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By Lennie on July 26, 2010
By Jellyqueen on June 16, 2010
"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."
Prep Time: 30 mins
Total Time: 45 mins
By evelyn/athens on June 28, 2006
"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 Lemon-Walnut Scones - 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..."
Prep Time: 15 mins
Total Time: 40 mins
By Bev on June 11, 2006
"This is a delicious and easy to make syrup. I use this to pour over pancakes and Belgian waffles, over ice cream or pound cake, angel food cake or cheesecake! Your imagination is your only limitation! Please remember to skim the froth off the syrup while it is simmering for your best flavor. I first discovered this recipe in Southern Living."
Prep Time: 10 mins
Total Time: 15 mins
By ~Leslie~ on February 8, 2010
"This is a great sauce that we like served with Waffles, Pancakes or French toast, or served over frozen yogurt, pudding or pound cake. Great on ice cream too!
Adapted from California Strawberries."
Prep Time: 0 mins
Total Time: 15 mins
By Michelle S. on March 25, 2008
By Dannygirl on January 10, 2005
By * Pamela * on December 29, 2005
By French Tart on June 26, 2010
"A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England - especially Devon and Cornwall; a pot of tea served with fluffy fresh..."
Prep Time: 48 hrs
Total Time: 48 hrs 10 mins