Recipezaar: Water Bath,Jams & Preserves recipes

Cranberry Conserve

Fri, 21 Jul 2006 15:53:46 -0400

Great for Thanksgiving. if you don;t know what a conserve is, it is similar to a jam consistency, but has nuts. Serve them over toast, biscuits, breads, etc. -- posted by KittyKitty

Pear Butter

Fri, 21 Jul 2006 15:54:26 -0400

Apple butter is more popular, but I like the pear butter better, you could use apples in this recipe instead of pears if you like. -- posted by KittyKitty

Strawberry Preserves

Fri, 21 Jul 2006 15:54:31 -0400

The only difference between jams and preserves is that preserves have larger pieces of fruit, a lot of time whole pieces. I never knew there was a difference until I started making my own. -- posted by KittyKitty

Pepper Relish

Fri, 21 Jul 2006 15:55:39 -0400

A food processor will save alot of time on this, if you have one. -- posted by KittyKitty

Blueberry Jam

Mon, 24 Jul 2006 22:44:39 -0400

Love blueberries...and now is a good time to make this. -- posted by KittyKitty

Blueberry Honey Jam

Tue, 25 Jul 2006 23:24:24 -0400

Honey adds a slightly different flavour to this beautiful and easy jam. Fresh or frozen berries may be used. Adapted from Topp and Howard. -- posted by Cookin-jo

Microwave Winter Pear Amaretto Jam

Mon, 07 Aug 2006 23:00:45 -0400

I use Bosc or Anjou pears for this jam. This jam is quick and easy and only makes 3 cups. The recipe is from Small Batch Preserving by Topp and Howard. -- posted by mary winecoff

Microwave Ginger Plum Jam

Mon, 07 Aug 2006 23:01:30 -0400

This quick and easy jam makes only 2 1/2 cups. It makes a wonderful glaze for oven-roasted salmon. 3 cups of plums is about 10-12 plums. This recipe comes from the book Small Batch Preserving by Topp and Howard. -- posted by mary winecoff

Mrs. G's Italian Plum & Cointreau Jam

Thu, 31 Aug 2006 22:12:32 -0400

We have wonderful Italian plum trees all throughout our neighborhood. Our first year here we picked 34 pounds of plums! I got a recipe from the Fancy Pantry for Plum and Orange Liqueur Jam. After many many batches I adjusted the recipe to the following and really really love it. It doesn't set really thick, but it tastes fabulous and it is awesome to use with JanctC-KY's Easy Plum Sauce Recipe #172468. NOTE: This is a great recipe for those who are intimidated by or want to try canning, BUT this method of canning is only good for fruit jams with an acid and lots of sugar. Do NOT use this method for canning other foods! When the jam is boiling it will splatter everywhere. I wear a long sleeve shirt and use an oven mitt when stirring the jelly. I also cover the rest of the stove and nearby wall with tin foil. It makes clean up a whole lot easier. EASY JELLY TEST...Place small plate in freezer to chill. Spoon some hot jam onto chilled plate and return to freezer for about 30 seconds to 1 minute. Remove from freezer and run your finger through the jam. If the jam does not fill in the space left by your finger, it's done. I like this jam a bit runny, so I don't worry if it fills in slightly. -- posted by Mrs Goodall

Huckleberry Preserves

Tue, 05 Sep 2006 15:19:11 -0400

In Montana you wait for the huckleberries to get ripe, then you try to buy some to make this jam. They grow on West side of the Rockies. Then it is time for Jams, jellies, pies, ice cream, creams, it is a very small berry, dark purple to dark red and has a good taste. -- posted by Montana Heart Song

Mrs. Fast Pickles

Fri, 08 Sep 2006 19:01:02 -0400

A delicious sweet pickle, this recipe comes from my mom who got it from a dear old friend of hers from church. The original recipe doesn't seem to have had a title because we've always just called them 'Mrs. Fast Pickles.' Mrs. Fast passed away this last year, but she will be lovingly remembered by my mother, who saw her as a surrogate grandmother, and by myself, who also sort of 'adopted' her as a grandmother. (Cooking time includes standing time) -- posted by Swan Valley Tammi

