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    You are in: Home / Cookbooks / Canning
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    67 recipes in

    Canning

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    35 Reviews |  By incdeb

    This jam is made without pectin and the list of ingredients couldn't be simpler. You will need a very large pot to prepare this in, as the jam boils up double in size during the early stages of cooking.

    Recipe #98366

    I found this on recipe link from Rochelle. I'm posting per request. Sounds great.

    Recipe #154898

    From Sue Ruchel's book "Windfalls". This recipe is her Gran's secret recipe and you can't really taste the pumpkin. The yield is a guestimate.

    Recipe #50405

    2 Reviews |  By Mhauck

    Simply amazing. I thought having a jam texture with chocolate would be weird, but it definitely isn't! The blend of pear and chocolate taste amazing! I can't wait to share this with my family for christmas! I found this recipe on Grouprecipes.com and had to share when I saw there was nothing on here like this. Thanks Aurore!

    Recipe #390606

    An excellent salsa that goes well with fish dishes, or just as a snack with crackers.

    Recipe #30555

    9 Reviews |  By Rita~

    Thanks to the Ball Blue Book of preserving.

    Recipe #72414

    Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone!

    Recipe #411687

    From the Ball Blue Book, this is a yummy jam! Cook time is estimated.

    Recipe #64235

    This sauce is great for dipping, as a grilling sauce, or brushed on baked pork chops or chicken. It is especially good for dipping chicken strips or egg rolls in.

    Recipe #270277

    1 Reviews |  By Rita~

    A Beautiful Amber colored jam studded with golden nuggets of spiced peaches. Brown sugar and Southern Comfort giving a nice caramel flavor and warmness from the spices making it great for the holidays. That is if you can save it till then. Top some chicken, pork, toast, pancakes, brie, ice cream or cold vanilla yogurt with this. I didn't peel my peaches but if you desire them peeled just, blanch the peaches in boiling water for 30 seconds, then submerse in an ice bath, then slip off the skins.

    Recipe #434705

    Process time is for up to 1,000ft so adjust for your area if needed.

    Recipe #245346

    This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.

    Recipe #224636

    3 Reviews |  By Rita~

    This is a sweet and sour condiment. Use it in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, pork, noodles, and deep-fried tofu as well as for roast duck or chicken. It is made from sweet tart plums along with sugar, vinegar, ginger and chilies.

    Recipe #430697

    3 Reviews |  By tasb

    I just made this up. I wanted something different than the usual apricot jam so I added some almond extract and cinnamon. When you open the jar you can smell the almond but it isn't overpowering. They both are mostly a background taste. It is a softer jam but not syrupy. Great on bread with peanut butter. UPDATE: It did jell up after about a month.

    Recipe #131664

    A taste of the tropics! Delicioso!

    Recipe #61020

    A not-too-tart combination. The lemon is delightful on cream cheesed crackers, buttered toast, or a cake filling.

    Recipe #166294

    8 Reviews |  By Dib's

    This is a tasty jam that you can sub blueberries for the strawberries OR decrease bananas to 1 cup and add 1 can well drained crushed pineapple.

    Recipe #9930

    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

    If you do not want to process the jam in a boiling water bath, you can simply store it in the refrigerator for up to 2 months.

    Recipe #92371

    I like this recipe because I use dry pectin and it cuts down the cooking time and always firms up nicely. This is very easy and so delicious. Great for holiday gifts.

    Recipe #402528

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