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Tag: Preserves

Crab Apple Jelly

Crab Apple Jelly

Heidi Sands shares her recipe for Crab apple jelly, a preserve that looks great, with its lovely pink colour, and is excellent served with a wide range of both hot and cold meats, but it also goes really well with toast, too. The ingredients here will make 3 x 450g jars. INGREDIENTS 450g crab apples […]

By October 12, 2017 0 Comments Read More →
Blueberry and Lemon Jam

Blueberry and Lemon Jam

This is a really simple way to make a very tasty preserve. Lizzie B’s recipe makes two jars, but if you grow your own blueberries, or find an economical source, you can simply double (or even triple) the quantities. She has only crushed half of the blueberries, as she likes a thick and fruity texture, […]

Rhubarb and Ginger Jam

Rhubarb and Ginger Jam

Gaby Bartai’s recipe for rhubarb and ginger jam is best using naturally produced rhubarb stalks than forced early ones. Rhubarb is also used in these unusal but non-the-less delicious flapjacks as well as a rhubarb and custard cake. INGREDIENTS MAKES 2 × 454g (1lb) JARS 700g rhubarb, chopped 700g sugar 40g crystallised ginger, finely chopped […]

By March 21, 2017 0 Comments Read More →
Sugar Free Jam

Sugar Free Jam

OK, not strictly true. Fruit contains sugar but it can be viewed that this is a ‘good’ sugar and has certainly been the inspiration for Seren Hollin’s inspired sugar-free jam recipes Like it or lump it, the Western diet is now very high in refined sugar, and whilst I am not against a sweet treat, […]

By February 23, 2017 1 Comments Read More →
Make Your Own Mustard

Make Your Own Mustard

Easy to grow, but often taken for granted compared with more exotic spices, mustard is undoubtedly an essential ingredient in many recipes, writes Elizabeth McCorquodale Mustard, that old store cupboard staple, is rather taken for granted and is rarely, if ever, considered as a food that you might grow from scratch, yet with a pot […]

By February 14, 2017 0 Comments Read More →
Microwave Jam

Microwave Jam

Reader Alan Brooks shares his trick for making small batches of jam in the microwave – an ideal, low-volume way of preserving the harvest and like our instructions for making marmalade in the microwave you can settle for making a couple of jars at a time and have a bit of an experiment. Are you […]

By February 8, 2017 0 Comments Read More →
Marmalade Making Tips

Marmalade Making Tips

We asked founder of the World’s Original Marmalade Awards, JaneHassell-McCosh for her Top Marmalade Tips as well as her recipe for Apple Marmalade. If you wish to enter these annual awards the closing date for 2017 is February 10th. Click here for the entry form. Jane’s top tips *           Do it now – the best […]

By January 12, 2017 0 Comments Read More →
Dot Tyne’s Courgette Pickle

Dot Tyne’s Courgette Pickle

Dot Tyne, co-author of Viable Self-Sufficiency writes HF’s popular Smallholder Diary every month. This is one of her ‘go to’ recipes for using up courgettes. CRUNCHY COURGETTE PICKLE This is an easy pickle to make, and it looks particularly attractive in the jar. It can also be made equally successfully using cucumbers. INGREDIENTS (The original […]

By September 19, 2016 0 Comments Read More →
Sugar Free Pear Jam

Sugar Free Pear Jam

HF’s food historian, Seren Hollins, digs into her rationing cookbooks for inspiration to turn fruit into slightly more wholesome preserves. Like our recipe for parsnip cake this brings out the natural sweetness of the fruit (or veg) to sweeten. Whilst some recipes suggest replacing sugar with stevia this one uses the fruit’s natural sweetness and […]

Lemon Ketchup

Lemon Ketchup

Food historian Seren Hollins makes a special lemon ketchup – or catsup as it was actually should be called. This sauce is great for stir-frys, to drizzle over new potatoes or indeed to add a bit of zest to a standard salad. Naturally it is fantastic with fish and seafood – infact it is perfect, […]

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