More Recipes Like Champagne Jelly - All Recipes
 
Photo of: Jalapeno Jelly

Jalapeno Jelly

Submitted by: Sue Delgrego 
This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make. 
Photo of: Mint Jelly

Mint Jelly

Submitted by: HYACINTH 
A traditional mint jelly made from fresh mint. 
Photo of: Grape Jelly

Grape Jelly

Submitted by: JELLYKO 
This is a short and simple grape jelly recipe. 
Photo of: Quince Jelly

Quince Jelly

Submitted by: FAYEBABES 
An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit. 
Photo of: Drink Mix Jelly

Drink Mix Jelly

Submitted by: Connie K 
Strawberry jelly made with powdered drink mix. An inexpensive and delicious spread. Try using different flavors of fruit and drink mix too. 
Photo of: Port Wine Jelly

Port Wine Jelly

Submitted by: Mama Smith 
Fredricksburg Texas has some of the best Texas wineries close by. While experimenting with a great port I found there, I came up with this beautiful, jeweled jelly. It's easy to make for a gift basket. 
Photo of: Raspberry Jalapeno Jelly

Raspberry Jalapeno Jelly

Submitted by: glimmer 
Homemade raspberry jam--made with fresh or frozen raspberries--is livened up with spicy jalapeno peppers. 
Photo of: Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

Submitted by: Honda 
This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese. 
Photo of: Malbec Inferno Hot Pepper Jelly

Malbec Inferno Hot Pepper Jelly

Submitted by: runsanity 
This savory and sweet hot pepper jelly will have you breaking into a sweat. Serve with a brick of cream cheese and crackers to soften the blow. 
Photo of: Red Currant Jelly

Red Currant Jelly

Submitted by: BJBORSODY 
Home Town: South Bend, Indiana, USA
Living In: Nashville, Tennessee, USA
A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's. 
 
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