4 cups Cranberries, fresh or frozen 1 cup Water 2 cups Sugar Yield: 12 servings Cook berries in water till mushy and put through sieve. Add sugar and boil 15 minutes till it jells. Bottle. Post Views: 218
Author: Frank
Dilled Onion Compote
Yield: 72 servings 2 cups chopped red onion 1/4 cup fresh lemon juice 1/4 cup water 2 tablespoons sugar 1/2 teaspoon salt 1/3 cup low-fat sour cream 3 tablespoons minced fresh dill Combine onion, lemon juice, water, sugar and salt Read More …
Fresh ‘N Easy Berry Jam
2 envelopes Knox unflavored gelatine 1 cup cold water 2 pints strawberries, sliced, or blueberries (about 4-1/2 cups) 1/2 cup sugar * 1/4 cup lemon juice 2 to 3 tablespoons raspberry or orange liqueur (optional) * Use more or less Read More …
Green Tomato Strawberry Jam
5 cups chopped green tomatoes 4 cups sugar 1 (3 ounces) package strawberry jello Chop up enough green tomatoes to measure 5 cups, juice and all. Put tomatoes in a large saucepan with the 4 cups sugar. Mix well and Read More …
Jalae de Chile Verde (Green Chile Jelly)
Yield: 6 half pints 6 Green Chiles (Hotness to your preference) 6 Cups Sugar 1-1/2 cups Cider Vinegar Cheesecloth 6 ounces liquid pectin 6 drops green food coloring Wash and mince chiles. Combine Chiles, sugar and vinegar in a large Read More …
Blackberry Preserves
1 lb blackberries 1 lb sugar 2 tablespoons lemon juice Combine all ingredients and let sit, covered, for 1 hour. Place in a pot, place over medium heat and cook until the mixture bubbles and thickens. Strain through a large Read More …
Cherry Preserves
Cranberry Claret Jelly
Yield: 4 Cups 1 cup Cranberry juice 1/2 c Dry red wine 1/2 c Granulated sugar 85 ml (1 pouch) Certo Liquid Fruit Pectin Combine cranberry juice, wine, brandy and sugar in a medium-size saucepan set over high heat. Bring Read More …
Dutch Apple Pie Jam
450 g (1 lb) tart green apples 125 ml (1/2 cup) raisins 250 ml (1 cup) water 5 ml (1/3 cup) lemon juice 5 ml (1 tsp) ground cinnamon 1 ml (1/4 tsp) ground allspice 1.1 l (4-1/2 cup) granulated Read More …
Garlic Jelly
Yield: 3 Cups 2 tablespoons Butter 1 Garlic head 3 cups Sugar 1/2 cup Vinegar, cider 6 oz Liquid pectin Separate cloves, peel, and then mince. In large saucepan, combine butter and garlic over medium heat. Cook, stirring constantly, until Read More …
Habanero Jelly
Seed and stem bell peppers, cut into pieces and process in a food processor. Do not puree. Seed and stem habaneros leaving as many seeds as you want heat. Process in a food processor as with the bell peppers. Removing Read More …
Jalapeno Jelly
5 medium Jalapeno peppers 1/2 cup chopped seeded green peppers 1/4 cup chopped seeded red peppers 6 cups sugar 2-1/2 cups cider vinegar 1 bottle (170 ml) liquid pectin Grind up peppers, using all the juice. Put in kettle and Read More …
Blueberry Cherry Jam
3-1/2 c Prepared fruit (about 1 pint-fully ripe blueberries And 1-1/2 lbs fully ripe-sour cherries) 4 c Sugar 1 Box SURE-JELL fruit pectin Thoroughly crush blueberries, one layer at a time. Stem and pit sour cherries and finely chop. Combine Read More …
Chili Jam
Although this recipe takes some time, you will be rewarded with a big bucket of sweet chili paste that lasts for ages. Enlivens stir fries, soups and grilled dishes. Makes 1 litre 4 Onions, peeled and chopped 6 Garlic cloves, Read More …
No Fat No Cook Strawberry Kiwi Jam
2-1/4 cs. crushed strawberries 1-1/4 cs. peeled, chopped kiwi fruit 3-1/4 cs. sugar 1 box certo light pectin Measure prepared fruits into a large bowl. Measure sugar and set aside. Combine certo with 1/4 c. of the sugar and gradually Read More …
Pear Jam
4 lbs hard pears, green 8 cups sugar 2 ounces ginger root 6 lemons Soak ginger root over night;then boil 15 minutes. Cool peel and chop very fine. Wash and core pears, chop fine. Add the grated rind from 3 Read More …
Prickly Pear Jam
1 medium orange 3 prickly pears 1/2 cup orange juice 1 tablespoon lemon juice 1 cup sugar Remove peel from orange, reserving pulp. Cut peel into thin strips, cover with water, bring to the boil and simmer for 5 minutes. Read More …
