‘Jellies and Jams’ Archive

Rhubarb Jam May 22, 2011 No Comments

Both sweet and tart, rhubarb jam adds a bit of variety to an assortment of fruit preserves, and is surprisingly simple to make. Do some of the preparation the night before with this simple recipe, for an easy canning experience and a refreshing treat.

Lj’s New Zealand Salmon In Jelly December 13, 2009 No Comments

6 pound(s) Fresh Salmon 6 tablespoon(s) Butter 3 Lemons Salt Pepper Clean salmon and remove head, tail and fins. Cut the salmon into 1 pound(s) steaks (not fillets). Place 1 salmon steak onto a sheet of foil, squeeze the juice of 1/2 a lemon, spread 1 tablespoon(s) of butter plus salt and pepper on the […]

Grandma Clark’s Cranberry Jelly No Comments

Ingredients4cupcranberries, fresh or frozen 1cupwater 2cupsugar Directions:Cook berries in water til mushy and put through seive. Add sugar and boil 15 minutes until it jells. Bottle.

Cherry Jelly No Comments

Ingredients2cupcherry syrup 1/2eachfruit pectin, bottle 4cupsugar Directions:Drain syrup from canned cherries. Add juice of 1 lemon if syrup lackstartness and flavor. Combine syrup and sugar. Heat rapidly to boiling.Stir constantly before and while boiling. Add fruit pectin. Stirconstantly. Heat to full rolling boil. remove from fire. Skim. Syrup fromany canned fruit may be substituted for […]

Lavender Jelly No Comments

7 fl Dry champagne -OR- dry white wine 7 fl Unsweetened apple juice 2 fl Creme de cassis 1/4 cup(s) Sugar 2 tablespoon(s) Lemon juice 1 ounce(s) Lavender flowers 4 teaspoon(s) Gelatine 4 tablespoon(s) -Water This exotic and gorgeously pretty jelly comes from John McGeever of Congham Hall in Norfolk and can be eaten both […]

Gooseberry Jelly No Comments

Ingredients3poundgreen gooseberries 1sugar Directions:Wash gooseberries. Remove stems and blossom ends. Cover with water. Cook slowly until soft. Drain through jelly bag. Combine sugar and juice in equal proportions. Boil rapidly until jelly sheets from spoon.

Champagne Jelly No Comments

1 pk (1 3/4-oz) powdered pectin 3/4 cup(s) Water 3 cup(s) Champagne or dry white wine 4 cup(s) Sugar Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly. Reduce heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and […]

Lamb Rib Chops Wih Quince Jelly Glaze No Comments

—–QUINCE JELLY GLAZE—– 1 t Minced Garlic 1 tablespoon(s) Unsalted Butter 1/2 cup(s) Quince Jelly 1 tablespoon(s) Freshly Chopped Rosemary, or 1 t Dried Rosemary 1/4 teaspoon(s) Freshly Cracked Black Pepper Salt to Taste —–BROILED LAMB CHOPS—– 8 Lamb Rib Chops, 1″ thick Quince Jelly Glaze: In small saucepan, saute garlic in butter over medium […]

Georgia Cucumber Jelly No Comments

6 Cucumbers,medium-sized 3 pk Gelatin,unflavored 1/2 cup(s) Water,cold 2 cup(s) Water,boiling 1/4 cup(s) Apple cider vinegar 1 teaspoon(s) Onion,grated 1/4 teaspoon(s) Salt 2 drop(s) Green food coloring 1/4 cup(s) Pimientos,chopped 1. Peel cucumbers, remove seeds, and grate. Wrap in a clean kitchen cloth to absorb all moisture for about 15 minutes. 2. Sprinkle gelatin over […]

Cassis Jelly No Comments

INGREDIENTS: 3 cup(s) Fresh currant juice, or -fresh cranberry-apple Juice, or fine quality -commercially canned Unprocessed juice, strained 1 cup(s) Cassis 2 tablespoon(s) Lemon juice 3 1/4 cup(s) Sugar 3 ounce(s) Liquid pectin (1/2 bottle) Servings: makes 4 – 1/2 pint jars Notes: A perfect garnish for poultry and game. A gourmet replacement in all […]