Strawberries, strawberries everywhere just now and gorgeous redcurrants too. This strawberry and redcurrant jam brings both of these gorgeous red goodies together in a jam that is just perfect for toast, scones or spreading inside a simple Victoria sponge cake.
Coconut curd is a great addition to your preserving reportoire and just a nice change from the usual lemon curd and others that usually grace the tea table or breakfast toast. If you have never made curds they are simple to make, check out my resources page.
Apple Butter is not butter in the dairy sense of the word but is a fruit butter which is more like a very rich fruit puree and is wonderful on scones, pancakes and toast. You can also serve it with a cheese board to add a bit of sweetness and spice.
For those new to the land of preseerves a cheese is not to be confused with the dairy product of the same name. A fruit cheese like this Spiced Cherry Cheese is a firmer version of jam often served with cheese and crackets etc.
Strawberry, sage and red wine jam is definitely one for the grown-ups. This is not your sickly sweet confection that the kids would splatter all over sandwiches and toast, oh no this mixes sweet with savoury and just a touch of boozy fun. The perfect preserve really!
Gooseberry, orange and lemon balm jam is a real taste of summery sunshine for me and so very quintessentially British with the gooseberries taking central stage. This mixture of fruits and herbs goes really well together with a sweetness, tartness and the zing of the lemon balm, perfection! I just made one jar from this…
I’m mixing the true traditions of Larder Love here with my love of Greek cooking with this Spiced Apricot Spoon Sweet which is a traditional type of Greek preserve that is served just by the spoonful (hense the name) with a cup of strong Greek coffee after a meal or when guests come…
It’s time to get back to the larder and this Passion fruit and lemon curd takes your usual lemon curd into a whole new dimension of tastiness and is super simple to make. Once you’ve tried this one you will be adding it to your curd recipe list and making it again and again.