Recipezaar: Jams & Preserves recipes

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

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

Apricot Rosemary Jam

Mon, 13 Jul 2009 15:11:31 -0400

This jam uses only fresh apricots, sugar, and fresh rosemary. You do not need a special canner for this recipe. -- posted by Ice Cool Kitty

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

Lemon Curd

Tue, 14 Jul 2009 01:26:46 -0400

On scones of course, but also "eat-it-with-a-spoon" good. Try it as a cake filling, or topping fruit quickbreads or English muffins. -- posted by Corvina

Bacon and Tomato Jam

Fri, 17 Jul 2009 02:27:36 -0400

This was recently published in my local newspaper. They recommended it on grilled cheese, hamburgers and tuna salad. I am sure it would be very good with many other things as well. -- posted by Nane

Orange Chicken Sauce

Sat, 18 Jul 2009 14:15:52 -0400

I had tried all of the orange juice concoctions and I couldn't really accept them as "orange chicken", but this one came out great and everyone seems to really like it. We have definitely been making more Chinese food at home. It is sweet, tangy and spicy (optional). Enjoy! Also you can use this with my Recipe #381962 recipe. -- posted by birdie #3 (andrea)

Plum Jam

Sun, 19 Jul 2009 20:53:44 -0400

This jam recipe is easy and makes really good plum jam. I use pectin because it significantly reduces the boiling time and sugar needed. I prefer using organic red or purple skin plums with organic sugar. This recipes makes six 8oz. jars. Enjoy! -- posted by Lisa Clarice

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

Omg Delicious Cinnamon Pickled Cucumber Rings Cukes

Tue, 28 Jul 2009 12:14:23 -0400

These are the best! If you like sweet pickles, move over kosher! These are incredible (and addictive). Sweet and crunchy. The only problem is I can never make enough. everyone wants a jar! Perfect! So worth the time and effort! -- posted by lovin2cook

Homemade Lavender Honey

Tue, 28 Jul 2009 16:16:41 -0400

In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden". -- posted by BecR

Fruit Lax

Tue, 28 Jul 2009 17:16:44 -0400

This is a recipe that I use at work and also at home with our son. It's high fibre, but don't forget to drink plenty of fluids to help it work if you are constipated. I usually only make half the recipe at home. -- posted by Mom2AbbyandParker

Sunchine Apricot Preserves

Wed, 29 Jul 2009 14:45:02 -0400

Easy preserves that require little cooking. Directions for variations with peaches, nectarines, blackberries, boysenberries, currents, gooseberries, raspberries and strawberries is included. -- posted by bsneary

Peach Chutney

Thu, 06 Aug 2009 10:38:39 -0400

If you are a fan of chutney I think you will like this recipe. DH absolutely loves it especially paired with grilled pork tenderloin. If you like hot and spicy you can always add more jalapenos or substitute habanero peppers. -- posted by Luby Luby Luby

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

6 Easy Steps to Zucchini Jam

Mon, 10 Aug 2009 15:33:04 -0400

This is a wonderful recipe for someone who is just starting out in the world of Jellies, Jams and Preserves. It is a simple yet delicious way to start your learning experience. -- posted by Serena #485247

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

Peach-Pineapple-Orange Marmalade

Mon, 17 Aug 2009 02:14:54 -0400

This is my Mom's peach marmalade recipe and I've enjoyed it for years. It's simple to make, uses few ingredients, and can easily be "canned" in jelly jars to save throughout the year. -- posted by Chef #1351907

Chipotle Tomato Jam With a Hint of Basil

Mon, 17 Aug 2009 02:27:59 -0400

Top your next burger, meatloaf glaze ribs or chicken with this! Depending on how much water your tomatoes have will determine how long to cook.It is more a loose spread then a jam. -- posted by ~Rita~

Kiwi Jam

Mon, 17 Aug 2009 03:36:18 -0400

Great homemade jam, you will not have any for yourself once your friends get some! -- posted by Mary P

Zesty Zucchini Pickles

Thu, 20 Aug 2009 16:06:29 -0400

Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats. -- posted by ~Rita~

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~

Bhg 1930 Blackberry Jam Rcipe

Mon, 31 Aug 2009 01:55:25 -0400

I found this recipe in the first published addition of the Better Homes and Gardens Cookbook which was published in 1930. It works every time. -- posted by Chef #950938 mustluvcookin

