Recipezaar: Jellies recipes

Rose Hip Jelly

Mon, 20 Nov 2006 21:41:55 -0500

This is a recipe that comes from the Yukon Territory, but rosehips grow anywhere roses grow. You will lose a lot of the beneficial vitmin C when you boil this, but you still get the wonderful taste of the rosehips! Adapted from FoodService Recipes. What a great gift this would make! -- posted by Sharon123

Easy Cranberry-Walnut Salad

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

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

Cranberry Chutney

Fri, 22 Dec 2006 17:08:56 -0500

I copied this down from a magazine at a friend's house, so I have no clue where it actually originated. It was a big hit with my family at Thanksgiving, even though they're not usually very adventurous eaters. -- posted by huskiebear

Fireweed Jelly

Fri, 02 Feb 2007 12:57:05 -0500

I make several batches of this each summer when the fireweed in Alaska is in bloom. My kids always help pick the blooms and are always eager to eat the finished product. Its important that only the blooms are harvested - not the stems. Also, I have tried this recipe several times with Certo and it will not set so be sure to use Sure-Jell or a powdered pectin. Prep time is estimated (depends on how long it takes you to pick fireweed, I guess!) Extra juice can be stored in fridge or freezer. -- posted by GakonaBaby

White Wine Jelly

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

From THE SALAD BOOK by Michele Evans, this recipe would be spectacular if used as part of brunch, salad course or dessert. It will make a 3 1/2 cup mold as written, but can be halved or divided into smaller mold forms. (Time does not include refrigeration time) -- posted by twissis

Hot Pepper Jelly

Tue, 20 Feb 2007 23:17:09 -0500

This is a delicious jelly to put out with cream cheese and crackers. Everyone loves it. It's addictive. You can control the heat in it by controling the peppers. If you don't like too much spice, it still makes a great jelly because there is flavor from the sweet green peppers. I like it hot, but not too hot. The recipe is about where I like it. When you put the peppers in the food processor, I process them to a medium to fine size because you will be bringing it all to a boil and letting it stand for a while and the peppers will shrink some (you do not want large chunks though). -- posted by Mimi in Maine

Highbush Cranberry Jelly

Sat, 10 Mar 2007 12:10:17 -0500

High bush cranberries are not true cranberries, they are a shrubby plant with clusters of red berries that are quite acidic. This jelly is superb on toast, English muffins, with cream cheese or is also good with meat,poultry or fish. Please note that these berries smell like horrid stinky socks when the juice is being extracted from them, I like a well ventilated kitchen for this step. I also freeze the extracted juice before I make the jelly. It's convenient and it also seems to mellow the flavour. -- posted by AnnieCan

Rosemary Pear Butter

Tue, 27 Mar 2007 20:41:09 -0400

I absolutely love fruit butters, and the fresh rosemary makes this one especially delectable -- posted by Mims & Squims

Chablis Jelly

Sat, 31 Mar 2007 21:40:11 -0400

This recipe came out of the Ball Blue Book of preserving. It is so simple and my family loved it. I had a bottle of wine and thought, why not!! I'll be making more and giving as gifts. -- posted by Maryland Jim

Cranberry Cider Jelly

Tue, 03 Apr 2007 22:48:41 -0400

A great and easy jelly. Makes a great gift during holidays. -- posted by Maryland Jim

Pepper Relish

Sat, 05 May 2007 15:28:34 -0400

This recipe is from my husband's aunt. It's one of his favorites -- posted by Mrs D

Mojito Jelly - Lime and Mint Jelly

Fri, 18 May 2007 14:45:26 -0400

Came up with this when making Dandelion Jam and drinking a mojito. Try some on a fresh grilled tuna steak, lamb or pork chops, melt and mix into a fruit salad, add to home made salad dressing or add to a salsa... Great for gift giving. -- posted by ~Rita~

