Easy homemade plum jelly is a great introduction to making homemade jelly. This simple recipe has only a few ingredients and is big on flavor.

I used Rose Levy Beranbaum's recipe for lemon curd as the base for this recipe. The resulting curd is balanced between rich chocolate and sweet-tart tangerines.

A traditional Greek delicacy that can be enjoyed in numerous ways and a means to preserve Quinces all year round!

This simple Black Coffee Jelly canning recipe is like having a delicious cup of coffee you spread with butter knife across pancakes, french toast or golden brown toasted bread. 54% percent of Americans over the age of eighteen years old drink coffee every day - that is a whole lot…

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.

This fig jam is sweet and easy to make with no canning required!

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 found a recipe that provided my needs, and I changed it to fit what I wanted to create.

This Homemade Blackberry Curd recipe is silky-smooth and incredibly delicious. Using fresh or frozen blackberries it's so quick and easy to make.

When I was a child, my mother bought small cans of potted meat and spread it on bread to make sandwiches. I didn't think much of it at the time, but I

If there is ever a global shortage on sugar or honey, I’m not sure what most Greeks are going to do. Greeks really love their sweets.

An easy to make rhubarb chutney. Makes about 2kg/4½lbs of chutney .

This tangy cabbage kimchi tastes good with everything, from veggie fried rice to homemade dumplings.

Pickled swiss chard stems are a great way to use all of this nutritious vegetable! These have a crunchy, spicy kick.

Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly — chelly? — that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present. "Jam sugar" is a sugar that has pectin added to it and is very good for setting jams and jellies which are low in natural fruit pectin. It is easily bought in most UK supermarkets but sadly is difficult to find elsewhere. If you can’t get jam sugar then you can use granulated sugar and add a 1.75 ounce box of regular powdered fruit pectin to the sugar and vinegar at the beginning of step 2 (or use the amount of powdered pectin recommended on the packaging). Powdered fruit pectin can be bought from canning suppliers. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

A sweet-and-spicy condiment that is a beautiful addition to any Indian dinner, or as an appetizer, served with cheese or without, on bread or crackers. Also delicious on potato latkes.

A Pineapple chutney with Sri Lankan flavors to beat all fruit chutneys! A bottle of homemade Pineapple chutney on the table with your rice and curry makes mealtimes easy with fussy eaters that include kids and adults as well.

Looking for a piccalilli recipe? This quick and easy recipe for piccalilli combines a handful of fresh veg to make the perfect sandwich filler

