Granny’s Watermelon Jelly pureed watermelon, after seeds and rind removed 2 Tbsp Lemon juice for every 3 cups pureed watermelon 1/4 cup water for every 3 cups pureed watermelon 1 cups sugar for eve…
It’s not just jelly’s best friend, everyone! Sauces, noodles, soups, baked goods -- just so many things that get just oh-so much more delicious with this favorite little spreadable nut.
Jalapeño pepper jelly strikes a unique balance between the heat of hot peppers and the sweet base of fruit jelly, creating a versatile condiment that can enliven a variety of dishes.
Red currant jelly comes together with just two ingredients ~ fruit and sugar. Since the currants are naturally high in pectin and acidic, there's no need to add lemon juice or commercial pectin.
It's a great way to use up the last of your peppers for the season. Sweet with a kick, this jelly captures the summer's spice, letting you enjoy it all year long.
Believe it or not, you can easily make these incredible homemade jelly recipes and they are perfect for cheeseboards. Sweet, savory, spicy and more!
Habanero Peach Jam ~ This epic hot pepper jam isn't for your morning toast, it's for the cocktail hour on a crisp cracker with cream cheese!
Basil jelly is the perfect accompaniment for garlicky buttered bread, morning toast, mixed with cream cheese for a great cracker spread, or used as a riff on the 60s classic meatballs in jelly. For this recipe, I used half-pint jars, but most folks claimed they went through that in one sitting. Give away a jar of this with strawberry jam for the perfect Christmas gift combination.
This jelly is super easy because it's made from store-bought juice! And it doesn't even need to be canned. It makes a nice addition to a gift of homemade bread.
Dandelion jelly is like sunshine in a jar, and it's the perfect way to brighten your morning toast.
Flower jellies capture the flavor of fresh blossoms in a sweet floral jelly.
Cubes of jelly flavored with coffee served in a thick, sweetened cream, this coffee jelly is definitely a crowd-pleaser and an excellent dessert for any occasion.
Jelly custard shots is a beautiful layered jelly and custard dessert which can be made for special occasions like Valentine’s day, New years eve, Christmas eve, birthdays or anniversaries. The custard triffle tasted yummy.
How to Make Wine Jelly: Here are the instructions for making some great wine jelly. You can use any type of wine - red, white or rose, and it can be sweet or dry. If you like to drink it, you can use it in a jelly. I've used a ruby port that made a delicious jelly, but th…
Cranberry Pepper Jelly is an easy, sweet spicy jelly that is perfect as a glaze, as an addition to appetizers and is perfect for a unique gift for the holidays!
The golden age of aspic is long over, but some dishes seem to be tentatively resurgent. Is the savoury jelly worth reviving?
No bake passionfruit cheesecake, with it’s soft, creamy filling, buttery cookie base and tart passionfruit jelly topping is the stuff of dreams. It’s so easy to make and you only need 7 ingredients.
Old fashioned grape jam is packed with flavor. The grape skins add lovely color and give the finished jam a fabulous texture.
These festive apple preserves are as delicious as they are versatile, and make a superb edible Christmas gift. Alternatively, you could use this jelly recipe for your own festive feasting – they work brilliantly with a range of cheeses, cold cuts, or even Christmas dinner itself.
A simply scrumptious ginger marmalade to top toast, muffins or to use in asian cooking.
While they are perfectly edible, watermelon rinds usually end up in the garbage. However, once the green layer is peeled, they can be used in numerous ways: they can be eaten fresh, as a crunchy sn…
Aspic is a savory stock made from cooking meat slowly, creating a natural gelatin that thickens, then turns to a jelly when it cools. In the past, aspics
Graceful, low-maintenance and fruit-producing, the jelly palm is a fine addition to lower Alabama’s coastal landscaping and gardens.
This easy Coconut Jelly recipe (aka coconut jello) can be prepped in just 15 minutes! It’s a fun and delicious coconut milk dessert or snack that the whole family will love. The recipe below includes two flavor options (vanilla & chocolate) – which will you choose?
Sweet and with a hint of baking spices, this old fashioned tomato jelly is a unique spread for breads and pastries.
It’s a one-ingredient wonder.
This cherry syrup for pancakes is the best pancake topping for fruity pancakes. It’s made with only 6 ingredients in 15 minutes, and you can use either fresh or frozen cherries.