Hot Pepper Jelly
3/4 c Hot red pepper, seeded/chop 3/4 c Jalapeno pepper, seed/chop 1 cup Onion, chopped 1-1/2 c Cider vinegar 5 pk Pectin, liquid Yield: 12 servings Wear gloves to seed and chop peppers! Place hot peppers, onion, and vinegar in Read More …
Grand Marnier Marmalade
2 cups Thinly sliced kumquats 2 cups Navel oranges, seed, chop 7 cup Water 1 teaspoon Grated fresh lemon rind 3/4 cup Grand Marnier 1 each Sugar equal to cooked fruit Place kumquats, oranges, and water in glass bowl. Cover Read More …
Basic Mint Jelly
Flavors will change with choice of Mint 1 cup Mint Leaves (either chopped fine or wrapped whole in a cheesecloth bag) 4 cups apple juice 4 cups sugar 1 box powdered pectin 6 drops green food coloring, optional Cook as Read More …
Caramelized Onion Jam
3 tablespoons butter 4 large onions, sliced 2/3 cup firmly packed brown sugar 1/2 cup brown malt vinegar 1 teaspoon finely chopped fresh rosemary Heat butter in large pan, add onions, cook gently for 20 to 30 minutes until onions Read More …
Cranberry Banana Jam
3 cups fresh cranberries 2 cups mashed bananas 7 cups sugar 1/2 bottle liquid pectin Combine cranberries and 1-1/2 cups water in saucepan; bring to a boil. Reduce heat; simmer for 10 minutes. Stir in bananas and sugar. Return to Read More …
Diabetic Low Fat Cherry Jelly
1 c. sour cherries 1 c. water 3 teaspoons granulated sugar replacement 1 tablespoon lo-cal pectin Rinse cherries and remove the stems. Combine cherries and water in saucepan. Bring to boil, reduce heat, and simmer 5 minutes. Strain; reserve juice. Read More …
Five Pepper Jelly
An interesting ingredient in a number of sauces or just fantastic on warm tortillas or cornbread. 3/4 pound red bell peppers, 2 large 1/3 pound green bell peppers, 1 large 1/2 onion, fine dice 4 jalapenos, ribs and seeds removed, Read More …
Berry Freezer Jam
4 cups blackberries, raspberries, or strawberries with caps removed 4 cups sugar 1/4 teaspoon finely shredded lemon peel or orange peel 1/2 of a 6-oz package (1 foil pouch) liquid fruit pectin 2 tablespoons lemon juice Crush berries. Measure 2 Read More …
Cherry Freezer Jam
1-1/2 lb sweet cherries 2 tablespoons lemon juice 4-1/4 c sugar 1 sure jell pectin 3/4 c water Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2) cups of prepared cherries. Combine fruit, Read More …
Cranberry Citrus Marmalade
1 grapefruit 1 orange 2-1/2 cups water 3 cups fresh cranberries one 1 3/4-ounce package powdered fruit pectin. 6-1/2 cups sugar Remove peel from 1 grapefruit and 1 orange; scrape excess white membrane from peel. Cut peel into thin strips. Read More …
Diabetic Low Fat Peach Preserves
2-1/2 to 3 lb. ripe peaches (10 to 12) 2 Tablespoons lemon juice 1 package (1-3/4 ozs) no sugar needed pectin 7 1/4 teaspoons equal measure or 24 packets equal sweetener or 1 cup equal spoonful Peel, pit and finely Read More …
Four Berry Spread
1 cup fresh or frozen blackberries 1 cup fresh or frozen blueberries 1-1/2 cups fresh or frozen strawberries 1-1/2 cups fresh or frozen raspberries 1 box (1-3/4 ounces) powdered fruit pectin 7 cups sugar Crush berries in a large kettle. Read More …
Green Tomato Jam
Yield: 1 gallon 2 cups sugar 1 cup sherry vinegar 1 cup red wine vinegar 1/2 pod star anise 2 bay leaves 1 whole clove 1 tablespoon whole coriander 1 teaspoon chile flakes 1 teaspoon Spanish paprika 1 tablespoon whole Read More …
Hot Pepper Jelly
1/2 cup jalapeno peppers, coarsely chopped 1-1/2 cups cranberry juice cocktail 1 cup vinegar 5 cups sugar 1 foil pouch liquid fruit pectin Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds. Put peppers in Read More …
Black Cherry Jam
10 cups pitted ripe black cherries 6 2/3 cups sugar 1-1/3 cups water 1 cake paraffin for sealing the jars Sterilize 3-4 1-pint jars. Pit large black cherries until you have 10 cups of them. Add sugar to cold water Read More …
Cherry Jam
4 c Sweet cherries 3 c Warmed sugar Stone cherries. Crush the fruit. Boil in their juice till tender, about 10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7 minutes. Remove from heat and let Read More …