Queens Compote - Drottningskräm

Thu, 24 May 2007 16:43:43 -0400

In Sweden, any dish with equal amounts of raspberries and blueberries is called the queens jam. -- posted by litldarlin

Manzanita Jelly

Tue, 26 Jun 2007 22:13:33 -0400

I had heard that the early Indians and Spaniards of California used to use Manzanita Berries for a number of items, from Jellies, flours and Cidars; even using the leaves medicinally. So off I went to try and find out all about it, especially since they are something that grows wild up here and are free for the taking. But of course, before I did I went out and picked as many berries as possible...not a job for the faint of heart...lol. As history would have it these berries which grow so abundantly in the California Foothills were also called BearBerries as they are one of Bears favorite foods. So of course I was extremely aware of my surroundings and any crackle of branches sent me running. When picking the berries be sure to pick them with out the stem whenever possible, and be prepared since the stems are very sappy and sticky, which makes it hard as heck to clean them off the berries if you don't do it at first. Just a word to the wise from one who learned the hard way. Here in the Foothills of the Sierras in California the best time for picking the berries is April through May, but they can still be found in June and most of the summer, just not as abundant. The berries are smaller than marble size, and it takes alot of patience and perserverance to get a half gallon of them. I believe it would be easier if you had a crew of three or more to do it in a bout a days time....lol. Ohhhh and by the way...watch out for Poison Oak!!! I will be making this jelly up soon and will then make any adjustments to the recipe that might be needed. -- posted by Chabear01

Turkey or Chicken Glaze

Wed, 18 Jul 2007 14:29:18 -0400

This simple cranberry glaze adds a delicious sweetness to roast turkey or chicken, ideal for Thanksgiving or Christmas or any other time of year! -- posted by English_Rose

Plum Vanilla Jam

Thu, 19 Jul 2007 21:07:31 -0400

From Martha Stewart Living. -- posted by AmandaInOz

Rhubarb Cherry Refrigerator or Freezer Jelly

Sat, 21 Jul 2007 12:40:47 -0400

This can be refrigerated or stored in the freezer, try this with different flavors of jell-0, the possibilities are endless! fresh chopped strawberries can be replaced for the rhubarb if desired or use half of each, plan ahead there is a 24 hour chilling time for the rhubarb, servings is only estimated, this is a sweet jelly ;-) -- posted by KITTENCAL

Sweet Mixed Pickles With Cassia Buds

Thu, 26 Jul 2007 11:17:41 -0400

Best ever crunchy sweet mixed pickles. -- posted by Chef #542437

Easy Microwave Rhubarb Sauce

Wed, 01 Aug 2007 18:28:54 -0400

This is easy and so good, it makes a great ice cream topping served hot or chilled :) -- posted by KITTENCAL

Roasted Garlic Jelly

Fri, 03 Aug 2007 17:03:34 -0400

This makes a wonderful glaze for meat or a spread or warm bread. The recipe calls for white balsamic vinegar because it will create a light cover jelly. If you are unable to find it make it with the dark balsamic but the jelly will be darker and have a more robust flavor. Remember when making jellies to not squeeze the jelly bag to speed juice collection, doing so may produce a cloudy jelly. This is from the Ball Complete Book of Home Preserving. The recipe is for under 1,000 feet elevation so adjust it for your area. -- posted by Samantha in Ut

Fireweed Jelly

Sun, 05 Aug 2007 17:09:15 -0400

Anybody who has been to Alaska has probably seen the fields full of beautiful fireweed. You can make jelly from the blossoms. I found this recipe online. -- posted by Uncle Dobo

Pomegranate Jelly

Tue, 14 Aug 2007 11:58:36 -0400

This jelly of mine won first place at the State Fair of Texas, and the recipe was printed in the State Fair cookbook. -- posted by Toby's Foods

Ruby Red Grapefruit Jelly

Tue, 14 Aug 2007 12:26:18 -0400

This jelly is so easy, and is definitely something you won't find at the grocery store! I make it using Ocean Spray Ruby Red Grapefruit juice because I trust their juices. -- posted by Toby's Foods

