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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

 

Mexican Sangria Jelly

 Ingredients:

  • 3 1/2 cups of Burgundy wine
  • 1/2 cup of orange juice
  • 6 tbsp of lemon juice
  • 2 (3oz) packs of pectin
  • 6 1/2 cups of sugar
  • 1/4 cup of Cointreau

Directions:

  1. Heat the wine, orange and lemon juice in a pan.
  2. Add the sugar and stir until it dissolves.
  3. Bring the mix to a boil and add the Cointreau pectin.
  4. Stir the mix constantly, boiling for 1 minute before removing it from the heat.
  5. Add the jelly 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

 

 

 

Crazy Margarita Jelly

 Ingredients:

  • 1 cup of lime juice
  • 1 1/3 cups of water
  • 3/4 cup of tequila
  • 1/3 cup of triple sec
  • 5 cups of sugar
  • 1 (3oz) pack of pectin

Directions:

  1. Heat the lime juice, triple sec and water in a pan.
  2. Add the sugar and tequila 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. Add the jelly 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.

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