This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope...
Author: VICKSEXT
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
Author: Eleanor Johnson
I decided I wanted to attempt to make apple butter for the first time, so I searched everywhere for a recipe. There were so many to choose from, that I was confused on which one to pick, so I decided to...
Author: YUMMYNUMMY
This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.
Author: Stephanie
These pickles take two weeks in the refrigerator, but are well worth the wait.
Author: IRENERUSSELL
Sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible.
Author: TRISH
Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Author: Lorelei Rusco
After reading that prickly pears are covered with barely visible spines I was a bit shaky. I put on a pair of work gloves and rubbed the spines from the fruit and then rinsed them under running water....
Author: Sandra Garth
Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes....
Author: Buckwheat Queen
This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh...
Author: STARAJOY
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket....
Author: QUIRKYIQ
If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous...
Author: Chef John
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Author: RunnerGirl76
This jam is delicious poured over a block of cream cheese and served with crackers. The heat from the peppers and the sweetness of the sugar and berries complement each other perfectly. A simple and unique...
Author: Chokolate911
A quick and easy way to enjoy your favorite fruit freezer jam.
Author: DelightfulDines
A quick and easy way to enjoy your favorite fruit freezer jam.
Author: DelightfulDines
Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth...
Author: SHAWN
Freezer pear honey jam. Never had attempted this before. It was so easy and such a crowd-pleaser I plan to do this over and over again.
Author: dave247
This recipe was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden...
Author: GARYR
Mashed kiwi, pineapple juice, lemon juice and sugar, with apples as a pectin source.
Author: Aviezer
Delicious peach preserves/jam for those watching carbs or for diabetics.
Author: JAYDA
This rhubarb strawberry jam recipe is our favorite and so easy to make.
Author: SALLY 888
This is the cold-process method for making a shrub. This is one of those 'don't have exact measurements' recipes, but if you get the ratios close, it is hard to mess it up. Although I'm usually a fan of...
Author: Luba
This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.
Author: MARBALET
Everyone thinks these are strawberry preserves. No one has a clue they are made with figs! You can even use different flavors of gelatin like peach or raspberry. Since this recipe makes so little, you...
Author: Paula
These taste like the canned crabapples that grandma used to make!
Author: Wendy L
Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure...
Author: Sherylann Hope Sharoian
Quick and easy side dish to made that is extremely healthy and bursting with flavor!
Author: Alex Mei
This peach jam is a family favorite. The almond is slight and adds a great taste.
Author: dthrones
At the end of summer during the Great Depression the excess cucumber crop was sliced, salted, pickled, and put up in jars for the cold, lean months ahead. I can just imagine what a treat it was to fill...
Author: Chef John
Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.
Author: Brad Jones
This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
Author: Tania D.
In the summer this is a good non-alcoholic thirst quencher for young and old. It may stir a few memories for those of us who grew up in New Zealand with home-brewed ginger beer in the garden shed and got...
Author: Sherylnkent
A sweet but still tart jam with Swedish lingonberries. This goes really well with classic Swedish meatballs or fried herring (Swedish style).
Author: LOTTAAN
When I was in Grade 3, my teacher had our class make these...my mom copied the recipe, and I have hung on to it ever since!
Author: Tammylou
A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin.
Author: yankeeinthesouth
You can use cucumbers, zucchini, or apples to make these homemade spiced rings. My family can't tell the difference from apples to zucchini. It is easy but takes a couple of minutes each day for about...
Author: Holly M.
Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to...
Author: GochisosamaDeshita
This Strawberry-Cranberry Jam is delightful. It looks beautiful in a jar with a ribbon in a Christmas basket.
Author: ARANDYGAIL
Move over, apple sauce. Apple butter is basically a spreadable apple pie filling, only better. Though cooking time is long, it's super easy and pretty hands-free. Pair it with some sharp Cheddar on a cheese...
Author: Chef John
Watermelon pickle is made using the white part of the watermelon's rind. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Home canning...
Author: KERYNE
Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
Author: Amanda
This is an easy onion jam that is incredibly versatile. It enhances anything from rice or barley dishes to spreading on a piece of bread. Great accompaniment to chicken as well. You can substitute sherry...
Author: Adam Schiff
This is a recipe I came up with by combining two of my favorite recipes into one awesome recipe. You can make this salsa as hot as you want by adding more peppers.
Author: Tami
Whenever you have a bumper crop of zucchini squash, make a batch of this mock strawberry jam. Tastes like the real thing! Your family and friends will never know the difference unless you tell them.
Author: Patricia Canerdy
Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.
Author: weatherman
I stumbled on this when I had an excess of pineapple and peaches. The resulting jam tasted a lot like duck sauce when warm, and it makes an excellent condiment to savory meals and accompanies chicken nicely....
Author: Anne OBrien-Kakley