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Jams, Jellies, and Preserves

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Pumpkin Butter II

SUBMITTED BY: Sara

This lovely spread will be gobbled up by children and grown-ups alike. Put it on the breakfast table during the holidays for a seasonal treat.

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NEWEST JAMS, JELLIES, AND PRESERVES RECIPES

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The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store!

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Rose Hip Freezer Jam

Submitted by: Cazuela

Home Town: Chicago, Illinois, USA

The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide.

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Habanero Pepper Jelly

Submitted by: Lunasea

Grated carrots add a nice color and texture to this blazing hot pepper jelly.

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Rhubarb Strawberry Jam

Submitted by: SALLY 888

This rhubarb strawberry jam recipe is our favorite and so easy to make.

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Wine Jelly

Submitted by: Juanita

This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.

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Candy Apple Jelly

Submitted by: Betsy Porter

With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids.