Recipezaar: Jellies,Vegetables recipes

Beet Jelly

Mon, 06 Aug 2001 17:37:40 -0400

This recipe was posted by request and I've never tried it so I'd be intrested in any feedback. -- posted by DiB's

Corn Cob Jelly

Tue, 07 Aug 2001 08:33:29 -0400

Posted upon request. I've never had this, found the recipe on another site but no name was attached. Let me know how it comes out. I would process for 5 min in a water bath. -- posted by DiB's

Garlic Jelly

Wed, 26 Dec 2001 12:41:24 -0500

Homade Garlic Gelly -- posted by 1Steve

Green Pepper Jelly

Thu, 28 Mar 2002 17:10:58 -0500

This unusual and tasty spread will light up your next appetizer tray! -- posted by s'kat

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

Double Hot Pepper Jelly

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

-- posted by Dancer^

Green Chili-Pepper Jelly

Wed, 28 Aug 2002 18:26:56 -0400

-- posted by Dancer^

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

Hot Pepper Jelly

Mon, 07 Apr 2003 20:04:08 -0400

This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me. -- posted by Jellyqueen

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

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

Easiest Hot Pepper Jelly

Mon, 04 Aug 2003 20:04:34 -0400

Ever since I made the Brie Kisses appetizer recipe I have become addicted to Hot Pepper jelly. I spent a small fortune on small jars and then decided to try to make it myself. Well lets just say I don't have the nack for jelly making. However a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. Okay, realistically less than 10 minutes depending on how fast you are with a knife. -- posted by Ridgely

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~

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

Zucchini Jam

Sat, 14 Feb 2004 19:59:12 -0500

Posted in response to a recipe request. I have never tried this recipe therefore I am not sure of the result. I would think that you could change the flavor of the jell-o to suit your fancy. -- posted by Malriah

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

Red Pepper Jelly

Sun, 08 Aug 2004 20:00:03 -0400

Recipe posted per request for recipes using peppers. Although I haven't made this jelly -- I think this would make a nice addition to holiday baskets or gifts. It uses summer garden peppers (both sweet and hot). Recipe source: Martha Stewart's Entertaining. -- posted by ellie_

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~

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

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

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

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

Sweet Mixed Pickles With Cassia Buds

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

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

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

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

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

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

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

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

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

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