Notes about Recipes in this book

• Elegant oven strawberry jam

  • peaceoutdesign on September 20, 2024

    I baked for 3 hours in a convection oven but still didn't get a "gel". T/he taste was great and the balsamic just added to the strawberries. I would try this in the air fryer to see if I could speed up the process (or add pectin). This would be a great way to make strawberry syrup for cocktails.

• Favorite strawberry jam

  • radishseed on June 26, 2012

    The strawberry-rhubarb version of this jam is great--much more tart and fruity than most jam recipes. I have also used this to make raspberry-rhubarb jam.

  • KatieK1 on August 01, 2021

    I really gave this recipe the old college try, repeatedly cooking it well beyond the recipe instructions, but it just didn't set. Major fail.

• Fresh fig and strawberry jam

  • Three_Quarters on August 26, 2013

    This made less jam than I was expecting it to (about 2.5 cups) but it was so good, I made two more batches the next day! The primary taste is the strawberry, but the fig adds a richness and texture that is missing from strawberry-exclusive jam. This will definitely become a pantry staple.

  • eliza on July 05, 2016

    This makes a really good jam! I love both figs and strawberries and the jam is a great combination. I've also made it with raspberries in place of strawberries.

  • chawkins on September 25, 2017

    It took a lot more time (more than double) to reach gel state and I got 3 pints. Very good jam.

• Gooseberry rhubarb jam

  • hjm on January 28, 2012

    This is my favorite recipe in this great book (and one of my all-time favorite preserving recipes)

• Gingered rhubarb jam with honey

  • puffinpower on July 14, 2012

    I found that the sugar completely overwhelmed the tartness of the rhubarb in this recipe. It makes a nice ginger-flavored jam that happens to be pink. If you are looking for something to showcase the specific flavor of rhubarb, this isn't it.

  • eliza on July 07, 2016

    I really love this jam since it combines ginger and rhubarb, two of my favourite flavours. I do cut the sugar and honey a bit, and I store it in the fridge. It doesn't last long.

  • IowanCorn on October 15, 2022

    Next time I think I will cut the strips of lemon zest smaller. With the long strands that I used, this reminded me more of a marmalade than a jam. The rhubarb taste slides behind the ginger, so I would cut the amount of ginger, or use a different rhubarb. I had a pie rhubarb instead of the really red rhubarb so the jam turned a golden color instead of a red. Still and all, a fairly tasty jam.

• Bluebarb jam

  • radishseed on June 25, 2012

    I have also used this recipe to make Raspbarb Jam, with raspberries instead of blueberries.

  • IowanCorn on October 15, 2022

    I used a bit more blueberry than the recipe calls for, so it ended up being more of the blueberry rhubarb sauce than a jam. Still, very tasty with a nice balance of blueberry and rhubarb flavors.

• Pear raspberry jam

  • eliza on December 01, 2022

    Very good jam. I chopped the pears into small dice for this and used raspberries from the garden. I also reduced the sugar slightly. Made 7-8 small jars.

• Peach lavender jam

  • cmartinfirvida on June 27, 2020

    A lovely alternative to "just" peach jam, and not fiddly to prepare. Do be aware that while a great pairing, peach and lavender together are assertive, so I would stick to cream scones, or vanilla ice cream to serve with the jam--this was not a happy match for sourdough toast.

• Autumn fruit jam

  • Three_Quarters on August 26, 2013

    I made the variation of this that replaced the pears with nectarines. I also did not peel the nectarines, just the apples. This recipe made almost twice as much as I expected (about 7 cups,) I suspect because supermarket produce tends to be rather super-sized. The flavors were great, and the cinnamon and ginger added at the end gave it a nice "autumn" note. Will definitely make more if I ever run out.

• Plum Amaretto jam

  • zorra on November 10, 2017

    Wouldn't set up, so added 1 packet Certo liquid pectin--probably over much (maybe 1/2?) Made 3 half-pints. Too sweet.

• Basic herb jelly

  • IowanCorn on October 15, 2022

    I used this recipe to make an Apple hyssop jelly, which works beautifully. My spouse even said that this was the best jelly I've ever made. Hyssop is a cousin to mint, so it married beautifully to the apple juice.

• Sparkling sweet pepper jelly

  • averythingcooks on August 24, 2024

    I made the Hot Pepper variation (which simply replaces some of the sweets with jalapenos). As has happened before with this type of jelly, the peppers gravitated to the top of the jars before the jelly sets but my experience has been that they will easily stir down after opening the jar. The predicted yield was very close with 3 x 250 mL jars for the canner & a partial 125 mL jar heading into tonight's glazed meatballs. A quick taste confirms this is a nice jelly.

