Jams Jellies and Preserves
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Three recipes and information about the plant.
Recipe calls for apricots but peaches, nectarines, or pears work equally well.
Recipe includes apricots, orange, sugar, and lemon juice.
Uses canned beets, orange jello, and horseradish.
Two recipes, one with pectin and one without.
Calls for frozen sweet cherries, almond liqueur, lemon juice, and sugar.
Recipe includes apples, plums, and chillies.
Contains apple juice, lemon juice, red hots, and spices.
Uses five pounds of grapes and makes eight cups.
Made with crab apples and sugar.
Includes cranberries, bananas, and lemon juice.
Made with currents and sugar.
Simple recipe calling for raspberries and sugar.
Recipe from Buffalo Run Lodge Bed and Breakfast, Arbovale, West Virginia.
Made with figs, sugar, water, and lemon juice.
Includes figs and lemon juice. Makes about 5 pints.
Uses oranges, pears, pineapple, and maraschino cherries.
Gooseberries and sugar are the only ingredients.
Includes plums and Concord grapes. From Michigan State University.
Includes green peppers, jalapeņo pepper, vinegar, apple juice, and sugar.
Ingredients include apples, blackberries, blueberries, elderberries, orange, cinnamon, and sugar.
Recipes for jams, preserves, syrups, fruit spreads, and marmalade.
Information about jams, jellies, preserves and fruitspreads, including a calculator comparing nutritional information, an interactive map showing where popular fruits are grown, history of jams and jellies, and recipes.