Old Fashion Apple-Mint Jelly

Fri, 17 Aug 2007 17:12:58 -0400

Warning honey sweetened jellies require longer cooking times than sugar jellies. I have not put in amounts because the juice you get from the apples will vary. I put the proportions of the other ingredients in the directions. -- posted by Nyteglori

Blueberry-Cherry Jelly

Thu, 23 Aug 2007 22:17:12 -0400

A tasty jelly to go on toast, muffins or scones. -- posted by *Alia*

Pumpkin Butter

Thu, 13 Sep 2007 22:15:43 -0400

Aunt Mary's pumpkin butter. -- posted by Aunty Mary

Cranberry and Cinnamon Jelly

Mon, 24 Sep 2007 09:42:21 -0400

Beautiful color! Try this with salmon or trout OR serve on the Friday after Thanksgiving at breakfast. Just doing my part to keep the holiday spirit going! Thanks to Frances Bissell for the recipe in *Preserving Nature's Bounty* -- posted by Debber

Spiced Beer Jelly

Tue, 25 Sep 2007 21:41:52 -0400

This is posted in response to a request from Fernygoat. It is from Christine Ferber's "Mes Confitures". Ferber doesn't use commercial pectin - instead you make your own apple juice, which supplies the pectin. The recipe does not say how much this makes, so the 6 half-pints yield is a guess on my part. Use the cold plate test to check the set as you are cooking it - when a drop of jelly placed on a cold plate "wrinkles" when you nudge it, it is done. -- posted by xtine

Lemon Jelly

Tue, 25 Sep 2007 22:46:17 -0400

If you love lemon , you will like this recipe. It's not to sweet and not to tart. -- posted by Chef Ain't B's

Grape Jelly (From Frozen Concentrate)

Tue, 25 Sep 2007 22:46:10 -0400

I use a Concord Grape Concentrate. -- posted by Chef Ain't B's

Strawberry Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 22:47:15 -0400

Fast and easy! Taste great to. -- posted by Chef Ain't B's

Cranberry Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 22:52:56 -0400

Just in time for the holidays, this is easy and fast to make. Not to tart and not to sweet, just right! -- posted by Chef Ain't B's

Passion Fruit Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 22:54:19 -0400

This recipe works with other juices also! -- posted by Chef Ain't B's

Cherry Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 22:54:29 -0400

This is a great tasting jelly. I wish I was able to get the Cherry Juice concentrate in Georgia. :( -- posted by Chef Ain't B's

Apple Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 22:54:36 -0400

This is best made with the "Granny Smith" apple juice. Wow what a great taste. -- posted by Chef Ain't B's

Cherry Pepper Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 22:58:39 -0400

You be the judge how hot you want your pepper jelly! -- posted by Chef Ain't B's

Strawberry Pepper Jelly from (Concentrate)

Tue, 25 Sep 2007 23:00:22 -0400

Use what ever pepper you want. I use a Jalapeno! Hottttttcha cha cha. -- posted by Chef Ain't B's

Cranberry Pepper Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 23:01:28 -0400

Use what ever "HOT" pepper you want. -- posted by Chef Ain't B's

Apple Pepper Jelly from (Concentrate)

Tue, 25 Sep 2007 23:01:27 -0400

Use what ever peppers you want. I use jalapeño peppers. -- posted by Chef Ain't B's

Passion Fruit Pepper Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 23:01:33 -0400

You control the about of heat, use what ever hot pepper you want! -- posted by Chef Ain't B's

Berry Pepper Jelly from (Frozen Concentrate)

Tue, 25 Sep 2007 23:01:40 -0400

I use jalapeño peppers in my jelly, but you use what ever pepper you want! -- posted by Chef Ain't B's

Cream Soda Jelly

Thu, 27 Sep 2007 11:56:26 -0400

Adapted from Chef's DiB's recipe #11514. Easy and quick! -- posted by Chef Ain't B's