Mom's "bc" Pickles

Fri, 08 Sep 2006 19:01:14 -0400

I believe this is a Betty Crocker recipe (hence the "BC") that my mom has used for years to make the best garlic dill pickles. -- posted by Swan Valley Tammi

Cherry Jam

Mon, 11 Sep 2006 20:02:16 -0400

Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort. Kitchencraft (1-800-776-0575) in Waterville, IA sells it. -- posted by Charlotte J

Fig Jam

Wed, 13 Sep 2006 21:24:34 -0400

Really a conserve being it has nuts and pieces of fruit. This sweet yummy conserve has a hints of lavender and ginger. Great for filling cookies or as a spread. If you can't get lavender it still will be great. You can use flavered sugars or just the good old stand by white sugar! No pectin here for it jells up nicely without it. -- posted by ~Rita~

Apple Butter - Grandma Style

Fri, 29 Sep 2006 20:13:29 -0400

This is the recipe my Grandma used to make. I've tried others with regrets, but this is the Best!!! -- posted by Zwerg

Spicy Tomato Jam

Fri, 13 Oct 2006 15:18:11 -0400

My tomatoes overflowth! I was looking for ways to use my bounty and stumbled into this recipe on-line. It is so good I felt that it also needed to be on Zaar. The use of 1 serrano chili produces a very slight heat. If you want it "hotter", up the amount of chili. I made this with fresh garden tomatoes and fresh garden basil. -- posted by PaulaG

Apricot Walnut Chutney

Tue, 31 Oct 2006 15:12:27 -0500

Sweet and spicy. Great with lamb or poultry. Prep time includes overnight soaking time. -- posted by mikekey

Dilled Zucchini Slices

Tue, 31 Oct 2006 15:54:50 -0500

This is from a collection of Sheryl Arnolds recipes. Sheryl was not just a good cook, she had her own catering business and owned The Lunch Bucket, a popular Restaraunt here in the Sacramento Area back in the day. I use my mandolin to slice the zucchini, which makes short work of slicing them. The cooking time includes curing time. -- posted by Chabear01

Tomato Relish

Tue, 31 Oct 2006 16:00:52 -0500

This recipe came from a book of Sheryl Arnoldy's who was a great caterer but also owned the popular restaraunt The Lunch Bucket here in Sacramento back in the day. This relish can be used as a salsa or as a condiment with meat or the likes. This makes for great items to add to gift baskets. -- posted by Chabear01

Pink Grapefruit Marmalade

Sat, 11 Nov 2006 01:31:10 -0500

I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice. -- posted by cooledskin

Easy Crock Pot Apple Butter

Wed, 06 Dec 2006 14:58:20 -0500

This is the first recipe I ever used to can apple butter. Recipe starts out with applesauce, great for any time of year. It was my first time canning and it turned out great! This would make great Christmas gifts. I gave a lot of mine away earlier this year and everybody loved it. Their only complaint: put it into bigger jars! This recipe make a dark, spicy, and sweet apple butter. Makes a great sandwich with PB. Note: 3 quarts is equal to 12 cups or 96 ounces applesauce. -- posted by Watkinslady30

Lemon or Lime Marmalade

Wed, 03 Jan 2007 20:51:22 -0500

I love this recipe. You can use lemons, meyer lemons, limes or key limes. Just make sure you have the "4 cups prepared lemons or limes" for the smaller fruits. -- posted by DiB's

Strawberry Jam (Pectin Added)

Thu, 04 Jan 2007 12:40:21 -0500

This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year. -- posted by dividend

Pomegranate Sauce

Thu, 18 Jan 2007 16:19:50 -0500

You can use this sauce as a glaze for roasted pork or chicken, to pancake syrup. -- posted by DiB's

Strawberry Syrup-Canning Recipe

Thu, 18 Jan 2007 16:20:33 -0500

Lovely on pancakes and waffles! Syrup can also be added to lemonade. -- posted by DiB's

Strawberry Margarita Jam

Fri, 30 Mar 2007 23:50:41 -0400

Margaritas...if you like the drink, you will love this jam. Try it as a topping for cheesecake or mixed with cream cheese on bagels. Recipe is from a friend that know how much I like "different" kinds of jams and jellies. :o) cook time does not include time for water to boil in water bath canner -- posted by ~kdp

