Recipezaar: Jellies,Canning recipes

Candy Apple Jelly

Thu, 14 Mar 2002 10:10:36 -0500

Pretty pink apple and cinnamon jelly for a spicier slice of toast or muffin. -- posted by Karen From Colorado

Guava Jelly

Sun, 14 Apr 2002 23:00:33 -0400

I found this recipe on the net per a recipe request. The instructions seem a bit backwards, pectin before sugar, but that's how I found it. -- posted by DiB's

Rhubarb/Raz Jelly

Wed, 17 Jul 2002 22:55:24 -0400

My mom got this great jelly recipe from her neighbor, and taught me how to make it. It's very tasty and really simple to put together. Takes no time at all to make the jelly as I bring in the rhubarb from the garden and clean and cut it into 1" pieces and freeze 5 cups in a freezer bag. -- posted by Laudee

Blackberry Jelly

Thu, 25 Jul 2002 21:24:31 -0400

A little more trouble to make than jams, but jelly is a source of pride to a canner. -- posted by Sue L

Basil Jelly

Sat, 27 Jul 2002 00:34:57 -0400

A great way to use up some of your lovely basil in the herb garden. -- posted by Sue L

Hot Pepper Jelly

Tue, 30 Jul 2002 18:22:44 -0400

This recipe is from "Company's Coming" Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green -- posted by Bergy

Emily's Hot Pepper Jelly

Tue, 30 Jul 2002 18:29:35 -0400

Hot pepper jelly. Not real hot, but it has a little zip. This is great spooned over cream cheese and eaten on crackers. -- posted by papergoddess

Currant Jelly

Tue, 13 Aug 2002 17:52:47 -0400

This is the simplest of recipes and proof that you can make something lovely and tasty to remind you of summer for months to come out of only two ingredients. The time to make this dish includes time to let the berries drip overnight and for the sugar to heat. The yield is based on 4 quarts of berries. -- posted by Sackville

Grandma's Grape Jelly

Tue, 13 Aug 2002 18:05:43 -0400

Grandma died when I was quite small but her jelly recipe has been passed on to me and I am sharing it with you. Enjoy! -- posted by Mysterygirl

Garlic Or Shallot Jelly

Mon, 19 Aug 2002 18:07:00 -0400

-- posted by Dancer^

Double Hot Pepper Jelly

Wed, 28 Aug 2002 18:22:23 -0400

-- posted by Dancer^

Peach Jelly

Mon, 02 Sep 2002 19:18:59 -0400

I had so many peaches and couldn't find a recipe for peach "jelly", so adapted a recipe from Ball's Blue Book for plum jelly. Sets up overnight, so don't worry about its consistency right away. It WILL gel and boy oh boy is it wonderful!! English muffins never had it so good!! -- posted by PJ Davis

Freezer Raspberry Jelly

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

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

Peach Peeling-Peach Seed Jelly

Tue, 24 Sep 2002 22:50:00 -0400

Make a delicious clear peach jelly using the peelings and seeds. -- posted by Taylor in Belgium

Cranberry Jelly

Tue, 08 Oct 2002 21:57:35 -0400

Recipe posted by request. -- posted by DiB's

Red Onion Jelly

Fri, 13 Dec 2002 20:09:48 -0500

This is a very good on cream cheese with crackers. It is great on Roasted Chicken and other meats. My daughter made it for gifts last christmas, everyone really enjoyed it. I'm making some this year. -- posted by Barb Gertz

Corn Cob Jelly

Tue, 07 Jan 2003 20:01:54 -0500

I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. Imagine her surprise when I told her that I had found a recipe. I made this just to prove that you can make jelly out of corn cobs, but it is so good that I will be making it every year from now on. It taste like a mild honey and people request it often. -- posted by Jellyqueen

Mountain Dew Jelly

Fri, 24 Jan 2003 20:12:25 -0500

-- posted by NovaLee

Red Currant & Raspberry Jelly

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

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

Pepper Jelly

Mon, 07 Apr 2003 20:29:13 -0400

Try serving this on top of crackers that have been spread with cream cheese or on a grilled turkey or chicken sandwich. -- posted by southern chef in louisiana

Naughty Nellie's Five Pepper Jelly

Tue, 08 Apr 2003 20:21:40 -0400

I got this recipe in my email sounds good although I haven't tryed it yet. An interesting ingredient in a number of sauces or just fantastic on warm tortillas or cornbread. -- posted by kcdelong

Apple-Mint Jelly (Less-Sugar)

Tue, 15 Apr 2003 20:03:24 -0400

This jelly is so good on Lamb. Very easy to make. My DH likes it on toast. Cook time includes boiling the mint. ALSO needed 8-- 1/2 pint jars lids and rings. -- posted by Barb Gertz

