Preserves

Whether you're an expert jam maker, or have never tested for a setting stage in your life, this section includes some fantastic preserves that will be mouthwatering additions to the storecupboard... if they last that long!

 
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A REALLY FRUITY SUET-FREE MINCEMEAT

Published 11 Jun 2009
by JamJar aka Chutney Queen

This is a slight variation on the recipe in Nigella's How to be a Domestic Goddess. Its very quick and easy, and I think its luscious enough to serve as a sort of jam - over Greek yoghurt or icecream, or even on croissants. It will store though. Or

 
 

Apple cheese.

Published 24 Aug 2009
by Anastasia

This can be time consuming , but is so well worth the time involved.

 
 

Apple Ginger Jam

Published 11 Jun 2009
by  sam from worthing

This is really lovely, apparently really nice on warmed scones. I have made this with normal eating apples.

 
 

Apple Ginger Jam

Published 01 Sep 2009
by JamJar aka Chutney Queen

This is from an old M & S "Home Preserves" recipe book. I haven't made it yet but thought it could be useful for those with an apple glut! Recipe says it makes about 7 lbs.

 
 

Apple, date & red pepper chutney

Published 14 Sep 2009
by Elpe

Easy and delicious.

 
 

Apricot , & Nectarine jam

Published 02 Sep 2009
by Anastasia

This is very easy to make , & sets pretty fast. Such a beautiful colour. Use fruit that is ripe.When cooking the jam you can use a plastic potato masher if the pieces of fruit are too big. Do this if necessary when setting point has

 
 

Apricot and rhubarb jam

Published 11 Jun 2009
by  Sonia Hunter

A way to use up a glut of rhubarb

 
 

Apricot Chutney

Published 11 Jun 2009
by  Frances

This makes a lovely rich brown Chutney and good as a substitute for Branston, in the good old Cheese and Branston sarnie!

 
 

Apricot Jam

Published 11 Jun 2009
by Crafty Cookie

A lovely sweet jam, ideal for using in baking and superb on toast, scones and the Victoria Sandwich.

 
 

AUBERGINE PICKLES (INDIAN)

Published 11 Jun 2009
by  Carol

This is a wonderful pickle for all of those indian food lovers. I get order for dozens of bottles of the stuff every season. So, hope you all enjoy it.

 
 
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