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~

Apricot Honey Butter

Wed, 16 May 2007 22:08:50 -0400

This lovely butter is perfect on pancakes, toast, and bagels. It makes 1 pint, so it's perfect for trying and tasting before investing the time for a large batch. -- posted by Deb Wolf

Peach Jam With Brown Sugar and Rum

Wed, 06 Jun 2007 17:32:34 -0400

This is a dark, chunky peach preserve that's great on vanilla ice cream. Prep time doesn't include soaking overnight. -- posted by Chilicat

Roode Krenten Conserf - Currant Preserves

Sat, 09 Jun 2007 22:05:34 -0400

A wow preserve from the Little Dutch area of central Michigan. Taken from the Michigan Dutch 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 modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Strawberry-Rhubarb Jam

Mon, 11 Jun 2007 23:43:45 -0400

This is from the Ball Blue Book. It's easy and a great way to use up that rhubarb. Make plenty because it will disappear fast. With jams and jellies it is always a good idea to do each batch separatly. Cooking times are just a guess. -- posted by Keolani

Lusty Cherry Plum Jam

Fri, 13 Jul 2007 16:42:03 -0400

A full bodied jam, tangy and sweet and spicy: a sultry summer's eve in a jar! Kind of wung this one: made up from available ripe ingredients. -- posted by manon

Vera's Apple Pie in a Jar

Wed, 01 Aug 2007 19:12:28 -0400

I've tasted this recipe many times. The apples are great over ice cream or as a topping for french toast or pancakes. I am planning on trying to make it this fall. -- posted by AshK

Cherry Marmalade

Fri, 03 Aug 2007 17:02:02 -0400

This is the taste of summer!! 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

Sweet Gherkins

Fri, 10 Aug 2007 17:07:40 -0400

This recipe is on several internet sites so not sure who really to give credit to but did not see anything like it on Zaar. I looked at it and thought "Oh Brother" but it was worth it. Really it was! Super little sweet crunchy gherkins! -- posted by Jockey

Cinnamon Peach Jam (Water Bath)

Sun, 19 Aug 2007 18:50:29 -0400

This is just your basic peach jam found on the insert in your Ball Fruit Pectin box. Just kicked up a notch! -- posted by Nikki Kate

Spiced Apple Butter

Thu, 30 Aug 2007 21:32:16 -0400

This apple butter is made a little differently in that it is baked for several hours - makes the house smell heavenly. I have tried other recipes, but my family (my mom and 25 year old son, especially) keep asking for this one. I can never keep enough on hand. This recipe takes a while, but it is worth it. You may need to bake longer than the recipe calls for - just bake until the right consistency. I usually use 1/2 granny smith apples and 1/2 any other red apples. -- posted by Nursebarb

Spicy Texas Cucuzza-Pepper Relish

Mon, 03 Sep 2007 00:51:05 -0400

I came up with this recipe to use up the number of cucuzzas I have growing in my garden. This spicy condiment is perfect on hot dogs or hamburgers. The relish can also be poured over a block of cream cheese and served as a dip with chips or crackers. -- posted by Kim D.

Caramel Spice Pear Butter

Sun, 30 Sep 2007 22:23:31 -0400

If you like making home-made preserves, then this easy to prepare Pear Butter is just for you. I found this recipe in an old Home Canning book many years ago and have been making batches every year. There's extra flavor richness in this pear butter that is contributed by the spices and some caramelized sugar. Enjoy! -- posted by CarolAT

Honeyed Figs With Sweet Red Wine and Lavender Jam

Tue, 02 Oct 2007 23:00:39 -0400

This can be spread on you favorite bread/ toast! It is a thinner jam which makes it great to glaze a chicken, duck, pork roast at the end of cooking. Or to serve as a condiment with it. -- posted by ~Rita~

Spicy Apple Jam

Fri, 19 Oct 2007 17:40:45 -0400

Not as clear as jelly but pretty! I added 8 drops of red and liked the color but for a redder color go for more. The remaining apple fiber I used to make Recipe #137024 -- posted by ~Rita~

