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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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    A sweet way to use nature's bounty! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #328277

    These small trees are of the Hawthorne family. The fruit is small and apple-like and ripens during the late April and early May in East Texas. They have beautiful white blossoms in the Spring and are desirable as ornamentals as well as for wildlife cover and forage. The fruit is also found in bayous surrounding lakes, such as Caddo Lake on the Texas/Louisiana border. Mayhaws are often collected out of the water from boats to be used to make jelly. From the Southern chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

    Recipe #268047

    3 Reviews |  By Molly53

    A delicious, unusual fruit spread at its best when the fruit is very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

    Recipe #227839

    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

    This smells amazing while it cooks! It serves two purposes really, yummy to eat and a great room scent!

    Recipe #139121

    4 Reviews |  By Rita~

    This recipe I found in Ball recipe book Tweaked a lot.I used my vita mix so I didn't need to cook, peel or seed my pears.I just pureed them then cooked with rest of ingredients. If you need to you can peel, seed and cook to soften the pears then puree in food processor. I just like the idea of all the vitamins and fiber I get to have because of this method. The prep time is what it took me from start(fruit) to finish(butter). This can be used on bread, waffles,pour it on a layer of cream cheese for a cracker spread,serve with a pork roast or turkey. Try it straight out of the jar.

    Recipe #70474

    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

    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

    This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're going to be smushed anyways and they're cheaper. Save the pretty ones for canned peach halves.

    Recipe #96986

    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

    18 Reviews |  By Dib's

    This recipe is posted by request-original poster is Mimi Hiller.

    Recipe #142365

    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 just one of my comfort foods. I love it slathered on homemade biscuits. MMMMmmmm...so good.

    Recipe #93886

    This is from the "Cranberry Festival Recipes" booklet I picked up at the cranberry festival in Bordentown NJ (where one of the Ocean Spray facilities is located) many years ago. It was submitted by a woman from Vincetown NJ and is one of my favorite apple butters. I usually use the cranapple juice.

    Recipe #258750

    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

    6 Reviews |  By Rita~

    Sweet fig goodness with a warming hint of vanilla. Use to fill cookies, cakes top a slice of toast or a grilled pork or chicken... Check this thread for step x step directions and photos http://www.recipezaar.com/bb/viewtopic.zsp?t=226477

    Recipe #252973

    This jam is figgy GOOD, and Habby HOT!

    Recipe #436029

    Figs and ginger made sweet to enjoy over cream cheese on toast or top a grilled or roast pork or chicken. Try as a spread in a wrap.

    Recipe #435701

    2 Reviews |  By Rita~

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

    Recipe #255766

    Sweet but lower in sugar jam with a hint of orange, cinnamon and cardamom. Fill a cake or cookies, top toast or crakers, serve with a pork roast.

    Recipe #435116

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