Seville Orange and Vanilla Bean Marmalade, a seasonal special!
Cherry Almond Jam, Apricot Cinnamon Jam, Plum & Star Anise Jam
English Muffins with Cherry Almond Jam
Make you own Lavender Syrup
Magnificent Meyer (Lemon) Marmalade. Bitter and sweet in all the right places.
Fried eggs with preserved turnip.
Quince jelly, the sweet minute for the frosty days.
Hazelnut Linzer Cookies with lingonberry preserves. The [recipe] says blackberry jam, but any shape, any flavor, makes this a special cookie from Bon Appétit
This quick confiture of fresh fennel, Granny Smith apple, and Calvados is easy to make, very versatile, and delicious.
Pickles stuffed with red hot peppers.
Tangelo Marmalade. Rich is colour with a deliciously spicy flavour, this makes beautiful Christmas gifts. The perfect weekend project!
Precious rhubarb jelly... Half a kilo of fruit makes half a cup of preserve! (post in french with translator on page)
Red Curry Chicken
American Spoon's new Heirloom Tomato Preserves
[recipe] Home-cured Cracked Barouni Olives - spiked with chilies, garlic and North African spices.
[recipe] preserved lemons crammed in a jar
Pickled Ribs of Swiss Chard
Salted eggs in 30 days... and no cooking skills required.
sweet and spicy tomato jam
Cumquats - divine as marmalade, even better as Pickled Cumquats.
Tart Concord grapes and sweet nectarines combine to make a flavorful but fat-free fruit butter.
Gésiers d’oie: Confit of Goose Gizzards
Moroccan-Style Chickpeas with Preserved Lemon: Cinammon, coriander, and cumin add to the complex and delectable mix in this savory Moroccan side dish.
plum hot jelly! october in a jar
Moroccan Nectarine and Plum Chicken Tagine
Pear and Champagne Confit: the latest recipe in our preserving and canning challenge!
Nuture your inner forager with apple and rose hip jelly--and the apples mean no extra pectin necessary, just fruit.
Onion and orange confiture
Spiced Cranberry-Apricot Marmalade - made in the CrockPot!
Green tomato marmalade is a seasonal variation on a classic preserve.
Grab a handful of chilis and start pickling! Sherry vinegar, spices, and a week in the fridge take these peppers to flavor nirvana