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    Best sellers!


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    9 Reviews |  By Molly53

    The snap of autumn in a jar. A perfect accent for chicken or pork and very tasty with cream cheese. Posted in response to a recipe request. 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 #90599

    You may reduce the amount of rhubarb and add in fresh strawberries if desired, try adding in different flavors of gelatin too! Plan ahead the fruit/sugar mixture needs to stand overnight before cooking, if you prefer a sweet jam use the 3 cups sugar... your going to love this jam!

    Recipe #221051

    24 Reviews |  By ~kdp

    If you like pina coladas, you'll like this! It is perfect to warm and serve as a dip for coconut shrimp or coconut chicken strips. It can be used as a cake filling or for crepes. I, personally, prefer it right off the spoon. :) A friend sent this recipe to me knowing that I like "different" kinds of jams and jellies...and I like pina coladas also. Cooking time does not include time for water to boil in canner. Prep and cooking times are estimates.

    Recipe #135040

    11 Reviews |  By ~kdp

    beautiful, tropical, and delicious!!! a friend helped me find this recipe off the net. cooking time does not include time for water to boil in water bath canner.

    Recipe #127781

    1 Reviews |  By xtine

    This is posted in response to a request from Fernygoat. It is from Christine Ferber's "Mes Confitures". Ferber doesn't use commercial pectin - instead you make your own apple juice, which supplies the pectin. The recipe does not say how much this makes, so the 6 half-pints yield is a guess on my part. Use the cold plate test to check the set as you are cooking it - when a drop of jelly placed on a cold plate "wrinkles" when you nudge it, it is done.

    Recipe #255290

    4 Reviews |  By Rita~

    This will bring the tropic to you! Serve it on bread, in a cake glaze a chicken or over cream cheese as a spread. Love to see what you do with it! Will make about 8-10 (8 oz) half pints for gift giving or about 160 servings, 1 Tbsp. each for your own consumption. ;)

    Recipe #227487

    6 Reviews |  By Dib's

    A family favorite-great on english muffins and bagels.

    Recipe #9928

    This is SO yummy! The nice touch of the maraschino cherries gives it a nice taste and makes the jam pretty as well. This looks wonderful in gift baskets!

    Recipe #321705

    Ingredients not listed in body of recipe, so... 1 pound rhubarb, finely chopped - 3 c. white sugar - 1/2 t. five spice powder - 1/4 c. chopped candied ginger - 1 dash hot pepper sauce - 3 T. lemon juice

    Recipe #7843

    From "Taste of Home," the blurb accompanying this recipe read: 'This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item!' -Janet Eckhoff, Woodland California

    Recipe #277222

    From Company's Coming. I can't wait to try this one! Prep time doesn't include letting stand overnight.

    Recipe #326137

    2 Reviews |  By Rita~

    This is an updated version of my Recipe #228708

    Recipe #429788

    This is a very old recipe for making rhubarb jam and it is known under a variety of names, but it keeps coming back because it is easy and tastes good. It will darken as it ages, but it still is an excellent jam. Use rhubarb with small stalks rather than larger stalks. Use jars that have been specifically made for home canning (not old peanut butter or pickle jars), with two-piece lids, and use a new seal every time. The jars and screw-tops can be re-used.

    Recipe #420216


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