Mango and Jalapeno Jelly

Thu, 24 Apr 2003 20:05:29 -0400

A taste of the tropics! Delicioso! -- posted by Sharon123

Pepper Peach Jelly

Thu, 15 May 2003 20:01:37 -0400

Dreamgoddess needed a pepper peach jelly for a recipe she wanted to try, but none could be found in our small town. This is what I came up with. Just remember that for hotter jelly, cut the habaneros in half so that the heat can escape better or add another whole pepper. For less heat, use peppers that are not quite as hot. For just plain peach jelly, leave off the pepper all together. -- posted by Jellyqueen

Red Zinger Tea Jelly

Mon, 09 Jun 2003 20:06:40 -0400

Adapted from Southern Living. Recipe requires knowledge of hot water canning or you can make these refrigerator jellies by storing in the fridge up to three months (as opposed to putting up in your cupboard). I haven't tried this yet. Note: The original version claimed to produce 12 half pint jars, but the amounts seem to indicate only perhaps 3 or 4 half pint jars. Once I have tested this I will update the servings with the correct amount. -- posted by HeatherFeather

Honey Jelly

Mon, 04 Aug 2003 20:02:02 -0400

-- posted by hudelei

Orange-Honey Jelly

Mon, 04 Aug 2003 20:02:05 -0400

-- posted by hudelei

Blackberry Jelly

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

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

Spicy Habanero Jelly

Wed, 13 Aug 2003 20:07:49 -0400

I do recommend wearing gloves. This is sweet & spicy so beware. This is great served over cream cheese.Try adding it to your favorite barbecue sauce for a little extra kick. Spread it on your sandwiches. I've added it to salsas. You can also make this with jalapenos and green bell pepper to get a milder jelly.As in the picture. Some recipes using the jelly! Recipe #180454 Recipe #179420 Recipe #102231 Recipe #88624 Recipe #75803 -- posted by ~Rita~

Beet-Raspberry Jelly

Tue, 26 Aug 2003 20:05:35 -0400

A good tasting jelly, that tastes nothing like beets. A good way to use up garden beets. -- posted by Martina

Jalapeno Pepper Jelly

Tue, 30 Sep 2003 20:56:01 -0400

This jelly makes a great appetizer or a nice spicy PB&J Sammich! -- posted by Toby Jermain

Wild Grape Jelly

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

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

Pecan Pie Jelly

Mon, 20 Oct 2003 20:00:32 -0400

Posted by request. Times are estimates. -- posted by Roosie

Bronze Scuppernong Jelly

Tue, 04 Nov 2003 20:00:05 -0500

This makes a really pretty peachy color jelly. It is very sweet and tangy. I make this every year. -- posted by Jellyqueen

Kool-Aid Jelly

Mon, 01 Dec 2003 20:00:29 -0500

Great way to create new jelly flavors. -- posted by pastrytiff

Wine Jelly

Mon, 08 Dec 2003 20:01:15 -0500

This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though. -- posted by Sandaidh

Spiced Apple Jelly from Scratch

Tue, 17 Feb 2004 20:00:27 -0500

Cooking time varies with each batch as pectin level varies in the apples. Love this spiced apple jelly on homemade toast....=) -- posted by Aroostook

Crabapple Hot Pepper Jelly

Tue, 04 May 2004 20:00:05 -0400

The snap of autumn in a jar. A perfect accent for chicken or pork and very tasty with cream cheese. Posted in response to a recipe request. 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

Dandelion Jelly

Tue, 04 May 2004 20:00:06 -0400

This golden clear, delicate tasting jelly. Avoid bitter milk in the flower stems it is UNPLEASANT. Great for gift giving. If you want to add more color add a couple drops of yellow. Recipe #101039 is fabulous in this recipe used as the sugar or add a vanilla bean to the 3 cups of dandelion liquid for vanilla flavor. -- posted by ~Rita~

Hot Pepper Garlic Jelly

Wed, 14 Jul 2004 20:00:16 -0400

I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it. -- posted by riffraff

Currant Jelly

Fri, 16 Jul 2004 20:00:19 -0400

This recipe, from Canadian Living, calls for a combination of red & white currants. Cultivated white currants are available at farmer's markets & specialty stores. Since I'm a lucky person with a red currant bush in my yard, I don't do the combo. The prep time includes the "dripping" time. Use this tart/sweet jelly on toast, glaze a pork roast OR check out the Zaar recipes that use it! -- posted by CountryLady

Apple Core and Peeling Jelly

Mon, 13 Sep 2004 19:59:07 -0400

Posted in response to a request. I haven't tried this, but love the idea of using that which would normally be tossed to make something delightful. Cook time is approximate and does not include water bath time. -- posted by UnknownChef86

