Tags » Jams, Jellies, And Preserves

Raspberry Jam

Made raspberry jam about two weeks ago with berries my friend picked at his farm.

Bursting with raspberry flavor, a gorgeous vibrant red color, all the “jars” popped so were properly sealed… but… 141 more words

Tomato & Apple Chutney

We recently received a large batch of apples, but after a week’s worth of apple juice, two crumbles, apple puree stored in the freezer, we still had a lot to use up.   353 more words


Loquats, and barberries in bunches jam

Many cookery and food writers would have people believe that Britain was an austere and grey place in terms of what we ate, until we were introduced to the wonders of french and continental cooking… During and after the war to be sure food was rationed and there were many things which were not available – there are so many stories of young children trying to work out what to do with a banana having never seen one before, because of course our little island was blockaded . 548 more words


Marrow and gin jam with soused herrings

When we were young there were all sorts of myths about what “foreigners” ate… it seemed gross to us as little children that people would eat snails or frogs legs, and as for insects, whether they were covered in chocolate or not, they sounded just too gross. 457 more words


Jam cooked in the sun

When I buy or am given a new book – or an old book which is new to me, I’m always interested in who wrote it and when and how old they were when they did so. 270 more words


Mayhaw or Plum Jelly

  • 4 cups mayhaw or plum juice or juice and pulp
  • 1 box fruit pectin
  • About 18 – 20 packets of Equal or Sweet One of 12 packets of Sweet ‘n Low…
  • 155 more words
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