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

Crock Pot All Day Apple Butter

Sun, 28 Oct 2007 18:42:21 -0400

Very deep dark brown color and spicy sweet. I had several recipes - started taking parts I liked from each and came up with this combination that my family loves. -- posted by Chef #627916

Habanero Jelly

Wed, 21 Nov 2007 19:09:37 -0500

From a recipe on pepperfool.com by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods). -- posted by Meg Sweetland Baker

Marinated White Onions

Mon, 25 Feb 2008 20:22:11 -0500

This recipe was modified from my favorite yellow relish recipe, to use only onions. Good to top hamburgers and salads! The left over marinade can be used to make vinaigrettes, to marinate chicken (for a short period)! Enjoy! -- posted by Kittycat_paw

Honey-Pear Preserves With Ginger

Mon, 14 Apr 2008 18:51:22 -0400

This is adapted from "Putting it up with Honey" by Susan Geiskopf. Use this on toast or English muffins, or on pancakes. -- posted by mikekey

Mango Raspberry Jam

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

Could sub blueberries for raspberries -- posted by Nana Lee

Black Forest Preserves

Wed, 02 Jul 2008 03:17:56 -0400

From Ball Complete Book of Home Preserving, 2006 Edition. Cherries should be pitted, coarsely chopped, then packed to measure 3 cups. Recipe suggests serving with cheese, tucked into ice cream balls to make tartufo, or spread between cake layers or cookie sandwiches. Directions assume knowledge of hot water bath canning procedures. If you are new to canning, the cookbook mentioned above contains wonderfully detailed canning instructions. Another good resource is the Ball Blue Book. -- posted by LonghornMama

Cranberry Shallot Chutney

Thu, 03 Jul 2008 00:15:20 -0400

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts. -- posted by mikekey

Sweet Cinnamon Applesauce

Mon, 14 Jul 2008 17:38:59 -0400

Two kinds of apples plus cinnamon and brown sugar make this applesauce unique. This recipe was modified from a basic one found in an old home canning cookbook. You can mash the apples up more or less during cooking, depending on what texture you prefer. Jars of this make a great gift, and it could double as a pre-made pie or pastry filling. It's quite labor-intensive, but the result is worth it! -- posted by Kim_150

Rhubarb Jam

Tue, 29 Jul 2008 02:29:36 -0400

From Kraft. I could not find a "just Rhubarb Jam" here so I decided to post one. -- posted by Cheri J

Rhubarb, Date & Apricot Chutney

Fri, 05 Sep 2008 14:23:06 -0400

Rhubarb (frozen or fresh) is the backbone of this lush chutney that will transform a simple ham steak into something that will have 'em asking for more, more, more! Easy and quick to make, this is a definite keeper. Recipe is from "Small-Batch Preserving" by Ellie Topps and Margaret Howard. -- posted by TheSource

Chunky Peach Preserves

Mon, 08 Sep 2008 13:36:54 -0400

CDKitchen http://www.cdkitchen.com -- posted by Nana Lee

Blueberry Fig Jam " Very Low Sugar"

Wed, 10 Sep 2008 16:26:21 -0400

Blueberry is a big requested jam. I had lots of fresh figs so I combined the 2 and made this. Using only 1/4 cup of sugar. I did crush the figs and blueberries in the food processor. IF you think this is good do try Recipe #324435. It's this recipe with an extra touch of goodness. -- posted by ~Rita~

Ginger-Pear Marmalade

Fri, 19 Sep 2008 21:18:48 -0400

From Company's Coming. -- posted by Suzie_Q

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

Peach-Orange Marmalade

Sat, 20 Sep 2008 00:35:20 -0400

From Company's Coming. -- 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 and Cherry Preserves

Wed, 01 Oct 2008 01:11:41 -0400

An old fashioned, delicious fruit spread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Piccalilli (Green Tomato Chutney)

Fri, 14 Nov 2008 16:34:51 -0500

I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes an excellent meatloaf when combined (1/2 pt) with 1 lb ground turkey, 1 egg and 2 crushed matzos (topped with 1/4 cup of ketchup mixed with 2 Tbsp brown sugar and 1/2 tsp cumin). Also good on hamburgers (mixed with ketchup) and hotdogs. I hand chopped the veggies because I wanted to give this as gifts, and I like the uniformity of the pieces, but using a food processor would take a fraction of the time. -- posted by SassyStew

Tomato Marmalade

Wed, 03 Dec 2008 23:09:01 -0500

old recipe has apple peach orange and tomato in it from darlene kossman -- posted by Dienia B.

