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    You are in: Home / Cookbooks / Jam Cookbook
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    69 recipes in

    Jam Cookbook

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    My mom made this a lot when we were little. It's "tacky" because it sticks to the spoon and is very thick, but delicious and extremely cheap to make.

    Recipe #146054

    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

    Found this recipe at recipegoldmine while looking for a mint jelly that does not require apples or apple juice. Made this up and my DH who so loves mint jelly with his lamb (I don't) loves this. This is an easy recipe, and I will never have to run to the Market to buy Mint Jelly again when we have lamb. Yipee!!!

    Recipe #168755

    Dewberries grow wild in my part of the country. They are very similar to blackberries, but larger and sweeter. This is the my DH's favorite jelly. You can use this same recipe using blackberries or boysenberries. The times listed in the recipe DO NOT INCLUDE the straining time.

    Recipe #168721

    A not-too-tart combination. The lemon is delightful on cream cheesed crackers, buttered toast, or a cake filling.

    Recipe #166294

    1 Reviews |  By chia

    i tasted this at "philadelphia cooks" a few weeks ago . it was served over lamb tagine, to die for.

    Recipe #84056

    A bright pink jelly with a very rosemary-ey taste. Great as a glaze on grilled chicken, fish or pork, or as an interesting additon to a turkey sandwich. Fun holiday gift.

    Recipe #62007

    16 Reviews |  By Rita~

    This is a beautiful golden, clear, delicate, tasting jelly. Avoid the bitter milk in the flower stems, and any green parts it is UNPLEASANT! Great for gift giving. If you want to add more color add a couple drops of yellow. I found no need. 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. May 2011-I did a sun tea approach. I put the flowers in a large jar added 3 cups hot water and placed in the sun then left at room temperature for 24 hours. Strained then proceeded with the recipe.

    Recipe #90601

    I cannot resist sharing this recipe with you all, if only to try to preserve its delightful name! Nobody appears to know where the name originated from, although it has been suggested that it was an enterprising farmer’s wife, using up her windfall fruit that came up with the quirky name. The jam is thought to originate from Worcestershire, although Gloucestershire also lays claim to it! Nevertheless, this is a wonderful jam which makes full use of three of my favourite Autumn fruits – Apples, Pears and Plums. The jam is a lovely deep rosy pink colour and is delicious not only on bread, toast and scones – but also when used in steamed jam puddings such as Jam Roly-Poly. Do not omit the lemon and ginger – they are the key to the flavour in this lovely jam. The recipe is easily increased or reduced, as long as the ratio of fruit is the same, it works just as well. N.B. It is sometimes seen as Dumpsie Dearie Jam. Please note that I have quoted UK yield - we use pound and half pound jars, which I believe may equate to pint and half pint jars in the States.

    Recipe #253728

    I love pomegranates and it is hard to have to wait for the late fall season to be able to have them. So making this jelly is second best. You do not have to make the juice, it can be purchased in the Health Food section of your supermarket or a healthfood store. Make sure it is pure pomegranate juice. A good brand is POM. They even have mix pomegranate and mango, plus other combos! If making this for gifts, you could probably make them in the 4 oz jars. A truly beautiful and tasty jelly. If you like currant jelly, you'll love this!

    Recipe #146005

    Very simple recipe, great as jam or mixed with yoghurt for a health brekky.

    Recipe #157980

    25 Reviews |  By Bec

    Mrs. C. Alfred Bergsten's recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. She noted until the recipe name "Very Good." This is a base recipe- it is always 2 cups sugar for every 1 cup of chopped plums you have.

    Recipe #124466

    30 Reviews |  By Dib's

    This is posted by request and I found it on recipegoldmine.com Also, I have no idea how much this will make-I'd boil a full rack of jars and work from there.

    Recipe #11067

    7 Reviews |  By Dotty2

    This what I always make with my first pick of Rhubarb. I have had this recipe for a lot of years and have handed it out many times. So easy and such a wonderful taste. I take it as a little gift when we go on vacation to visit friends and family. Enjoy

    Recipe #111707

    7 Reviews |  By Rita~

    Plum jam with a zesty kick from the juice and zest of limes and fresh and dried ginger.

    Recipe #100440

    From the Ball Blue Book, this is a yummy jam! Cook time is estimated.

    Recipe #64235

    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!

    Recipe #256372

    A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a "Boozy Fat Free" mincemeat recipe posted,Recipe #184762, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet - which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings! PS. If you cannot obtain suet locally, you can use grated butter instead; place the butter in the freezer until nearly frozen and very firm and then grate into the bowl straight away.

    Recipe #257241

    The jam will keep for thirty days in the refrigerator, but if you want to keep it longer you can store in it plastic containers in the freezer.

    Recipe #168119

    Strawberries and lavender are a wonderful combination. Not only that the jam is tasting great, it has also a great flavor, which fills the air, when you open the glass. Can there be something better than breakfast with such a jam? In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. This jam is best when made with fresh lavender inflorescences while still flowering. I have enough lavender in the garden.

    Recipe #242048

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