Cranberry Conserve
5 tangelos 1 cup apple juice 1 whole pineapple, peeled and cored 36 oz washed fresh cranberries 4-1/2 cups sugar 2 teaspoons cinnamon 1 teaspoon whole cloves Take 5 tangelos, slice off the ends, then slice them about 3/16 inch, Read More …
Papaya Pineapple Marmalade
Plum Kissed Pear Jam
3 cups chopped or coarsely ground peeled pears 1 cup chopped or coarsely ground pitted plums 1 package (1-3/4 ounces) powdered fruit pectin 5-1/2 cups sugar In a kettle, combine pears and plums. Stir in pectin. Bring to a full Read More …
Plum Walnut Jam
Yield: 4 Servings 2-1/2 To 3 lb Ripe Italian Prune Plums 1/2 cup Orange juice 1 pkg (1-3/4 ounces) powdered fruit Pectin 5 cups Sugar 1 cup Coarsely chopped walnuts 1/2 cup Raisins Pit and coarsely chop plums; measure 6 Read More …
Paradise Jelly
20 Medium cooking apples or any kind 12 pineapple or other variety quince 2 quarts cranberries 2 vanilla beans sugar The apples and quince must be washed, the stem and blossom ends scooped out, and each one quartered. Remove any Read More …
Mixed Berry Freezer Jam
4 cups blackberries, raspberries and/or mulberries, caps removed (I like to use a mixture of all three) 4 cups sugar 1/4 teaspoon lemon peel 3 ounce fruit pectin 2 tablespoons lemon juice Crush the berries and carefully measure out 2 Read More …
Mock Raspberry Jam
3kg ripe tomatoes juice of 1 lemon 1 bottle essence of raspberry 2-1/4 kg sugar 15g powdered orris root (which you should be able to get from a chemist) cochineal Pour boiling water over tomatoes and peel them. Put them Read More …
Parsley Jelly
2 pounds unpeeled tart apples or crab apples, quartered, seeded 1 tablespoon rice wine vinegar 1 bunch parsley 1 cup parsley, minced 3 cups sugar 2 teaspoons lemon zest Cover apples with 5 cups cold water, bring to a boil Read More …
Pomegranate Jelly
5 pounds pomegranates (about 16, enough to produce 4 cups pomegranate juice – it’s the 4 cups of juice you have to go by) 1/4 cup strained lemon juice 1-3/4 ounces powdered pectin 4 cups sugar Makes about 6 cups Read More …
Pomegranate Jelly
10 lg. pomegranates 1 (3 ounces) pouch liquid pectin OR 1 (1-3/4 to 2 ounces) box dry pectin 2 tablespoons lemon juice 6 cup sugar To extract juice, cut crowns off pomegranates and score peel of each in several places. Read More …
Peach and Blackberry Compote
3 tablespoons honey 3 tablespoons fresh lime juice 1 teaspoon grated lime rind 2 cups sliced peeled peaches 1 cup fresh blackberries Combine the honey, lime juice and lime rind in a bowl; stir well. Add peaches and blackberries; toss Read More …
Peach Jam
6 yellow peaches 2 navel oranges 1/2 lemon Sugar Paraffin wax Peel peaches, halve and pit. Quarter oranges, but do not peel. Cut the lemon in half, do not peel. Put all three fruits through the medium blade of a Read More …
Pomegranate Jelly
5 cups pomegranate juice (10 pomegranates) 7 cup sugar 1 pouch Certo fruit pectin 8 (1/2 pt.) jars 8 lids and rings Peel pomegranates and extract juice. Strain juice through cheesecloth. Add up to 1/2 cup of water if needed. Read More …
Mulled Port Wine Jelly
This is a rich, deep, dark-flavored wine jelly, superb as a relish with venison, other game, poultry, or cold meat. Makes about 6 cups 1 unblemished medium size eating orange 8 whole cloves 1 cinnamon stick (2-1/2 inches), broken 6 Read More …
Peach Jam (Microwave)
450 g peaches; peeled, in chunks 250 g sugar 1-2 tablespoons lemon juice; or to taste Put the peaches and sugar in a 3-4 litre microwave safe bowl and microwave, uncovered on HIGH for 5 minutes. Stir and mash the Read More …
Port Wine Jelly
3 cups sugar 2 cups Port wine 1/2 bottle (6 ounce size) liquid pectin Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat. Read More …
No Cook Strawberry Kiwi Jam
2-1/4 cups. crushed strawberries 1-1/4 cups. peeled, chopped kiwi fruit 3-1/4 cups. sugar 1 box Certo light pectin Measure prepared fruits into a large bowl. Measure sugar and set aside. Combine Certo with 1/4 cup of the sugar and gradually Read More …