Recipezaar: Jams & Preserves,Canning recipes

Spiced Ruby and Emerald Indian Pepper Relish - Chutney

Thu, 20 Sep 2007 10:40:12 -0400

This Anglo-Indian recipe is more a relish than a chutney, but it can be used like a chutney in cooking, as well as a condiment. A real "must" in this recipe are the Nigella Seeds, also known as Black Onion Seeds - these give the Relish/Chutney an authentic Indian flavour, as well as making it very special. It is delicious with all types of cheese boards, cold cuts and meat platters, burgers, sausages, curries and also when used in sandwiches. My daughter loves this in toasted cheese sandwiches! Or, give a jar as a gift as I often do! I couldn't resist giving it a "magical" name, especially as India is famous for its Rubies and Emeralds! -- posted by French Tart

Christmas Dried-Fruit Jam

Mon, 24 Sep 2007 20:34:36 -0400

Use as mincemeat (without suet!) or serve at breakfast with your favorite scones, English muffins or just toast. Use for a surprise between two slices of baked French toast, spoon over puffy pancakes. Frances Bissell *Preserving Nature's Bounty* gets the credit for developing this recipe. -- posted by Debber

Easy and Traditional British Pub Style Pickled Onions

Wed, 26 Sep 2007 20:15:29 -0400

I have been making these for years and years now, and I always like to have a jar handy in the pantry. They are great to munch on with cold meats, cheeses, bread and crackers, as well as being a much loved and traditional accompaniment to Ploughman's Lunch and also Fish and Chips. You will often see large jars of pickled onions in British fish and chip shops, AND on the bar in British pubs! If you start these in October, they will be ready to eat by Christmas and New year - making them an ideal addition for your cold buffet table and cheese boards. Please note, this is an easy and therefore a NON BRINING method; they will last for about 6 to 9 months in ideal conditions, a cool and dark pantry or store cupboard. If you wish to make these in bulk to last a couple of years, you need to brine the onions first; I have added brining notes at the end of the recipe instructions. I hope you will enjoy these as much as we do! -- posted by French Tart

Caramel Spice Pear Butter

Sun, 30 Sep 2007 22:23:31 -0400

If you like making home-made preserves, then this easy to prepare Pear Butter is just for you. I found this recipe in an old Home Canning book many years ago and have been making batches every year. There's extra flavor richness in this pear butter that is contributed by the spices and some caramelized sugar. Enjoy! -- posted by CarolAT

Honeyed Figs With Sweet Red Wine and Lavender Jam

Tue, 02 Oct 2007 23:00:39 -0400

This can be spread on you favorite bread/ toast! It is a thinner jam which makes it great to glaze a chicken, duck, pork roast at the end of cooking. Or to serve as a condiment with it. -- posted by ~Rita~

Traditional British Mincemeat for Christmas Mince Pies!

Fri, 05 Oct 2007 14:45:48 -0400

A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a "Boozy Fat Free" mincemeat recipe posted,Recipe #184762, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet - which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings! PS. If you cannot obtain suet locally, you can use grated butter instead; place the butter in the freezer until nearly frozen and very firm and then grate into the bowl straight away. -- posted by French Tart

Spicy Apple Jam

Fri, 19 Oct 2007 17:40:45 -0400

Not as clear as jelly but pretty! I added 8 drops of red and liked the color but for a redder color go for more. The remaining apple fiber I used to make Recipe #137024 -- posted by ~Rita~

Sweet Carrot Marmalade

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

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

Champagne Pear Butter

Fri, 26 Oct 2007 20:06:50 -0400

Very sweet pear butter with champagne and spices. Cooked all day in a slow cooker for a really smooth fruit butter. I love pears and champagne as a combination, so brought them together in this recipe. -- posted by Chef #627916

Crock Pot All Day Apple Butter

Sun, 28 Oct 2007 18:42:21 -0400

Very deep dark brown color and spicy sweet. I had several recipes - started taking parts I liked from each and came up with this combination that my family loves. -- posted by Chef #627916

Habanero Jelly

Wed, 21 Nov 2007 19:09:37 -0500

From a recipe on pepperfool.com by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods). -- posted by Meg Sweetland Baker

Tomato Preserves

Sun, 25 Nov 2007 02:56:07 -0500

A delicious little accent from the Southern 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

