This delicious crab apple jelly recipe is perfect for the beginner preserver. Traditionally served with pork, this traditional treat is equally good on toast.
Author: Helen Best-Shaw
Make fresh jam at any time of year using a packet of frozen mixed berries. Quick to make with an easy small-batch jam technique.
Author: Helen Best-Shaw
Delicious blueberry jam is so easy to make. This small batch blueberry jam recipe is vibrantly coloured and busting with blueberry flavour, with just three ingredients and no pectin needed. Use fresh or...
Author: Helen Best-Shaw
Steeping the fruit in the sugar beforehand extracts the juice and makes for a delicious jam bursting with flavour. Three ingredients and 4 large fruit make two jars of jam. Vegan Friendly
Author: Helen Best-Shaw
A classic English pickle of mixed vegetables in an aromatic mustard flavour sauce. Start the day before. Allow to mature for 1 month before serving.
Author: Jacqueline Bellefontaine
A delicious easy cherry jam made using the conserve method, so preserving the fruit in its whole form. No need to use jam sugar with added pectin - just add a little lemon juice to help the fruit set....
Author: Helen Best-Shaw
Before starting you might want to review my Kitchen Notes on Making Q&E Jams Recipe.This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar....
Author: MJ of MJ's Kitchen
Medlar jelly is easy to make from this lesser known fruit. Perfect on toast, served with cheese or cold meats, or to sweeten stews and gravies. Hunt out some medlars in late autumn and get jellying! Just...
Author: Helen Best-Shaw