Jewel Jam

Wed, 03 Dec 2008 23:14:02 -0500

from darlene kosmman very old recipe has cherries and strawberries -- posted by Dienia B.

Tomato Catsup

Sun, 14 Dec 2008 22:11:51 -0500

its the one darlene kossman makes its very old comes from mrs pittock im writing the recipe in the directions cause its a little its a little busy . don can remember darlene putting the tomatoes in a pillowcase and hanging on the clothes line to drain in bucket -- posted by Dienia B.

Mulberry Jam

Sun, 14 Dec 2008 22:11:59 -0500

from darlene kossman very old she said she made vey good directions are scethy at best just ingredients given -- posted by Dienia B.

Dried Apricot Marmalade

Sat, 20 Dec 2008 02:45:29 -0500

A zesty, brightly-flavored marmalade. Overnight soaking not included in preparation time and cooking time is approximate. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Rhubarb Blueberry Jam

Wed, 14 Jan 2009 23:45:07 -0500

old recipe doesnt use jello just guessing on amout this makes -- posted by Dienia B.

Orange Marmalade - Alton Brown

Tue, 17 Feb 2009 08:36:50 -0500

Do you have some oranges from your garden that are too bitter to eat? Give this recipe a try. It will make you happy you planted that orange tree even if it refuses to give you sweet oranges. Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot -- posted by cookiedog

Grandma's Apple Pie Jam

Sun, 01 Mar 2009 18:45:15 -0500

I got this recipe from All About Apples.com (http://www.allaboutapples.com/cooking/miscellaneous/000186.htm) I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe! This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat! -- posted by Erin K. Brown

Mixed Berry Winter Jam

Thu, 02 Apr 2009 11:56:27 -0400

This is a really good jam to make when you can't buy berries in season. I came up with this recipe when somebody (DH) left the door ajar on our upright freezer and the 2 kg bag of berries thawed out. I wasnt blessed with time so I made this simple mixed berry jam with a hint of lemon and tangerine. Ill be searching for recipes where I can include it as an ingredient. That is if my friends and family leave me any extra jars! -- posted by thats*classic

Figs in Brandy

Mon, 06 Apr 2009 21:55:58 -0400

This recipe is from Saveur. Preserving figs in citric acid ( I used lemon juice) and brandy helps prevent the growth of microorganisms in the fruit and boiling the mixture in canning jars produces an airtight seal. If you have leftover fig syrup when you are finished canning, strain and refrigerate it to drizzle over ice cream or to stir into iced tea. This recipe using a boiling water bath for canning. There are many good instructional sites on Recipezaar if you are unfamiliar with this type of canning. -- posted by mary winecoff

Apple Marmalade

Wed, 15 Apr 2009 02:10:25 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. 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

Strawberry Raspberry Lime Marmalade

Thu, 04 Jun 2009 10:22:05 -0400

This is a twist on the Strawberry Lemon Marmalade recipe that comes in the Ball Pectin package. -- posted by Erin K. Brown

Caramel Apple Jam

Sun, 12 Jul 2009 09:41:45 -0400

Who doesn't love caramel apples? This jam would make a wonderful gift. Five cups of applesauce can be substituted for the cooked and sieved apples in this recipe. This recipe is from Linda Ziedrich's The Joy of Jams, Jellies, and other Sweet Preserves. -- posted by mary winecoff

Peach Plum Jam

Tue, 21 Jul 2009 12:50:16 -0400

I got this recipe from About.com. It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!! -- posted by *Z*

Wild Huckleberry Jam

Thu, 23 Jul 2009 01:54:31 -0400

A quick and easy jam recipe I copied from my friend's cookbook. I think it was published by the Idaho Fish and Game department. -- posted by Chef #412115