• Fresh mandarine orange marmalade

  • eliza on December 01, 2022

    This is a delicious and relatively quick marmalade recipe. As noted in the head note, this isn’t an intense marmalade, instead it has a delicate and light flavour. I don’t usually water bath this marmalade since it’s such a small amount; I keep it refrigerated and use it up within a few weeks. I have also made the orange cranberry marmalade (listed as a variation below recipe), and it was very good. I’ve used lime for the lemon, also delicious.

• Ruby-red grapefruit marmalade

  • puffinpower on July 14, 2012

    This has really nice grapefruit flavor and strikes a nice balance between not to sweet and not too bitter.

• Lemon ginger zucchini marmalade

  • puffinpower on July 10, 2012

    Definitely the best marmalade I've ever made; quite possible the best marmalade I've ever eaten. Perfect balance between sweet and tangy. Delicious on breakfast toast, but I could also see it being a nice sauce for fish or chicken. I found cooking 40 minutes made for perfect gelling.

  • NikkiS on September 27, 2025

    I made this and found the directions off. It calls for a final boil of 30 minutes but mine gelled much sooner, and even though I removed it from the heat when I noticed, it came out hard as a rock. I can't say anything about the flavor, unfortunately. I've had much success with other recipes in the book.

• Brandied cranberry conserve

  • puffinpower on November 16, 2012

    Super simple and tastes divine! I used hazelnuts instead of almonds for a Pacific Northwest touch.

• Traditional garlic dill pickles

  • chawkins on September 11, 2020

    Taste great and had a snap to it but not as crisp as I would like. Try adding a little pickle crisp next year. ETA (April of 2024): batch made in 2023 still have great crunch, made as directed, no extras.

• Sweet garlic dills

  • chawkins on August 17, 2016

    Finally get around to these, made last year. Not really sweet, just slightly sweet, not as salty as regular dill. Quite good.

• Salt-free dills with horseradish

  • chawkins on January 09, 2016

    I made this in the summer with produce from the garden, everything was from the garden except the garlic. Who knew grape leaves would provide such crispness and the garlic and horseradish flavor the dills nicely. Great dills for those of us who have to watch their salt intake.

• Curry pickle slices

  • chawkins on September 08, 2016

    An unusual, to me anyway, tasting pickle. It tasted okay before canning, we'll see how it turned out after processing and left to mellow.

• Cucumber pickles with lemon

  • chawkins on September 03, 2016

    These tasted great before being canned. Hopefully, the taste would not be altered by the canning process.

• Best bread-and-butter pickles

  • chawkins on September 08, 2016

    Don't know if it's the best or not, but tested pretty good before canning. The problem was the liquid component, there was too much of it, only needed a little to fill the jars, the rest went down the drain, what a waste.

• Easy spiced pickled beets

  • puffinpower on July 14, 2012

    My in-laws thought these were too sweet, but I think they were expecting them to be like beets from a tin can. My husband and I think these are perfect - slightly sweet, slightly spicy, but not so much so that it detracts from the lovely flavor of the beets themselves. These beets should, I think, convert any non-beet lovers among your friends.

• Pickled jalapeño peppers

  • averythingcooks on August 22, 2023

    These are very straightforward/clear instructions on producing 2 x 250 mL jars of pickled hot peppers. I've been here 2'ce this week and now have 2 jars of jalapenos and 2 jars of a mix of red chiles (fresnos + time bombs) ready to stash away.

• Madras pickled eggplant

  • puffinpower on July 14, 2012

    So delicious! It's meant to be a chutney, but I could eat it straight out of the jar. This is my go-to when the garden produces a bumper crop of eggplants.

  • radishseed on October 21, 2012

    This is a good recipe, but I prefer this book's Brinjal Pickle Relish. Although they're very similar, the brinjal is richer and more highly spiced. The Madras Pickled Eggplant is a little milder.

• Barbecue relish

  • averythingcooks on September 02, 2023

    This is a pretty straightforward zucchini relish. I like the inclusion of the celery and although I would have preferred to use a red pepper (taste preference & visual appearance), I had a green pepper to use up. I made a 1/2 recipe and the yield was really close to the predicted amt of 1 1/2 cups + 2 tbsp (a 250 mL jar + a 125 mL jar for the canner and a heaping tbsp for the fridge). T is the true relish eater in the house and he likes it :)

• Fiesta corn relish

  • averythingcooks on August 21, 2024

    6 ears of corn got me the required 4 cups of kernels and this time I used a jalapeno in place of a hot yellow pepper. This is tangy & colourful and a full recipe resulted in 5 x 250 mL jars plus a little for the fridge. This will get lots of use this winter especially on taco nights.

• Sun relish

  • lawrencecharcuterie on March 19, 2021

    Very flavorful, goes great on a charcuterie board with cheese. Used ripe summer peaches.

