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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 478 recipes in total:
| Raspberry Leather (Raspberry Leather) Origin: British | Beetroot Relish Origin: British | Candied Violet Flowers Origin: British |
| Aam ki Hari Chatni (Green Mango and Apple Chutney) Origin: India | Beetroot, Orange and Pumpkin Sambal Origin: Lesotho | Canina Honey Origin: American |
| Achar Origin: Guyana | Bengali Pineapple Chutney Origin: India | Cape Gooseberry Jam Origin: African Fusion |
| Algerian Dried Apricots in Syrup Origin: Algeria | Bitter Tomato Chutney Origin: African Fusion | Caribbean Coconut Jam Origin: Caribbean |
| Alligator in Sauce Piquante Origin: Cajun | Black Bean Sauce Origin: Chinese | Cayman Mango Chutney Origin: Cayman Islands |
| Almond Curd Origin: British | Black Cherry Jam Origin: British | Ceuled Lemwn (Lemon Curd) Origin: Welsh |
| Aloobukhara Chutney (Prune Chutney) Origin: Pakistan | Blackberry and Elderberry Jam Origin: British | Charkhali (Beet and Coriander Pickle) Origin: Russia |
| Amb Halad Ka Achar (Zedoary Pickle) Origin: India | Blackberry Jam Origin: British | Cherry Butter Origin: British |
| Apfelkraut (Home-made Apple Syrup) Origin: German | Blackberry Jelly Origin: British | Cherry Preserve Origin: British |
| Apple and Mint Jelly Origin: British | Blackberry Leather Origin: British | Chestnut Jam Origin: British |
| Apple and Parsley Jelly Origin: British | Blackberry Vinegar Origin: British | Chilli Catsup Origin: Fusion |
| Apple Butter Origin: American | Blackcurrant and Blackberry Leaf Jelly Origin: British | Chilli Chow-Chow Origin: African Fusion |
| Apple Cheese Origin: British | Blackcurrant Jam Origin: British | Chilli Jelly Origin: British |
| Apple Chutney Origin: British | Blackcurrant Jelly Origin: British | Chilli Marmalade Origin: South Africa |
| Apple Jelly Origin: British | Blackcurrant Leaf Jelly Origin: British | Chilli Oil Origin: British |
| Apple, Tamarillo and Prune Chutney Origin: British | Blackcurrant Syrup II Origin: British | Chinese Barbecue Sauce Origin: Fusion |
| Apple, Tomato and Prune Chutney Origin: British | Blackcurrant Vinegar Origin: British | Chinese Brown Sauce Origin: Fusion |
| Apricot and Pineapple Conserve with Cherries Origin: American | Blueberry Catsup Origin: American | Chipotles in Adobo Sauce Origin: Mexico |
| Apricot Chutney Origin: British | Bottled Hell Origin: American | Chow Origin: Ethiopia |
| Apricot Curd Origin: British | Bramble and Apple Jam Origin: British | Chow-Chow Origin: American |
| Apricot Jam Origin: British | Bramble Jelly Origin: British | Christmas Cranberry Conserve Origin: American |
| Apricot Nectar Origin: Australia | Bread and Butter Pickle Origin: British | Chytni Betys (Beetroot Chutney) Origin: Welsh |
| Apricot Preserve Origin: British | Briwfwyd Nadolig (Christmas Mincemeat) Origin: Welsh | Chytni Ffa Dringo (Runner Bean Chutney) Origin: Welsh |
| Atchar Origin: Southern Africa | Brown Sauce Origin: British | Chytni Tomato (Tomato Chutney) Origin: Welsh |
| Balsamic Reduction Origin: Fusion | Brown Sugar Brine for Turkey Origin: British | Citrons Confits (Lemons Preserved in Oil) Origin: North Africa |
| Baltic German Beet Relish Origin: German | Buckingham Sauce for Lamb Origin: British | Colonel Gore's Seville Orange Marmalade Origin: British |
| Bamia Okra Relish Origin: Zanzibar | Buffalo Chicken Wing Sauce Origin: American | Compote of Greengages Origin: British |
| Basil Jelly Origin: British | Burdock Pickles Origin: British | Compote of Rhubarb Origin: British |
| Bayou Smoky Creole Mustard Sauce Origin: Louisiana | Bush Tomato Chutney Origin: Australia | Compote of Wild Plums Origin: British |
| Bazngan Mkhalel (Pickled Aubergines) Origin: Egypt | Cajun Red Dipping Sauce Origin: Cajun | Confit d'Oie (Confit of Goose) Origin: France |
| Beans and Groundnut Relish Origin: Zanzibar | Cajun Vinegar Origin: Cajun | Confiture de Figues (Dried Fig Preserve) Origin: France |
| Beau Monde Spices Origin: American | Candied Angelica Origin: British | Confiture de prunes au genièvre (Plum and Juniper Jam) Origin: France |
| Beech Mast Oil Origin: British | Candied Grapefruit Peel Origin: British | |
| Beetroot and Apple Chutney Origin: British | Candied Primrose Flowers Origin: British |
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
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.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
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.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
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.
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...
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 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).