Grapefruit and Pineapple Marmalade

Sun, 25 Nov 2007 23:37:41 -0500

Tangy and sweet, this beautifully colored preserve is an heirloom recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. 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 modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Guava Jam

Sun, 25 Nov 2007 23:40:59 -0500

Cooking time approximate. From the Southern 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

Revised Betty Crocker Pineapple Chutney

Tue, 27 Nov 2007 16:28:33 -0500

If I don't post this well-loved recipe, I'll loose it along with the crumbling cookbook it comes from! This is made from easily obtainable ingredients and is nice to have around for fresh pork, ham, or lamb. -- posted by martha m

Mayhaw Jelly

Tue, 27 Nov 2007 16:29:34 -0500

These small trees are members of the Hawthorne family. The fruit is small and apple-like and ripens during the late April and early May in East Texas. They have beautiful white blossoms in the spring and are desirable as ornamentals as well as for wildlife cover and forage. The fruit is also found in bayous surrounding lakes, such as Caddo Lake on the Texas/Louisiana border. Mayhaws are often collected out of the water from boats to be used to make jelly. Mayhaw jelly is considered by some to be among the finest jellies in the world. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. 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

Hot & Sour Chilli Sauce

Fri, 30 Nov 2007 18:03:24 -0500

From Australian Good Taste - An Australian cup is 250ml. -- posted by Jewelies

Mango-Orange Jam

Tue, 04 Dec 2007 01:21:13 -0500

A delightful tropical combination sure to tempt your taste buds. English muffins will never be the same! Thanks to Georgeanne Brennan for her *Christmas Sweets* cookbook! -- 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

The National Trust Heritage Lemon Curd: Crock Pot or Traditional

Tue, 01 Jan 2008 22:55:03 -0500

A wonderful classic British preserve. Spread it thickly on fresh baked bread, crumpets, muffins or hot buttered toast. It's also delicious on pancakes and if used as a filling for cakes or tarts - such as my Recipe #176514. This recipe has the benefit of being made in the Crock Pot/Slow Cooker, acting as a bain marie which allows you time to being doing other things in the kitchen! I have also given instructions for the more traditional method if you don't have a slow cooker. A jar or two makes a lovely gift - tie a pretty ribbon around the neck of the jar and provide a recipe tag as well. We like our lemon curd quite tangy - so if you are not keen on a very lemony taste - increase the sugar by about 2 to 3 ounces, or use 2 lemons only. This can also be made with oranges or limes, or a mixture of all three Citrus fruits; it will then be called St.Clement's Curd, from the Nursery Rhyme "Oranges and Lemons - The Bells of St.Clements". (This recipe was adpated from The National Trust Cookbook, hence the title of this lemon curd recipe!) -- posted by French Tart

Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Tue, 29 Jan 2008 19:37:58 -0500

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons, pickled onions and a good quality or home-made confit d'oignons.......a good Dijon mustard is also "le Must Have" as well as a selection of salad leaves! I have a recipe for confit d'oignons posted on Zaar: Recipe #211001 -- posted by French Tart

Marinated White Onions

Mon, 25 Feb 2008 20:22:11 -0500

This recipe was modified from my favorite yellow relish recipe, to use only onions. Good to top hamburgers and salads! The left over marinade can be used to make vinaigrettes, to marinate chicken (for a short period)! Enjoy! -- posted by Kittycat_paw

Pineapple Preserves

Fri, 07 Mar 2008 01:36:52 -0500

Extreamly simple recipe for people with allergies. -- posted by Celticevergreen

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

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

Honey-Pear Preserves With Ginger

Mon, 14 Apr 2008 18:51:22 -0400

This is adapted from "Putting it up with Honey" by Susan Geiskopf. Use this on toast or English muffins, or on pancakes. -- posted by mikekey

Mango Raspberry Jam

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

Could sub blueberries for raspberries -- posted by Nana Lee

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

Heritage Bread and Butter Pickle - Pickled Cucumber and Onions

Mon, 21 Apr 2008 01:17:39 -0400

An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 . -- posted by French Tart

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

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

Rhubarb Jam

Tue, 29 Jul 2008 02:29:36 -0400

From Kraft. I could not find a "just Rhubarb Jam" here so I decided to post one. -- posted by Cheri J

Cantaloupe Preserves

Thu, 04 Sep 2008 21:30:02 -0400

This is just like sunshine in a jar. I double the recipe and make several batches. My kids can make a meal out of this. -- posted by Chef #Mykidsmom

