My favorite hot pepper jelly recipes are sweet and tangy jewel colored jellies and jams to pair with cream cheese and crackers!
Mango Peach Jam Recipe - preserve peaches by combining them with mangoes and turning into a delicious jam
Celebrate summer's unique flavors with this peaches and basil jam. With just 3 ingredients, it will take you an hour to create fresh jam! From FrugalChicken
This recipe is a variation from my Surprisingly Simple Citrus Marmalade that I developed for Houston’s Italian Cultural & Community Center’s 2020 Fashion Show & Luncheon next mo…
Enjoy the flavor of ripe summer cantaloupe all year long with this deliciously sweet and slightly salty sugar-free cantaloupe jelly.
Master the art of charcuterie with our guide to the best jams and spreads. From classic favorites to unique flavors, find your perfect pairings.
Dreamsicle Jelly Whether you call it dreamsicle, creamsicle, push-up, jam, jelly or marmalade this is made with oranges and vanilla bean making it lip-smacking delicious!
Make sure you use a roasting or sugar pumpkin for this jam. Other types of pumpkins, such as those meant for carving, have a higher water content and will not cook up the same. (Steaming the pumpkin is an idea inspired by the Soframiz cookbook.) This recipe makes one large jar, or two smaller ones. You can scale up the recipe to make more if you wish. You don't need a thermometer to make this jam; you can tell visually when it's done. And since it makes a small batch, you'll likely eat it quickly. But it will keep for at least a month or so in the refrigerator. I give some tips after the recipe in case you're interested in canning, as well as a few other notes on the recipe. If you do use a thermometer, jams often jell at around 220ºF (104ºC) however this one was ready when the thermometer reached 200ºF (93ºC). Still, for this jam, it's easy to see when it's ready as it'll visibly thicken, so a thermometer isn't necessary.
Sticky sweet delicious Gourmet Jam Recipes! Easy to make with step by step instructions. Everyone loves homemade jam!
Elaina Vazquez, owner and executive chef of Chicago catering company Boutique Bites, offer tips how to create a fun holiday party.
Apricot jam is the perfect way to preserve apricots, and it comes together with just 3 simple ingredients.
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 shells too.
Tangelo Marmalade Day Fifty (09.07.2012) Processing: Hot Water Bath Canner 10mins Yield: 4 x half-pints (4 cups) Recipe Source: 365 Days of Creative Canning Tangelo season has begun here in Australia, and I decided to make a marmalade with this juicy fruit today. While the fruit simmered, I also thought I would try making candied peel. Tangelos (also known as honeybells) are a rich orange/red colour, very juicy and are a citrus fruit that is a hybrid of tangerine or pomelo and grapefruit. It is for this reason I learnt the lesson of tasting the fruit BEFORE cooking - to give some idea of how much sugar you will need to cut the sour taste if need be. Taste as you progress with cooking the marmalade, to make sure it isn't too sweet, either. Add sugar in 1/4 to 1/2 cup quantities until you are happy with the balance of flavours :) Enjoy! and don't forget to try out the candied tangelo peel recipe (HERE). If you're doing both recipes at the same time, cook all of the peel down (half will be for the candied peel, half for the marmalade) then continue with the marmalade recipe with half of the softened peel. Prepare Tangelos To begin the marmalade, wash the tangelos and remove the skins while holding the fruit over a bowl or plate to catch any juice. Slice into just the skin when quartering, then pull away peel to expose the flesh. Put half of the peels in one bowl and any fruit, juice and seeds into a second bowl. Cook Peel Down Now we want to boil the peels to extract the bitterness and soften them. If you remove the pith before boiling, they lose their shape. Place the quartered pieces of peel into a medium-sized pot, cover with water and bring to a boil, boiling for 10 minutes. Drain and cover with water again and bring to a boil for a second time, boiling for 10 more minutes. Drain well, spread onto a cutting board or plate and cool to touch. Leave them to cool enough to handle to scoop out the white pith with a spoon. Trim ends of peel neatly, then julienne (cut into very fine strips). Set aside ready to add to marmalade later. Extract Juice Remove as much pith as possible from the fruit pieces. Chop the fruit roughly, placing into a big, wide heavy-based pot with all of the juice and seeds. Add the water (3 cups) and bring to a boil, simmering for 25-30 minutes. Pulse with an immersion blender until smooth, then pour into a colander lined with cheesecloth to catch the pulp/seeds. Tie up cheesecloth and position so the juice drips back into the pot, leave it for a couple of hours to allow all of the juice to drip through. Make Marmalade Measure juice into your jam-making pot, adding 3/4 cup of sugar per 1 cup of juice. Heat over medium until sugar dissolves, then taste, adding extra sugar (in 1/3 to 1/2 cup amounts) until you're happy with the flavour balance. Add the zest, stir and bring to a boil, boiling for 20 - 30 minutes or until mixture sets. Place a saucer in the freezer, adding a teaspoon of marmalade to the cold saucer to check set has occurred (will wrinkle after 30 seconds on the plate). If not, continue boiling and check after another few minutes. Prepare Jars Pre-heat half-pint jars in boiling water for 10 minutes and the rings/seals in simmering water for 10 minutes. Once set has occurred, ladle hot marmalade into hot sterilised half-pint jars to 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct (if low add extra marmalade) then wipe rims, apply seals and twist bands on to fingertip-tight. Processing Process in hot water bath canner for 10 minutes. Turn off the heat and remove jars after 5 more minutes to a teatowel-covered bench to rest overnight. The next day check seals (shouldn't flex when pressed), remove bands, label and store in a cool, dry, dark place for up to 12 months. I made 4 x half-pints using this recipe. Ingredients: 6 tangelos (approx 3 1/2 pounds) 3 cups water 4 cups white sugar Why not try this delicious Tangelo Marmalade, it would make a nice gift with the candied tangelo peel :(^_^): LEARN MORE: MARMALADE FOOD PRESERVING GUIDE
Celebrate summer's unique flavors with this peaches and basil jam. With just 3 ingredients, it will take you an hour to create fresh jam! From FrugalChicken
Celebrate summer's unique flavors with this peaches and basil jam. With just 3 ingredients, it will take you an hour to create fresh jam! From FrugalChicken
Orange Jelly has all the flavors of summertime packed into a delicious jar of homemade jam! This is an easy jam to make that is full of bright citrus flavors!
If you are a fan of foods that start with J, what are some of the foods that you like? How many can you think of off the top of your head?
Make the ultimate citrus marmalade by combining oranges, lemon, and lime. Be sure to make a big batch—this marmalade will disappear fast!
Turn your ripe, juicy peaches into an awesome low sugar jam with just a hint of vanilla.
This jam isn’t too sweet and has the perfect amount of tart lemony flavor. Even better, it’s basically fool proof and completely delicious!
How to make muscadine jelly
