Welcome to the Celtnet Jam and Preserve Recipes Home Page

Welcome to Celtnet's Jam and Preserve Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the jam, preserve and pickle recipes (or recipes where jams, preserves and pickles are one of the main ingredients) added to this site. The technique of using sugar, vinegar or salt to preserve foods over the winter is an ancient one, but the making of jams, preserves and pickles only really started in the Middle Ages where various foods were preserved for the winter months. A whole range of foods can be preserved in this way (and some, such as mushrooms, can only be preserved by pickling). The technique of making chutneys is an Indian one and came to Britain (and from there world-wide) during the 19th Century. Here I have collected as many recipes for jam making, preserving, pickling and making chutneys as I can and these recipes come from all corners of the globe. Enjoy...

For more information on the differences between jams and jellies and the reasons why jams and jellies actually set (and how you can ensure setting) then please read this article on Jams, Jellies and Pectin.

Alphabetical list of jam and preserve recipes follow (limited to 100 recipes per page). There are 333 recipes in total:


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Tamarillo Sauce for Roast Pork
(Tamarillo Sauce for Roast Pork)
     Origin: British
Blackberry Jelly
     Origin: British
Compote of Greengages
     Origin: British
Aam ki Hari Chatni
(Green Mango and Apple Chutney)
     Origin: India
Blackberry Vinegar
     Origin: British
Compote of Rhubarb
     Origin: British
Achar
     Origin: Guyana
Blackcurrant Jam
     Origin: British
Compote of Wild Plums
     Origin: British
Algerian Dried Apricots in Syrup
     Origin: Algeria
Blackcurrant Jelly
     Origin: British
Crab Apple and Rosehip Jelly
     Origin: British
Almond Curd
     Origin: British
Blackcurrant Vinegar
     Origin: British
Crab Apple Sauce
     Origin: British
Aloobukhara Chutney
(Prune Chutney)
     Origin: Pakistan
Blueberry Catsup
     Origin: American
Crabapple and Chilli Jelly
     Origin: British
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Bramble and Apple Jam
     Origin: British
Crabapple and Sloe Jelly
     Origin: British
Apfelkraut
(Home-made Apple Syrup)
     Origin: German
Bramble Jelly
     Origin: British
Crabapple Jelly
     Origin: British
Apple and Mint Jelly
     Origin: British
Bread and Butter Pickle
     Origin: British
Crabapple Tamarillo and Chilli Jelly
     Origin: British
Apple and Parsley Jelly
     Origin: British
Briwfwyd Nadolig
(Christmas Mincemeat)
     Origin: Welsh
Cranberry and Orange Marmalade
     Origin: American
Apple Butter
     Origin: American
Brown Sauce
     Origin: British
Cranberry and Raspberry Preserve
     Origin: American
Apple Chutney
     Origin: British
Buckingham Sauce for Lamb
     Origin: British
Cranberry Conserve
     Origin: American
Apple Jelly
     Origin: British
Burdock Pickles
     Origin: British
Cranberry Orange Relish
     Origin: American
Apple, Tamarillo and Prune Chutney
     Origin: British
Bush Tomato Chutney
     Origin: Australia
Cranberry Sauce
     Origin: American
Apple, Tomato and Prune Chutney
     Origin: British
Candied Angelica
     Origin: British
Currant and Port Jelly
     Origin: British
Apricot and Pineapple Conserve with Cherries
     Origin: American
Canina Honey
     Origin: American
Curried Fruit Conserve
     Origin: Fusion
Apricot Chutney
     Origin: British
Cape Gooseberry Jam
     Origin: African Fusion
Damson and Cobnut Mincemeat
     Origin: British
Apricot Curd
     Origin: British
Cawl Mamgu
(Granny's Broth)
     Origin: Welsh
Damson Cheese
     Origin: British
Apricot Jam
     Origin: British
Cayman Mango Chutney
     Origin: Cayman Islands
Damson Jam
     Origin: British
Apricot Nectar
     Origin: Australia
Ceuled Lemwn
(Lemon Curd)
     Origin: Welsh
Date Chutney
     Origin: British
Apricot Preserve
     Origin: British
Charkhali
(Beet and Coriander Pickle)
     Origin: Russia
Dewberry Jam
     Origin: British
Baltic German Beet Relish
     Origin: German
Cherry Preserve
     Origin: British
Dewberry Jelly
     Origin: British
Bamia Okra Relish
     Origin: Zanzibar
Chestnut Jam
     Origin: British
Dewberry Vinegar
     Origin: British
Bazngan Mkhalel
(Pickled Aubergines)
     Origin: Egypt
Chilli Chow-Chow
     Origin: African Fusion
Dried Apricot Jam
     Origin: British
Beans and Groundnut Relish
     Origin: Zanzibar
Chilli Jelly
     Origin: British
Dried Fish
     Origin: Liberia
Beetroot and Apple Chutney
     Origin: British
Chilli Marmalade
     Origin: South Africa
Dried Mushrooms
     Origin: British
Beetroot Relish
     Origin: British
Chinese Brown Sauce
     Origin: Fusion
Dried Roselle Jam
     Origin: African Fusion
Beetroot, Orange and Pumpkin Sambal
     Origin: Lesotho
Chipotles in Adobo Sauce
     Origin: Mexico
Dried Tamarillos
     Origin: British
Bengali Pineapple Chutney
     Origin: India
Chow-Chow
     Origin: American
Duxelle
     Origin: France
Bitter Tomato Chutney
     Origin: African Fusion
Christmas Cranberry Conserve
     Origin: American
Elderberry Catsup
     Origin: British
Black Bean Sauce
     Origin: Chinese
Chytni Betys
(Beetroot Chutney)
     Origin: Welsh
Elderberry Jam
     Origin: British
Black Cherry Jam
     Origin: British
Chytni Ffa Dringo
(Runner Bean Chutney)
     Origin: Welsh
Elderberry Jelly
     Origin: British
Blackberry and Elderberry Jam
     Origin: British
Chytni Tomato
(Tomato Chutney)
     Origin: Welsh
Blackberry Jam
     Origin: British
Citrons Confits
(Lemons Preserved in Oil)
     Origin: North Africa

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Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.


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