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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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    I haven't tried this yet but it sounds awsome to me. I hope to try it soon

    Recipe #320674

    From Glenn Tankard's "Tropical Fruit"

    Recipe #105076

    Lovely tropical jam

    Recipe #49041

    This is a heirloom recipe I have picked up along the way.This jam turns honey like. The yield is a guess.

    Recipe #50406

    I received strawberry guava and a recipe from a friend who was just not up to making her jelly this year (Recipe #460307). As I was processing I found my own way and made jam instead (I prefer a jam to a jelly). Adjust the recipe based on what you have access to pick. I now know why you don't find strawberry guavas or products in the stores. This is really a very fragile fruit. Oh, but it IS tasty. Give this a try.

    Recipe #460587

    You won't need a heavy saucepan, Mason jar, pectin, or paraffin to make these flavorful jams. Packed with chunks of fruit, they're a snap to make 0 with a little help from your microwave. Although these quick jams are made in small quantities, the mixture does bubble up in the microwave, so be sure to use a 6-cup bowl. Also, remember that doubling or tripling a microwave recipe changes the cooking time significantly. Once you've whipped up some jam, transfer it to a covered small container.. Refrigerated, it will keep for several weeks.

    Recipe #301951

    This comes from a PBS show - Pati's Mexican Table. Looks lovely!!!!

    Recipe #460331

    Baba has 2 guava trees in her yard. This year she was just not up to picking them all and let me. She even, generously, shared her treasured jelly recipe with me.

    Recipe #460307

    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.

    Recipe #50140

    This is a delicious spread for toast, to fill pastries, etc. Sourced from alohaworld.com. Not sure about the final quantity.

    Recipe #458461

    Make fig jam when you have lots of fresh figs and you have grown tired of eating them out of hand.

    Recipe #168290

    Source: Bon Appétit (October 2008) Yield: Makes about six 1/2-pint jars

    Recipe #324506

    This recipe appeared in the local paper a few years ago and the original recipe came from a woman named Bulah Baker. It is fabulous.

    Recipe #375562

    4 Reviews |  By Dib's

    I found this recipe on the net per a recipe request. There was no processing time attached. I would process 10 minutes.

    Recipe #25164

    I found this on my MSN homepage. It has a recipe section. I think it's a Libby recipe. It caught my attention because, first of all, I love pumpkin. But I had wanted to try to make apple butter, but didn't find any that didn't make a vat of it. I don't want to make that much, afraid it might be too much for us to eat. Hope you enjoy this. It's really easy and quite tasty.

    Recipe #101411

    This tart, hot marmalade is excellent on toast at breakfast!! It is also a great accompaniment to cold meats....a nice change from mustard.

    Recipe #453151

    You can make quite different jams with different types of chili. Experiment! For a pretty hot jam use 4 habaneros, or 4 Scotch Bonnet peppers. You can make a slightly milder jam by using 6-8 standard red chili peppers, or 6-8 jalapenos. When first cooked the jam tends to be fairly sweet and less spicy - the heat will build up slowly for a week or so after cooking. It’s fantastic served with cheeses (especially strong, hard cheese like good cheddar, and blue cheeses like Stilton), but also goes great with cold meats like ham. It works as a glaze for roasted/grilled meats. Try two slices of toast, melt Stilton over each one, and then spread a thin layer of the jam on top.

    Recipe #453152

    This recipe is posted by request. Original poster is Della Masia.

    Recipe #69141

    2 Reviews |  By 1Steve

    I have not made this myself. It's for a request on the recipe request board. This recipe is meant to be stored in the refrigerator, so if you intend to can it you will have to follow directions for you canner for low acid foods and make any necessary adjustments and process accordingly.

    Recipe #36778

    A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.

    Recipe #62985

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