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

Fireberry Jelly

Fri, 26 Oct 2007 19:58:44 -0400

Say "Goodbye" to Red Pepper Jelly! This is a wonderful Jelly to spread on crackers with cream cheese... just as you would Red Pepper Jelly. Also wonderful when paired with cheeses (Brie and Cheddar are both good picks). -- posted by Canadian Cookie

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

Ruby Red Relish

Tue, 06 Nov 2007 00:09:16 -0500

I actually got this recipe from Parents Magazine 11 years ago when I made my first ever Thanksgiving dinner. It's a wonderful cranberry relish with apples and just a hint of orange zest. I make this every year, I have never bought canned 'cranberry jelly' yuck! -- posted by Ashbabe

Luscious Lemon Curd

Wed, 21 Nov 2007 23:04:56 -0500

Got this recipe from an English friend of mine. This lemon spread is wonderful on scone or toast, and muffins. I have made it for several years as some of my Christmas gifts. I have never deviated from this recipe, and it's so good and rich! -- posted by Recipe Baroness

A-A-A-Absolutely the Cranberry Relish

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

Easy - quick - sweet but not too sweet - tangy but not too tangy - A little different from most Cranberry Relishes - kids love it - Can't remember where it came from anymore ... been making it for years ! -- posted by Chef Durci

Frozen Orange Juice Jelly

Sun, 09 Dec 2007 03:10:12 -0500

I'm not a very good cook... My family nicknamed me Ellie May when I was a kid. My mom tried to teach me how to cook, but I had little patience to learn. The only way she could teach me anything was to find quick and easy recipes for me, like this one. I have since used this simple recipe to teach my son how to can and will be using it this weekend to teach my nieces. It's fast and easy and produces wonderful results making it the perfect first canning lesson. -- posted by Ellie May Clampett

Easy Grape Juice Jelly

Mon, 10 Dec 2007 18:26:09 -0500

Spiced Quince Jam

Fri, 14 Dec 2007 17:36:19 -0500

This jam is a delicious accompaniment to cheese, and it makes a wonderful glaze for pork, game or chicken. It's also great just on toast with butter! I suppose technically it's a jelly, because it doesn't have pieces of quince in it, but it's not clear like a jelly, so I call it jam ;) Quinces contain a lot of natural pectin, so you don't need to add any. However, you will need to keep checking the set while you cook it - use the cold plate test to do this. Check the set after the initial 20 minutes of cooking, and then every 10 minutes after that. Do not give up - this jam has to cook for a while. It may take up to 50 minutes for the jam to reach the "set" point. Just keep cooking it down. The jam will turn a reddish-brown color as it cooks. -- posted by xtine

Boston Market Cranberry Sauce

Mon, 17 Dec 2007 02:25:57 -0500

This so good, it reminds me of Thanksgiving and Christmas all year around! -- posted by Starfire (aka Wendy)

Cranberry Red Onion Chutney

Thu, 27 Dec 2007 19:44:14 -0500

A DELICIOUS CONDIMENT to your turkey dinner or in your turkey sandwich. Make ahead and let the flavors marry each other! This condiment will go well in recipe #261937 for Applebee's Turkey Cranberry Sandwich. -- posted by Seasoned Cook

Paradise Jelly

Mon, 17 Mar 2008 18:41:29 -0400

Ruby-red and sweetly delicious. The nutritional information is skewed because the amount of sugar depends on how much fruit liquid is rendered. 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 techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Champagne Blush Jelly

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

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

Bread Machine Jelly

Tue, 08 Apr 2008 00:57:13 -0400

From Bread Machine Digest. Do not use regular pectin, which requires more sugar than the machine can handle. Recipe makes jelly if you use fruit juice or jam if you use fruit; 'zaar wouldn't let me clearly identify EITHER juice or fruit. -- posted by LaJuneBug

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

Jalapeno Jelly

Fri, 04 Jul 2008 23:37:58 -0400

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:) -- posted by LonghornMama

Tre's Red Hot Cinnamon Jelly

Wed, 16 Jul 2008 01:49:45 -0400

I love to use this jelly to make a cheese dish at chistmas by mixing a small jar and pouring over 8 ozs. cream cheese, then serving it with ritz crackers.Makes a great and unusual dish for holiday meals. -- posted by Chief Teer

Garden Mint Jelly With a Hint of Garlic

Thu, 17 Jul 2008 18:18:06 -0400

My mint has gone crazy this year so am trying to save some for the winter months, this was a mixture of several recipes plus a few bits of my own and it is DELICIOUS, even DH who hardly ever comments asked me to make more! I put only a hint of chilli in but feel free to add more if that is to your taste. This would be great with a hot curry I think. This Jelly will be a very dark green colour, just from the mint. -- posted by lindseylcw

Cherry Cider Jelly

Fri, 25 Jul 2008 18:14:32 -0400

Cherry cider is delicious and makes a easy and yummy jelly. -- posted by Antifreesz

Basil Jelly

Tue, 26 Aug 2008 00:52:32 -0400

This is a excellent jelly. Very easy to make. Note, the original recipe called for green food coloring but I like the almost clear coloring. Note: This recipe won First Place in the Miscellanous Jelly Class and a Special Award at this year's Maryland State Fair. It is good! -- posted by Maryland Jim

Raspberry Habanero Pepper Jelly

Fri, 19 Sep 2008 15:44:23 -0400

I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich. -- posted by Momofthree

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

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

Mild Red Pepper Jelly

Tue, 23 Sep 2008 14:23:42 -0400

We are not so fond of hot sauces or hot peppers as such; it is a cultural thing, I presume. On the other hand, mild peppers are a treat and we love them. So, for the mild pepper lovers of RecipeZaar, here is my favorite pepper jelly. It can be done with red peppers or green or orange ones or a mix of peppers!! We have this on bagels spread with cream cheese or on anything that you wish, such as ham, roast, crackers, sandwiches, etc.. As a family secret, I will add that to avoid the sticking in the bottom of the pots when preparing ketsups and chutneys, we always put 3 equally-spaced pennies on the burner. Nothing sticks to the bottom of the pots this way. Try it!! -- posted by Louise in Montréal

Currant Jelly

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

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

Apple Pie Jelly

Mon, 06 Oct 2008 00:45:45 -0400

I just made this last night. I was a little confused by the directions compared to what was in the Sure-Jell box, but I mostly followed these directions. It was really simple, and even though it hasn't been 24 hours, my jelly has firmed up. I tasted a sample of what was still in the pan, and it was really good. Sweet, of course, but the cinnamon and spices help cut it somewhat, which is what I like. It made 7 jars for me. The note about the candy thermometer is not mine, I didn't use one, and it came out just fine! -- posted by WorkingMom2three

Pomegranate Jelly

Sun, 19 Oct 2008 18:27:51 -0400

This is scrumptious. It works well with pork, turkey and chicken. Also goes well on toast, bagels, biscuits, etc. I use the actual POM brand of juice. I tried a cheaper juice, and the jelly did not taste the greatest. -- posted by Mrs. Wright

Stove-Top Pumpkin Butter

Wed, 29 Oct 2008 01:50:42 -0400

An easy autumn recipe from Cookie Mag. Makes 1 1/2 cups. -- posted by blucoat

Red Pepper Jelly

Sat, 08 Nov 2008 16:30:32 -0500

I got this recipe from a fellow teacher many years ago after she brought it to one of our Christmas parties. I have been making it ever since...bringing it to parties (with cream cheese & crackers), and giving it for gifts. You can make it green by using sweet green peppers instead of red, and control the "fire" by adjusting the hot peppers to taste. Prep. time includes draining time. -- posted by RAD