Jelly Pepper Jelly with Sugar or Honey Pepper Jelly with Sugar or Honey is a low-sugar or low-honey cooked hot pepper jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and
Find out the different types of jelly belly recipesfor delicious custom creations. Jelly Belly flavor combinations to recreate the taste of some of your favorite desserts and drinks with Jelly Belly recipes.
Beautyberry jelly can be made from the native American Beautyberry shrub. It makes a gorgeous sweet gift for everyone on your list.
Do you remember when I made prickly pear juice a few weeks ago and left you in suspense about what to do with it? Well, if you followed those directions then please throw the juice away, pour it down the drain, whatever, but just get rid of it. It will be gross. Then go out and try it this way: OK, the trick to picking ripe prickly pears is to wait until the end of August or so and keep an eye on the cactus. When the fruit starts falling off from being too ripe it's time to harvest. The type of prickly pear we have here produce dark purple/magenta fruit, the darker the sweeter the better. Use tongs and put a bunch into a pail or bucket. We picked about 50 or so. They should be dark and slightly soft and easy to pull off of the pads. Watch out. They hurt! I picked the ones on the bottom while Jerry could reach the fat juicy ones buried deep within the cactus. It's fun harvesting the tuna! But what the heck are those! Where did those wrinkles around my eyes come from? OMG. I should always wear make-up and sunglasses. Sorry. I digress. Once you get the fruit home, give them a good rinse in the sink to remove the dirt and mystery bits. I had a spider pop out at me while doing this step. I screamed and Jerry laughed at me. Still using the tongs, grasp each fruit and with a really sharp knife slice the fruit length-wise. This is what it looks like inside. I would say this fruit isn't ripe enough to use yet. The best ones are deep, deep red, like dried up blood. (I have made future batches with the ripest fruit only. So, so pretty!) Put an inch or so of water in a big pot and add the fruit. Bring to a boil over high heat pushing the fruit down into the water with a spoon or masher. Boil and smash the fruit for thirty minutes. The little glochids on the fruit will dissolve in the hot water. Yes, they really, really will. Next, gently pour the mashed pears into a cheese-cloth lined container to separate the juice from the bits. Like my zip ties I used to secure the cheese-cloth? Yep, in-camper improvisation. Let the juice drain on it's own. It can take a few hours to get the maximum amount of juice. Don't be tempted to squeeze extra juice out because it will break down the natural pectin in the juice. Doesn't this kind of look like a heart? Once you have the juice, you can store it in the fridge and use it in drinks or other recipes. Or you can (try) to make prickly pear jelly. In the boxes of pectin there were instructions for making jams and jellies of common things like grapes or blackberries. Can you believe they didn't have instructions for prickly pear? So I winged it. Over high heat stir in one box of pectin per three cups of juice, stirring constantly. When it's boiling like crazy add the sugar. Use one more cup of sugar than you have cups of juice. I had about 6 cups of juice so I used 7 cups of sugar. Stir constantly until it boils again and keep stirring and boiling for one minute. (Make sure you have your jars clean and ready for the juice.) Remove from heat and carefully pour the jelly-to-be into jars. It will be messy. Leave about a quarter of an inch at the top of the jelly so it has room to expand. Oh, and make sure you spill as much sugar as you can so you are guaranteed to get ants in your camper. Clean the rims of the jars and then add lids and bands. Don't tighten the bands too tight or the jars can crack while processing them. Put the sealed jars into a pot of water and bring to a boil. Leave in the boiling water for 10 minutes to kill germs and seal the jars. Carefully remove the jars from the water and wait to hear the POP of the jars sealing. When the jars are properly sealed you won't be able to push the center dot up and down. The dot should be stuck down. Wait a few hours or a few days to see if it jells. If not follow the remaking directions in the packet of pectin. It will work. If they do jell you will have a batch of some very interesting tasting jelly. Jerry and his parents really like it. Me, not so much. It's not bad, it's just different. Want to try some? Leave me a comment and I'll arrange to get one for you to try! (Limit 6 free jars.) If you're brave enough!!!
This week I made a beautiful, Alcohol Free Champagne Jelly using Eisberg Sparkling Rosé. Not only was it booze free, it was also suitable for vegetarians!
What’s better than a coffee you can drink? Coffee you can eat! Japanese Coffee Jelly is a light dessert made in advance and ready to impress. Only 5 ingredients!
