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    You are in: Home / Cookbooks / JAMMIN JAMS and SYRUPS
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    8 recipes in

    JAMMIN JAMS and SYRUPS

    Wonderful Jam Recipes, I have made all recipes in this book

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    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

    3 Reviews |  By Ninna

    This is great for lemon meringue pies, cake filling and as a spread for toast or English muffins.

    Recipe #179776

    I can peaches every year, and did a little experiment with the leftover peaches. My husband loves this on waffles. Tastes great over ice cream, too.

    Recipe #72157

    This is yummy and makes a tasty topping for vanilla ice cream.

    Recipe #42416

    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

    If you like banana and peanut-butter sandwiches, you'll love this jam and peanut-butter on a sandwich! (Recipe courtesy: Elizabeth Barcelo)

    Recipe #46287

    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

    From Linda J.Amendt's Book "Blue Ribbon Preserves". The taste and color of this jam are delightful. Please don't duplicate the ingredients, or the jam may fail to set.

    Recipe #177644


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