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    You are in: Home / Cookbooks / 2010 Jam/Jelly of the Month
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    143 recipes in

    2010 Jam/Jelly of the Month

    Each months Jam/Jelly recipes posted by Members. May-Pineapple
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    2 Reviews |  By Rita~

    This makes heaven to fill whatever you desire. Can you just inhale the aroma?

    Recipe #255766

    This Azerbaijani recipe is a traditional recipe for making fig jam. This jam is eaten with a teaspoon to accompany tea or as a special treat, spread on buttered white bread and served at breakfast.

    Recipe #295930

    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.

    Recipe #387950

    Apples, maple syrup and cinnamon are microwaved, then pureed, for quick and easy apple butter that's great on any fresh baked good, or sandwich.

    Recipe #122081

    All the comforting seasonings of a cup of Chai tea in thick apple butter. The sugars in the apple caramelize with the long cooking becoming a deep dark brown. No need to PEEL the apples my choices are Winesao, Granny Smith, Gala and or Gravenstein. cooking them pureed instead of sliced, you can get more into the crock pot so this will take longer cooking time. Making more and making for a very fragrant home and neighborhood! You know Chai means tea? So if you want the tea flavor added, try the optional black tea ingredient. Top a pork roast, oatmeal, pancakes, french toast use as sandwich spread.

    Recipe #438977

    Zingy flavors from the Southern Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Delicious with chicken or game.

    Recipe #268789

    3 Reviews |  By tasb

    I just made this up. I wanted something different than the usual apricot jam so I added some almond extract and cinnamon. When you open the jar you can smell the almond but it isn't overpowering. They both are mostly a background taste. It is a softer jam but not syrupy. Great on bread with peanut butter. UPDATE: It did jell up after about a month.

    Recipe #131664

    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.

    Recipe #228289

    3 Reviews |  By Derf

    Quite good and quick

    Recipe #12737

    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!

    Recipe #226245

    2 Reviews |  By BecR

    Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).

    Recipe #318332

    This recipe is from a preserving book that I have used for thirty years. It is quite sweet, yet flavorful. Very good on a bagel with cream cheese, or as an ice cream topping.

    Recipe #72439

    1 Reviews |  By Dib's

    Yummy to eat out of the jar or on Ice Cream.

    Recipe #16403

    This is is response to a request for raspberry preserves. Cook time is estimated.

    Recipe #54359

    This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.

    Recipe #224636

    It was so hard for me to decide if I preferred blackberry or cherry preserves so I combined the two and came up with an absolutely delicious combination. This is scrumptious served over vanilla ice cream and topped with crumbled baked pie crust.

    Recipe #384282

    The figs can be placed in the food processor to crush by pulsing till mushy with some chunks. Using a candy Thermometer will help knowing the setting point, which is at 220 degrees. This has an optional Grand Marnier for a little extra treat.

    Recipe #436742

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

    Recipe #64235

    A lovely way to use blueberries! From Woman's Day Encyclopedia of Cooking.

    Recipe #69533

    A chunky sweet and tart condiment/spread made with blueberries, figs, and cranberries. Spiced with onions, ginger, cinnamon, cardamom, and rosemary. Chutneys are traditionally served with curried foods, but do try this on ham, chicken, roast pork, wild game or your Thanksgiving turkey. Also nice on meat and cheese platters. Mix some chutney with cream cheese for a nice spread on crackers. Mix with some oil for a quick marinade or glaze meats at the end of cooking.

    Recipe #435211

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