Rich, delicious and easy to make, this Apple Curd is overflowing with apple flavor. There are only six basic ingredients in our straightforward recipe, and no additional tools are needed. This luscious apple spread is a favorite in our home all year. We spread it on just about everything we eat. This tasty apple curd recipe eliminates the need for a double boiler or pressure cooker, making it more convenient than other apple curd recipes. Apple Curd Have you ever tasted curd made from apples? Apple curd is another flavorful spread that may be used in place of lemon curd, which is perhaps more well-known among the general public. This great adaptable spread is really affordable, especially if you have an abundance of apples in the fall when you can use them to make this spread. It goes wonderfully with breakfast, whether on bread, toast, pancakes, Croffle, in a sandwich, or stirred into porridge; nevertheless, it also has a wide variety of other uses. You can also use it to enhance this Italian lemon ricotta cake.  Ingredients you'll need Apples: I chose the Gala variety for flavor, but you may use whichever apples you have. A strong-tasting apple will provide better results, but you may also utilize garden windfalls or other apple deals you can get at this time. Apples with stronger flavors include Honeycrisp, Granny Smith, Pink Lady, and Cox's Orange Pippin. Sugar: You can use regular granulated sugar or caster sugar for this recipe.  Butter - I recommend using salted butter in this recipe. Eggs: I always go for organic and free-range eggs, especially when making desserts. Lemon - Jarred lemon juice works well for this. The amount is equal to the juice of a typical lemon. How to make Apple Curd Step 1: In a large bowl or saucepan, mix the lemon juice and water. The apples will cook more quickly and uniformly in a large saucepan, and the mixture will cool off more rapidly after being cooked. Step 2: Place the apples in the water after peeling, coring, and chopping them into pieces of about 1/2 inch. Step 3: Put the liquid and apples in a saucepan and cook for approximately 20 minutes with the lid on over low to medium heat. Step 4: Use a potato masher to mash up the apples to accelerate the process. After allowing the mixture to cool for five minutes, strain it through a sieve. In my experience, pushing the mixture through with the back of a big spoon is simpler. Step 5: Put the mixture back in the pan. Mix the eggs together with a whisk and cut the butter into small pieces. Mix in the apples with the eggs, butter, and sugar. Simmer for 10 minutes while stirring over low heat. This will enable the eggs to solidify the apple curd and dissolve the sugar. Why You’ll Love This Apple Curd Flavor – Apple curd can be prepared in one pot and has the flavor of apple pie and caramel. The variety of tastes complements so many different dishes! Texture – Apple curd has a somewhat thicker consistency than custard or jam, but it is still spreadable. Ease - This recipe is simple and easy to follow, making it ideal for cooks of all skill levels. Speed - Making apple curd takes only 30 minutes. Apple Curd Variations To enhance the flavor with a little touch of warmth, you may add cinnamon. Nutmeg can be substituted for cinnamon if you like a more delicate wood taste. To give this apple curd an even more lemony flavor, add more lemon juice or zest. It tastes great to combine apple and lemon flavors. The curd gains richness and sweetness with the addition of vanilla extract or vanilla bean paste. Use vanilla bean paste for a more potent vanilla taste. Sterilize Jars Before Making Apple Curd Sterilizing any jar you use for preserves is crucial since germs may grow there quickly and ruin the contents. I frequently reuse jam jars and lids for preserves. It is best to avoid using a jar lid that has come into touch with vinegar since the seal is destroyed. By soaking in hot water, outdated labels and adhesives can be removed. Set the oven temperature to 270 F. Soak the jars and lids with hot soapy water and a good rinse, but don't let them dry. Put the jars on an oven tray with the lids flat on the tray—15 minutes of heating. The jars (but not the lids) can also be sterilized in the microwave. Jars should be washed and left damp. Put in the microwave for 40 seconds at maximum power. Also, any jar, lid, or seal can be sterilized in a dishwasher. Apple Curd Recipe Apple curd is created in 30 minutes and is buttery, flavorful, and smooth. It makes a wonderful Holiday gift and is the ideal way to use up extra apples from apple picking in the fall. Prep Time: 10 minutes Cook Time: 30 minutes Calories: 690 per jar Ingredients 6 apples ¼ cup of water 1 ½ cups of sugar 4 tbsp of lemon juice (or juice from 1 lemon) 2 whole eggs + 2 egg yolks ½ cup of butter 1 tbsp of cornstarch (optional, for additional thickness) 2 tbsp of water (for cornstarch slurry, optional) Instructions: Prepare Apples: Peel, core, and chop the apples into 1/2 inch pieces. Mix Liquids: In a large saucepan, mix the ¼ cup of water and lemon juice. Cook Apples: Add the chopped apples to the saucepan. Cook over low to medium heat with the lid on for about 20 minutes, or until the apples are tender. Mash Apples: Remove from heat and use a potato masher to break up the apples. Let the mixture cool for five minutes, then strain it through a sieve to remove any large chunks. Return the smooth apple mixture to the pot. Prepare Egg Mixture: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks. Make Cornstarch Slurry (Optional): If using, mix 1 tbsp of cornstarch with 2 tbsp of water in a small bowl until smooth. Combine Ingredients: Cut the butter into small cubes. Add the butter, sugar, and the egg mixture to the apple mixture in the pot. If using the cornstarch slurry, add it now. Cook to Thicken: Cook the mixture over low heat, stirring continuously, for 15 to 20 minutes. The mixture should thicken considerably during this time. Be careful to keep the heat low to avoid scrambling the eggs. Strain and Cool: Once thickened, remove from heat and strain the mixture through a fine-mesh sieve to ensure smoothness. Chill the Curd: Allow the curd to cool to room temperature, then transfer it to the refrigerator to chill. The curd will thicken further as it cools. Share the image below to your Pinterest board if you like this Apple Curd Recipe!

Sri Lankan date and lime chutney.A spoon of this lip-smacking chutney is always a welcome addition to your meals. I’ve been known to finish a bottle of this date and lime chutney within a few days.It’s on my plate of rice, on bread rusks or on a few spoons on my palm to mouth as I go about my work, trust me it’s that good.

Beet kvass is a Russian fermented drink with many benefits for your overall wellbeing. Use my beet kvass homemade recipe and make it at home.

The best 3 ingredient kumquat marmalade prepared with fresh fruit and no pectin at all!

The most deliciously addictive peach curd you'll ever try!

How to Make German Rumtopf: Start in the spring with Strawberries, and as each fruit comes into season, add in layers with sugar and rum.

apple curd, crème de fruits, pommes, citrons, sucre

Our go-to Korean banchan when we want the flavour of kimchi without the ferment! Musaengchae is a quick radish salad bursting with spice and umami that’s super refreshing.

Lately I've been trying to learn some authentic korean food recipes to remember my heritage. Today, I'm sharing my mom's 김치 / kimchi recipe.

Looking to spice up your morning routine? These 15 unusual jam recipe are seriously delicious and make fun and funky gifts!

A spicy fermented vegetable dish to serve with meat, rice, or vegetables.

How to make Turmeric Sauerkraut- a small-batch recipe that can be put together in 10 minutes, and sits on the counter for 3-5 days!

Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,

OK, so we all know by now that taking care of the gut is important. And fermented foods are an easy way to do that. Need some inspiration? Here's 85 easy ways to eat more fermented foods.

This square sausage recipe is perfect for a Scottish fry up or in a crispy morning roll during lockdown.

Don't get thrown off by the word 'spicy'. This Aubergine chutney is all about balance and the perfect play of flavours from the sweet n' spicy ingredients.

A mixed vegetable relish that is has a very distinct look due to its slightly spicy, tangy mustard sauce.