Recipezaar: Jellies,Fruit recipes

Elderberry Jelly

Fri, 03 Sep 1999 11:50:00 -0400

-- posted by I Dunno

Paradise Jelly

Fri, 08 Oct 1999 05:40:00 -0400

-- posted by MirandaLee

Raspberry Jalapeno Jelly

Mon, 08 Jan 2001 20:18:56 -0500

You would be surprised at how good this tastes and how versatile it is. -- posted by Gay Gilmore

Apple Grape Jelly

Tue, 10 Jul 2001 12:33:59 -0400

I like this better than "plain" grape jelly. -- posted by DiB's

Candy Apple Jelly

Thu, 23 Aug 2001 14:21:47 -0400

This is posted by request and I found it on recipegoldmine.com Also, I have no idea how much this will make-I'd boil a full rack of jars and work from there. -- posted by DiB's

Candied Apple Jelly

Thu, 23 Aug 2001 14:21:48 -0400

Candied Apple Jelly -- posted by Angela Lussier

Quince Jelly

Tue, 02 Oct 2001 10:50:43 -0400

I found this recipe on another site and have not made it myself. I have not tried it and cannot tell anyone any more about it, just saw someone asking for a recipe for this. -- posted by carnation037

Watermelon Jelly

Fri, 04 Jan 2002 16:49:36 -0500

This recipe was posted by request. I've not made it, myself, but I have a friend who I know would enjoy it, so plan to make some next time watermelon is easily available. :) -- posted by Julesong

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

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

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

Guava Jelly

Mon, 16 Sep 2002 17:51:45 -0400

Tastes wonderful on toast! My mother's recipe and its foolproof. The beauty of it is that there are no fixed measurements. I make my jelly sometimes with just four guavas. Other times, it may be for 5 lbs...the measurements of all the ingredients increase or decrease depending on the liquid extracted. -- posted by Honeybeee

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

Cinnamon Apple Jelly

Sat, 16 Nov 2002 20:04:51 -0500

This recipe is really spicy and sweet! -- posted by Aroostook

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

Guava-Raisin Spread

Tue, 04 Mar 2003 20:05:29 -0500

This is a taste treat used on my Sweet Ho Yin Bread (for the Bread Machine). From Electric Bread. -- posted by Bev

Violet Blossom Jelly

Sun, 23 Mar 2003 20:12:10 -0500

Spring is almost here and blooming violets will soon follow - for only a short time. This is a great activity to do with the kids since they are closer to the ground for picking the blossoms. Be sure that the flowers are from a natural area and have not been sprayed. The juice is a beautiful color of blue until the lemon juice is added then a "magical" color change occurs and it becomes a hot pink color. This is a beautiful, delicious jelly. And a good excuse to be outdoors! -- posted by Kovie

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

Red Hot Apple Jelly

Mon, 21 Apr 2003 20:01:46 -0400

I found this recipe online...sounds like a good gift from the kitchen. I think I'll be making this one in the fall!!! -- posted by gingerkitten D

Mango and Jalapeno Jelly

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

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

Grape Jelly

Tue, 06 May 2003 20:10:55 -0400

Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil. -- posted by Darlene Summers

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

No-Cook Raspberry Pear Jam

Tue, 27 May 2003 20:03:50 -0400

What a scrumptious combination! An easy, old recipe from CERTO. -- posted by KitchenCraftsnMore

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

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

Jelly Pie

Mon, 08 Sep 2003 20:04:00 -0400

This recipe came from a regional magazine that DH brought home. It was submitted by a lady in Florida who got it from an old copy of Southern Cookbook. We enjoyed it and hope that you will too! -- posted by Dreamgoddess

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

Apple Pectin from Scratch

Wed, 29 Oct 2003 20:03:18 -0500

My neighbor Dot taught me how to do this. She turned 100 this year! 2 lbs of apples should make approximately 1 1/2 c. pectin. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months Use slightly under ripe apples, crab apples or fresh apple peelings. Please note: Do not use the store bought apples that have the waxy coating on them. -- posted by Aroostook

Sugar Free Pear Butter

Fri, 31 Oct 2003 20:00:07 -0500

Source: Country Woman Magazine Aug/Sept. issue 1994 -- posted by 1Steve

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

Lemon Jelly

Tue, 06 Jan 2004 20:00:22 -0500

From Recipe Goldmine. -- posted by Cathleen Colbert

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

Spiced Pomegranate Apple Jelly

Wed, 17 Mar 2004 19:59:45 -0500

Spiced apple jelly with a pink blush provided by the grenadine syrup. Lovely to give, lovely to eat. -- posted by evelyn/athens

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~

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

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

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

Apple Jelly

Mon, 25 Apr 2005 16:16:42 -0400

From The Southern Living Cookbook. Very simple jelly, perfect for the beginner. Great for last minute gift baskets. Uses hot water bath canning. -- posted by LonghornMama

Blackberry Jelly

Sun, 08 May 2005 22:18:18 -0400

This is the recipe I have been using for year. It comes from the Surejell pectin package. Here is how I do mine. -- posted by Kathy in Fla

Cherry Orange Jelly

Mon, 30 May 2005 13:34:00 -0400

From an old newspaper clipping of Libby's. With the whole fruit it doesn't look like a true jelly, but it does look good. I haven't tried it yet so I'm not sure about amounts. The box of pectin is a guess; it's just a regular box size. Anyone that tries this before I do let me know please. I'm posting all the recipes I have written down to try. -- posted by Dienia B.

Blackberry Jelly Like Grandma Made

Wed, 20 Jul 2005 06:56:08 -0400

I have made several batches of runny jelly, I need specific instructions, finally I did it and I am entering it before I forget it. Jelly without pectin is so much better in flavor, I know the pectin has no flavor, but it never taste like Grandmas. (Use 3/4-1 cup sugar per 1 cup of berry juice. Use 3/4 cup of water per 4 cups of berries. ) -- posted by MelinOhio

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

Rhubarb, Strawberry, Raspberry Jam

Tue, 06 Sep 2005 19:17:28 -0400

I got the recipe from the Ball Blue Book many, many years ago. It's a truly incredible jam. The strawberries can't be left whole because that's where the pectin is. The skins have to be broken. -- posted by Countrywife

David's Orange Syrup

Thu, 22 Sep 2005 09:22:02 -0400

My oldest boy loves orange flavored syrup. It's hard to find it in the store so I made some up for his birthday for pancakes. This is very rich and orangey so a little goes a long way. -- posted by Dienia B.

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~

Crabapple Jelly

Mon, 22 May 2006 19:49:56 -0400

An easy, delicious recipe for late summer - early fall. -- posted by chefwally

Cranberry-Jalapeno Relish

Wed, 24 May 2006 23:18:53 -0400

Taken from the Backwoods Home magazine. -- posted by :)shirley(:

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

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 Jelly Made With Honey

Tue, 25 Jul 2006 17:27:33 -0400

This is out of "Diet and Salad" book written by Dr. N.W. Walker, D.Sc. I love to make my own Cranberry condiments, and this is one I will be trying soon. I am guessing on the yield and cooking time, until I actually make this, but if you make it first please advise me of the info that worked best for you. -- posted by Chabear01

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

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

Apple Cider Jelly

Sat, 14 Oct 2006 21:23:22 -0400

It's not too sweet as less sugar is needed. I use the dark cider (or use your homemade cider) for more robust cider taste. -- posted by Kathy228

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

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

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

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

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~

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

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

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

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

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

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

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

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

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

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

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