Apple marmalade, thick and gorgeous spiced apple preserve with natural pectin. If it’s never jam today, perhaps we can have some marmalade, eh?
Quick and easy apricot jam with a touch of spice. Kids usually like red jams, at least I did when I was one. Strawberry, raspberry, cherry; once I was hugely let down by redcurrant which was too sour and pippy; and I didn’t quite trust black jams with the exception of blueberry.
Roasted balsamic shallots, baked with balsamic vinegar and maple syrup. Sweet and tart glaze and rosemary fragrance makes these an irresistible side, condiment or a snack.
Fragrant blueberry jam made in a small batch with a sprig of rosemary is the flavour match made in heaven. This will be your all-time best homemade jar of jam.
Bramble jelly, old fashioned seedless jam made from wild blackberries. Pick your brambles and get jamming – and there’s no need for special equipment.
Indulgent cherry jam with preserved chunks of cherries. The best thing about eating cherries is spitting out the pips, right ahead, no matter where.
Homemade clotted cream, thickened cream made by long and slow heating double/heavy cream in a shallow dish. The first time I made it, we had people staying for the weekend. We all went out for food, or I cooked, and at one or two occasions
Slow roasted tomato confit. It brings out the flavour hidden deep when it comes to those plasticky looking imported fruits. It’s a slow job – the longer the better. They should still retain their shape but become very soft and quite a bit darker in colour.
Cranberry ketchup is a sweet, sour and salty condiment with a festive tang, excellent with roast meats instead of the usual cranberry sauce. Tomato ketchup is what springs to mind these days but it wasn’t always so - fish as above, mushroom in 18th century and even walnuts here and there.
Cured duck breast meat, tonnes of umami flavour produced over three days with just salt and sugar. Homemade prosciutto, and it’s lean and healthy if you discard the skin.
Fermented red cabbage with chillies and ginger, Europe’s answer to kimchi. Red cabbage sauerkraut is made exactly like the white but it’s vibrant and a bit more crunchy.
Fig confit with fresh fig chunks in madeira syrup, great with cheese or charcuterie. Something with figs but not jam was the objective. Why not jam?
Flash pickles made with cucumber and carrot slices. These quick refrigerator pickles are ready in 3 hours and keep more nutritious elements than ordinary pickles.
Quick and simple glace cherries recipe: make your own candied fruit. They will last for a couple of weeks in a jar. Joking, of course – they’ll never last that long…
Greengage jelly with chilli and rosemary is a full of flavour, unusual condiment. It’s a cross between greengage chutney and plum jam and it’s perfect with lamb.
How to make butter at home from fresh cream, using mixer: step by step instruction. Artisan butter churned at home without special equipment.
Basic kimchi made with Chinese leaf cabbage and garlic, ginger and carrots. Kimchi is delicious with fried rice, adding a kick and a hit of sourness to the grain. You can also make kimchi pancakes, kimchijeon, which must be a lot like Japanese okonomiyaki. I haven’t tried the former, have the latter so can happily vouch for deliciousness.
Homemade mayo, so rich and smooth you can eat it on its own. Patience in dripping oil into the mixer drop by drop pays off tenfold.
Peach jam with a hint of vanilla, easy to make and very flavoursome. Roughly chopped peaches with skins make wonderfully chunky jam.
Classic pesto is made from basil, toasted pine nuts, Parmesan and extra virgin olive oil. Easy to make at home and more versatile than you'd think.
Quick pickled jalapeño peppers, crunchy and sweet and hot. The best pickled jalapeños are homemade, and these are ready within about an hour. Make sure you wear gloves!
Pomegranate jelly, mega flavoursome stuff and not so very difficult to make. I’m a pomegranate fiend. It is an addiction, obsession, guilty secret – call it whatever, I can eat pomegranates for England and any other country I might call home.
Pomegranate molasses made using fresh fruit. It is powerful stuff and works a treat as meat glaze, acidity provider in dressings and sauces, dropped on cereal and dribbled over ice cream. Even if calling it molasses is a thorough misnomer.
Homemade raspberry jam. I used to think that to make jam you need tonnes and tonnes of fruit and it takes hours and hours of boiling the stuff in huge pans, with lots of splattering and covering the kitchen with sticky gunk – NO.
Homemade redcurrant jelly is awesome with roast lamb, turkey pie and venison steaks. And this is a super speedy recipe which still makes crystal clear jelly!
Rose hip jam made from gorgeously bright wild rose fruit picked in September tastes a little like apricot jam, and is rich in Vitamin C.
Homemade spiced sauerkraut, dead easy, can be made in small quantities. I should be talking all about raw and fermented so I’m side-tracking. Recipes abound, everyone is fermenting like crazy and the reports of all those good bacteria doing wonders to our guts are making poor old sauerkraut blush.
Slow roasted strawberries become jammy but not too sickly, coated in luscious syrup, and they have a multitude of uses in desserts, cakes and afternoon tea confections.
Homemade strawberry jam with a twist of lemon and a sprinkle of black pepper enhancing the strawberry flavour. Jamming is preserving fruit in sugar. Jam is fruit cooked in sugar. There isn’t anything fresh, low-calorie or low-carb about jam, let alone keto or other paleo-nonsense.