This delicious Sweet Chilli Jam is the perfect mix of sticky, sweet and spicy. It is the perfect accompaniment for so many meals.
4 Ingredient Strawberry Rhubarb Jam recipe made with only 4 ingredients and NO pectin! An easy recipe to preserve rhubarb!
Branston Pickle is made from a variety of diced vegetables, including turnips, carrots, onions, cauliflower and gherkins pickled in a sauce made from
This flavour packed sweet chilli jam is the champion of ALL jams! Makes a lovely homemade gift, and pairs perfectly with cheese.
This simple ginger marmalade (ginger jam) is fresh, clean, and full of zing. Plus, this recipe takes just 4 ingredients (water included!) and uses a simple jam-making process for beginners!
Beni Shoga or Red Pickled Ginger is made with julienned young ginger that has been pickled in plum vinegar. It is a refreshing palate cleanser and appealing garnish for Japanese street foods such as yakisoba noodles, takoyaki, and okonomiyaki. You will need only 2 ingredients for this easy pickle!
This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast.
Kumquat jam is a great way to use an otherwise tart fruit. It makes a beautiful presentation and is perfect for your morning toast or an exotic treat.
I saw this recipe almost 3 months back and ever since, it was on my mind. In fact, I had bought my first pack of dried apricots just for this recipe and while I still kept fiddling with the thought of making it, the apricots managed to score highest on my favorite dry fruit list and now a regular in my pantry. Some more months would have still passed by before I could make this pickle when finally yesterday I did some jar shopping and I knew now is the time. Not that the recipe is difficult to make, in fact it is one of the simplest ones to make. I was just occupied with a few more important things and today when I finally made it, I realize what I had been missing all this while. The recipe was shared by a very talented fellow food blogger Amrita Gill which was passed on to her by her Iranian friend in her college days. A must try recipe, especially if you love your pickles and chutneys! Ingredients 2 cups carrot grated 1 1/2 cups fine grain sugar 1/4 cup balsamic vinegar (can be replaced with sugarcane vinegar or apple cider vinegar or any sweet vinegar) 1/3 cup dried apricots sliced 1/3 cup raisins 1/3 cup dates (I did not add as I do not like) 3 cloves garlic finely chopped 1/4 tsp garam masala powder 1/2 tsp turmeric powder 1 tbsp heaped red chilli powder Salt to taste Direction Soak the apricots and raisins in the vinegar overnight in the refrigerator, preferably in a glass bowl. Heat a pan and add the carrots followed by the sugar. Strain the soaked apricots and raisins and add the soaked vinegar from the bowl. Let the mixture come to a boil while stirring continuously on a medium flame. Now add the chopped garlic, soaked and strained fruits followed by the spices. Mix everything well and let the mixture reduce while stirring in between. When all the liquid evaporates, remove from heat and transfer to glass jar or bowl and keep the lid open. Refrigerate once completely cool. Enjoy with a wide range of Indian breads, fritters, samosas, or anything that you fancy!
A scrumptious green jam with unripe figs.
Chinese pickled red cabbage with ginger is really crunchy, with a zingy sweet and sour flavour, strewn with flecks of red chilli and super thin matchsticks of fresh ginger. It's a winner! We love to serve this with crispy, sweet pork belly slices on bao buns smeared with hoisin sauce. Delish!
I’ve been pickling vegetables like crazy as of late because it works so great for preserving them, especially when it’s…
This fig jam is sweet and easy to make with no canning required!
Easy Chili Jam, a sweet and tangy spread for sandwiches, cream cheese or crackers.
