For an intriguing tropical taste and hint of chewiness that kicks up a peanut butter and jelly, this secret ingredient is a ...

Jelly is ideal for those who prefer a sweet, uniform texture without the bits of fruit. It’s often used to glaze pastries, pair with cheeses, or top peanut butter sandwiches.

Strawberry jam from frozen fruit Ingredients 30-32 oz frozen strawberries, no sugar added, thawed – enough to make 3 cups prepared fruit 2 tablespoons plus 1-1/2 teaspoons powdered pectin 2 ...

Her Blueberry-Lemon Artisan Fruit Spread is made from Georgia-grown blueberries with lemon added to make the flavors pop. Hild recommends making this with local vodka from Old Fourth Distillery.

The Grass Jelly with Mixed Fruit in Coconut Juice is more of an earthy sweet. The scoops of cantaloupe and slices of strawberry, mango and kiwi make the dish sweeter, but the jelly's bitterness is ...

Working out of the spacious kitchen in her west Loveland home, Jacoway produces nearly 60 varieties of jam, jelly, marmalade or fruit butter, which she then sells under the name Tams Jams at local ...

Fruit spreads by name Jam: Made by cooking crushed or chopped fruit with sugar until it’s thick. It has visible pieces of fruit. Jelly: Made from fruit juice, sugar and pectin.

1 package regular powdered fruit pectin ¼ cup freshly squeezed lemon juice 7 cups sugar 1. Cut the top and bottom off each orange. Going from the top down, slice off the pith and peel.