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    You are in: Home / Cookbooks / Jam, Jelly, Relish and Everything Pickled
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    41 recipes in

    Jam, Jelly, Relish and Everything Pickled

    Cover photo by Derf.
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    69 Reviews |  By Rita~

    A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and recipe #54868! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.

    Recipe #61278

    43 Reviews |  By Lennie

    Here is a basic strawberry jam recipe; no-cook. Once you try this and see how easy it is, you'll never buy commercial strawberry jam again!

    Recipe #31972

    These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.

    Recipe #143736

    This recipe is from my Great Aunt Bernice who is no longer with us. I wanted to post the recipes I had in my grandmother's cookbook so they wouldn't get lost.

    Recipe #273149

    6 Reviews |  By Mike #2

    From my good freind MAD Terry

    Recipe #200755

    This makes a refreshing, delicious accompaniment to all roasted or grilled meats, terrific for picnics as good side dish with barbequed foods, potato salad, or baked beans. Also, terrific to top cottage cheese and other salads. Will keep two weeks in fridge, but it won't last that long!

    Recipe #109870

    Here's an easy, tasty side dish for your next picnic or backyard barbecue. It travels well too, so it's great for camping trips.

    Recipe #68201

    I needed some pineapple preserves to make Ang1102's Recipe #168803. No problem I thought, I'll just pick some up at my corner store. No luck, They didn't have any so I thought no problem, I'll just get a recipe off of zaar. No luck!, I went on a search and was attracted to this recipe because it only uses 2 ingredients and looked easy. Boy did I get lucky with this one! From Food Down Under. EDIT: Thanks to Diana, I was able to change the title to award winning! Check her review for making these preserves even better!

    Recipe #226245

    Ever since I made the Brie Kisses appetizer recipe I have become addicted to Hot Pepper jelly. I spent a small fortune on small jars and then decided to try to make it myself. Well lets just say I don't have the nack for jelly making. However a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. Okay, realistically less than 10 minutes depending on how fast you are with a knife.

    Recipe #68118

    I am addicted to this jelly. Hope there are Jalapeno lovers out there. Enjoy!!

    Recipe #2686

    23 Reviews |  By Bergy

    This recipe is from "Company's Coming" Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green

    Recipe #35699

    This jelly makes a great appetizer or a nice spicy PB&J Sammich!

    Recipe #71979

    37 Reviews |  By Dib's

    One of those unique recipes from a 1935 cook book.

    Recipe #11514

    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

    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

    I can't really take credit for this recipe. It comes from the instruction sheet that is inside the Sure-Jell box, but it is a tried and true recipe. I love making my own jams and jellies and my family loves eating them.

    Recipe #58523

    This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.

    Recipe #173677

    54 Reviews |  By Dib's

    A bite of summer on toast.

    Recipe #11488

    A friend gave me this wonderful recipe, and oh my, it is so good. Just like a extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, "this recipe was EXCELLENT!" It is excellent on English muffins, pancakes or toast. Even over Ice cream too!!

    Recipe #100315

    7 Reviews |  By Dib's

    A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.

    Recipe #10711

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