[Updated from May, 2019] I began making pine cone jam in May 2019 (I posted about it @66squarefeet on Instagram) after a wonderful shoreline walk on the edges of New York City, where I noticed tiny-tiny baby pine cones. I was actually hunting for pine pollen, but these petite cones intrigued me. They were much tinier than the larger green cones I'd used before to make fermented syrup. I collected a little bagful. Looking for ideas back at home, I chanced upon a reference to this jam, and one helpful recipe that noted Georgian heritage. I also scoured searched my Russian and Georgian cookbooks, but came up with nothing. At the time there was very little online. Although I did find bottles of pricey mugolio. It's the richly-flavored syrup that forms during cooking the young pine cones and sold in Italy - the name taken from the pine species Pinus mugo. My first Instagram posts about the jam exploded, and the recipe I posted back then may have nudged things along quite rapidly, online: You will now find many more recent posts and videos. Russians like it. Eastern Europeans like it. Turks seem to like it. Pine cone jam (sometimes the resulting syrup is referred to and sold as pine honey) is considered treat and medicine. Used for coughs. The flavor is tartly sweet, resinous, and the "honey" is like molasses licked from a spoon in a pine forest. It's really nice in drinks. And it's hard to imagine that the hard little cones become soft and chewable after cooking, but they do. A traditional Caucasian and Russian way to enjoy them is as a medicinal spoonful stirred into hot black tea. I like them dotted sparingly on crunchy toast atop labneh. Their honey-slash-syrup is delicious roasted with carrots and other root vegetables, stirred into the pan juices to pour over pan-seared pork chops, or duck breast (perhaps deglazed with some bourbon or fruity vinegar), or for dessert, mixed with the first strawberries. There is always ice cream! To make pine syrup gin or vodka, add a quarter cup of the syrup with cones to 2 cups of the liquor. Leave for a day, shaking now and then, until the syrup has dissolved. Strain and bottle. It makes noteworthy seasonal cocktails. The pine cones I collect are mostly from exotic Japanese black pine (Pinus thunbergii), popular in local seashore landscape and park plantings because of their salt-tolerance. Native pitch pine (Pinus rigida) occurs, too (its little cones are very sharp and rough on the fingers). You want immature, small cones, green inside. While you work, it helps to have rubbing alcohol handy: Your fingers get very sticky, and the alcohol is very effective at dissolving the resin. For clean up after cooking, use rubbing alcohol, again, or mineral oil, to dissolve the very tenacious resin residue on the edges of your pot and any implements you use. The first time I made the jam I experimented with five different batches. For the first three I boiled the cones in water (to remove some resin), then another three times in syrup, in the tradition of Russian varenye, where entire fruits are cooked and cooled - important - multiple times in syrup. I also boiled four and five times, and for the final batch made the jam without the water bath, and using honey instead of sugar. That last version was much more resinous when cool, above! It all got stuck. I liked them all, but four seems the magic number, to me. The point is that the jam needs to come to a boil often enough for the green cones to be pleasantly chewable, so the number of boil-cools will vary, depending on big your baby pine cones are. Do not skip the cooling. It's time-consuming, but will result in delicious pine cones, rather than hard nuggets. Pine Cone Jam For three 1-cup capacity jars of pine cone jam you need: 8 oz (about 2.25 cups) finger-nail-sized immature pine cones* 6 cups water 2 cups sugar *I've made jam with much larger cones, too. Their size matters less than green-ness. If the baby cones still have a piece of stem attached, remove it. Left on it will become tough during the cooking process. Sometimes I skip this part but always regret it! (It's sometimes easier to do this after the boiling step, below.) The Pre-Boil: Place the pine cones in a pot, cover with water and bring to a boil. Cook at a gentle boil for 5 minutes. Turn the heat off. A layer of resin will collect on the surface like a little oil slick - carefully scoop his layer off, and discard. Then drain the pine cones. The Jam: Once all the water is poured off, add the 2 cups of sugar and the 6 cups of water to the pot with the boiled cones. Stir. Return to the stove and bring to a boil. Reduce the heat so that the liquid simmers. Cook at a simmer for 5 minutes. Turn off heat and cool completely. When the mixture is cool, bring to a boil again, for 1 minute. Turn off and cool. Bring to a 1-minute boil for a third time, turn off the heat, then cool again. Repeat these steps until the liquid has transformed from watery to syrupy. Now test a cone. Is it chewable? If it is you can stop, and bottle the cones with their dark 'honey' in sterile jars. Or repeat the boil-cool steps until they have softened more and the honey is thick. It can take from five to eight boils, in my experience. _____________ Find more wild foods and recipes in my book: Forage, Harvest, Feast - A Wild-Inspired Cuisine
Spicy pickled cauliflower recipe with Indian spices. A bold flavor great for snacking. Tangy from natural lacto-fermentation & packed with probiotics!
Discover pickled mustard seeds, a versatile condiment that adds a burst of flavor and unique texture to any dish. Packed with tangy and spicy flavors, this recipe can elevate your dishes to new heights. If you’re into pickling recipes, check out these favorites: Pickled Peppers, Pickled Asparagus, Pickled Banana Peppers, Pickled Red Onions, Pickled Daikon, Pickled Peaches and Pickled Cucumbers.
Fiery chilli jam or chilli jelly which makes a great side for fried food or with whatever you like. Super delicious and super yummy.
Last year when I attended the Ballymaloe Food and Drink Literary Festival one of the first things I did upon arriving, was to take myself to their beautiful living room and order tea and scones …
Homemade orange marmalade from scratch with no trace of bitterness!
Lebanese Shawarma Pickle Recipe with step by step pictures. This is made with Carrot, Beetroot, Cucumber and Radish.
Kumquat jam is a great way to use an otherwise tart fruit. It makes a beautiful presentation and is perfect for your morning toast or an exotic treat.
Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!
Absolutely easy mango jam recipe without pectin. With just 3 ingredients, you can literally make this jam anytime you want!
adapted from Eating Local by Janet Fletcher Since I only had carrots growing in my garden and no daikon, I simply replaced the daikon half with carrots. Use any ratio you wish for the pound of veggies. Next time, I'll have to try just pickling daikon!Makes about 1 lb. of pickles.
