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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 wonderfully delicious way to preserve the sweet memory of summer and using up any extra pears you may have courtesy of the Michigan Dutch. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. If you are unfamiliar with modern canning methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #71271

    Sweet summertime all year long. A delicious and unusual way to use up any extra pears you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #71269

    Sweet summertime in a jar. A delicious and unusual way to use up any extra pears you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #71268

    4 Reviews |  By WiGal

    Forget Peter Piper, try Starr Milam's recipe. Published in Country Woman and posting here for safe keeping. The crunchy mix of sliced peppers gives a kick to salads, side dishes, and sandwich toppings. Cooking time includes the 2 hours for standing time. Guessing at number of servings. Chef #1391468 I do think you could find these peppers all year round (at least in AZ) and that is why I posted them here. This recipe took the grand prize for that issue.

    Recipe #390171

    3 Reviews |  By Derf

    Quite good and quick

    Recipe #12737

    A delicious preserve from the American heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #227680

    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

    Sweet summer preserved in a jar. Clingstone peaches work really well with this recipe. Aging improves flavor. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

    Recipe #238957

    If you are a fan of chutney I think you will like this recipe. DH absolutely loves it especially paired with grilled pork tenderloin. If you like hot and spicy you can always add more jalapenos or substitute habanero peppers.

    Recipe #384279

    7 Reviews |  By Dib's

    This is a great flavor combo! Wonderful on toasted English Muffins!

    Recipe #35129

    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

    Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered recipe #428672 with Devon or Cornish cream (see my recipe #453683) for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy!

    Recipe #388115

    An unusual and delicious chutney! Goes great with my recipe #291094, recipe # 291094 for a take along picnic! Or, serve alongside roast chicken or turkey and my recipe #145403 # 145403 for a Sunday or Thanksgiving meal! From Chef Deborah Schneiders' "Jsix Restaurant" in San Diego's restored downtown Gaslamp District. (Note: hibiscus flowers, also called "Jamaica", are available at Henry's Farmer Market, or other specialty shops in your area). http://www.jsixsandiego.com/

    Recipe #145401

    1 Reviews |  By BecR

    A fruity chutney with a spicy kick! Goes great with roast meats or sausages, cheddar cheese, or as a spread for sandwiches. I like to make at the height of summer, when tomatoes are at their peak flavor. Lovely canned or frozen for gift giving.

    Recipe #379361

    Serve this wonderful ginger, cranberry and peach marmalade with holiday roast turkey or ham, -or- spread on warm buttered toast with a cuppa! Would also be great drizzled over a round of warm brie! Delicious! Quick and easy recipe-- NO canning involved! Makes about 3 cups.

    Recipe #118249

    3 Reviews |  By BecR

    A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones, puddings, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. Or serve as a topping over brie cheese as an appetizer. The sky is the limit!

    Recipe #412026

    Lovely spooned in trifles or goblets, covered with custard recipe #286831, and topped with whipped cream! -Or-, use to glaze a cake.

    Recipe #286907

    14 Reviews |  By Dib's

    Apple season is comming and this is yummy! I made it for the first time yesterday and I am gonna need to make more-another Christmas Basket Item.

    Recipe #11544

    2 Reviews |  By Katha

    Got a few rhubarb plants from my neighbor. Wanted to try something different or at least I thought. Found this in a old church cookbook. Everyone who tried it was impressed--even non rhubarb eaters.

    Recipe #90095

    2 Reviews |  By tasb

    I just made this. I used what is called No-Name Pectin (it is the stores brand) It turned out beautifully. Looked more like jelly until you picked it up and seen the seeds.

    Recipe #127677

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