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You can also browse the following types of Jam, Preserve and Condiment recipes:
| Jam, Preserve and Chutney Recipes | ||
| Jam and Jelly Recipes | Pickle, Preserve and Chutney Recipes | Condiment Recipes |
| Stuffing and Forcemeat Recipes | Sauce Recipes |
Alphabetical list of jam, preserve and chutney recipes follow (limited to 100 recipes per page). There are 507 recipes in total:
| Raspberry Leather (Raspberry Leather) Origin: British | Beetroot and Apple Chutney Origin: British | Candied Primrose Flowers Origin: British |
| Aam ki Hari Chatni (Green Mango and Apple Chutney) Origin: India | Beetroot Relish Origin: British | Candied Prune or Apple Flowers Origin: British |
| Achar Origin: Guyana | Beetroot, Orange and Pumpkin Sambal Origin: Lesotho | Candied Violet Flowers Origin: British |
| Algerian Dried Apricots in Syrup Origin: Algeria | Bengali Pineapple Chutney Origin: India | Canina Honey Origin: American |
| Alligator in Sauce Piquante Origin: Cajun | Bitter Tomato Chutney Origin: African Fusion | Cape Gooseberry Jam Origin: African Fusion |
| Almond Curd Origin: British | Black Bean Sauce Origin: Chinese | Caribbean Coconut Jam Origin: Caribbean |
| Aloobukhara Chutney (Prune Chutney) Origin: Pakistan | Black Cherry Jam Origin: British | Cashew Nut Butter Origin: American |
| Amb Halad Ka Achar (Zedoary Pickle) Origin: India | Blackberry and Elderberry Jam Origin: British | Cayman Mango Chutney Origin: Cayman Islands |
| Apfelkraut (Home-made Apple Syrup) Origin: German | Blackberry Jam Origin: British | Ceuled Lemwn (Lemon Curd) Origin: Welsh |
| Apple and Lavender Jelly Origin: British | Blackberry Jelly Origin: British | Chamomile Jelly Origin: British |
| Apple and Mint Jelly Origin: British | Blackberry Leather Origin: British | Champagne Vinaigrette Origin: British |
| Apple and Parsley Jelly Origin: British | Blackberry Vinegar Origin: British | Charkhali (Beet and Coriander Pickle) Origin: Russia |
| Apple Butter Origin: American | Blackcurrant and Blackberry Leaf Jelly Origin: British | Cherry Butter Origin: British |
| Apple Cheese Origin: British | Blackcurrant Jam Origin: British | Cherry Preserve Origin: British |
| Apple Chutney Origin: British | Blackcurrant Jelly Origin: British | Chestnut Jam Origin: British |
| Apple Jelly Origin: British | Blackcurrant Leaf Jelly Origin: British | Chicksaw Hot Sauce Origin: American |
| Apple, Tamarillo and Prune Chutney Origin: British | Blackcurrant Syrup II Origin: British | Chilli Catsup Origin: Fusion |
| Apple, Tomato and Prune Chutney Origin: British | Blackcurrant Vinegar Origin: British | Chilli Chow-Chow Origin: African Fusion |
| Apricot and Pineapple Conserve with Cherries Origin: American | Blueberry Catsup Origin: American | Chilli Jelly Origin: British |
| Apricot Chutney Origin: British | Bottled Hell Origin: American | Chilli Marmalade Origin: South Africa |
| Apricot Curd Origin: British | Bramble and Apple Jam Origin: British | Chilli Oil Origin: British |
| Apricot Jam Origin: British | Bramble Jelly Origin: British | Chinese Barbecue Sauce Origin: Fusion |
| Apricot Nectar Origin: Australia | Bread and Butter Pickle Origin: British | Chinese Brown Sauce Origin: Fusion |
| Apricot Preserve Origin: British | Briwfwyd Nadolig (Christmas Mincemeat) Origin: Welsh | Chipotles in Adobo Sauce Origin: Mexico |
| Atchar Origin: Southern Africa | Brown Sauce Origin: British | Chirizu (Spicy Dipping Sauce) Origin: Japan |
| Balsamic Reduction Origin: Fusion | Brown Sugar Brine for Turkey Origin: British | Chow Origin: Ethiopia |
| Baltic German Beet Relish Origin: German | Buckingham Sauce for Lamb Origin: British | Chow-Chow Origin: American |
| Bamia Okra Relish Origin: Zanzibar | Buffalo Chicken Wing Sauce Origin: American | Christmas Cranberry Conserve Origin: American |
| Basil Jelly Origin: British | Burdock Pickles Origin: British | Chytni Betys (Beetroot Chutney) Origin: Welsh |
| Bayou Smoky Creole Mustard Sauce Origin: Louisiana | Bush Tomato Chutney Origin: Australia | Chytni Ffa Dringo (Runner Bean Chutney) Origin: Welsh |
| Bazngan Mkhalel (Pickled Aubergines) Origin: Egypt | Cajun Red Dipping Sauce Origin: Cajun | Chytni Tomato (Tomato Chutney) Origin: Welsh |
| Beans and Groundnut Relish Origin: Zanzibar | Cajun Vinegar Origin: Cajun | Citrons Confits (Lemons Preserved in Oil) Origin: North Africa |
| Beau Monde Spices Origin: American | Candied Angelica Origin: British | |
| Beech Mast Oil Origin: British | Candied Grapefruit Peel Origin: British |
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.