This flavour packed sweet chilli jam is the champion of ALL jams! Makes a lovely homemade gift, and pairs perfectly with cheese.
Make this flavourful relish with whatever veggies are in season. Words: Jane Wrigglesworth This is my version of piccalilli. You can use any vegetable – summer or winter – you have on hand. You can also use almost any spice. My favourites include ground ginger, whole cloves, and mustard seeds. Makes: 2 litres (approx.) Time: 45 minutes (not including waiting time) INGREDIENTS 1kg vegetables (eg cauliflower and/or broccoli florets, chopped parsnip or carrot, sliced celery, chopped brussels sprouts) 1 medium onion, quartered and sliced 1 litre water 2 tbsp coarse sea salt ½ cup brown sugar ¼ cup honey ¼ cup
On a beautiful, clear and warm Sunday, what could be lovelier than a ferry trip to the Toronto Islands for a picnic brunch with some friends? I know, we’ve been having an awful lot of picnics…
Learn how to pickle ginger with our comprehensive guide, and enjoy the benefits of this delicious and healthy food all year long.
Last Saturday I woke up to realize that the Loquats on our lush green tree were all ripening soon. I had no idea what to do with these chinese fruits, Loquats. We tasted these and to my palate it seemed something similar to amla (gooseberry) and kamrak (star fruit). Loquat is tangy and sour with couple of big seeds inside. Why not try to make Indian achaar pickle with them? Yes, this was my father in law's idea. He loves pickles and he wants me to make punjabi style pickle for him. Although I will be making punjabi style raw mango pickle for him, I thought of trying the same with firm, slightly raw, sour loquats. And I was really surprised how delicious this can be. As you know I am not from Punjab, but we love Punjabi/North Indian food and their pickles. Many many years ago when we had traveled to North India for vacation, we saw these big pickle shops selling variety of pickles. Pickles were mound in a big tub. Red spice and tangy mangoes shining with oil marinating to form a delicious concoction. WOW...the sight was amazing. This pickle is adapted from Sanjeev Kapoor's Punjabi Pickle. Also, I realized the small pickled berries that I thought as fruit berries were actually kabuli chana or white dry chick peas. Amazing how a dry pea turns into so delicious pickled berries! Pickling indeed is an amazing process and involves science, and this season that I am learning to pickle, I am getting more and more knowledge about it. My husband harvesting firm, slightly raw loquats for pickling. Ingredients 30-40 loquats (cut edges and remove the core) 2 tbsp. saunf/fennel seeds 1 tbsp. dhania/coriander seeds 1 tbsp. methi/fenugreek seeds 1 tbsp. haldi/turmeric powder 1 tbsp. rai kuria/mustard for pickling 2 tbsp. mirchi/red chili powder 1/2 tsp. hing 1/4 cup kabuli chana/dry white chickpeas 1+1/2 tbsp. salt 2 cups mustard oil Heat mustard oil till it reaches smoking point. turn off the heat and let the oil cool completely. Wash and dry loquats. Cut the edges and remove the core. Roughly cut into pieces of your choice. Mix fennel, coriander, and fenugreek seeds and coarsely grind them either in a grinder or in ortar and pestle to open the seeds and get the best flavor. Mix salt, turmeric, chili powder, hing to the ground spices. Mix well. Add spices to cut loquat. Add kabuli chana. Add 1 cup cooled oil. Mix well. Fill the pickle in sterilized glass bottle. Add another cup of oil and put the lid on. Mix the pickle occasionally and in few days it will be ready to serve and enjoy! Here is step-by-step pictorial recipe: Wash and dry loquats. Cut the edges and remove the core. Roughly cut into pieces of your choice. Mix fennel, coriander, and fenugreek seeds and coarsely grind them either in a grinder or in ortar and pestle to open the seeds and get the best flavor. Mix salt, turmeric, chili powder, rai kuria, hing to the ground spices. Mix well. Add spices to cut loquat. Add kabuli chana. Add 1 cup cooled oil. Mix well. Fill the pickle in sterilized glass bottle. Add another cup of oil and put the lid on. Mix the pickle occasionally and in few days it will be ready to serve and enjoy! Enjoy Indian Style Loquat Pickle! Thanks for stopping by! I love reading comments, but please do not post comments with advertisements or external links.
This jam isn’t too sweet and has the perfect amount of tart lemony flavor. Even better, it’s basically fool proof and completely delicious!
Marinated in a sweet pickling solution with kombu and red chili, Senmaizuke (literally “thousand-sliced pickles“) is a popular Kyoto-style pickled turnip. Serve them as an accompaniment to any Japanese meal and enjoy between dishes as a palate cleanser.
Fun to make, this easy chilli jam has layer upon layer of beautiful flavour and will make a super-tasty addition to all kinds of dishes. Spicy, sweet and tangy – it’s a real joy!
