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

 

Mint Jelly

Ingredients:

  • 6 3/4 cups of mint leaves
  • 5 cups of water
  • 6 tbsp of lemon juice
  • 7 1/3 cups of sugar
  • 2 (3oz) packs of pectin

Directions:

  1. Boil the mint leaves in the water for 10 minutes.
  2. Strain the mint water and save it.
  3. Heat the mint water and lemon juice 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. Add the jelly 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.

 

 

 

Herb Jelly

 Ingredients:

  • 2 cups of thyme leaves
  • 1/4 cups of rosemary leaves
  • 6 cloves of garlic
  • 3 1/2 cups of water
  • 7 cups of sugar
  • 1 2/3 cups of white wine
  • 2 (3oz packs of pectin)
  • 2 tbsp of lemon juice

Directions:

  1. Boil the herbs and garlic in the water for 15 minutes.
  2. Strain the mix and save the herb water.
  3. Heat the herb water, lemon juice and wine 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. Add the jelly 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.

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