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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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    Displaying up to 20 pages of results. To see all results, or register.

    I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking.

    Recipe #393265

    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

    This easy fruit chutney is great accompanying roast pork/ham, or chicken/turkey.

    Recipe #109664

    This recipe is from a family friend living in Mexico. This is a canning recipe and requires hot sterile jars to save the jelly in. Make this ahead of time and have it ready for gift giving time. You will find that everyone will be wanting some of this delicious jelly. If you want a mild jelly, leave the seeds out. If you leave the seeds in, then it probably is a jam and not a jelly.

    Recipe #422562

    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

    Extreamly simple recipe for people with allergies.

    Recipe #290689

    This is great! Something different to do with an abundance of fresh garden zucchini. The pineapple-apricot combo is really a nice change of pace. Gift from a Dear 86 year old LADY! Easy too. Great gift idea.

    Recipe #20948

    This is sooo good. I have this on a recipe card and don't know where it came from, but the name on the card is L. Gillis. Thanks L. We've enjoyed this for years!

    Recipe #56794

    This is yummy and makes a tasty topping for vanilla ice cream.

    Recipe #42416

    This is so simple and so good. Update: I have changed the sugar ingredient amount from 5 1/2 cups to 2 1/2 cups-5 cups because it is so sweet, you don't need all the amount. Enjoy!

    Recipe #38275

    My grandmother's recipe. Wonderful with turkey or ham for the holidays. Looks very pretty in jars for a nice gift, too. Best when made several days ahead.

    Recipe #267500

    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

    4 Reviews |  By Rita~

    With all my zucchinis in the garden after make my habanaro jam I did some research and came up with this one.Try this on a grilled tuna steak, grilled chicken, toss some into a salad dressing or spread on some cream cheese.... You can peel and add yellow food coloring for eye appeal. I myself like the nutrition of the skin.

    Recipe #95600

    2 Reviews |  By Rita~

    I came up with this sweet and spicy jam after picking goodies from my garden and looking at Recipe #95600 which I posted 4 years ago. Had home growing Habaneros so added and what more do I need to say? This would be great served over a grilled chicken or fish.

    Recipe #325574

    I received this yummy jam in a newsletter from the Ball Canning website. Project Supplies You Will Need: Strainer, Ladle, Funnel and 5 Plastic (8 oz) Freezer Jars

    Recipe #219026

    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

    4 Reviews |  By Molly53

    A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate.

    Recipe #144484

    A lovely sauce for roast lamb. From The United States Regional Cookbook, Culinary Institute of Chicago, 1947.

    Recipe #195465

    7 Reviews |  By Molly53

    A nifty way to utilize that ultra-bounty of zucchini from your garden. Processing time not included in cooking time.

    Recipe #376373

    This is just lovely served over vanilla ice cream or pound cake. This gets better the longer it sits and steeping time is not included in preparation time. It's also useful as a preserve. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #239084

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