We made this in a "Cooking with Herbs" class I went to a few months ago. The lavender adds a wonderful taste and aroma to the honey. Drizzle over toast, scones, pancakes, waffles, granola....possiblilties are endless! This will fill your kitchen with such a heavenly smell as it simmers. I use it drizzled over my sour crean pound cake (recipe to be posted soon)
A quick and easy home-made honey recipe from the Auberge in South West France! I use lavender honey so much in my cooking, that I thought it was about time I made my own - given that I have about 30 lavender bushes! As well as giving an amazing and subtle flavour to your recipes, it also makes a wonderful gift for a fellow foodie. I plan on making my own lavender honey all the time now, as even in France, it is quite expensive to buy. You can increase the quantities to make more jars - just remember to keep the flower to honey ratio the same.
A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England - especially Devon and Cornwall; a pot of tea served with fluffy fresh scones, butter, thick cream and this strawberry conserve. (Preparation time includes the 2 days allowed for the fruit to stand in the sugar.) This type of jam recipe is also very French, they tend to have a softer set jam here in France - it is lovely to see WHOLE pieces of fruit on your toast or scones! I also use this for steamed puddings - absolutely divine!
In our backyard, there is a plum tree and it went crazy last season and we had oodles of plums. I was looking for ways to use the fruit and found this delicious recipe for chutney that came from the Red Castle Inn B&B in Nevada City, CA. I gave three of the jars away as Christmas gifts and it was a hit!
I found this on the web, it didnt have a name attached.
I decided to put the recipe up as it was written, but I made a few changes.
I used 500grams of plum jam, and cut the white sugar down to 1/2 cup, it is still very sweet, and next time I might leave the white sugar out completely.
I realy like the meld of flavours, and will make it often, tweaking as I go :)
I had this as a side "jelly" at a restaurant, went home and played with the flavors until I arrived at this recipe. It is a real favorite with my friends and family! You can make it as hot as you like. Super with lamb and goat meat! Works well with a meat injector, too!
From Top Secret Recipes www.topsecretrecipes.com. Posted in response to a request, this recipe is supposed to be a copycat for the sauce served on Sabrett hog dogs, one of the more popular street hot dogs in New York.
This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly well with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights!
Saw this on line and had to add to my want to make list of recipes sounds yummy.
How simple can it get to turn the freshness of berries into delicious jam for your family.
Just imagine it glazed on pork or chicken, as a spread over cream cheese......
For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor is achieved.
Ball Fruit Jell
Freezer Jam Pectin
For making No-COOK Freezer Jams
Net Wt 1.59 (.45grams)
You won't need a heavy saucepan, Mason jar, pectin, or paraffin to make these flavorful jams. Packed with chunks of fruit, they're a snap to make 0 with a little help from your microwave. Although these quick jams are made in small quantities, the mixture does bubble up in the microwave, so be sure to use a 6-cup bowl. Also, remember that doubling or tripling a microwave recipe changes the cooking time significantly. Once you've whipped up some jam, transfer it to a covered small container.. Refrigerated, it will keep for several weeks.
Another Graham Kerr wonder! From his cookbook "Simply Splenda". In his words, "This is dense, thick and dark brown, just like my grandmother made. The apple peels are left on to add pectin." **** Cooks Note: Apple butter can be used in baking - can replace up to 1/2 of the shortening in many recipes. Add with the liquid ingredients. You may need to reduce sugar in recipes since the apple butter is already sweetened. . P.S. It's also wonderful on plain old toast or waffles!
This is the first recipe I ever used to can apple butter. Recipe starts out with applesauce, great for any time of year. It was my first time canning and it turned out great! This would make great Christmas gifts. I gave a lot of mine away earlier this year and everybody loved it. Their only complaint: put it into bigger jars! This recipe make a dark, spicy, and sweet apple butter. Makes a great sandwich with PB.
Note: 3 quarts is equal to 12 cups or 96 ounces applesauce.