To be honest, I don't especially like cooking. My husband, however, loves it!
Now that he's retired, Bob's taken up making jelly. I help him with the pouring and skimming for this one—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat.
Bob and I have two grown daughters an also a grandson.
I like to use this jelly as a condiment. It's always a conversation piece—everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. —Ruth Glick, Dalton, Ohio
I created this recipe one year when I had excess apples. The brown sugar gives the jam a wonderful caramel taste. I'm a retired master baker and cook who enjoys preparing Southern dishes for my wife of 48 years, two sons and five grandchildren. —Robert Atwood, West Wareham, Massachusetts
Most people put jam on homemade biscuits, but not me. I love slathering a little butter and this amazing strawberry jam on a piping hot piece of cornbread just out of the oven; it's pretty incredible. —Michelle Roberts, Senior Culinary Specialist, Taste of Home Cooking School
For a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family-and many times the jars have been returned for refills. —Mary Rice, Maysville, Oklahoma
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas.—Barbara Carlucci, Orange Park, Florida
I have four children under the age of six, so berry picking has been the perfect family activity for us. I just started preserving fruit this season with all of the berries we picked—this is a spin-off of a super-easy recipe using ingredients we had on hand, with no added pectin, and it turned out fantastic. It's a favorite for both kids and adults!—Sarah Haengel, Bowie, Maryland