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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
    « Previous 1 2 3 4 . . . 6 7 8 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    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

    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

    This jam is figgy GOOD, and Habby HOT!

    Recipe #436029

    A Sophisticated Fig jam enhanced with rosemary, studded with pine nut and laced with Grand Marnier.

    Recipe #435705

    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

    Fresh summer peaches and figs blessed with Grand Marnier, vanilla, cinnamon and fresh ginger makes this jam rich and sweet.

    Recipe #435393

    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

    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

    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

    2 Reviews |  By Rita~

    Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast.

    Recipe #397116

    3 Reviews |  By Rita~

    This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment.

    Recipe #392334

    1 Reviews |  By Rita~

    This year my figs were slow to ripen so I made this recipe using peaches and Recipe #252973. You can use 1 or all three vanilla, cinnamon, or ginger. I used all three and it was delish.

    Recipe #391440

    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

    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

    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

    I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves.

    Recipe #381076

    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

    We picked 6lbs wild boysenberries yesterday and had them home and turned into jam within 3 1/2 hours. It really is delicious stuff! The lemon helps setting and butter settles any scum that may have formed.I have always made jam by pouring into hot sterilized jars and have never killed anyone. If you would like to process in a hot water bath-feel free. I won't give directions here but someone in the canning forum could help you. I wash, dry then heat my jars in a hot oven while my jam cooks, then pour the jam in while the jars are hot out of the oven.

    Recipe #349472

    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

    3 Reviews |  By Rita~

    This is a variation of my Blueberry Fig Jam "very Low Sugar" Blueberry is a big requested jam. I had lots of fresh figs so I combined the 2 and made this. Using only 1/4 cup of sugar and 1 cup honey. I did crush the figs and blueberries in the food processor. Check out infused honey for optional flavors http://www.food.com/cookbook/infused-honey-130206 Cookbook #130206

    Recipe #324435

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