Recipezaar: Tropical Fruits,Canning recipes

Hawaiian Papaya Chutney

Wed, 18 Aug 1999 04:07:00 -0400

-- posted by Morton Design Graphics

Paradise Jelly

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

-- posted by MirandaLee

Zucchini Pineapple

Thu, 21 Jun 2001 09:44:13 -0400

. -- posted by foxjen

Kiwi Jam

Sat, 08 Sep 2001 13:36:47 -0400

Goodie, goodie, yum-yum. -- posted by DiB's

Plum Conserve

Fri, 21 Sep 2001 11:22:26 -0400

Love this stuff! -- posted by DiB's

Papaya and Mango Jam

Tue, 16 Oct 2001 18:37:52 -0400

Lovely with scones or bagels and cream cheese -- posted by msintrepid

Mango Chutney

Wed, 06 Feb 2002 09:29:43 -0500

This is a flavorful chutney excellent with curries. It has been a long time since I made this chutney and the amount may be off I didn't write down what it produced. -- posted by Bergy

Zucchini Marmalade

Thu, 28 Feb 2002 18:13:11 -0500

This is great! Something different to do with an abundance of fresh garden zucchini. The pineapple-apricot combo is really a nice change of pace. Gift from a Dear 86 year old LADY! Easy too. Great gift idea. -- posted by Iron Bloomers

Cherry-Pineapple Conserve

Sun, 30 Jun 2002 17:38:02 -0400

Posted for a request on the message boards. :) -- posted by Sue L

Lime Marmalade

Tue, 10 Sep 2002 20:08:02 -0400

The prep time includes soaking time. Try this for something different! -- posted by Sharon123

Easy Apricot Jam (Low Fat)

Thu, 19 Sep 2002 22:32:40 -0400

The epsom salt helps the apricots set. -- posted by ~*Miss Diggy*~

Peach Conserve with Rum

Tue, 24 Sep 2002 22:49:33 -0400

This was also posted as a request on the boards. I haven't tried it yet, but plan to when our young peach tree starts producing in the next year or two. I think this would work with or without the rum. Cook time includes processing time only. -- posted by Cindy Lynn

Mango and Pineapple Jam

Mon, 07 Oct 2002 22:04:11 -0400

This is yummy and makes a tasty topping for vanilla ice cream. -- posted by Sharon123

Tropical Vacation Cake in a Jar

Mon, 18 Nov 2002 20:07:07 -0500

Cute pint-size cake baked right in the jar. Its sealed and will last up to 6 months. It is great as a gift or to make and store for your family. I have posted many more flavors, so check them out. Special Equipment: 8 pint size canning jars with rings and lids (smooth side and wide mouth only so the cake will slide out). -- posted by southern chef in louisiana

Spiced Pineapple Jam

Tue, 17 Dec 2002 20:03:36 -0500

Posted per a request. Cannercarol, at an extinct canning website, gave this recipe to me when I was trying to duplicate one I had tasted years ago. It's great on bran muffins (don't laugh), crackers, biscuits (and now I want to try it on scones). Prep time and cook time are estimated. Does not include time in boiling bath or standing time -- posted by Satisfied Kris

Passionfruit Marmalade

Fri, 03 Jan 2003 20:12:01 -0500

I wish it was the citrus season here now as this sounds yummy! One from ABC Radio (Australia). -- posted by Missy Wombat

Lurline's Pear Honey

Tue, 04 Feb 2003 20:13:15 -0500

This has the most unusual taste and it is provided by the pineapple. I doubled the pineapple called for. Can't seem to keep it in my pantry now. Its such a favorite. -- posted by Margie Brock

Mango and Jalapeno Jelly

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

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

Rhubarb Pineapple Jam

Mon, 12 May 2003 20:04:40 -0400

Another great way to use up your bumper crop of rhubarb! -- posted by DiB's

Banana Butter-Canning Recipe

Thu, 14 Aug 2003 20:01:22 -0400

This recipe is posted by request and was found on the net. No name attached. -- posted by DiB's

Spicy Mango Ginger Chutney

Thu, 21 Aug 2003 20:03:40 -0400

Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too. -- posted by Sharon123

Banana Butter

Wed, 10 Sep 2003 20:01:12 -0400

A lovely flavored spread for scones, toast, or pound cake. From C.C. Preserves. -- posted by Martina

