Jams, Jellies and Preserves


sds Giftshop Mall > Gourmet Food > Jams, Jellies and Preserves

	Hot Pepper Jelly: 3 jars Mrs Millers Homemade (more) »rank: 3190 from: Mrs Millers Homemade Editorial Product Review: :Also known as Amish Gold. Packed in old fashioned ball jars, 3 great tasting 8 oz. jars of homemade goodness, Hot Pepper Jelly. All Natural Ingredients, no artificial colors Detailpage		Goya Guava Jelly - 17 oz. (more) »rank: 997 from: Goya Editorial Product Review: :Delicious on toast, muffins and in desserts Detailpage
	Oregon Hill Seedless Marionberry Jam - 12 oz. (more) »rank: 4007 from: Oregon Hill Editorial Product Review: :Oregon Hill presents its popular Seedless Marionberry Jam. This jam is made from the wonderful Pacific Northwest Marionberry. Very delicious flavor and perfect for toast. Detailpage		Red Hot Jalapeno Jelly (more) »rank: 3726 from: Fischer & Wieser Specialty Foods, Inc. Editorial Product Review: :A delicious gourmet jelly that's an essential for any pantry! Detailpage
	Blueberry Jam: 3 jars Mrs Millers Homemade (more) »rank: 3823 from: Mrs Millers Homemade Editorial Product Review: :Packed in old fashioned ball jars, 3 great tasting 8 oz. jars of homemade goodness, Blueberry Jam. All Natural Ingredients, no artificial colors Detailpage		Corn Cob Jelly 9.6 ounce (more) »rank: 4101 from: Grama's, Inc. Editorial Product Review: :Really! Its made from corncobs. We cook the clean, red cobs in boiling water and they give off a mild juice. We then use our skills to produce a clear red jelly from the juice with a taste similar to a mild apple jelly. Just fun to have around and a unique gift. Detailpage
	Austrian Tyrolean Blueberry Preserves (more) »rank: 4555 from: Gourmet Food Store Editorial Product Review: :These wild blueberries grow plentiful in the picturesque region of Tyrol, in the Austrian Alps, during the summers. Whip up a European-style breakfast with toast spread with honey and Tyrolean Blueberries Preserves, or fill up a warm croissant for a tranquil tea. Detailpage		Preserved Lemons (more) »rank: 5057 from: L'Epicurien Editorial Product Review: :Preserved Lemons are a staple of many Mediterranean homes from Tunisia and Morocco to France and Spain.They may be preserved whole or in sections with a simple salt-water brine. They are generally added to fish,tagine and white meat dishes. But adding a bit of finely minced preserved lemon to vegetables or rice brings an exotic dimension to these simple dishes. Detailpage
	3 Confitures a l'Ancienne Andresy All natural French Rose Petals Confit jam pure sugar cane 9 oz jar ~ lot of 3 save! (more) »rank: 3969 from: Andresy Editorial Product Review: :Les Confitures a l'Ancienne Andresy old fashioned jams are cooked in copper basins with whole selected fruits, cane sugar, and lemon juice to refine when necessary. All natural! Detailpage		Raspberry Preserve (more) »rank: 4297 from: Agrimontana Editorial Product Review: :These preserves are high in fruit percentage, from 70 to 95g for 100g of product, without any added pectin and with cane sugar from Barbados and Mauritius Island. The fruit used are first quality, picked at its right degree of ripening. Detailpage

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Giftshop Mall > Gourmet Food > Jams, Jellies and Preserves

Giftshop Mall > Gourmet Food > Jams, Jellies and Preserves

Hot Pepper Jelly: 3 jars Mrs Millers Homemade

from: Mrs Millers Homemade

Goya Guava Jelly - 17 oz.

from: Goya

Oregon Hill Seedless Marionberry Jam - 12 oz.

from: Oregon Hill

Red Hot Jalapeno Jelly

from: Fischer & Wieser Specialty Foods, Inc.

Blueberry Jam: 3 jars Mrs Millers Homemade

from: Mrs Millers Homemade

Corn Cob Jelly 9.6 ounce

from: Grama's, Inc.

Austrian Tyrolean Blueberry Preserves

from: Gourmet Food Store

Preserved Lemons

from: L'Epicurien

3 Confitures a l'Ancienne Andresy All natural French Rose Petals Confit jam pure sugar cane 9 oz jar ~ lot of 3 save!

from: Andresy

Raspberry Preserve

from: Agrimontana

Some Celebrities

Gawker Blasts Into Sci-Fi With New Blog, Io9; a Q&A With Editor Annalee Newitz

Gawker Blasts Into Sci-Fi With New Blog, Io9; a Q&A With Editor Annalee Newitz

It's iPhone day