Rhubarb, Date & Apricot Chutney

Fri, 05 Sep 2008 14:23:06 -0400

Rhubarb (frozen or fresh) is the backbone of this lush chutney that will transform a simple ham steak into something that will have 'em asking for more, more, more! Easy and quick to make, this is a definite keeper. Recipe is from "Small-Batch Preserving" by Ellie Topps and Margaret Howard. -- posted by TheSource

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~

Cantaloupe Preserves

Fri, 12 Sep 2008 13:59:17 -0400

A great way to finish off the growing season! -- posted by aktanabe

Ginger-Pear Marmalade

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

From Company's Coming. -- 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-Orange Marmalade

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

From Company's Coming. -- 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

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

Tomato Pineapple Jam

Thu, 16 Oct 2008 19:20:14 -0400

A soft jell, requiring about a week to fully set. It does not hold a firm shape when decanted. It is surprisingly flavorful, my children's favorite on toast, Popovers, English Muffins, or lightly spread on waffles. I usually keep mine in a spare refrigerator once the jars have sealed. This yields about 7-1/2 cups of Jam. -- posted by Chef #929103

Pickled Bull Kelp

Sun, 02 Nov 2008 19:20:31 -0500

All along the Pacific coastline you can come across freshly beached bull kelp (aka giant kelp) on the sands at the ocean. During a trip to Alaska a few years back I tasted pickled bull kelp, and liked it so much I brought a jar home for my husband to try. It seems natural to glean fresh kelp on the beaches and use them for food, it makes me wonder why more people dont do it. This simple method of preparing bull kelp pickles is based on one from Cooking Alaskan by Alaska Northwest Books, the recipe by C. Joe Murray, Jr. from Angoon, Alaska. The recipe makes 1 to 2 jars of pickled kelp if your piece of kelp is very large, you might need to make a double or triple batch of the brine and add more onion, garlic, and lemon juice it all depends on how much kelp you have and how many jars of pickles you want. :) The pickles can also be hot-packed for longer storage canning. Would also make great gifts! -- posted by Julesong

Piccalilli (Green Tomato Chutney)

Fri, 14 Nov 2008 16:34:51 -0500

I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes an excellent meatloaf when combined (1/2 pt) with 1 lb ground turkey, 1 egg and 2 crushed matzos (topped with 1/4 cup of ketchup mixed with 2 Tbsp brown sugar and 1/2 tsp cumin). Also good on hamburgers (mixed with ketchup) and hotdogs. I hand chopped the veggies because I wanted to give this as gifts, and I like the uniformity of the pieces, but using a food processor would take a fraction of the time. -- posted by SassyStew

Tomato Marmalade

Wed, 03 Dec 2008 23:09:01 -0500

old recipe has apple peach orange and tomato in it from darlene kossman -- posted by Dienia B.

Jewel Jam

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

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

Tomato Catsup

Sun, 14 Dec 2008 22:11:51 -0500

its the one darlene kossman makes its very old comes from mrs pittock im writing the recipe in the directions cause its a little its a little busy . don can remember darlene putting the tomatoes in a pillowcase and hanging on the clothes line to drain in bucket -- posted by Dienia B.

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

Rhubarb Blueberry Jam

Wed, 14 Jan 2009 23:45:07 -0500

old recipe doesnt use jello just guessing on amout this makes -- posted by Dienia B.

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

Grandma's Apple Pie Jam

Sun, 01 Mar 2009 18:45:15 -0500

I got this recipe from All About Apples.com (http://www.allaboutapples.com/cooking/miscellaneous/000186.htm) I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe! This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat! -- posted by Erin K. Brown

Tomato Relish, Aussie Style

Wed, 11 Mar 2009 01:58:56 -0400

This is the best selling, fabulous tasting, world famous Tomato Relish as made by the "Boonooroo Brown Paper-bag Ladies" This is REALLY like granma used to make. If I buy "cooking tomatoes" and they are very pale, I add a small tub of tomato paste. You can add garlic, or herbs to this recipe, but I dont find it needs it. I always double this recipe, cause I am constantly being asked for it :) I use good quality brown vinegar, but the my fellow Bag Ladies use the generic stuff. -- posted by mummamills

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

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

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

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

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 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

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~

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~

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

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~

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

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~

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!

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