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    You are in: Home / Cookbooks / xJams Jellies Curds n Butters
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    144 recipes in

    xJams Jellies Curds n Butters

    Preserves, compotes, jellies too!!!
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    Tropical tasting jam that has many wonderful uses...fill crepes or cakes, top on toast, eat right out of the jar... Processing time not included. From American Prepper's Network.

    Recipe #505180

    This is so simple and so good. Update: I have changed the sugar ingredient amount from 5 1/2 cups to 2 1/2 cups-5 cups because it is so sweet, you don't need all the amount. Enjoy!

    Recipe #38275

    I used agar-agar, which is vegan and is made of seaweed, but you can also use 1 tablespoon of gelatin (Please follow the instructions on the package). For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

    Recipe #506703

    Tomato butter has a jam like consistency and a deep, glossy, rich red color. It is sweet and tart, perfectly playing on all the attributes of a good tomato. Try this and you may never go back to ketchup.

    Recipe #505866

    26 Reviews |  By Dib's

    This recipe is posted by request.

    Recipe #69138

    Suitable for cake or pie filling, or as a spread for toast or English muffins. I use fresh passionfruits, about 6 to 8 depending on the size.

    Recipe #189872

    Try it before you knock it!!! Best Jam I have ever had! Got the recipe from my husbands great aunt.

    Recipe #81516

    This is the same recipe my mother used to make, I could not read the amount of butter in her handwritten recipe book as the writing has faded over the years, but was so lucky enough to find this same recipe in the paper. I used to love this as a kid, now I am waiting for the passionfruit season to bring back those childhood memories and taste it once again!

    Recipe #459284

    This recipe was torn from a magazine whilst watching my daughter at her swimming squad training. I think it was a Woman's Day. Makes about 2 cups

    Recipe #232085

    70 Reviews |  By Rita~

    A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and recipe #54868! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.

    Recipe #61278

    If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That's the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can't be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year (2004) I have figured out how to avoid that and have updated the recipe.

    Recipe #66582

    Warp-Speed because you make it in the microwave - no all-day cooking for this spicy-sweet spread! My kids like to put it on their toast, and pretend they're having pumpkin pie for breakfast! It does taste like pumpkin pie filling, and makes a wonderful hostess gift. Make sure your recipient puts this right into the refrigerator! NOTE: Don't try to "home can" this. It's hard to get the dense-textured pumpkin hot enough in the center to assure it has processed properly, and from what I've seen, the USDA recommends against it. Just make a small batch up when you want to give someone a treat! Microwave times are approximate, as ovens vary.

    Recipe #53751

    This is a sweet sour spicy preserve, great with cheese and bread.

    Recipe #488059

    19 Reviews |  By Manda

    Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this spread on top of home-made french toast...mmm!

    Recipe #20762

    Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).

    Recipe #134963

    An unusual jam combination if you are looking for something different. PLEASE NOTE: This is NOT shelf stable jam - once sealed in jars, it must be stored in the refrigerator or freezer. Adapted from Cooking Pleasures magazine.

    Recipe #36975

    Your overripe bananas don't need to go to waste anymore. Everyone will go "bananas" for this sweet, delectable jam/sauce on everything from waffles to ice cream, crepes to cake filling. I've never done the full canning routine with this, since it's sealed in the jars while hot, but I suppose you could. Recipe from the Joy of Desserts website, adapted slightly for personal taste.

    Recipe #377170

    This makes an excellent cake filling, or spread for scones. For ZWT8.

    Recipe #483750

    French Jam from French cooking.com

    Recipe #483637

    A recipe from Simply Recipes in preparation for rose hip season! You will need six 8-oz canning jars and lids, sterilized.

    Recipe #483497

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