These jams and jellies are not only yummy on toast and biscuits, but they also turn fish to delish, go neat with meat, and dress up cheese in a breeze!
For the creative cook who has no time to spare, Jams and Jellies in 30 Minutes or Less is the answer. Simple cooking directions and ingredients are the keys to quick and successful refrigerator jams that can be eaten the same day they're prepared, or savored for up to three weeks. No canning required!
Tomato Ginger Jam
Sour Orange Marmalade
Freezer Black Cherry Jam
Cranberry Pear Relish
Flowers & Strawberry Jam
Orange Sauterne Jelly
Papaya Tropics Jam
Mango Madness Spread
Green Tomato Jelly/Mock Raspberry
Framboise Raspberry Jam
Pear and Cranberry Jam
Pamela Bennett grew up in Durham, North Carolina, and graduated from Crofts College and the University of North Carolina at Chapel Hill. She owned and operated Black Sheep Baskets in Dallas, Texas, which featured her jams. She now lives in Provo, Utah.
Homemade jams without the stress and mess.