This is a recipe I found in a pile of hand written recipes at my boyfriend's parent's house. Sounds easy and fool proof.....we shall see huh?
Author: riffraff
This recipe is a tasty accompaniment to roasts, cold meats or cream cheese. Prep time includes cooling time.
Author: Sharon123
I love preserves, love raspberries, but not raspberry jam. I am just not a fan of the seeds. So instead for raspberries it's jelly!
Author: MummaKat
Posted in response to a recipe request. I have never tried this recipe therefore I am not sure of the result. I would think that you could change the flavor...
Author: Malriah
Make and share this Remake Directions for Jam or Jelly recipe from Food.com.
Author: Nana Lee
I had so many peaches and couldn't find a recipe for peach "jelly", so adapted a recipe from Ball's Blue Book for plum jelly. Sets up overnight, so don't...
Author: PJ Davis
This is a holiday family favorite that is delicious. I have had this recipe for a long time and have adapted it so it is almost fool-proof. I usually double...
Author: Chef BobO
I love pomegranates and it is hard to have to wait for the late fall season to be able to have them. So making this jelly is second best. You do not have...
Author: Nana Lee
I'm lucky to often get quinces. I went in search of a recipe to make jelly yesterday and found this on lynwood preserves. I made a recipe and a half and...
Author: JustJanS
Dreamgoddess needed a pepper peach jelly for a recipe she wanted to try, but none could be found in our small town. This is what I came up with. Just remember...
Author: Jellyqueen
Supposedly this is the recipe for Lauri Jo Bennett's blueberry pepper jelly that's sold nationwide. Other flavors may be made, such as strawberry, peach...
Author: gailanng
Make and share this Mango and Jalapeno Jelly recipe from Food.com.
Author: Sharon123
Warning honey sweetened jellies require longer cooking times than sugar jellies. I have not put in amounts because the juice you get from the apples will...
Author: Nyteglori
This jelly is so easy, and is definitely something you won't find at the grocery store! I make it using Ocean Spray Ruby Red Grapefruit juice because I...
Author: Tobys Foods
This is a recipe that my Great Aunt Augustine introduced me to over 25 years ago. When she first told me about, all I could think was "Beet Jelly? I don't...
Author: Kim A. Heaphy
Layering lemonade and pink lemonade in your Jello shots leads to both an exciting flavor profile and a cool visual presentation.
Author: Food.com
I adapted this pepper jelly from two separate recipes by Liana Krissoff and Elise Bauer. This recipe doesn't use commercial pectin, instead you make a...
Author: xtine
I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries...
Author: CountryLady
Fabulous on a cracker or bagel with cream cheese. I even like it with butter on my toast. Has a nice sweet little kick.
Author: Nicker12
Make and share this Muscadine Grape Juice recipe from Food.com.
Author: Impera_Magna
The walnuts add a delightful twist (and flavor!) to this simple, 4 ingredient traditional holiday favorite. This is from my Great Aunt Linda; she made...
Author: Gods_sugarcookie
I have made several batches of runny jelly, I need specific instructions, finally I did it and I am entering it before I forget it. Jelly without pectin...
Author: Melaine
Make and share this Apple or Crabapple Jelly recipe from Food.com.
Author: HELEN PEAGRAM_40951
Adding this recipe per a request on the forums. Number and type of peppers can be adjusted to suit your own personal taste.
Author: Jellyqueen
Make and share this Easy Basil Jelly recipe from Food.com.
Author: PalatablePastime
Make and share this Peach Peeling-Peach Seed Jelly recipe from Food.com.
Author: Taylor in Belgium
Yeppers, the deep burgundy knobs on top of Prickly pears that develop in the fall are the source of a fantastic tasting juice that has been associated...
Author: Busters friend
Make and share this Bronze Scuppernong Jelly recipe from Food.com.
Author: Jellyqueen
This is posted by request and I found it on recipegoldmine.com Also, I have no idea how much this will make-I'd boil a full rack of jars and work from...
Author: Diana Adcock
CAUTION! You thought my Recipe #68981 was hot try this! Make in well ventilated room with gloves. Naga jolokia is a chili pepper the hottest in the world....
Author: Rita1652
I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of...
Author: riffraff
Make and share this Candy Apple Jelly recipe from Food.com.
Author: Karen From Colorado
This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze...
Author: Iron Bloomers
This is the ultimate flavor combination. Uses are endless from a topping for cream cheese to a grill sauce for lamb chops or mix well with sour cream for...
Author: Penny Stettinius
I found this recipe on the net per a recipe request. The instructions seem a bit backwards, pectin before sugar, but that's how I found it.
Author: Diana Adcock
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...
Author: UnknownChef86
This jam is a delicious accompaniment to cheese, and it makes a wonderful glaze for pork, game or chicken. It's also great just on toast with butter! I...
Author: xtine
A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones,...
Author: BecR2400
So sweet and yummy, you will forget rhubarb is a vegetable. Grandma was famous for everything she made with rhubarb.
Author: Bitter Moon
I like this recipe because it is very tasty and easy to make and I'm sure will be loved by all who like to eat avocado. I found it in Woman's Day Encyclopedia...
Author: DotM7037
Make and share this Grape Jelly (From Frozen Concentrate) recipe from Food.com.
Author: Chef Aint Bs
From THE SALAD BOOK by Michele Evans, this recipe would be spectacular if used as part of brunch, salad course or dessert. It will make a 3 1/2 cup mold...
Author: twissis