This simple chokecherry jelly recipe comes together without storebought pectin for an easy wild foraged preserve. Chokecherry jam (or fruit butter) takes a bit more work, but it's another possible variation.
Sweet and with a hint of baking spices, this old fashioned tomato jelly is a unique spread for breads and pastries.
Fireweed jelly is a must-try for any jelly lover! This vibrant pink jelly is made from the petals of foraged fireweed flowers and is so easy to make. Learn how to find and harvest fireweed flowers as well as a simple recipe and make your own fireweed jelly from your foraged goodies.
Old fashioned grape jam is packed with flavor. The grape skins add lovely color and give the finished jam a fabulous texture.
Old-Fashioned Tomato Jam - This easy recipe makes the best tangy, sweet and savory jam with tomatoes without pectin or traditional canning!
Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,
A sweet and delicious jelly made from watermelon juice is a treat your whole family will love.
I can’t believe I made GRAPE JELLY, that ubiquitous purple gooey staple of my youth. For Baby Boomers like me, long before we had five varieties of preserves in the refrigerator, we had one &…
Rhubarb jelly captures the taste of the spring rhubarb harvest in a jelly for year-round enjoyment.
Our absolutely favorite thing this year is Zucchini Jam . If anyone has ever gifted you with Christmas Jam or Strawberry Surprise Jam ...
You are going to love this delicious banana jam recipe!
Easy and delicious, this peach jelly is the perfect way to preserve this summertime fruit. Bourbon can be added for an additional kick in flavor.
Make your own batch of fresh apricot jam. The good news is apricots are way easier to de-stone than other fruits and you don't have to bother peeling them. The whole process takes about two hours from start to finish.
How to make muscadine jelly
This fig jam is sweet and easy to make with no canning required!
