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

    Jam Cookbook

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    30 Reviews |  By Dib's

    This is posted by request and I found it on recipegoldmine.com Also, I have no idea how much this will make-I'd boil a full rack of jars and work from there.

    Recipe #11067

    8 Reviews |  By Lennie

    An easy blueberry jam.

    Recipe #12706

    The jam will keep for thirty days in the refrigerator, but if you want to keep it longer you can store in it plastic containers in the freezer.

    Recipe #168119

    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

    3 Reviews |  By s'kat

    This unusual and tasty spread will light up your next appetizer tray!

    Recipe #23708

    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

    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

    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

    This recipe is from the book "Small Batch Canning" by Topp and Howard. I haven't made this yet but the peaches are starting to hit the farmer's market and it looked simple and easy.

    Recipe #172709

    18 Reviews |  By Dib's

    Posted upon request. I've never had this, found the recipe on another site but no name was attached. Let me know how it comes out. I would process for 5 min in a water bath.

    Recipe #10736

    1 Reviews |  By chia

    i tasted this at "philadelphia cooks" a few weeks ago . it was served over lamb tagine, to die for.

    Recipe #84056

    25 Reviews |  By Bec

    Mrs. C. Alfred Bergsten's recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. She noted until the recipe name "Very Good." This is a base recipe- it is always 2 cups sugar for every 1 cup of chopped plums you have.

    Recipe #124466

    Excellent jam and no Certo needed. The raspberries have natural pectin in their seeds and that is enough to thicken it. 5 lbs = 9 cups crushed berries.

    Recipe #35192

    I came across this on the internet(don't remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker.

    Recipe #55830

    7 Reviews |  By Dotty2

    This what I always make with my first pick of Rhubarb. I have had this recipe for a lot of years and have handed it out many times. So easy and such a wonderful taste. I take it as a little gift when we go on vacation to visit friends and family. Enjoy

    Recipe #111707

    This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.

    Recipe #78292

    Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.

    Recipe #61514

    I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. Imagine her surprise when I told her that I had found a recipe. I made this just to prove that you can make jelly out of corn cobs, but it is so good that I will be making it every year from now on. It taste like a mild honey and people request it often.

    Recipe #50140

    14 Reviews |  By Rita~

    This is a beautiful golden, clear, delicate, tasting jelly. Avoid the bitter milk in the flower stems, and any green parts it is UNPLEASANT! Great for gift giving. If you want to add more color add a couple drops of yellow. I found no need. Recipe #101039 is fabulous in this recipe used as the sugar or add a vanilla bean to the 3 cups of dandelion liquid for vanilla flavor. May 2011-I did a sun tea approach. I put the flowers in a large jar added 3 cups hot water and placed in the sun then left at room temperature for 24 hours. Strained then proceeded with the recipe.

    Recipe #90601

    Dewberries grow wild in my part of the country. They are very similar to blackberries, but larger and sweeter. This is the my DH's favorite jelly. You can use this same recipe using blackberries or boysenberries. The times listed in the recipe DO NOT INCLUDE the straining time.

    Recipe #168721

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