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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.

    The perfect condiment for people allergic to those pesky tomatoes.

    Recipe #173780

    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

    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 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

    Cherry cordial is perfect for sipping on brisk autumn days. Serve one of the spirited cheries in each tiny cordial glass of liqueur. Choose ripe fruit free of bruises and spoilage. Setting time not included in preparation time. From an old newspaper clipping.

    Recipe #377857

    A fabulous addition to your Christmas menu. I found this on the net somewhere.

    Recipe #196285

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

    Recipe #195465

    6 Reviews |  By Rita~

    Saw this on line and had to add to my want to make list of recipes sounds yummy. How simple can it get to turn the freshness of berries into delicious jam for your family. Just imagine it glazed on pork or chicken, as a spread over cream cheese...... For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor is achieved. Using Ball Fruit Jell Freezer Jam Pectin For making No-COOK Freezer Jams Net Wt 1.59 (.45grams)

    Recipe #183000

    2 Reviews |  By Rita~

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

    Recipe #255766

    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

    This festive jam is being posted for a request. I found it recently in a community type cookbook and I haven't had a chance to try it yet.

    Recipe #105718

    Beautifully pure and simple, this jelly comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

    Recipe #269963

    Delicious over ice cream, cakes or dessert waffles. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #315046

    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

    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

    20 Reviews |  By Dib's

    I had lost this recipe ages ago, and finally found it! This is an awsome jam worthy of gift giving.

    Recipe #51038

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

    Recipe #286907

    7 Reviews |  By Dib's

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

    Recipe #35129

    Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort. Kitchencraft (1-800-776-0575) in Waterville, IA sells it.

    Recipe #185659

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