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    You are in: Home / Cookbooks / Jams & Preserves
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    33 recipes in

    Jams & Preserves

    Jams, jellies, preserves, pickles--all kinds of things to "put up".
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    A too cute idea from http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html . This is a great gift-giving idea for a wedding, party favors or everyday. The half pint jars with wide mouth and straight sides can be purchased and/or ordered from your local hardware store, Amazon, Fred Meyer's or a feed store for about $9. Also, keep a lookout at garage sales. The jars are made of tempered glass and can handle the heat. Vary the fillings and it has been suggested making pumpkin or even chicken pot pies. These can be baked immediately, but designed to be baked frozen. Keep the heat high to promote a crisp crust, otherwise a lower heat will melt the butter producing a soggy crust. Don't worry about how long these can be frozen for they probably won't last that long. One more tip, it has been suggested to place a silpat sheet on the bottom of the baking sheet to prevent the cups from sliding around. For best show, allow to cool and pop the pies from the jars onto a serving plate.

    Recipe #418077

    By far the most successful of all of Enid Blyton's books, were the twenty-one adventure stories of The Famous Five, who were Julian, Dick, George, Anne and Timmy the dog. The Famous Five characters usually meet up when their respective schools break up for holidays, as the boys go to different boarding schools to the girls. Holidays for the Five consist of either going off on a cycling tour, maybe camping or even visiting strange houses ( castles lighthouses etc etc ). But one thing is for sure, when the Five are about, there is usually an adventure just around the corner! The children's favourite drink was Ginger Beer. It is often quoted that the children drank lashings and lashings of ginger beer. We all know this was never quoted in any of the books but it still seems fitting however, hence my recipe name! Alongside the lashings of ginger beer, The Famous Five consumed vast amounts of sandwiches whilst on their exciting travels! A wonderful old-fashioned ginger beer recipe, worthy of any exciting adventure, discovery or literary picnic!

    Recipe #290425

    Branston Pickle is a UK favourite that is served in pubs as part of a Ploughman's Lunch. Although this tangy vegetable pickle has lots of ingredients, it is worth the effort. Tastes great with cheeses.

    Recipe #26952

    Recipe #1436

    Attractive when mixed colours are placed in jars. I have made these for several years taken from the All about Pickling Book.

    Recipe #228189

    I always have at least one jar of preserved lemons made & ready to use; I use them extensively, especially in Tagines and Maghreb, (North African) cuisine. They are also wonderful when diced very finely and added to a whole chicken, or lamb for roasting. Just a small amount can enhance all types of daube, stew, casserole or crock-pot cooking. These are very easy to make & add a splash of colour to your pantry. DO try use unwaxed and untreated lemons wherever possible.

    Recipe #209590

    I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour! This what I use when I make my Recipe #205353.

    Recipe #211001

    This should be called Mum's quick pickled cucumber and onion, as this is what she made EVERY Sunday afternoon for tea-time! We always had this alongside fresh bread and butter, boiled eggs, cold cuts of meat, fruit cake, scones, sometimes a tin of red salmon and always a pot of tea! Wonderful memories, and an easy and tasty pickle for tea-time food. This is also wonderful with picnic food, smoked salmon or an assorted cheese board.

    Recipe #245742

    An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 .

    Recipe #299697

    A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and tastes magical. Make sure that the rose petals you use are not exposed to traffic pollution or have been sprayed with fertiliser. The title is taken from my namesake, the Scottish poet Robert Burns and his poem: O, my luve's like a red, red rose, That's newly sprung in June, O, my luve's like the melodie, That's sweetly play'd in tune. Rose petal jam is also found in the Middle East and Turkey, along with high quality rose water; I sometimes add a few drops of rosewater for an extra floral kick! I have stated red rose petals as they give the best colour - but any highly scented roses would be fine to use in this recipe.

    Recipe #301796

    I have been making these for years and years now, and I always like to have a jar handy in the pantry. They are great to munch on with cold meats, cheeses, bread and crackers, as well as being a much loved and traditional accompaniment to Ploughman's Lunch and also Fish and Chips. You will often see large jars of pickled onions in British fish and chip shops, AND on the bar in British pubs! If you start these in October, they will be ready to eat by Christmas and New year - making them an ideal addition for your cold buffet table and cheese boards. Please note, this is an easy and therefore a NON BRINING method; they will last for about 6 to 9 months in ideal conditions, a cool and dark pantry or store cupboard. If you wish to make these in bulk to last a couple of years, you need to brine the onions first; I have added brining notes at the end of the recipe instructions. I hope you will enjoy these as much as we do!

    Recipe #255611

    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!

    Recipe #299326

    A wonderful classic British preserve. Spread it thickly on fresh baked bread, crumpets, muffins or hot buttered toast. It's also delicious on pancakes and if used as a filling for cakes or tarts - such as my Recipe #176514. This recipe has the benefit of being made in the Crock Pot/Slow Cooker, acting as a bain marie which allows you time to being doing other things in the kitchen! I have also given instructions for the more traditional method if you don't have a slow cooker. A jar or two makes a lovely gift - tie a pretty ribbon around the neck of the jar and provide a recipe tag as well. We like our lemon curd quite tangy - so if you are not keen on a very lemony taste - increase the sugar by about 2 to 3 ounces, or use 2 lemons only. This can also be made with oranges or limes, or a mixture of all three Citrus fruits; it will then be called St.Clement's Curd, from the Nursery Rhyme "Oranges and Lemons - The Bells of St.Clements". (This recipe was adpated from The National Trust Cookbook, hence the title of this lemon curd recipe!)

    Recipe #275052

    This is one of my favorite jams, especially since I can make it any time of the year using frozen fruit. It's really delicious! The mixture of fruits tastes so summery! I've been making it for years; I think I got it from Taste of Home magazine, but I can't remember now for sure. Prep time includes estimated time to cook jam and ladle into jars, cook time is time to sit and seal.

    Recipe #265149

    A few years ago, I bought a jar of smoked tomatoes at a market in Queensland. They were expensive, but wonderful. I remember using them sparingly and constantly smelling my fingers afterwards until the delicious smoky aroma had gone. Russ just bought me a smoker so I’m keen to try this recipe I found on the net. According to the blurb, these smoky tomatoes give a depth of flavor to all kinds of vinaigrettes, sauces, salsas and soups.

    Recipe #224618

    8 Reviews |  By Rita~

    This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and sundried tomatoes which brings the basic caponata up to date with our changing tastes. This if your are not familiar with this appetizer (relish) dip or spread it 's salty, sweet, tangy has lots of texture from celery, eggplant,onions, garlic, olive, capers, and pine nuts. This is very complex! Serve it on fresh Italian sliced bread or crackers or as a relish on a sandwich. You can even toss it into a small pasta to make a pasta salad. Check out recipe #103124. In years gone buy I did can in boiling water bath for 10 minutes.I like to jar and give as gifts.

    Recipe #102724

    32 Reviews |  By Bergy

    I have made these garlic pickles for the last 8 years and friends love them. The original recipe was in "Company's Coming" but I have made a few changes to suit my taste. It is a good recipe.

    Recipe #13126

    I use hot hungarian peppers and modify the amount of sugar or splenda as well as the amount of seeds/membrane in the pepper to control the heat. We slice these length wise and they are great on burgers, pizza, salads, or even plain.

    Recipe #184048

    Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).

    Recipe #134963

    Made with fresh ripe peaches, a dash of cinnamon with a few other simple ingredients for a yummy spread that taste just like peach cobbler pie filling!

    Recipe #127446

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