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    You are in: Home / Cookbooks / JAMS JELLY CHUTNEY AND SALSA
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    176 recipes in

    JAMS JELLY CHUTNEY AND SALSA

    Making jams jellies, preserves and salsa is a favorite hobby of mine. I will be adding to this cookbook as summer harvest approaches. We grow pears,various grapes,blackberries,strawberries, and raspberries in our 2/3 acre lot!!!
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    when I was in the states I went to Wegmans. It is the best most wonderful supermarket you could ever find. They sold brie and camebert cheese with toppings. I came home and couldn't find anything like it, so here is my recipe for a "topping" I usually add this tag FINANCIAL JAM Caused by Politicians, banks, bosses, G.S.T., family, mates, poker machines & credit cards. Tell your friends you have a Financial Jam, And they should bring Camembert!!! It isn't really a recipe, its more of an idea, and I invite you to do your own thing. I have used craisens, in the mix, was great, but I found australian sultanas were way too sweet. You dont have to add the chilli, but it cuts the sweetness. I use Chrissyo's chilli sauce for home use, its great, but the jam doesnt look as good.

    Recipe #265696

    This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.

    Recipe #328935

    This is just one of my comfort foods. I love it slathered on homemade biscuits. MMMMmmmm...so good.

    Recipe #93886

    104 Reviews |  By Bergy

    This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.

    Recipe #11217

    Found this on on line awhile ago, made some adjustments for heat and chunkiness. I love this recipe because it cans well and the longer it sits, the hotter it gets. You can chill before serving if you want, but it's great right out of the pantry. Makes a great gift.

    Recipe #43360

    A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.

    Recipe #23146

    This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).

    Recipe #9272

    In our backyard, there is a plum tree and it went crazy last season and we had oodles of plums. I was looking for ways to use the fruit and found this delicious recipe for chutney that came from the Red Castle Inn B&B in Nevada City, CA. I gave three of the jars away as Christmas gifts and it was a hit!

    Recipe #40244

    16 Reviews |  By Mirj

    This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.

    Recipe #63706

    an autumn treat, goes well with any cheese or cold meats. From Janet Brinkworth UKTV food vary the chillies according to taste.

    Recipe #180760

    This recipe is by Janice Cole from Cooking Pleasures magazine. The peaches are accented with the sweet spices of cinnamon, cardamon, and nutmeg, creating a rich spread.

    Recipe #135509

    Posted in response to a request. I haven't tried this, but love the idea of using that which would normally be tossed to make something delightful. Cook time is approximate and does not include water bath time.

    Recipe #99636

    This recipe is a chunky type jam. I will enhance a variety of dishes, and makes a wonderful snack on top of cream cheese, served with crackers. From my Texas Home Cooking cookbook, by the Jamisons'. Prep time is an estimate.

    Recipe #35729

    Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being too "soupy" without requiring a long cooking time to reduce the liquid. You should buy 10 limes; you probably won't need them all but they do vary in juiciness quite a bit. NOTE: Jalapenos vary wildly in strength - the ones I get are fairly mild. If yours are very hot, or if you are looking for a milder salsa, you should feel free to reduce them accordingly.

    Recipe #97196

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

    Recipe #154898

    1 Reviews |  By nvermd

    Got this out of a library book "The Pantry Gourmet". It is said to be great with English muffins, bagels and cream cheese or lamb.

    Recipe #94115

    9 Reviews |  By Rita~

    Thanks to the Ball Blue Book of preserving.

    Recipe #72414

    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

    11 Reviews |  By Dib's

    This a great recipe to give as gifts at Christmas-tasty and easy to make!

    Recipe #43037

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