Zesty Zucchini Pickles

Thu, 20 Aug 2009 16:06:29 -0400

Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats. -- posted by ~Rita~

Chili Zucchini Marmalade

Mon, 24 Aug 2009 01:48:33 -0400

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go. -- posted by ~Rita~

Cantaloupe Relish

Mon, 31 Aug 2009 02:42:08 -0400

Putting by summer's sun-ripened fruits for special eating during the winter appeals to many these days. The more unusual combinations are fun to do. If you don't wish to process in BWB, freeze. From an old newspaper clipping. -- posted by Molly53

Apple - Pumpkin Butter

Mon, 31 Aug 2009 11:36:36 -0400

Found this recipe in November 1996 Family Circle. Will be making this up this year to include in some Christmas Baskets for our teachers at the local school. I like this recipe because it can be canned or frozen and will last up to six months that way, or can be refrigerated and will last up to a month. Needless to say, I will be canning mine for the gift baskets, but am hoping to make enough so that I can keep some for myself in the fridge. -- posted by Chabear01

Peach Cardamom Jam

Mon, 14 Sep 2009 15:19:04 -0400

Thanks to the reduced amount of sugar, it tastes extremely peachy, but with a smooth little kick. It makes a nice thick jam, that goes great on challah or a croissant. -- posted by Natalia - St Louis

Pear Brandy Butter

Mon, 14 Sep 2009 18:36:05 -0400

From my food preservation group files. Canning recipe. -- posted by dicentra

Raspberry Pear Butter

Mon, 14 Sep 2009 18:36:16 -0400

From my food preservation group files. Canning recipe. -- posted by dicentra

Ginger Pear Jam

Mon, 14 Sep 2009 18:50:16 -0400

From my food preservation group files. -- posted by dicentra

Pear and Chocolate Jam

Thu, 17 Sep 2009 10:33:39 -0400

Simply amazing. I thought having a jam texture with chocolate would be weird, but it definitely isn't! The blend of pear and chocolate taste amazing! I can't wait to share this with my family for christmas! I found this recipe on Grouprecipes.com and had to share when I saw there was nothing on here like this. Thanks Aurore! -- posted by Mhauck

Apple Butter Recipe

Fri, 18 Sep 2009 16:36:19 -0400

I am trying this recipe out today, I found it at www.elise.com -- posted by Analysis Paralysis

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

Orange Rosemary Fig Jam

Mon, 28 Sep 2009 15:56:44 -0400

This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment. -- posted by ~Rita~

Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Tue, 29 Sep 2009 13:42:09 -0400

Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich is a chili pepper. -- posted by ~Rita~

Gavin's Salsa

Mon, 05 Oct 2009 13:52:06 -0400

My son, Gavin, will eat a pint jar of this salsa a day!! He doesn't like "chunks" so I can 1/2 of this then boat motor the other half before canning the rest for him. We like it hot; feel free to reduce the habaneros or eliminate them all together. WEAR GLOVES WHEN CHOPPING PEPPERS! When I was working up this recipe, Gav was the taste tester (tough job, LOL), hence the name. -- posted by Junesjam

Strawberry Vanilla Jam

Mon, 05 Oct 2009 17:15:25 -0400

I wanted something more then just strawberry jam, I saw this recipe online for jelly. So I added the vanilla to the jam I was making. This is good for toast/muffins and over ice cream. Time does not count overnight time. Cooking time counts canning time. -- posted by Coppercloud

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

Plum Raspberry Jam

Thu, 03 Dec 2009 15:15:41 -0500

So easy and so delicious! This jam is sweet with just a hint of tartness. For Christmas I gave out pint jars with home-made mini loaves of bread to my co-workers, after Christmas break they all said it was the best jam they had ever had, a few even asked if they could buy some from me because it was already gone!!! -- posted by Rollin in the Dough!

Prickly Pear Marmalade

Mon, 11 Jan 2010 09:57:50 -0500

You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe. -- posted by DiB's

Peach Fondue--canning Recipe

Thu, 21 Jan 2010 11:10:06 -0500

Try this recipe with crepes, as a sundae topping, or on pancakes for a special breakfast. Makes a fantastic addition to any gift basket. This is a soft set jam. -- posted by DiB's

Sour Cherry Walnut Conserve

Thu, 21 Jan 2010 12:32:31 -0500

Use this conserve on biscuits or scones. -- posted by DiB's