Tomato Pear Chutney

Mon, 31 Aug 2009 02:32:32 -0400

This chutney recipe is from the good folks at Bacardi. -- posted by Chef Regina V. Smith

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

Strawberry Jam

Mon, 31 Aug 2009 11:40:14 -0400

Perfect for canning and gifting. Makes a nice, spreadable jam. -- posted by Chef #1369040

Small Batch Mixed Vegetable Mustard Pickles

Tue, 01 Sep 2009 10:54:36 -0400

This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals. -- posted by Chef burnt toast

Sweet Mixed Pickles

Tue, 01 Sep 2009 11:30:10 -0400

A version that only takes 6 days...yes this is short. A recipe that I make every fall. -- posted by Chef burnt toast

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

Fig-Orange-Apple Spread

Thu, 10 Sep 2009 01:46:01 -0400

A sweet fruit sauce. -- posted by Ifni

Strawberry Mango Jam (Stevia)

Mon, 14 Sep 2009 10:39:14 -0400

From Stevia Sweet Recipes: Sugar-Free--Naturally! -- posted by CocinaCubana

Mustard Pickles

Mon, 14 Sep 2009 13:31:46 -0400

The revival of home preserving takes today's pickle makers back to the early 1900's with this treasured recipe for mustard pickles. This recipe uses much less salt than the original and relies instead on todays popular colorful local vegetables and seasonings to provide robust flavor. -- posted by Chef mariajane

Piccalilli

Mon, 14 Sep 2009 14:26:12 -0400

Waitrose recipie from http://www.waitrose.com/recipe/Piccalilli.aspx Posted here so I do not loose it. Not made it yet but hope to soon. The vegetables are not brined prior to making the piccalilli. Waitrose says "Traditionally, all the vegetables in a piccalilli are salted, but I find the flavours are punchy enough, so I skip this stage. Substitute courgette for the cucumber and runner beans for French beans if you wish. Its delicious with ham, cold chicken, Cheddar or the game terrine." -- posted by Tinyclanger

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

Olallieberry Jam

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

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

Golden Fruit Conserve

Mon, 14 Sep 2009 16:15:07 -0400

From my food preservation yahoo 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

Pear and Chocolate Butter

Mon, 14 Sep 2009 18:35:55 -0400

From my food preservation group files. Canning recipe. Recipe does not state yield - guessing. -- posted by dicentra

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

Alton Brown's Lemon Curd

Wed, 16 Sep 2009 17:46:13 -0400

I just tripled this recipe a couple of days ago and canned the lemon curd. The recipe makes delicious lemon curd, I hope you enjoy! **** I've heard that lemon curd will keep in the freezer for up to a year. -- posted by Queen Dana

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

Luscious Lemon Curd

Mon, 21 Sep 2009 12:29:46 -0400

From the 09/06/09 issue of Parade magazine article by Dorie Greenspan. Though we have many lemon curd recipes on Recipezaar, this begs to be posted. I have not made this. Please note the shelf time! -- posted by dogsandwoods

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~

Irish Lemon Curd

Mon, 28 Sep 2009 02:08:43 -0400

This recipe came from an Irish website. It makes enough for 2 people. -- posted by bakedapple42

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~

Gavin's Salsa

Mon, 05 Oct 2009 13:52:06 -0400

My son, Gavin, will eat a pint jar of this salsa a day!! He doesn't like "chunks" so I can 1/2 of this then boat motor the other half before canning the rest for him. We like it hot; feel free to reduce the habaneros or eliminate them all together. WEAR GLOVES WHEN CHOPPING PEPPERS! When I was working up this recipe, Gav was the taste tester (tough job, LOL), hence the name. -- posted by Junesjam

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

Sugar Free Pear Butter

Sun, 11 Oct 2009 02:53:37 -0400

I was looking for something sugar free to have with cream cheese on a low carb slice of bread. I wanted something with fiber and spices. This is what I came up with. -- posted by Chef #597280

Strawberry-Ginger Refrigerator Jam

Mon, 12 Oct 2009 18:04:47 -0400

From the 09/06/09 issue of Parade magazine in an article by Dorie Greenspan. I have not made this, so the times are my best guess. -- posted by dogsandwoods

Tropical Pear Honey

Tue, 13 Oct 2009 15:19:31 -0400

This is crazy good!!! I made this with leftover pears. Found this recipe in a 1963 Farn Journal canning cookbook. I will be making more of this to put into my gift baskets. You can double the recipe but the cooking time is doubled also. Leave the peals on the pears for a little boost of fiber. -- posted by Chef #Mykidsmom

