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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

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Cooking tips

 

Ginger Spice Jelly

 Ingredients:

  • 2 1/2 cups of ginger root, peeled and minced
  • 3 cups of water
  • 3 tbsp of lemon juice
  • 4 2/3 cups of sugar
  • 1 (3oz) pack of pectin
  • 1 tsp of rice vinegar

Directions:

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

 

 

 

Cinnamon Cider Jelly

 Ingredients:

  • 4 cups of apple cider, strained
  • 7 cups of sugar
  • 1 tbsp of cinnamon
  • 2 (3oz) packs of pectin

Directions:

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

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