Lisa's Hot Pepper Jelly

Tue, 16 Dec 2008 00:57:15 -0500

This is a great Jelly to use for parties, get-togethers or for a complement to meats and side dishes. It is both Hot and sweet and a deligtful addition to any gathering. -- posted by Lisa Reinbolt - Rochester,NY

Lemon Jelly

Sat, 31 Jan 2009 02:07:28 -0500

I have not tried this jelly. I'm posting this for safe keeping. I found this recipe in The Breakfast Book. -- posted by internetnut

Jingle Jam

Fri, 20 Feb 2009 11:02:15 -0500

From the Fort Worth Star-Telegram food section. I don't make jam, but those of who like to this sounds good. They also suggest basting a ham with this, glazing steamed carrots or a roasted pork loan. Or pour over cream cheese and serve with crackers. -- posted by Luvin' Texas

Habanero Jalapeno Pepper Jelly

Mon, 16 Mar 2009 15:32:36 -0400

A combination of recipes. -- posted by mary winecoff

Red Pepper Jelly

Tue, 24 Mar 2009 18:00:16 -0400

A spicy, bright red jelly. Perfect in the summer on crackers and cream cheese. -- posted by Jamie-Nicole

Fresh Strawberry Jam

Fri, 03 Apr 2009 17:35:10 -0400

Plump, fragrant, sweet fresh strawberries call for their season to be extended throughout the year. The perfect answer-make a supply of your own delicous jam to spread on hot biscuits, ladle on crisp waffles or dot on home-baked cookies. Make several extra jars to keep on hand to share with friends-a lovning gift from your own kitchen. Deliciossso!!! -- posted by Ms. Ayon's dishes

Wine Jelly

Wed, 08 Apr 2009 15:42:38 -0400

Haven't tried it, but sounds interesting -- posted by Engelis

Ruth Feeney's Blackberry Jelly

Fri, 01 May 2009 03:09:33 -0400

Ruth seals her jars paraffin, eliminating the need for water processing. You may also use the following recipe to make elderberry jelly, if you have a good and trusted source. I found this recipe in Yankee magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Pepper Jelly

Fri, 08 May 2009 11:04:39 -0400

I love pepper jelly. This recipe is a mix of sweet and heat. My favorite way to use it is: Pour some pepper jelly over a block of cream cheese and serve with crackers. You can't get any easier than that for an appetizer and it has always been a crowd pleaser. I like to have both items on hand, just in case I have unexpected guests. This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift! -- posted by LifeIsGood

Pineapple and Jelly Pudding

Fri, 08 May 2009 12:43:41 -0400

Made for ZWT5 I didn't know the size of jello or the can of crushed pineapple. The original states "1 tin". The site made me put something..... -- posted by kellychris

Pumpkin and Ginger Jam

Tue, 12 May 2009 14:15:35 -0400

Found this recipe online and decided to post it here for safe keeping. Make sure you cook the pumpkin well before adding the sugar or the pieces will remain hard. I grated the pumpkin. -- posted by Wild Thyme Flour

Tang-Breakfast Drink Jelly

Sun, 31 May 2009 20:06:25 -0400

That's right---the astronaut's drink! This came from a 1974 Sure-Jell booklet. My kids enjoyed the jelly on toast, and they said their friends didn't believe it was made from a powdered drink. A definite conversation-piece! -- posted by Deb Redfield

Rhubarb Jelly And/Or Rhubarb Syrup

Thu, 11 Jun 2009 01:39:12 -0400

I searched high and low for a true rhubarb jelly recipe and was thrilled to find one from Taste of Home. This recipe will make 24 half-pint jars of jelly. I collected a Wal-Mart shopping bag full of rhubarb and it was almost the perfect amount of juice. Omit the pectin and you will have delicious pancake or icecream syrup. The flavor is fabulous! Nutritional information is for one tablespoon of jelly. -- posted by wyojess

Easy Fruit Dip

Mon, 22 Jun 2009 11:30:11 -0400

I got this from my neighbor. I tried it at a party I was at and the strawberries were sour so I decided to use some of the fruit dip. It delicious. I ask her for the recipe and it's so easy to make. -- posted by luvinlife94

Iced Tea Cocktail

Tue, 23 Jun 2009 01:47:20 -0400

At a local restaurant, it's called a "John Daly" after the golfer. It's very refreshing. -- posted by LaLa Lola

Coffee Jelly

Fri, 26 Jun 2009 02:38:10 -0400

This recipe is courtesy of the Central Market in Fort Worth, TX. Posted for Summer '09 Comfort Cafe. Cook time is estimated chill time. -- posted by TxGriffLover

Dr. Pepper Dixie Jelly

Tue, 30 Jun 2009 01:33:29 -0400

I haven't tried this yet, but it was in some old files and thought I would share. -- posted by Shawn C

Hot Jalapeno Pepper Jelly

Mon, 13 Jul 2009 15:39:56 -0400

Delicious with cream cheese on crackers or use as a glaze for chicken or pork. -- posted by manushag

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~

Grandma's Blueberry Peach Jam Recipe

Thu, 06 Aug 2009 10:43:27 -0400

Blueberries and peaches with a hint of cinnamon - Delicious! Easy to make! Made with fresh blueberries and frozen peaches. I've made this the last several years with wonderful results. Taken from blueberry-recipe.com. Wanted to store it where I won't lose it! -- posted by kennedyfish

Lingonberry / Cranberry Strawberry Conserve

Thu, 06 Aug 2009 11:33:45 -0400

THE best jelly I have ever tasted, let alone made. Low-bush cranberries grow wild here and are very tart. Combined with the strawberry and orange of this recipe gave a fabulous flavor that I crave year-round! I used frozen strawberries just fine. Have made this recipe several times with success each time. I've tried other similar recipes that turned out hard and tasteless. Recipe is from a friend's local cookbook. -- posted by kennedyfish

Dian's Volcano Hot Red Currant & Jalapeno Jelly

Thu, 27 Aug 2009 02:51:37 -0400

I made this recipe a few days ago when my Red Currants where ripe. It seems I can never get my jelly HOT enough but this time I hit it right. This is not for the faint at heart. This jelly packs a kick. It is great over cream cheese with crackers. It is fabulous on wild meat. Try basting it on Roast Duck or Goose. If you like your jelly less hot, seed your jalapenos before you put them in the food processer. This jelly works with wild High Bush Cranberrys as well. -- posted by Chef Dian

Jalapeno-Lime-Garlic Jelly

Sat, 29 Aug 2009 13:29:41 -0400

This is the ultimate flavor combination. Uses are endless from a topping for cream cheese to a grill sauce for lamb chops or mix well with sour cream for a dip for quesadillas! The pretty green color comes from the zest of the lime, not food coloring. You can make this as spicy as you like by including the pepper's seeds and membranes, or not. The 24 hour cooking time is just the time it takes for the jelly to set up. Enjoy! -- posted by Trinkets

Red Grapefruit Jelly

Tue, 08 Sep 2009 13:03:41 -0400

We are first year canners and this was definitely our favorite recipe. We just peeled the grapefruit and put it all through a food mill, but juice the grapefruit however you see fit. Watch for the seeds! It was easy and it felt really safe for us to try. The original recipe called for commercial grapefruit juice (what a travesty) and red food coloring (ick, we liked the pale pink color). -- posted by Akikobay

Hot Pepper Jelly

Tue, 08 Sep 2009 13:07:37 -0400

I was given a jar of this jelly by a friend and had to have the recipe. It is the best pepper jelly I have ever tried. The apple juice gives it a beautiful color and adds to the wonderful taste. If you love pepper jelly, trying this recipe is a must. I use 3 jalapeno peppers when I make this jelly. -- posted by Doods

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

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

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