Jams and Jellies Recipes
It's hard to find any apple butter, let alone good apple butter in the grocery store these days. Making apple butter is a great way to preserve the fruits of an apple harvest. In contrast to what the name implies...
Please welcome Garrett McCord of Vanilla Garlic, who shares with us his latest jam recipe. ~Elise I'm surprised that the food obsessed don't consider Ernest Hemingway a proper food writer. Go pick up a copy of A Farewell to Arms...
If you are of a certain age, your primary, and perhaps only, reference to elderberries is likely an Elton John song, a scene from Monty Python and the Holy Grail, or if older perhaps a Cary Grant film. So it...
We love jalapeño chili peppers. We use them in so much of our cooking that I've taken to even pickling my own. For the last year I've been searching for a recipe for jalapeño jelly that didn't rely on food...
In 2006, as part of the worldwide Annual Independent Food Festival and Awards hosted by Hillel of Tasting Menu, I presented the The Best Excuse For Not Making It Yourself Red Raspberry Jam award to Summerfield Farm for Art Summerfield's...
Ever since I started making quince jelly people have been telling me about membrillo, a quince paste that is practically the national snack of Spain when paired with Manchego, sheep's milk cheese. Nicky and Melissa have written about membrillo, enough...
This marmalade is delicious, everyone here loves it, and the recipe is pretty straightforward. I've detailed as much of the method as I could, to make it easier for any of you who might try the recipe to be successful...
Mmmmm. Mint jelly with lamb. Made the mint jelly; now all I need is the lamb. Did you know that mint jelly is not really green? It isn't. It's golden colored in its natural state. That green stuff you see...
Every year during apple season I spend days hovering over a large copper pot, slowly stirring a thick, bubbling mixture that will become our year's supply of apple butter. And every fall for the last several seasons I've wondered how...
A "conserve" is a jam made with a mixture of fruit, usually including some citrus, and often nuts and raisins. It can be served as a topping over pound cake, ice cream, or along side meat such as pork or...
When the last of the apples have fallen for the season, our pomegranates finally begin to ripen. These bright red globes hang from the tree like ornaments, sometimes bursting open to reveal hundreds of juicy crimson seeds. But what to...
Years ago, backyard quince trees were common. People would cultivate them to harvest the fruit for cooking in pies or preserves. Inedible raw, and looking like a cross between a pear and a golden apple, quince cook up sweet, with...
Quinces are rather odd fruit; they look half-way between an apple and a pear, they are not good to eat off the tree, they are quite hard, they are loaded with pectin (a natural jelling agent), and they make the...
"Can we make rose hip jelly?" asked my young (10) friend Alden as we walked along the beach bordered by sand dunes covered with beach roses. "These," she said, pointing to the bright red jaw-breaker sized orbs in the thorny...
Updated March 10, 2008. Every year I make several batches of marmalade. These are the notes of this process, which continue to get refined as I improve the techniques in my quest for a remarkable marmalade. Note that this is...
Microwave jam, what's that? That, my friends, is the way my mother makes jams. She learned this technique 30 years ago from Sunset Magazine and never looked back. Now that I've finally tried her approach, I can see the appeal...