Spiced Pear Jam with Pineapple

Wed, 10 Sep 2003 20:03:10 -0400

The name says it all. -- posted by papergoddess

Christmas Jam

Tue, 21 Oct 2003 20:00:08 -0400

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

Rosy-Peach and Banana Jam

Wed, 28 Jan 2004 19:59:48 -0500

Yummy jam with peaches, bananas and cherries. -- posted by southern chef in louisiana

Dark Mango Chutney

Fri, 30 Jan 2004 20:00:16 -0500

This takes time but is very much worth it. A great mango chutney that my family loves. -- posted by Missy Wombat

Papaya Chutney

Fri, 30 Jan 2004 20:00:47 -0500

This is a lovely chutney which our family really enjoys. -- posted by Missy Wombat

Pawpaws in Rum

Fri, 30 Jan 2004 20:00:48 -0500

Something different to do with those pawpaws when you are sick of making chutney... Would make a lovely gift. -- posted by Missy Wombat

Zucchini, Pineapple, Ginger Jam

Wed, 14 Jul 2004 20:00:01 -0400

With all my zucchinis in the garden after make my habanaro jam I did some research and came up with this one.Try this on a grilled tuna steak, grilled chicken, toss some into a salad dressing or spread on some cream cheese.... You can peel and add yellow food coloring for eye appeal. I myself like the nutrition of the skin. -- posted by ~Rita~

Peach Cantaloupe Conserve

Fri, 30 Jul 2004 19:59:22 -0400

Posted in response to a request, this is my adaptation of a BH & G recipe! You can use the variety of melons as I do or all cantalope. Its VERY sweet & fabulous over ice cream or spread on toast! -- posted by CountryLady

Mock Pineapple

Mon, 02 Aug 2004 19:59:03 -0400

I haven't grown any zucchini since I got this recipe, but have been dying to find out how well this works...I would think this would best done with those huge, monster zucchinis that seem to sprout up when your back is turned...Zucchinizilla, if you will. If anyone is game to try this, please let me know how it turned out. Cooking time is process time for canner after it has attained 10 pounds pressure. Yield is an estimate. -- posted by UnknownChef86

Cranberry Jam

Tue, 07 Dec 2004 20:00:41 -0500

A nice holiday gift, cranberry jam with pineapple. -- posted by Connie K

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

Mango Chutney

Mon, 05 Sep 2005 12:54:55 -0400

Don't let all the ingredients fool you, this is so easy to make, just simmer all ingredients, cool and enjoy! This has a sweet and hot taste, it is an excellent recipe for chutney, and goes wonderful with chicken dishes. Plan ahead this needs to be refrigerated overnight before cooking. You can store it in the fridge for a couple of days or for longer storage you can process and can (see note on bottom). This is one of those recipes that you either love or hate, we happen to really like this at our house, I hope you do to! -- posted by KITTENCAL

Mango Spread

Thu, 03 Nov 2005 20:07:55 -0500

Lovely served on toast or as a fill for cakes -- posted by Jewelies

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

Peach Pineapple Jam

Wed, 19 Apr 2006 08:13:45 -0400

I just liked the combination and then added orange jello to the mix.This is a nice jam to prepare in half pint jars for gifts.This takes time to set up. -- posted by Montana Heart Song

Banberry Jam

Fri, 14 Jul 2006 10:10:35 -0400

From Linda J.Amendt's Book "Blue Ribbon Preserves". The taste and color of this jam are delightful. Please don't duplicate the ingredients, or the jam may fail to set. -- posted by Karmology Clinic

Tropical Fruit Conserve - S

Thu, 31 Aug 2006 21:26:42 -0400

Got this from the Slenda® site. Will be making it as soon as I can find dry-roasted macadamia nuts! Found them! CVS has them, and at a great price. -- posted by Nana Lee

Chile-Banana-Mango Ketchup

Wed, 13 Sep 2006 19:15:29 -0400

Although the base of ketchup is traditionally tomato, this one calls for tropical fruits. It will keep, covered, up to a week in the refridgerator, or can be bottled for future use. This ketchup is wonderful spooned over grilled seafood, or you can use it in place of tomato ketchup. From: The Habanero Cookbook by Dave DeWitt & Nancy Gerlach. -- posted by Chef Sean #2

Award Winning Pineapple Preserves

Fri, 04 May 2007 11:24:52 -0400

I needed some pineapple preserves to make Ang1102's Recipe #168803. No problem I thought, I'll just pick some up at my corner store. No luck, They didn't have any so I thought no problem, I'll just get a recipe off of zaar. No luck!, I went on a search and was attracted to this recipe because it only uses 2 ingredients and looked easy. Boy did I get lucky with this one! From Food Down Under. EDIT: Thanks to Diana, I was able to change the title to award winning! Check her review for making these preserves even better! -- posted by cookiedog

Kiwi Strawberry Daiquiri Jam

Fri, 11 May 2007 14:53:50 -0400

Kiwi and Strawberries in a jar! -- posted by ~Rita~

Exotic Mango Banana Jam Delite

Fri, 11 May 2007 14:57:58 -0400

This will bring the tropic to you! Serve it on bread, in a cake glaze a chicken or over cream cheese as a spread. Love to see what you do with it! Will make about 8-10 (8 oz) half pints for gift giving or about 160 servings, 1 Tbsp. each for your own consumption. ;) -- posted by ~Rita~

Canned Apricots With Orange Pineapple Syrup

Tue, 31 Jul 2007 23:29:43 -0400

Had a whole lug of fresh apricots, 26#s decided to make a flavored sugar syrup. Very easy. Makes 12-14 quarts or approx. 24-26 pints. Flavored syrup can be frozen and added to ice tea or lemonade. -- posted by Montana Heart Song

Calamondin Marmalade

Sat, 25 Aug 2007 23:52:56 -0400

From "The Tropical Gardener's Gourmet Guide" from the Top End of Australia. -- posted by Missy Wombat

Five Corners and Pawpaw Jam

Sun, 26 Aug 2007 22:19:59 -0400

From "The Tropical Gardener's Gourmet Guide" from Darwin, Australia. Cooking times are guesses. -- posted by Missy Wombat

Loquat Chutney

Wed, 24 Oct 2007 01:45:04 -0400

I discovered that the tree bearing fruit in my garden is a loquat tree. Its under an oak tree so I imagine that it wasnt planted there deliberately but was the result of seed transfer by a bird. I decided to make chutney from my unexpected bounty. I used a standard recipe for chutney as the basis but the astringent nature of the loquats made it too vinegary. After a bit of tweaking, this was my final recipe. I liked the way that the loquats kept their shape and the ginger, mustard seed and chilli are still visible so you can see the flavour as well as taste it. -- posted by RonaNZ

Grapefruit and Pineapple Marmalade

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

Tangy and sweet, this beautifully colored preserve is an heirloom recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Revised Betty Crocker Pineapple Chutney

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

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

Mango-Orange Jam

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

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

Pineapple Preserves

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

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

Mango Raspberry Jam

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

Could sub blueberries for raspberries -- posted by Nana Lee

Orange-Pineapple Marmalade

Fri, 19 Sep 2008 21:18:08 -0400

From Company's Coming -- posted by Suzie_Q

Banana Butter

Fri, 19 Sep 2008 21:31:46 -0400

From a Company's Coming cookbook, I thought it sounded interesting. -- posted by Suzie_Q

Mango Jam

Tue, 28 Apr 2009 01:52:51 -0400

I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.) -- posted by Saeriu

Pineapple Green Chile Marmalade

Tue, 01 Sep 2009 13:15:26 -0400

Found this in the New Mexico State University's Cooperative Extension Service Guide E-326 (Home Canned Sweet Spreads Made with Green Chile) http://aces.nmsu.edu/pubs/_e/E-326.pdf Am up to my hips in tomatoes now so the peppers can wait a bit but I did not want to lose this gem. Sounds like it would be marvelous alongside a bit of crispy roast pork belly or high temp roasted duck when the cold rain is pounding down outside. -- posted by Buster's friend

Confetti Ambrosia Jam

Tue, 22 Sep 2009 13:38:15 -0400

Was getting desperate to finish using up the lovely little green pears I was given & made several recipes from Zaar. I loved the color and flavor composition of Recipe#94467 but it is so sweet it made my teeth ache. After making Recipe#137323 I realized I could increase the lemon juice & use no-sugar pectin. Since Amy's recipe reminded me of ambrosia I decided to add the coconut shreds & am very pleased with the results - translucent shavings of pear & orange with bright pink flecks of cherry in a nicely set brilliant coral jam - and not too sweet. I used the slicing blade on my Cuisinart to cut the peeled pears & whole orange & scissor snipped the cherries. -- posted by Buster's friend

Pineapple Lime Jam

Mon, 05 Oct 2009 17:24:01 -0400

I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking. -- posted by Coppercloud

Spiced Pineapple Jam

Mon, 05 Oct 2009 17:26:49 -0400

Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it. -- posted by Coppercloud

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~