‘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.

Lavender Jelly December 13, 2009 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 […]

Kythoni Peltes (Quince Jelly) No Comments

Karen Mintzias 1 kg Quinces 4 cup(s) Water Granulated sugar 2 teaspoon(s) Lemon juice 2 Rose geranium leaves Cooking time: 2 hours Wash quinces well to remove the fuzz. Peel and core. Slice quinces into preserving pan and add 2 cups water. Leave aside and do not be concerned if quince discolours. Place peels and […]

Garlic Or Shallot Jelly No Comments

1/2 cup(s) Finely chopped garlic -OR- Shallots 3 cup(s) White wine vinegar (about) 2 cup(s) Water 6 cup(s) Sugar 6 fl Liquid pectin; OR 4 ounce(s) Dry pectin Food coloring (optional) In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from […]

Carrageen Pudding with Rhubarb and Rosehip Jelly No Comments

1 1/2 pint(s) Milk 1 Strip lemon peel 1/2 ounce(s) Prepared dried carrageen * 1 tablespoon(s) Sugar 1 Egg 2 Sticks rhubarb ** 4 tablespoon(s) Rosehip or redcurrant jelly *Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour […]