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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Pickled Onions

Published 06 Sep 2009
by teresa thom

An elderly lady in my neighbourhood in London made lovely pickled onions.

 
 

Pineapple & Ginger Jam

Published 28 Nov 2009
by JamJar aka Chutney Queen

This has apple in it to ensure it sets, but the over-riding flavour is pineapple and ginger. I have also made it with a big tin of pineapple too.

 
 

Pineapple Chutney

Published 04 Oct 2011
by Hamsterjam

This is a spicey, sweet and sour chutney.  Perfect with cheese, pork pies, gamon and cold meats.

 
 

Pineapple jam (& ginger)

Published 28 Nov 2009
by Anastasia

I cut up my pineapple , weigh it , then add the sugar , & leave it to stand overnight.This really does bring out the liquid , & enhances the taste.

 
 

Pink Grapefruit & Cranberry Marmalade

Published 11 Jun 2009
by  Frances

From Best Kept Secrets of the WI Be careful as this Marmalade sets super quick.

 
 

Plum And Apple Jam

Published 11 Jun 2009
by Crafty Cookie

This is a more unusual jam to make but it is delicious on scones and in jam tarts, all you have to do is add whipped cream on the top for a bit of decadence.

 
 

Pressure cooker CHUNKY SEVILLE ORANGE Marmalade

Published 22 Feb 2010
by Vx

Using a pressure cooker cuts down preparation time considerably.

 
 

Pressure cooker RUBY RED Grapefruit & Ginger marmalade

Published 22 Feb 2010
by Vx

Using a pressure cooker to cook the whole citrus fruit cuts down the preparation time considerably. Makes approx 3- 3.5Kg (6-7 LB)

 
 

pretty veg in glass

Published 11 Jun 2009
by Gerry

Until you break into it this looks really pretty through the glass, so make sure diners admire it first. Veg I most often use are spinach andor courgettes, carrots andor squash and mushrooms andor aubergines.

 
 

Pumpkin Chutney

Published 11 Jun 2009
by  Frances

This recipe comes from an old WI Magazine and now is published with the Best kept Secrets of the WI book.

 
 
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