Jam & Jelly

Freezer jam is fast and easy to make. You don't cook anything, so the fruit tastes fresh and wonderful. It requires much less sugar, which is a big plus. It's very delicious

Since my name is Barb, I really like the name of this recipe. I really love the end product - a combination of blueberries and rhubarb. It is really delicious.

This is a recipe my sister used to make. I liked it so much, I asked for the recipe. It is very delicious, and beautiful too!

Very different jam recipe! Very good!

Apples are very high in pectin, used to thicken jellies and jams. Pectin is very good for you, and is even added to supplements and touted as being good for your heart.

I don't make jelly, mainly because I can't stand to throw away the fruit leftover after draining the juice. Well, this uses the pulp that is leftover, and doubles the yield

You might think that crab apples are just decorative, or even a nuisance when they fall on the ground. But, prepared properly, they make an absolutely delicious butter, jelly,

This is a delicious and healthy recipe. It's one way of getting your kids to eat veggies!

There is a lot of rhubarb around in our area right now and this is a great way to use some if you grow it. This makes a yummy jam that most any rhubarb lover will enjoy.

In a saucepan, combine tomatoes, sugar, and cinnamon. Bring to a boil, stirring often. Reduce heat. Cook uncovered 35 minutes or until thickened, stirring occasionally. Remove

In a large kettle, mix apples, water, and butter. Cook and stir over low heat until apples are soft. Stir in pectin; bring to a full rolling boil, stirring constantly.

Boil the cider until it is reduced to 1 quart. Pare apples, core and slice in thin pieces. Add apples to cider and cook slowly until the mixture begins to thicken.

This exotically sweet jelly is lovely on brown bread spread with butter or cream cheese or as a filling for cookies and cakes. For maximum flavor use very fragrant roses,

Wash, pare, and core pears. Slice before measuring. Run through food chopper, using the fine blade. Dice the pineapple fine. Combine with the pears and add lime rind and

Cook strawberries and sugar on low heat until mixed well. Add 1/4 cup lemon juice and boil for 4 minutes. Stir in 1 box of strawberry gelatin. Place in small jars and keep

I came up with this jelly to use strained beet juice leftover from when I made pickled beets. I like it because it is a new and different flavor of jelly.

My mother and I were experimenting and made this jelly. Its the best tasting besides regular strawberry preserves I've ever had. In a Dutch oven combine Kiwi-Strawberry

Defrost berries 2 minutes and mash with spoon. Cook 2 minutes covered. Cook 6 more minutes; stir at 3 minutes. Rest covered for 10 minutes. Uncover and store in container

Peel fresh pineapple. Remove the core. Partly cover the pineapple with water. Boil until fruit is tender. Press through jelly bag and strain. Wash apples and cut into quarters

Squeeze the orange and lemons saving the juice. Then grind the rinds and cook in enough water to cover until tender (about 30 minutes). Add the ground carrots and cook until tender

Combine juice, food coloring, and pectin in large saucepan. Bring to a full boil. Add sugar. Stir until dissolved. Return to a boil and boil for 2 minutes.

Combine strawberries, rhubarb and sugar. Bring to a boil and simmer for 20 minutes. Stir occasionally. Remove from heat and add gelatin.

Every year I look for new crafts or recipes to make for holiday gifts. I came across a recipe for wine jelly but I wanted to make it more exciting than a regular wine jelly

Cook rhubarb in water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6-8 minutes more. Remove from heat and add gelatin

Boil berries and vinegar for 3 minutes. Add sugar and boil 10 minutes. Pour into jelly glasses.

This is a really easy jam recipe. Grind tomatoes and use juice. Boil tomato juice and sugar for 15 to 18 minutes. Add remaining ingredients and bottle.

Pare and pit peaches. Chop fine or grind. Measure 4 cups into large saucepan. Add lime juice. Mix sugar and spices; add. Place over high heat. Bring to a full rolling boil.

An easy recipe for anyone not skilled at making preserves. Mix prepared fruits in large bowl. Add sugar and mix well. Let stand 10 minutes. Stir in lemon juice and Certo. Continue

A nice and colorful condiment. Boil juice, sugar, and vinegar for 2 minutes. Add certo and bring to a boil again. Remove from heat.

An unusual condiment that is nice if you like beets. Boil beet juice, lemon juice, and gelatin for one minute. Add sugar and boil 6 more minutes.

Cook prunes and remove seeds, pour 2 cups water over seeds and let stand 1 hour. Strain. Combine this liquid with that in which prunes were cooked. Add prunes, raisins,

Cook apples in cider until tender. Press through a sieve or food mill; measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon. As pulp

Wash berries before stemming. Combine 2 cups sugar and 1/2 cup water; let boil until it spins a thread. Add 2 cups berries; boil up good. Then add 2 cups sugar; bring

Heat on medium in pan without water. Add one package of Slim Set* (or any sugar-free pectin). Dissolve and pour into clean glass jars. You can let them cool slightly

Mix well and let stand 4 hours or overnight: 2-3 cups mashed strawberries (or other soft fruit), depending on desired thickness, 3 cups sugar.

A speedy, no fuss way to whip up a small batch (2 cups) of super-fruity jam. Follow the recipes carefully; proper setting up depends on accurate measurement of all

On Saturday, June 14, my husband and I went to a farm not far from where we live and picked blackberries for about an hour. As youngsters we both remember picking wild berries with our

Heat cherries slowly in covered saucepan until skins soften slightly. Add sugar and lemon juice, mixing well. Cook briskly for 15 minutes or to 218 degrees F on thermome

What do you do with leftover jelly or jam? Make a glaze for chicken or pork.

Save peeling and seeds when canning or freezing peaches. Place peach peelings and seeds (minimum 4 qts.) in heavy pan. Barely cover peelings and seeds with water. 

I wanted to make homemade jam this winter, so I purchased some frozen berries from the farmers market and came up with this recipe. It's a nice sweet/tart combination.

Cut 4 cups of rhubarb into 1 inch pieces and put into granite, not aluminum, pan. Add 4 cups sugar; let stand about 1/2 hour. Cook on medium heat until rhubarb is dissolve

I am hoping to find a recipe for freezer jam or jelly that doesn't contain lots of sugar. I do not want to use artificial sweeteners, either. Does anyone know of such a thing

Mix sugar, vinegar and peppers and boil 1 minute. Cool 5 minutes. Add fruit pectin. Pour in jars and seal while hot. This makes a pretty jelly for gifts!

Add water to cranberries. Cook until done; mash through colander. Put back on stove and cook 5 minutes. Add sugar and cook 5 minutes longer. Pour in small glasses, cover and

In a large saucepan, combine the rhubarb and sugar; let stand for 1 1/2 hours, stirring occasionally. Bring to a boil; cook, uncovered, for 10 minutes or until rhubarb is tender.

Boil another 15 minutes. Add 1 large and 1/2 of 1 small package apricot Jello Mix well and seal as for jam. I like apricot flavor Jello the best, but any flavor works

Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds, if desired. Add raspberries and lemon juice to peaches. Stir in sugar.

Combine pepper strips, vinegar and jalepano peppers in a blender. Process to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil 5 minutes. Remove

Peel and seed zucchini and puree in blender. Pour into saucepan. Add vinegar and lemon juice. Stir in sugar, cinnamon, ground cloves and the red food coloring.

Combine peaches, sugar and pineapple. Boil for 15 minutes, then add gelatin. Stir until well dissolved. Pour into jars and seal. They can be refrigerated.

In a large Dutch oven, combine sugar and juices; stir until well blended. Stirring constantly over high heat, bring mixture to a rolling boil. Stir in liquid pectin.

Let stand until sugar dissolves. Boil over medium heat for 10 minutes. Remove from heat. Stir in 1-3oz. box of strawberry Jello. Stir until Jello dissolves...

In 3 qt. microwave container, stir together applesauce, fruit pectin, pumpkin pie spice and cinnamon. Cover container. Microwave power level 10 for 8-10 minutes, stirring after 5 minutes

Place green pepper, red pepper, and vinegar into a blender container and blend until smooth. Pour into a large kettle; add sugar...

Place apples in a slow cooker. Combine sugar, cinnamon, cloves, and salt; pour over apples and mix well. Cover and cook on high for 1 hour...

Prepare freezer safe jars and lids by slowly pouring boiling water into and over the exteriors. Invert onto a kitchen towel and let dry. Meanwhile in heavy nonstick skillet combine