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Recipe By:
Suzanne
This is an apple spread recipe that was passed down to me. It's actually more of a jam but it is always delicious spread on toast, muffins or crumpets. If you don't want it to be tangy, you can replace the cider vinegar with water.
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Recipe By:
AIMSTERMOM
This is great to make when apples are abundant. Serve as a topping on pancakes, waffles or ice cream. It makes a heavenly yoghurt pot, topped with crunchy muesli. The preserves can also be used to fill puff pastry parcels or a tart.
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Recipe By:
Lynn Cole
Although few of us today may want to devote a day to jam-making as our grandmothers did, it is still a pleasure to take an hour or two to turn a favourite fruit into a delicious jam. Once you open a pot of homemade jam, store it in the refrigerator and use within a few weeks.
Recipe By:
sal
Try this tropical jam warm over pancakes and waffles, or spread on toast when it's cool.
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Recipe By:
Lynn Cole
Stock the pantry with these juicy jams to spread liberally on warm crusty bread or fresh, hot scones or croissants.
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Recipe By:
Lynn Cole
Stock the pantry with these juicy jams to spread liberally on warm crusty bread or fresh, hot scones or croissants.
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Recipe By:
sal
You can use this lightly spiced butter on fruit bread, pancakes or waffles.
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Recipe By:
Zoë Harpham
Seville oranges, which are available in late July/August, have a particularly good flavour for marmalade making. You will need about 1 kg of fruit.
Recipe By:
Patty Hern
Cumquats are entirely edible when ripe, rind and all. This is a delicious compote that makes a special addition to pancakes, french toast, trifles, or even topped on ice cream.
Recipe By:
SWIZZLESTICKS
A sweet home made Cumquat marmalade made with fresh Cumquats and a couple of oranges. No added pectin is necessary for this seasonal treasure. The amount of marmalade produced can be adjusted easily to the amount of fruit you have on hand - just stick to the ratios mentioned in the directions.
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Recipe By:
Lynn Cole
Homemade marmalade is the perfect accompaniment to a traditional breakfast. It also makes great gifts!
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Recipe By:
Janet Mitchell
Blueberries are flavoured with fresh orange peel, cinnamon, and vanilla in this easy jam recipe.
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Recipe By:
Janet Mitchell
Lemon juice and spices bring out the best flavour of the peaches in this easy conserve.
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Recipe By:
Lynn Cole
Fruit butters, or curds, are tart spreads made from fruit—generally citrus juice and peel—butter and sugar. They do not keep very well, but they're too delicious to last very long anyway! Fruit butters can be quickly prepared at any time of year.
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Recipe By:
Lynn Cole
Stock the pantry with these juicy jams to spread liberally on warm crusty bread or fresh, hot scones or croissants.
Recipe By:
SWIZZLESTICKS
This recipe was given to me by my mother-in-law. She made it every year.
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Recipe By:
Lynn Cole
Although few of us today may want to devote a day to jam-making as our grandmothers did, it is still a pleasure to take an hour or two to turn a favourite fruit into a delicious jam. For directions on preparing the jars and potting, covering and storing the jam, see p. 309. Once you open a pot of homemade jam, store it in the refrigerator and use within a few weeks.
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Recipe By:
CATSEO
This is a delectable lemon curd recipe with the added attraction of being quick and easy to make in the microwave. It is particularly useful when you're entertaining and short on time.
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Recipe By:
Lynn Cole
Piquant herb jellies are versatile accompaniments to roast meats, poultry and game, cold cuts, and raised pork or game pies.
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Recipe By:
Elaine Russell
Use this rich, slightly tart, lightly spiced purée of fresh and dried fruit to replace butter on toast or muffins. The recipe makes far more purée than you'll need for one breakfast, but the spread keeps well in the refrigerator for a couple of weeks.