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 407 recipes in total:


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

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Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

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.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

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.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.


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