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Preserves

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Very unusual tasting. Though it takes four-days to make this marmalade, it's all passive time, and so worth the effort. Roast a chicken with this, spread on bagels, biscuits. Makes a good filling for a layer cake. The finished product has a dark amber color and a slightly "toasty" or burnt flavor. From "Food Down Under," this is a magnificent marmalade.

Recipe #135096

I had to hunt to find a jelly that used enough mint to make a dent in my big healthy bush-I found this one by Aussie Jackie French, on the internet. She gave no prep or cooking times, but I found it took about 20 mins to prep, 20 mins to cook the apples and about 45 minutes to get to the jellied stage.

Recipe #410325

This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.

Recipe #328935

This jam has a wonderful flavour, all who have tried it have loved it!!

Recipe #137275

After BBQ's I often have leftover beetroot. This is a great way to use it up. I found this in SFI Mag.

Recipe #314279

We picked 6lbs wild boysenberries yesterday and had them home and turned into jam within 3 1/2 hours. It really is delicious stuff! The lemon helps setting and butter settles any scum that may have formed.I have always made jam by pouring into hot sterilized jars and have never killed anyone. If you would like to process in a hot water bath-feel free. I won't give directions here but someone in the canning forum could help you. I wash, dry then heat my jars in a hot oven while my jam cooks, then pour the jam in while the jars are hot out of the oven.

Recipe #349472

Delicious on a ham and cheese sandwich or on cheese & crackers.

Recipe #372978

Good with a steak, good on toast too;-) Seriously, I love chilli jam and cheese on toast.

Recipe #74688

This is a gorgeous relish to go with most meats and fabulous in sandwiches with cheese, great to serve as a relish with cheese and antipasto platter.

Recipe #128580

Serve on cold meat sandwiches, burgers or hot dogs.

Recipe #120834

when I was in the states I went to Wegmans. It is the best most wonderful supermarket you could ever find. They sold brie and camebert cheese with toppings. I came home and couldn't find anything like it, so here is my recipe for a "topping" I usually add this tag FINANCIAL JAM Caused by Politicians, banks, bosses, G.S.T., family, mates, poker machines & credit cards. Tell your friends you have a Financial Jam, And they should bring Camembert!!! It isn't really a recipe, its more of an idea, and I invite you to do your own thing. I have used craisens, in the mix, was great, but I found australian sultanas were way too sweet. You dont have to add the chilli, but it cuts the sweetness. I use Chrissyo's chilli sauce for home use, its great, but the jam doesnt look as good.

Recipe #265696

A must-have to go with your favourite curry and poppadums! Don't forget to leave time to let it sit overnight.

Recipe #84244

A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.

Recipe #23146

This is a recipe I made a few years ago. It's so yummy. It's from Recettes du Quebec.

Recipe #440044

My son just gave me 5kg (11lb) nectarines, so I made three times this recipe. It took a bit longer for the larger amount to thicken, but it eventually cooked up beautifully. It's a sweetish chutney that will go super well with pork and poultry.

Recipe #409478

Good with meatloaf, and cold meats and on sandwiches.

Recipe #20666

2 Reviews |  By R&M

Trial and error using our neighbours fruit trees for free organic fruit and also can use oranges only as pilfered around the world

Recipe #171335

I found this on a New Zealand site. Sounded interesting so I've posted it to share. Quantity is only a guess as I haven't made this myself yet, but I do intend to soon. Please remember that this is a preserve. The marmalade needs to sit for at least 6 weeks before you try it.

Recipe #140643

This goes really well with all kinds of barbecued meat.

Recipe #63663

I love this stuff and buy jars and jars of it. It's expensive, so I was excited to find it in a new cookbook my DIL had been given recently. In her blurb on the recipe, Maggie suggests it would be great over couscous, on top of grilled poultry or fish, on crackers and cheese, and we especially love it with cold meats and on sandwiches. Tomatoes are easy to skin if you cut a shallow cross in their bottoms, place them in a bowl and pour boiling water over. Count to 30 then drain the water off them. Leave to cool for a few minutes. You should now be able to peel them from the cross.

Recipe #343606

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