This was my first try at making homemade jam and I can't believe how good it came out. I made up my own recipe after being unable to find this recipe here. If you like a spicy jam that goes best on crackers/bread...
Author: RootedRedwood
This lovely spread will be gobbled up by children and grown-ups alike. Put it on the breakfast table during the holidays for a seasonal treat.
Author: Sara
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
Grated pumpkin, applesauce, sugar, and spices make this a sweet treat!
Author: sueb
This was my first attempt at canning anything. Ever. I shouldn't have worried so much about preserving it. Everyone we gave this to as gifts one week ago has already finished theirs! Be prepared to dream...
Author: Hork it Down Horse
Spread made with blueberries and cooking apples, such as Gala or Granny Smith.
Author: slturner55555
Rhubarb and dried apricots are an excellent combination for jam, as the tartness of the rhubarb and the mellow taste of the apricots work well together. Pink rhubarb works best in this recipe, and the...
Author: nch
This recipe was given to me by a good friend and neighbor 30 years ago. Buryl has been gone for 25 years, but this recipe lives on.
Author: bhoff
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
I really like spicy and sweet together. This is my modification of Plum-Orange-Cardamom Jam from Mes Confitures by Christine Ferber. You can adjust the spiciness to your own taste. My first batch used...
Author: Squeedle
Greek yogurt that's homemade so that you control everything - the thickness, the tartness, and the added sugar! The longer the yogurt cultures develop, the more tangy the yogurt will be. The longer the...
Author: APLETKA
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
These BBQ peppers are always a hit with any crowd. If you don't want them quite as spicy, remove the seeds.
Author: CarolinaCook
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
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
This peach jam uses only real ingredients, no store-bought pectin. The apple provides natural pectin (especially the seeds and peel) and gives the jam a nice, firm consistency. The color is beautiful,...
Author: TexasJG
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
It's the ginger in this one that distinguishes it from other pear preserves.
Author: Rachel
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
A slightly sweet and sassy apple butter kids are sure to love! Cinnamon oil and red food coloring may be used in place of the candies. If using the cinnamon oil and omitting brown sugar this becomes a...
Author: Kitchen Witch
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.
A slow cooker, easy recipe for pumpkin butter using fresh pumpkin. Tastes so yummy you'll forget that it's low in sugar as well!
Author: ALLYK
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
If you have a lemon verbena growing in your garden or on your porch, try this deliciously lemon-flavored apricot jam.
Author: gartenfee
A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks.
Author: Taliesin
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
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
A delicious, naturally low-sugar treat! The orange and spices are wonderful... the trick is to not let them overpower the pears. The lemon adds a brightness to the flavor, while the vanilla is balancing....
Author: Shae's Mama
This is my version of all day apple butter using more apples, less sugar, and a wider range of spices. It earned me a permanent supply of free apples from my local farmer friend, and I promise it will...
Author: Prospective PhD
A naturally carbonated beverage derived from a recipe for Finnish sima which contains fruit juices, natural carbon dioxide, and some or a lot of alcohol depending on the amount of sugar and fermentation...
Author: John@Aunties_Homemade
This recipe for tangy pickled garlic can be made as hot as you wish! Start with about 1/4 teaspoon of cayenne pepper, and increase the amount to taste.
Author: Delevangal
This jam is free of refined sugars and doesn't need pectin. The chia seeds help thicken the jam and it comes together quickly. Jam keeps in a tightly sealed container up to 5 days in the fridge.
Author: Rita
Spicy and yummy! I use 4 pounds of fruit; not always the same fruit. Store jars in the refrigerator for up to 3 weeks or freezer for 6 months.
Author: Sharon Angel
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
This pickled zucchini is a great addition to cold cuts, picnics and buffets. This is a great way to use up the summer zucchini bounty and preserve it for winter. Store in a cool, dark place, then once...
Author: Jola
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 pumpkin apple butter will have your kitchen smelling like fall! It's all natural and perfect for Thanksgiving. Store in the refrigerator.
Author: A Happy Harvest
A great easy recipe for jam I found by using leftovers after hitting the blueberry patch in Michigan!
Author: Rachel Maneval Rode
A delectable fig preserves inspired by my grandmother's old recipe.
Author: Abbie W
Pickled green cherry tomatoes. This is perfect for end-of-the-season dill tomatoes or before they are ripe tomatoes.
Author: Lee M. Longo
Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The...
Author: Elin Gottschalk
Get the taste of pumpkin pie on toast, bagels, English muffins etc.
Author: Bea Gassman
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