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

Fall Fruit Jam

Wed, 14 Oct 2009 14:19:29 -0400

I haven't made this yet, but am putting it here for future use. This recipe does not use added pectin since there should be enough natural pectin in the fruit. It seems fairly easy for a jam recipe. NOTE: Prep time does not include the time it takes to prepare jars. When I make jam, I usually stir in a pat of butter to cut down on the foam. I also keep a package of pectin (Certo) on hand if for some reason my mixture doesn't jel. I add this 1/4 of the package at a time & boil for 1 minute more, repeating if necessary. I also keep extra jars, lids and rings on hand. I've learned to "be prepared" for any "emergency"! -- posted by Sweet PQ?

Pumpkin Preserves

Wed, 14 Oct 2009 14:20:23 -0400

This recipe sounds intriguing and just right for the fall season. I clipped it from a magazine. I haven't made it, but would love to hear feedback. I am thinking that some diced candied ginger would add to the flavour. NOTE: Prep time does not include time it takes to prepare jars. It is an estimation of the time needed to peel & cube the pumpkin. -- posted by Sweet PQ?

Cranberry Conserve With Grand Marnier

Wed, 14 Oct 2009 14:20:29 -0400

There are recipes close to this one on 'Zaar already, but this is the only that is canned or "put up", which makes it great for giving and sharing. It is on my list to make for the holidays. NOTE: Prep time does not include the time it takes to prepare the jars. -- posted by Sweet PQ?

Peach Orange Jam

Wed, 14 Oct 2009 14:37:54 -0400

This is another recipe I would like to make in the future as the flavours appeal to me. It seems pretty straightforward. Make sure you wash the fruit well as you won't be peeling it. NOTE: Prep time does not include time it takes to prepare jars. -- posted by Sweet PQ?

Blueberry-Peach Refrigerator Jam

Thu, 15 Oct 2009 14:22:15 -0400

This recipe was published in the 09/06/09 Parade in an article written by Dorie Greenspan. I have not made it and probably won't (as I don't like blueberries). You might like blueberries, so here it is! Please note the shelf life. -- posted by dogsandwoods

Sweet Onion Marmalade

Thu, 15 Oct 2009 14:25:36 -0400

This condiment is great on Burgers and dogs My friend Lori says she likes to eat it on a bun by itself -- posted by GingerlyJ

Cinnamon Apple Syrup from Peel

Mon, 19 Oct 2009 13:32:22 -0400

This is a yummy way to use up apple peels. I like to cook apples during the fall to freeze for a winter side dish. I always hated throwing away the peelings. I modified a recipe that I found online until I got a consistancy and flavor that I am happy with. I enjoy using tart apples like Cortland or Winesap. My whole family loves this syrup. It is especially tasty when poured over Cinnamon Pecan Pancakes :) I love to have this simmering on the stove, it makes the house smell wonderful! -- posted by AmyR

Jane's Pickled Beets

Tue, 27 Oct 2009 11:52:28 -0400

I love this recipe for pickled beets. I've used it for many, many years, and it always comes out very tasty. -- posted by Chef mariajane

Teen Bi Succar - Fig Jam

Thu, 29 Oct 2009 17:10:00 -0400

I'm going to say use a packet of pectin for this jam. The original called for "1/4 t gum arabic." Use this on bread or whatever you like. From http://www.habeeb.com/Lebanese-food/Lebanese-recipes.12.html -- posted by ThatSouthernBelle

Sour Cherry and Almond Spoon Sweet

Thu, 29 Oct 2009 17:10:58 -0400

Another yummy spoon sweet recipe! This particular recipe is from figbaywine.blogspot.com***************************************************************************************"This description of what a "spoon sweet" is is from "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether theyve come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." * * * ************************************************************************************** Keeps in the fridge for 4 6 months. -- posted by ThatSouthernBelle

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~

Florencia's Dulce De Tomate - Argentine Tomato Jam

Fri, 30 Oct 2009 14:30:54 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/dulce-de-tomate.html -- posted by ThatSouthernBelle

Quick Strawberry-Maple Syrup Jam

Fri, 30 Oct 2009 14:36:23 -0400

A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner. A beautiful cookbook....thankyou Katzen Ricardo states"homemade jam for the lazy gourmet. Use three parts berries-strawberries, raspberries or blueberries -- posted by **Jubes**