Spicy Hot Pepper Jelly

Thu, 16 Sep 2004 20:00:04 -0400

I made this for my Husband John. Made it with no food coloring just orange peppers.By all means go ahead and use your favorite peppers and chilies. This makes almost 8 cups. Use any size of jars you like. I make in smaller jars to give away for gifts during the holidays. -- posted by ~Rita~

Lavender Jelly With Chamomile

Mon, 04 Oct 2004 20:00:01 -0400

What a beautiful gift! Having trouble sleeping give this a try. Add to sauce, salad dressing, glaze a chicken or salmon, top a fruit tart, or spread on a scone for a delicate sweet flavor. -- posted by ~Rita~

Tangerine Jelly

Mon, 24 Jan 2005 20:07:00 -0500

I'm always looking for something a little different-this is one I really like. -- posted by DiB's

Fresh Five-pepper Jelly

Sat, 09 Apr 2005 10:41:19 -0400

This recipe is from Commander's Palace in New Orleans. It's meant to be eaten fresh, or you can freeze it for later use. I am not really sure how long this needs to cook, so that is a guess. -- posted by Vino Girl

Cranberry-fruit Jam

Wed, 20 Apr 2005 19:14:38 -0400

This doesn't use pectin. The recipe comes from Ball canning products, and assumes you know and follow safe canning procedures. -- posted by Vino Girl

Blueberry-lemon Jam

Wed, 20 Apr 2005 19:14:40 -0400

I love the combination of blueberry and lemon, so I can't wait to give this a try. From Ball Home Canning Products. It assumes you know safe and proper canning procedures. -- posted by Vino Girl

Southwestern Pepper Jelly

Mon, 09 May 2005 18:57:29 -0400

Just found this at my MILs house - she was a cookbook author. FYI, Pectin-containing gelatin powders, such as Certo, are a great home-remedy for joint-pain. Haven't tried yet, but certainly plan to. Quite an old recipe. I've haven't yet made jelly, so times are a guesstimate. -- posted by SmHerndon

Cherry Jelly

Tue, 07 Jun 2005 14:20:29 -0400

Sweet or sour cherries can be used. I used sour because that is what grows on our tree. Got this off the internet and altered it somewhat. No need to pit all those cherries. This one is easy! Time to make does not include time for water to boil in water bath canner. -- posted by ~kdp

Apple Juice Jelly

Thu, 11 Aug 2005 18:54:42 -0400

This is a recipe I found in a pile of hand written recipes at my boyfriend's parent's house. Sounds easy and fool proof.....we shall see huh? -- posted by riffraff

Pineapple Pepper Jelly

Thu, 18 Aug 2005 11:28:17 -0400

Adding this recipe per a request on the forums. Number and type of peppers can be adjusted to suit your own personal taste. -- posted by Jellyqueen

Coriander and Honey Jelly

Thu, 25 Aug 2005 14:56:36 -0400

Another recipe from "Preserving the Harvest." I am going to try it in a couple of months, when the weather cools down. -- posted by JenSmith

Pomegranate Jelly

Tue, 22 Nov 2005 15:57:11 -0500

I love pomegranates and it is hard to have to wait for the late fall season to be able to have them. So making this jelly is second best. You do not have to make the juice, it can be purchased in the Health Food section of your supermarket or a healthfood store. Make sure it is pure pomegranate juice. A good brand is POM. They even have mix pomegranate and mango, plus other combos! If making this for gifts, you could probably make them in the 4 oz jars. A truly beautiful and tasty jelly. If you like currant jelly, you'll love this! -- posted by Nana Lee

Apricot Jelly

Thu, 19 Jan 2006 22:54:45 -0500

Blue Ribbon Preserves by Amendt. Get this book! -- posted by Dienia B.

Kool-Aid Jelly (Many Flavors) (For Jelly Queen)

Sat, 11 Feb 2006 20:23:44 -0500

A quick jelly recipe with many flavors, how about Watermelon Kiwi or Arctic Green Apple, Black Cherry, yum, to name a few. You can also make an ice cream topping or syrup. Some Kool Aid flavors will not gel as quickly as others, I don't know why, this is a recent discovery. Use recipe Liquid Cement #151544 to get it to gel if it is still syrupy. I personally think there is some new ingredient in some of the flavors.I use dry pectin and unflavored gelatin. I have never had a problem but I live in a dry cold climate, maybe that effects the gelling. -- posted by Montana Heart Song

