweet it made my teeth ache. After making Recipe#137323 I realized I could increase the lemon juice & use no-sugar pectin. Since Amy's recipe reminded me of ambrosia I decided to add the coconut shreds & am very pleased with the results - translucent shavings of pear & orange with bright pink flecks of cherry in a nicely set brilliant coral jam - and not too sweet. I used the slicing blade on my Cuisinart to cut the peeled pears & whole orange & scissor snipped the cherries. -- posted by Buster's friend

Peach Jalapeno Jam With a Hint of Basil

Tue, 22 Sep 2009 14:32:41 -0400

Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according to your likes. Sprinkled hint basil to brighten up the flavor. -- posted by ~Rita~

Peach and Fig Preserves

Tue, 22 Sep 2009 14:32:53 -0400

This year my figs were slow to ripen so I made this recipe using peaches and Recipe #252973. You can use 1 or all three vanilla, cinnamon, or ginger. I used all three and it was delish. -- posted by ~Rita~

Orange Rosemary Fig Jam

Mon, 28 Sep 2009 15:56:44 -0400

This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment. -- posted by ~Rita~

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

Pineapple Lime Jam

Mon, 05 Oct 2009 17:24:01 -0400

I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking. -- posted by Coppercloud

Spiced Pineapple Jam

Mon, 05 Oct 2009 17:26:49 -0400

Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it. -- posted by Coppercloud

Fireside Steamed Cherry Pudding

Tue, 06 Oct 2009 12:59:42 -0400

This is Another of my cousin Shawn Michaels recipes. It is his Pub the Boar's head most popular dessert -- posted by GingerlyJ

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

Caramel Apple Pie Filling (Oamc)

Mon, 26 Oct 2009 18:15:03 -0400

This is a recipe that my husband came up with when we had a lot of apples after apple picking several years ago. It has become a family favorite and one that we look forward to making after what has become a fun annual family outing at a beautiful orchard. We like using a combination of at least two or three varieties of apples for flavor and texture. Our favorite combination is Macintosh, Jonagold, and Granny Smith. I double or triple this recipe to can or freeze to use later in pies, over ice cream, on my oatmeal, or straight up, but it is so good it doesn't last long. -- posted by UrbanDesiMommy

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~

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

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 Pie Filling With Clear Jel

Mon, 09 Nov 2009 11:45:14 -0500

From Penn State, this pie filling is a favorite in our house. Prepping apple pie filling is messy and time consuming, so if I'm going to do it, I want to make a bunch! This recipe is a favorite in our house. I'm posting the ingredients per quart, to make it easy to scale up as needed. -- posted by dianegrapegrower

Spiced Cherry Jam

Wed, 02 Dec 2009 11:36:36 -0500

Inspired by an Alton brown recipe for blueberry jam, the spices in this jam elevate the flavor to new heights. A very mature taste, but kids like it too. I always make extra batches to use as presents and house gifts. -- posted by Booted Bear

Plum Raspberry Jam

Thu, 03 Dec 2009 15:15:41 -0500

So easy and so delicious! This jam is sweet with just a hint of tartness. For Christmas I gave out pint jars with home-made mini loaves of bread to my co-workers, after Christmas break they all said it was the best jam they had ever had, a few even asked if they could buy some from me because it was already gone!!! -- posted by Rollin in the Dough!

Apple Butter

Mon, 14 Dec 2009 15:18:32 -0500

Apple butter may be the highest use of the apple, especially some kinds of apples! This recipe works well with mealy, not-too-sweet "cooking apples," such as White Winter Pearmain, which we used. You may want to back off on the sugar, especially if boiling in apple juice. My mom and I started with a standard recipe and adjusted to taste. Note: Requires a food mill and a blender. Terrific on vanilla ice cream. -- posted by California Canner

Prickly Pear Marmalade

Mon, 11 Jan 2010 09:57:50 -0500

You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe. -- posted by DiB's

Peach Fondue--canning Recipe

Thu, 21 Jan 2010 11:10:06 -0500

Try this recipe with crepes, as a sundae topping, or on pancakes for a special breakfast. Makes a fantastic addition to any gift basket. This is a soft set jam. -- posted by DiB's

Sour Cherry Walnut Conserve

Thu, 21 Jan 2010 12:32:31 -0500

Use this conserve on biscuits or scones. -- posted by DiB's

Lavender Jelly

Sun, 07 Feb 2010 15:59:34 -0500

A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones, puddings, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. Or serve as a topping over brie cheese as an appetizer. The sky is the limit! -- posted by BecR