Butternut Squash Butter

Mon, 02 Nov 2009 11:01:52 -0500

Found butternut squash at bargain prices and wanted to do a butter with it. I found only 1 recipe online and adapted it into this. Great color and flavor. Perfect spread on toast, pancakes or waffles. This recipe produced 11+ half pint jars. Because winter squashes and pumpkins are not acidic enough, the USDA does NOT recommend canning mashed product. These store in the fridge for 2 months or the freezer for longer storage. -- posted by Tiny kitchen, big chef

Processor Marmalade

Tue, 03 Nov 2009 11:57:19 -0500

This recipe eliminates the cutting up of fruit rinds !! time standing overnight is not included in prep time. -- posted by katew

Cranberry Orange Jam

Tue, 03 Nov 2009 12:06:47 -0500

Delicious and easy cranberry and orange jam - perfect for the holidays! (cooking time includes canning/processing time as well) Yields 4 Qty. 12 oz. jars -- posted by Chef #308201

Chocolate Hummus

Thu, 05 Nov 2009 02:28:48 -0500

Definitely serve for breakfast with toast to get your protein and fiber in! (a much healthier Nutella). Its more of a semi-sweet taste, probably because I used Dark Cocoa, but Ill be experimenting with others in the future. -- posted by ~la petite chef~

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

Quince and Green Tomato Chutney

Sun, 08 Nov 2009 17:58:48 -0500

Never heard of quinces before someone gave me a bag of them. This chutney is easy and perfect for Christmas. -- posted by Chef #1227397

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 SweetJezebel

Mark's Whisky and Onion Jam

Mon, 09 Nov 2009 14:28:49 -0500

I found this recipe in a little magazine that came to the house, and thought I'd share it with you - Serve this deliciously sweet and smoky whisky and onion jam with cold, smoked salmon and slices of toasted baguette. Wine lovers: try matching the contrasting character of the fish and jam with the robust, floral nature of a Gerwuztraminer. For the more adventerous set, offer Highland Park 12 Year Old - a rich, sweet and smoky island whisky. -- posted by Chef mariajane

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

Vanilla Pear Butter

Wed, 11 Nov 2009 16:16:21 -0500

For a change of pace from using syrup, serve warm or chilled over pancakes, waffles, crepes or toast. -- posted by The Daycare Lady

Apple Cider Jelly

Thu, 12 Nov 2009 00:13:44 -0500

Here is something just a little different. If you like Applebutter and/or Jam you will enjoy this. I got this recipe from my Mother in law and sold out of it the first trip to farmers market. -- posted by MamaChelle

Kiwi Colada Freezer Jam

Sun, 15 Nov 2009 21:37:10 -0500

A blend of kiwi fruit, pineapple juice and rum in a delicious jam. Good way to use the kiwis that are too ripe for anything else. Very quick and no cooking. Recipe makes about 4 cups. -- posted by Aychbee

Strawberry Jam

Mon, 16 Nov 2009 00:32:59 -0500

My grandmother's recipe that doesn't seem to last long and freezes well. -- posted by Kassy Hale

Apricot, Carrot and Goji Berry Marmalade

Mon, 16 Nov 2009 09:55:11 -0500

A lovely preserve which would be totally healthy if it weren't for the sugar! A great gift when canned correctly in nice kilmner jars -- posted by robd16

Slow Cooker Apple Butter

Wed, 18 Nov 2009 01:31:37 -0500

From ChowMama. -- posted by annh53182

Celery Relish

Wed, 18 Nov 2009 14:53:38 -0500

A delicious relish that is good with almost everything!! This is a recipe to keep for that to-do list for Fall preserving!! -- posted by Chef mariajane

Gingered Zucchini Marmalade

Wed, 18 Nov 2009 15:05:32 -0500

I love this marmalade!! So very tasty - you will enjoy it! -- posted by Chef mariajane

Maritime Favourite Chow Chow

Wed, 18 Nov 2009 15:15:04 -0500

This is a favorite of our family - hope you like it!! -- posted by Chef mariajane

Doreen's Pickled Beets

Fri, 20 Nov 2009 01:28:53 -0500

I remember helping my mom peel beets and this is our favorite recipe. Never met anyone who didn't love them. I usually multiply this recipe by 4 to start and use about 7 pounds of beets. They are best left for 6 weeks before eating but we usually only make it 4. -- posted by Chef #450778