Does anyone have any unusual or different receipes for jellies or jams?

Question

I am looking to make jellies and jams to can and would like some different and unusual ideas.

Answer 1

We used to make Zucchini Jam. Was a great way to use up all the zucchini we had grown and you could not taste the squash in the jam.

ZUCCHINI JAM

Shred 6 cups peeled zucchini. Boil on low heat 15 minutes. Add 1 medium size can of crushed pineapple, 1/2 cup lemon juice and 5 cups sugar. Boil another 15 minutes. Add 1 large and 1/2 of 1 small package Jello (any flavor). Mix well and seal as for jam.
We like apricot flavor Jello the best, but any flavor works equally well. We also made Strawberry and it was just as good. Hope this helps..

Answer 2

Pumpkin Jam

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Jams & Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lbs pumpkin -- diced
4 lbs sugar
2 oz fresh ginger -- grated
1/2 tsp allspice
Peel of 3 lemons -- grated
Juice of 3 lemons
1/2 c sweet Dutch gin

Peel and clean the pumpkin, remove seeds, dice and weigh. Place in a large
dish in alternate layers with the sugar. Cover with a cloth and let stand 2
days in a cold place.

Place in a large saucepan with the ginger, allspice, lemon peel and juice.
Simmer over medium heat, stirring often, until the pumpkin is tender and
transparent. Remove from heat, cool slightly and add the gin. Stir well.
Pour into hot sterilized jars and seal. Yields 6-8 quarts.

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Answer 3

Jalepeno jelly. Also my sisters mother-in-law made jelly out of beet juice,after canning beets she would save some of the water from cooking the beets and than add unsweetened packages of kool aid. Any flavor at all,(I personally liked the fruit punch and didn't like the lemon-lime) sounds odd but they were really good. I myself wish I had the recipe for that. The lady has died and all I can hope is somewhere out there someone has that recipe.

Answer 4

I love some jellies made by Two Sisters Gourmet. They have a blackberry cherry pepper conserves which is great over cream cheese or served with pork tenderloin. They also have a great pear fig preserve.
Christi

Answer 5

Apple Butter - it is like a thick spiced apple sauce. There are many recipes on the internet, but below is the address for one that looks similar to what I make. I don't use an actual recipe. I just cook down a bunch of apples and add the ingredients (same as recipe) until it tastes the way I like it. You can start with applesauce to make it even faster.

Answer 6

I *love* pepper jelly. Sweet & spicy. Served with cream cheese and crackers! My aunt makes it and I *love* it.

Answer 7

Scrambled egg and strawberry jelly sandwich....for breakfast

Answer 8

I make one with peaches, limes, and almonds. I follow the sur-gell box and add lime segments, lime zest and sliced almonds.