Remake Directions for Jam or Jelly

Mon, 17 Apr 2006 17:18:08 -0400

How to remake unset jam or jelly. -- posted by Nana Lee

Cardamom Grape Jelly

Tue, 02 May 2006 11:12:17 -0400

I found this on line and how good does it sound? Cardamom. Yummy! Cardamom is very aromatic and has warming properites. -- posted by ~Rita~

Hot Pepper Toasted Pecan Jelly

Thu, 01 Jun 2006 14:44:59 -0400

got this from the magazine that our local electric co-op sends out. i altered it somewhat. cooking time does not include time for water to boil in water bath canner. this is a soft jel. this is not "hot", but a sublte pepper flavor. -- posted by ~kdp

Jalapeno Mint Jelly

Thu, 15 Jun 2006 23:15:47 -0400

My mother sent me a plant that apparently had mint with it and now it has taken over a small part of my flower beds. Looking for something to do with it all I came upon this jelly. This makes a small batch and comes from "Small Batch Canning" by Topp and Howard. -- posted by mary winecoff

Apple Jelly

Fri, 21 Jul 2006 15:55:17 -0400

I like jelly better than jams, I think it's the way they look, all clear and sparkly. -- posted by KittyKitty

Cranberry Pear Lemon Jam

Mon, 31 Jul 2006 22:41:39 -0400

Combine these three distinctly flavored fruits for a delicious breakfast jam. Its tart tangy flavor also marries well with roasted poultry, rabbit and pork. -- posted by Boise_girl

Roasted Garlic and White Wine Jelly

Fri, 25 Aug 2006 22:44:43 -0400

I'm always on the lookout for different kinds of savoury jellies. This one is great-from the local newspaper. -- posted by Jan in Lanark

Watermelon Jelly

Thu, 07 Sep 2006 12:01:01 -0400

This recipe is from southernfood.about.com. Very sweet, but also very tasty! A great recipe for making lots of tasty jelly for very little money. I make multiple batches and give away lots of jars! These instructions assume that you are familiar with the basics of jelly making. The yield is approximate. -- posted by Elisa72

Rhubarb Orange Jelly

Mon, 11 Sep 2006 20:14:55 -0400

I've made this slightly tart jelly twice since the recipe appeared in the June 2006 issue of Canadian Living magazine. I used an orange from Africa with red pulp & the red portion of my rhubarb - hence a nice red jelly. I topped up the liquid with Grand Marnier but you could also use orange juice. We love it on toast but I'm going to try it as a glaze on a pork loin roast! -- posted by CountryLady

Orange Chablis Jelly

Wed, 27 Sep 2006 17:48:45 -0400

This came from an older lady who lived near us about 20 years ago. She would make this and give it to all of her neighbors for Christmas. It is very good, has a pretty color and she was kind enough to give me the recipe before she died. I'm posting it so I don't lose it..again! -- posted by Sherrybeth

Jalapeno Jelly Just the Way You Like It!

Mon, 23 Oct 2006 20:47:45 -0400

This sweet and hot recipe can be made either mild, medium, or HOT! It's tasty as a condiment for chicken,pork and fish. It is also great on a bagel with cream cheese. -- posted by Palmen

Pear-Vanilla Freezer Jam

Tue, 24 Oct 2006 12:11:25 -0400

From Cooking Light October 2006. -- posted by Vino Girl

Herbed Apple Jelly

Wed, 25 Oct 2006 17:25:19 -0400

Found this on the side of the Ball Canning lid box. I prefer using mint. It is a really easy recipe and my family loves this jelly. -- posted by Maryland Jim

Crimson Pomegranate Jelly

Sat, 04 Nov 2006 06:24:48 -0500

This makes a great gift! You may use fresh pomegranates or storebought juice. Adapted from a pomegranate site. -- posted by Sharon123

Ginger Cardamom Pear Butter

Fri, 10 Nov 2006 09:22:16 -0500

From Cooking Light November 2006 -- posted by Vino Girl

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

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~

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

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*

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

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

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

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

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

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

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

Habanero Jalapeno Pepper Jelly

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

A combination of recipes. -- posted by mary winecoff

Easter Jelly

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

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

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~

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

Monster Energy Drink Jelly..

Mon, 21 Dec 2009 01:17:58 -0500

OMGIMADETHISJELLYANDITISFANTASTICIT TASTESGREATIT'SOUTOFTHISWORLDIT TASTESJUSTLIKEMONSTERI'VEBEENEATING ITFORTHREEDAYSANDIHAVEN'TSLEPTYET OMGICANTBLINKMYEYESAAAAAHHHHH AAAAAHHHHHAAAAAAAAAHHHHHHHHHHHH!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!! -- posted by Potatoes Browning

Bourbon Apple Jelly

Tue, 29 Dec 2009 01:40:43 -0500

Apple/Bourbon jelly -- posted by AmandaEmily

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