‘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.

Hot Wine Jelly December 13, 2009 No Comments

1 tablespoon(s) Crushed Dried Hot Peppers 2 cup(s) Sweet Red Wine 3 cup(s) Sugar 1 teaspoon(s) Yellow Food Color 3/4 teaspoon(s) Red Food Color 6 ounce(s) Liquid Pectin Stir peppers into wine. Cover and let stand at least 3 hours. While peppers are marinating, prepare jars (see note). String wine into 3-quart saucepan; stir in […]

Chipotle Rubbed Cowboy Steak with Jalapeno Jelly(Gc) No Comments

24 ounces prime bone –in short tail ribeye –chipotle paste– 8 cloves roasted garlic 6 tablespoons chipotle powder 6 tablespoons kosher salt 1 tablespoon coarse ground black pepper 6 tablespoons peanut oil –jalapeno jelly– 4 jalapeno peppers — seeded and chopped 1 cup new mexican red peppers — diced 2 cups cider vinegar 4 cups […]

Almond Tea Jelly No Comments

4 ounce(s) (1/2 cup) ground almonds 2 tablespoon(s) (2 1/2 T) ground rice 1/2 pint(s) (1 1/4 cup) milk 2 tablespoon(s) (2 1/2 T) sugar 1 teaspoon(s) Gelatin Here are a couple of recipes for almond pudding. There are lots of variations of this dish some using dairy products, some using gelatin and some using […]

Green Pepper Jelly No Comments

4 large Green Peppers, Seeded And -Diced Small 1/2 cup(s) Vinegar 1 tablespoon(s) Cayenne Pepper (Scant Or To -Taste) 6 cup(s) Sugar 1 cup(s) White Vinegar 1 pk Certo (Or Bottle) 3 To 4 Drops Red Or Green Food -Coloring Put the first two ingredients in a blend and blend well. Pour the vinegar and […]

Chipotle Rubbed Cowboy Steak with Jalapeno Jelly No Comments

24 ounce prime bone in short tail ribeye Chipotle paste Jalapeno Jelly Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered. Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 […]

Lj’s New Zealand Salmon In Jelly 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 […]