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    You are in: Home / Cookbooks / Jam Cookbook
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    69 recipes in

    Jam Cookbook

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    Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.

    Recipe #132932

    3 Reviews |  By ellie_

    If you are lucky enough to have a plum tree this plum jam is great for holiday gifts. Although these seem time-consuming it is mostly standing time and very little actual working time. Recipe source: Bon Appetit (December 1982)

    Recipe #95612

    Grandma taught Mom how to make this and Mom had a tree to make as much as she wanted! Remember to peel and cut the figs under running water or the acid will hurt your hands. Totally excellent on buttered English Muffins!!

    Recipe #147120

    This is for green tomatoes.Kids love the grape. Adults love the lemon to spread on crackers, chicken and fish or waffles and pancakes. Quick and very easy. Makes 10 half pints.

    Recipe #182610

    Excellent setting jam recipe from my Grandmother.

    Recipe #74771

    We have wonderful Italian plum trees all throughout our neighborhood. Our first year here we picked 34 pounds of plums! I got a recipe from the Fancy Pantry for Plum and Orange Liqueur Jam. After many many batches I adjusted the recipe to the following and really really love it. It doesn't set really thick, but it tastes fabulous and it is awesome to use with JanctC-KY's Easy Plum Sauce Recipe #172468. NOTE: This is a great recipe for those who are intimidated by or want to try canning, BUT this method of canning is only good for fruit jams with an acid and lots of sugar. Do NOT use this method for canning other foods! When the jam is boiling it will splatter everywhere. I wear a long sleeve shirt and use an oven mitt when stirring the jelly. I also cover the rest of the stove and nearby wall with tin foil. It makes clean up a whole lot easier. EASY JELLY TEST...Place small plate in freezer to chill. Spoon some hot jam onto chilled plate and return to freezer for about 30 seconds to 1 minute. Remove from freezer and run your finger through the jam. If the jam does not fill in the space left by your finger, it's done. I like this jam a bit runny, so I don't worry if it fills in slightly.

    Recipe #184244

    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

    Got this in a neat cookbook from Vegemite in a swap.

    Recipe #205504

    1 Reviews |  By Rita~

    I used a mix of frozen blackberries blueberries and raspberries. You can use one or all three. Top your favorite sliced toast, scones, glaze a pork roast at the very end with this jam or place a teaspoon in a cup of tea hot or iced. Make a flavored mojito.

    Recipe #429482

    This pear jam, flavored with wine, bay leaves and fruit is delish!

    Recipe #55776

    5 Reviews |  By Rita~

    What a beautiful gift! Having trouble sleeping give this a try. Add to a cup of tea, glass of ice tea, lemonade, sauces, salad dressing, glaze a chicken or salmon, top a fruit tart, or spread on a scone for a delicate sweet flavor. Sweeten a vodka martini with a touch of this and garnish with fresh lavender. Take note: 2 minutes - soft gel which would make this great for easy dissolving into ice teas lemonades.... 4 minutes - medium gel for spreading on anything you desire.

    Recipe #101138

    This is very tasty. Good on anything you'd put jam on. Great as a filling for a pineapple layer cake. Cooking time does NOT include the overnight setting.

    Recipe #135730

    Adapted from Southern Living. Recipe requires knowledge of hot water canning or you can make these refrigerator jellies by storing in the fridge up to three months (as opposed to putting up in your cupboard). I haven't tried this yet. Note: The original version claimed to produce 12 half pint jars, but the amounts seem to indicate only perhaps 3 or 4 half pint jars. Once I have tested this I will update the servings with the correct amount.

    Recipe #64132

    This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me.

    Recipe #58516

    posted by request - I haven't tried this one yet. Adapted from Taste of Home magazine. NOTE: This recipe assumes knowledge of proper hot water bath canning techniques. Makes approximately 14 half pints.

    Recipe #76384

    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

    So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!

    Recipe #78925

    2 Reviews |  By Dib's

    Gather the kids to help pit cherries, this one is well worth making a few batches of!

    Recipe #51174

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