Who doesn’t like carrot cake, I love it. All those spices and aromatics go perfecty with the sweetness of carrots, so why not make carrot cake jam. This simple recipe ticks all the boxes for a sweet treat for toast, scones, oatcakes or with your cheese board of an evening.
Ah it is getting to be the run up to Christmas, November looming large and the ideas for those foodie gifts for Christmas coming to mind. This Spiced Pear and Chocolate jam is the perfect addition to your Christmas hampers this year.
Chia jams became all the rage last year and I still think they are a great way to whip up a quick and easy jam using up what’s in the kitchen in small quantities that you’ll use up quickly. My sugar free blueberry chia jam has basil for extra depth and flavour, think you’ll like…
The ending of summer sunshine months brings us a wealth of gorgeous fruits to make the most of. Hang on to the taste of summer right through the winter months with my simple summer preserve which uses all the goodness of the summer to make you smile all winter long.
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.