These are great appetizers and snacks. Use on an antipasto tray, on bruschetta with goat cheese, or just out of the jar. Go for a variety of different mushrooms here. They keep for about 2 months in the...
Author: Luba
Traditional and delicious homemade jelly with fresh boysenberries. Store in cool, dry, dark place for up to 1 year. Refrigerate opened jellies for up to 3 weeks.
Author: DelightfulDines
These BBQ peppers are always a hit with any crowd. If you don't want them quite as spicy, remove the seeds.
Author: CarolinaCook
This fruit butter is not too sweet and is a family favorite. Store in an airtight container or can. This is a great holiday present. I cover the lid with a pretty piece of cloth and add a handmade ornament...
Author: idunasappl
Simple preserved lemons. Use up to 10 ripe and heavy lemons. Refrigerate once opened. You can pull them out as needed for pieces or puree. Some cooking and baking asks for whole slices of skin.
Author: katherine99
Grated pumpkin, applesauce, sugar, and spices make this a sweet treat!
Author: sueb
My Aunt Lillian's recipe. I beg as many jars as I can each summer. Love as a side with fresh vegetables, with a salad, or on a skewer in a bloody mary!
Author: HappyGrandma
Tangy and sweet! Spread on toast, rolls, or your favorite pumpkin quick bread. Delicious served warm over ice cream or pancakes. Endless possibilities. Also makes a nice addition to a holiday gift basket...
Author: What's for dinner, mom?
I first discovered homemade fruit-infused vinegars years ago and have been hooked every since! Strawberry is my favorite, however you can play around with different fruit combinations. Warming the vinegar...
Author: France C
This is made just like apple butter, but with acorn squash. My family says it tastes just like pumpkin pie filling. It lasts about 2 months in the refrigerator or 6 months in the freezer.
Author: Kris L.
Spicy, sour, and sweet! This kimchi is our household favorite and goes with any of our meals. Kimchi has been called undoubtedly the healthiest food on the planet, and you can easily ferment it in your...
Author: jaenipo
What could be better than 'eating' a strawberry margarita for breakfast?!? On toast of course! And don't worry, the alcohol burns off during the cooking process.
Author: Miss Diane
These sweet and wonderful beets are a family recipe served every year around the holidays.
Author: TasteKing
This recipe is for pickling the porcini mushroom also known as the penny bun, cep, or cepe. This is a delicious way to preserve wild mushrooms and serve them any time you wish! Other flavorful edible wild...
Author: Jola
If you have a lemon verbena growing in your garden or on your porch, try this deliciously lemon-flavored apricot jam.
Author: gartenfee
A delectable fig preserves inspired by my grandmother's old recipe.
Author: Abbie W
This was a food recipe challenge that was a nice surprise recipe. This recipe makes an excellent glaze for Sweet and Sour Chicken like you get in a Chinese-style restaurant. I've made it with meatballs...
Author: Melissa Goff
This gooseberry jam was first made by my great-great-grandmother Hawxhurst in 1880.
Author: Spiceman
Family recipe that I have never seen anywhere else. It is our favorite jam.
Author: Barbara
Raw strawberry chia jam with none of the funky stuff. The chia seeds help the blended fruit gel, creating a spreadable fruit for your toast or sandwich. Keep in the refrigerator for up to a week or in...
Author: Buckwheat Queen
Many times people mistake my fig preserves for strawberry or blackberry jam. It is so easy to do, and my kids love the twist on the sometimes-boring fig preserves.
Author: mammak
Nothing beats homemade pickled jalapeno rings and the Instant Pot® makes it as simple as 1, 2, 3... Refrigerate for up to 1 month.
Author: Soup Loving Nicole
My 9-year-old son said 'Mom, you have to share this with America!' It's a huge hit at our house and easy to make.
Author: Shellie
A very flavorful homemade hot sauce, unlike most in the stores. It also has a nice burn to it.
Author: jeffcook
A spicy blend of pecans, ginger and cinnamon cooked into a rich jam. Spread on toasted English muffins, crackers or whatever. It might be good in tart shells too. Have fun!
Author: BUTTERBEAR
No one in our family cares much about Concord grape jelly but as a savory jam with onion and balsamic vinegar on goat cheese, it's a whole different story. The jam is delicious with blue cheese, Camembert,...
Author: nch
This recipe uses apple juice as a base to make elderflower jelly. When picking elderflowers, make sure they have not been sprayed by pesticides.
Author: Nora
Yummy strawberry freezer preserves! This is an easy recipe, but it has to set overnight to congeal properly.
Author: Kim Williams Wilkerson
This is how sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds...
Author: Anonymous
Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for fish fillets. Serve these at your next BBQ and then send your family and friends home with a jar as a...
Author: Barbara Kahian
This is an easy recipe for homemade wine. You can choose whatever flavor you like but my favorite is the red. You will need a sterile milk jug, a large latex balloon and a rubber band to complete the project....
Author: MSGYPSYLEE
Strawberry jelly made with powdered drink mix. An inexpensive and delicious spread. Try using different flavors of fruit and drink mix too.
Author: Connie K
This is a great authentic Korean dish: unlike in some kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice.
Author: henry
Not only do you get delicious pickled sour cherries, but it's also an easy way to turn vinegar into a fabulously dark red color with a tangy taste that is suitable and eye-catching for every kind of dressing....
Author: My Midnight Cravings
One of the things that I love about our trips to Italy is sampling the various items that my husband's relatives have conserved from their gardens. Finocchi (fennel) in agrodolce (sour-sweet) is one of...
Author: Kim's Cooking Now
Depending on what type of culinary lavender you use, 1 teaspoon can already give the jelly a pretty intense flavor, so be careful not to add to much.
Author: nch
This family recipe was almost lost, thankfully a cousin remembered it. This is a creamy jelly, that goes well on biscuits, or just use for dipping.
Author: HEARTOFJABEZ
Underripe avocados are lightly pickled in brine that is tangy and slightly sweet. These are great to serve with your favorite burger, hot dog, or Tex-Mex dish. They make a snazzy addition to salads too!...
Author: Buckwheat Queen
This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.
Author: Katharine
These are the best pickles... ever! Slice and enjoy with sandwiches, snacks, or straight out of the jar. Refrigerate for freshness.
Author: BountyHunterWineNapa
My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles....
Author: Diana71
No pectin is needed in this quick jam that is thickened with chia seeds. The subtle orange flavor adds a pop of brightness to the strawberries. Spread on toast, or top your yogurt or oatmeal! Keep in the...
Author: France C
Honey adds an exciting element to this simple, lightly spiced apple butter.
Author: JAF_7
Figs and white grapes are in season around the same time, and together they make an unusual jam.
Author: sophie
This is a delicious jam/preserves recipe that I came up when when I started limiting the amount of sugar I eat. It's delicious without added sugar or those nasty artificial sugars (sucralose, aspartame,...
Author: IlsaB
Fresh beets are boiled and peeled, then marinated with dill in a sweetened vinaigrette. Great during the summer when you can pick up beets and dill at the farmer's market!
Author: JUMAHA