I make grape jelly with wild grapes from the woods, if we are lucky enough to have any. They are not ripe until the fall.

J.Carol, what state are you in? We have mullberries here in Alabama but the ones in Florida are different from ours here...much juicier and richer tasting. Used to live in So. Florida and that mullberry jelly was the best jelly I have ever eaten. Would love to be able to purchase some but don't know of any place to get them from.
We just don't have the fruit here any more to make many of the jellies that my mom used to make. Only blackberries and those are pretty labor intensive to pick. End up with a few quarts in the freezer and that's all. Use them for pies mostly. Need to search out a better recipe for cobbler. Mine wasn't that great this year. Guess the next one will have to have the basic pie pastry because that's my best one.

No jelly or jam this year. Last year I made agarita jelly from bushes on the ranch (first time for me) and it was so good. Because of the drought we didn't have many berries this year. Tried prickly pear jelly also last year but wasn't that impressed with the flavor--not much fruit flavor for the work. I did some peach jam which was very yummy (also last year) but the drought is a problem with the right peaches this year. If we get good crops next year I will definately do the peach and agarita again.

I made a bunch of plum jam last week. I don't eat jam, but plan on giving it away as gifts. Tomorrow will be pickles.

I used to can my own marinara sauce now it seams I never have enough time

Black raspberry jam and jelly from fresh picked wild berries!

I made fig jam, orange marmalade, kumquat marmalade, plum and pomegrante jelly,and spiced tomato jam.

I just made Strawberry-Loganberry Margarita Jam, and Apricot-Gooseberry-Spiced Wine Jam. I make tons and really have a ball coming up with new recipes. I could eat it for breakfast, lunch, and dinner!

Sure wish I could find a place to pick huckleberries. We can't grow them well on our farm. Where do you go?

Mom used to make beet jelly with grape kool-aid for flavor.

If you like to make pretty jellies, get a steam juicer. wish I would have bought one years ago ! fruit in top kettle, catcher kettle in the middle, & water in the bottom. it steams through
the fruit & you get the most wonderful, clear colors. I also have found out that you can juice rhubarb & combine that juice with almost any other fruit for a slight-tart combo. I bought mine from a place in Utah. stainless is best, but they are made in enamel & aluminum (alum. I did not like). not mess, no fuss, just wonderful juice. if anyone wants, PM me & I will look up the company. best investment I ever made !

I made alot of jams and preserves last year. Fruit was cheaper and more abundant then. So far this summer I have made ketchup, canned tomatoes, spaghetti sauce, salsa, salsa verde and barbecue sauce. I am planning to make pickles, relish, and pickled peppers. I have to see what the harvest is like for figs and pears, then I can decide to preserve them. I'm surprised to see how many ladies are canning.

Just put up 14 pints and 12 half pints of plum jam... now to get the kitchen cleaned back up LOLOL

I can eat the whole bar of cream cheese and the jar of jelly!

We have soooooooo many raspberries!

sounds really good.

Could you PM me your spiced plum recipe? Sounds really good..

yes I have, watermelon rind preserves, I will see if I can find recipe. :thumbup:

My mother in law used to make beet jelly and I make jalapeno jelly. My mom always made strawberry freezer jam.

not jams or jelly but Pickling cucumbers! Had quite a bit of cucumbers growing so had to do something with them. 1st time for me and everyone loves them! Next as soon as the pears are ready....DD will show me how to make fruit roll-ups with them. Yummy!

She probably made watermelon rind pickles? Sooo good!

It is very good. I just made some this Sunday. Be sure to allow for the soaking time. The rhubarb has to soak for 4 hours before cooking. Was worth the wait.