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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Onion Marmalade.

Published 11 Jun 2009
by Anastasia

This is very tasty with cold meat , & sausages. I ALWAYS use red onions, as it make for a sweeter end product , also the colour is much nicer.

 
 

Onion Puree for Curry and Balti Dishes

Published 11 Jun 2009
by Yummy

Use this recipe to create a smooth oniony sauce, My husband doesn't like to eat onions but doesn't mind the taste so this is an ideal way of creating a Curry. *From the Basic Balti Cookery Workshop*

 
 

Orange Chutney

Published 

A thick orange & chilli chutney that is great with cold meats, especialy at Christmas to take away some of the richness. Makes approx 3lb and ready in 2-3 months

 
 

Orange Marmalade

Published 20 Jan 2011
by Christine M

This is the nicest Seville orange marmalade I have made.The instructions  are fairly simple but be sure to cook the peel jently for a long time with no sugar to soften and release pectin. Seville oranges contain a lot of pectin so dont need p

 
 

Orange, grapefruit and orange marmalade

Published 27 Jun 2014
by  Wendy

This recipe is from an old Panasonic microwave recipe book (1988) so I hope no copyright rules are beiong infringed!

 
 

Penny Wise Marmalade (Allen's Cirus Marmalade WI)

Published 11 Jun 2009
by  Frances

This method allows you to save-up peel in the freezer and a really good way of using discarded peel, making it very cheap to make.

 
 

Piccalilli

Published 11 Jun 2009
by  Frances

This makes a lovely sweet fragrant Piccalilli and personally my family love it with Roast chicken (mixed in the gravy is best) or with beans on toast. Also is a quick Piccalilli which cuts out all the soaking in brine.

 
 

Piccalilli (hot & sharp)

Published 11 Jun 2009
by  sam from worthing

mmmm if to much for your buds try my milder version!

 
 

Piccalilli (mild and sweet version)

Published 11 Jun 2009
by  sam from worthing

ooooo what can i say!!!

 
 

Pickled Beetroot

Published 09 Oct 2013
by Pckles

Grow my own beetroot then preserve by cooking the beetroot for about one hour, allow to cool, then peel gently.   Preserve in Sarsons Malt Vinegar in sterilised kilner jars,

 
 
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