Link to MamasHealth.com

Preserves & Jam Recipes

Almond-Cherry conserve
Apple Pie conserve
Apricot jam
Apricot syrup
Banana jam
Blueberry jam
Boysenberry jam
Boysenberry preserve
Cantaloupe jam
Chianti jelly
Cranberry jelly
Garlic jam
Ginger Spice jelly
Grape jam
Jalapeno jelly
Kiwi jam
Mexican Sangria jelly
Mint jelly
Papaya jam
Peach jam
Peach preserve
Pina Colada conserve
Pineapple jam
Plum preserve
Strawberry jam
Tangerine jelly

Links  

Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Jelly Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Essential cookware

Cooking tips

 

Cranberry Jelly

 Ingredients:

  • 5 1/2 cups of cranberries, boiled for 20 minutes, pitted and sieved (cool for 1 hour)
  • 1 (3oz) pack of pectin
  • 4 cups of cranberry juice
  • 6 1/4 cups of sugar

Directions:

  1. Heat the cranberry juice and cranberry mash in a pan.
  2. Add the sugar and stir until it dissolves.
  3. Bring the mix to a boil and add the pectin.
  4. Stir the mix constantly, boiling for 1 minute before removing it from the heat.
  5. Skim off the foam and add the mix to canning jars while it’s still warm.
  6. Apply the lids and steep the jars in 250-degree water baths for 10 minutes to seal the jelly.

 

 

 

Cherry Jelly

 Ingredients:

  • 4 1/2 pounds of bitter cherries, pitted, boiled for 10 minutes and sieved
  • 1 1/2 pounds of sweet cherries, pitted, boiled for 10 minutes and sieved
  • 4 cups of cherry juice
  • 1 (3oz) packs of pectin
  • 3 tbsp of lemon juice
  • 7 1/2 cups of sugar

Directions:

  1. Heat cherry mash and juice in a pan.
  2. Add the sugar and stir until it dissolves.
  3. Bring the mix to a boil and add the pectin.
  4. Stir the mix constantly, boiling for 2 minutes before removing it from the heat.
  5. Skim off the foam and add the mix to canning jars while it’s still warm.
  6. Apply the lids and steep the jars in 250-degree water baths for 10 minutes to seal the jelly.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved