The apricots for this jam should be fully ripe and juicy. For booze, you can either use apricot liqueur or apricot brandy, which will make the jam a tad...
Author: bambi23
This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining....
Author: Debi
Clementine-cherry-pineapple marmalade. My son, Sonny, insists I name every recipe after him. This is sweet and tasty and goes good on anything-- toast,...
Author: sara
This tomato jam has a sweet and spicy kick that goes great with meats and cheeses. Serve it up with grilled chicken and pork or slather over some crusty...
Author: CJ
A slow cooker, easy recipe for pumpkin butter using fresh pumpkin. Tastes so yummy you'll forget that it's low in sugar as well!
Author: ALLYK
A beautiful strawberry jam with a hint of champagne that makes a tasty gourmet gift!
Author: KATSKI
What could be better than 'eating' a strawberry margarita for breakfast?!? On toast of course! And don't worry, the alcohol burns off during the cooking...
Author: Miss Diane
Loquat trees are all over Southern California where I live, yet are often overlooked. The loquats make a wonderfully fragrant jam and are worth harvesting!...
Author: Diana Moutsopoulos
Homemade baek kimchi (white kimchi), a Korean staple, is easy to make at home using napa cabbage, daikon radish, garlic, and vinegar.
Author: Ann Lee
I love my mom's pickled beets, but I don't always want to go through the fuss of making a batch. This recipe takes about as much time as boiling water!...
Author: CarolynCooks
I have to hide this one from my son, in back of the fridge, or else it'll disappear. Very good and very easy.
Author: Lovesmurfs
This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft...
Author: Honda
I found a recipe online for nectarine jam. It stated that nectarine skin has natural pectin and jam would set as long as the fruit wasn't peeled (Note:...
Author: JuliaH
Fresh beets are boiled and peeled, then marinated with dill in a sweetened vinaigrette. Great during the summer when you can pick up beets and dill at...
Author: JUMAHA
Regular cherry jam I find quite boring, but I also don't like my jam too spicy. The spice bag method works great, because it only adds a hint of spice...
Author: FrauHolle
My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe....
Author: Diana71
You can make this dish and 24 hours later eat the pickles.
Author: MARBALET
One of the things that I love about our trips to Italy is sampling the various items that my husband's relatives have conserved from their gardens. Finocchi...
Author: Kim's Cooking Now
A favorite recipe from my friend Kathleen. This is a quick and easy way to make a flavorful appetizer or a tasty side dish. I take them to office gatherings...
Author: Marilyn Woodard Thompson
This is made just like apple butter, but with acorn squash. My family says it tastes just like pumpkin pie filling. It lasts about 2 months in the refrigerator...
Author: Kris L.
Rhubarb and dried apricots are an excellent combination for jam, as the tartness of the rhubarb and the mellow taste of the apricots work well together....
Author: nch
It's the ginger in this one that distinguishes it from other pear preserves.
Author: Rachel
Many times people mistake my fig preserves for strawberry or blackberry jam. It is so easy to do, and my kids love the twist on the sometimes-boring fig...
Author: mammak
Easy ground cherry freezer jam. This recipe is easily doubled.
Author: mnick07
Healthy and amazingly yummy jam! Enjoy right away or keep in airtight container for up to two weeks.
Author: TheGlutenFreeGeek
Tastes just like a strawberry-infused orange creamsicle! Just like dessert. If you like this, you might also like strawberry margarita jam, which I highly...
Author: Audrey Raichart Wright
These BBQ peppers are always a hit with any crowd. If you don't want them quite as spicy, remove the seeds.
Author: CarolinaCook
A spicy blend of pecans, ginger and cinnamon cooked into a rich jam. Spread on toasted English muffins, crackers or whatever. It might be good in tart...
Author: BUTTERBEAR
Yummy strawberry freezer preserves! This is an easy recipe, but it has to set overnight to congeal properly.
Author: Kim Williams Wilkerson
This recipe uses apple juice as a base to make elderflower jelly. When picking elderflowers, make sure they have not been sprayed by pesticides.
Author: Nora
After trying a few different recipes and methods for gifts this year, I finally found one that worked well in the kitchen and in the jar! Everyone thought...
Author: Maria
I first discovered homemade fruit-infused vinegars years ago and have been hooked every since! Strawberry is my favorite, however you can play around with...
Author: France C
Depending on what type of culinary lavender you use, 1 teaspoon can already give the jelly a pretty intense flavor, so be careful not to add to much.
Author: nch
Pickled green cherry tomatoes. This is perfect for end-of-the-season dill tomatoes or before they are ripe tomatoes.
Author: Lee M. Longo
An unusual and delicious treat made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. My family always liked this.
Author: Nancy
Use pretty glass jars for this vibrant-colored, full-flavored jelly everyone will enjoy on their toast or muffins. The jelly makes a wonderfully delicious...
Author: PJ's kitchen
As a hot-sauce addict and after YEARS of experimenting, I have finally come up with the perfect balance of scorch and yumminess. This jelly should be poured...
Author: runsanity
This is how sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and...
Author: Anonymous
Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes.
Author: Helena C
Lemon balm leaves add a subtle lemon flavor to jam, it's not quite as pungent as lemon verbena.
Author: sophie
This is my 'creation'! Your entire house smells like homemade apple pie during the cooking time, and lingers afterwards too. This would be so yummy on...
Author: Bernie
This gooseberry jam was first made by my great-great-grandmother Hawxhurst in 1880.
Author: Spiceman
A ruby red, fruity marmalade. I've never tried any commercial prickly pear jam or jelly, so I don't know if this is how it's supposed to taste, but my...
Author: Jana Carter Parsons
The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips...
Author: Cazuela
This recipe was given to me by a very dear friend; we are godparents to each other's children. I remember when we were very young wives trying to can salsa...
Author: rlt11_NMC