• Caramelized red onion relish

  • eliza on July 09, 2016

    I liked this relish a lot. Very easy to make with only 4 ingredients, I used it to make the pizza in the same book which was delicious. To me, this tastes much better than any store bought onion relishes I've tried. Doesn't make a lot so I don't bother to can it.

• Brinjal pickle relish

  • radishseed on October 21, 2012

    This chutney is so good. I prefer it to the Madras Pickled Eggplant in the same book, which is a little milder.

• Tomatillo Mexican salsa

  • averythingcooks on September 18, 2023

    I'm not sure how this really qualifies as "Mexican"....but having said that, it is really good! The combo of tomatillos, onions, carrots and both sweet & hot peppers cooked down in cider vinegar + apple juice just seems to work. I did come in a bit shy of the predicted yield by a few tablespoons but I'm fine with putting a partial jar straight into the fridge for quick consumption. Quick update: after a taste from the fridge jar, T's comment was "good relish"...and I agree re: more like a relish than what I think of as salsa...but as we both think that it's very tasty, I'm making it again today :)

• Southwest black bean and corn salsa

  • averythingcooks on July 01, 2022

    I wanted in an "all in one" filler for braised pork wraps and so I made a 1/2 recipe of this salsa to use in this book's rice salad. It is very tasty but it has a pretty big hit of acid - presumably as it is intended for short term preserving (fridge or freezer).

• Quick apple cranberry chutney

  • Three_Quarters on August 17, 2013

    This is the first canning recipe I ever tried -- I figured between the pectin in the apples and cranberries, plus the acid in the vinegar and cranberries, it couldn't fail to set or run the risk of poisoning my family. This is a phenomenal recipe, tart and sweet and sour and rich. I served it with crackers and goat cheese while Thanksgiving dinner was cooking, and it was a hit. I've made it several times since, sometimes canning it, sometimes just keeping a large jar of it in the fridge. It doesn't last long. Try it stirred into Greek yogurt for a snack, or over pork. Or just out of the jar!

• Mango chutney

  • radishseed on May 08, 2012

    This chutney is a little too sweet for my taste, and the spices too mellow.

• Basic coarse mustard

  • radishseed on December 18, 2015

    Made 1/3 recipe. Refrigerated mustard seed-vinegar mixture for 5 days instead of 3. Added 1/2 t. dried fenugreek leaves, 1/8 t. tarragon, and 1/8 t. dill.

• Chunky basil pasta sauce

  • eliza on December 01, 2022

    Made this using tomatoes, basil, onions, garlic, and parsley from the garden. Watch carefully towards the end of the roasting time as it can scorch. Also used some in pizza as suggested below recipe. Very good.

• Blender ketchup

  • averythingcooks on August 31, 2024

    This is "advertised" as less sweet than commercial ketchup and that is certainly true, so much so that to me it tastes more like a steak sauce than a ketchup. No worries though, these little jars will get lots of use and I'm pretty sure it will grow on me. A 1/2 recipe yielded exactly 1 x 250 mL jar & 1 x 125 mL jar for the canner. I do have other ketchups in my preserving books to try...likely before I repeat this one.

• Caramelized red onion and tomato pizza

  • eliza on July 09, 2016

    We loved this pizza! I used the red onion relish and switched the mozzarella for a bit of blue cheese. I also topped with arugula (my change, not in the recipe) for a peppery bite. I think I will add some slices of roasted pear next time.

• Favorite dill pickles

  • chawkins on February 24, 2021

    Even the quartered spears retained its crunch 7 months later.

• Radish refrigerator pickles

  • jenny_c8wz82 on June 06, 2026

    Page 149 at the bottom, also requires sugar

• Tuscan pasta sauce

  • averythingcooks on September 18, 2023

    This very flavourful sauce is from the "freezer" section of the book and I am really pleased with the results. When freezing (as opposed to canning) it is quite freeing be able to improvise a bit...ie being heavier on the garlic & fresh basil and playing with the acid (here provided by a mix of red wine, red wine vinegar & balsamic). We both also like the contribution of the capers and the 4 portion yield (each measured to serve 2) will easily disappear from my freezer this winter.

• Basil walnut pesto

  • IowanCorn on July 28, 2024

    Easy to put together, I used this for pesto bread, and put the rest in the freezer. It was tasty on its own, but I've never used pesto before, as I am allergic to pine nuts so your opinion may be different. The chicken broth was an odd addition and didn't really come through on the taste profile.

• Basil Parmesan butter

  • averythingcooks on June 29, 2024

    I came here with an overflowing basil planter & am very happy with the result which will be frozen in 1 tbsp portions. It smells great in the mixing bowl & in addition to using it with grilled chicken & rice as she suggests, I can also see adding this to tomato/pasta sauces (thank you Marcella Hazan!). I will likely make this again this summer as well as making some of the other herb butters that are on the same page.

• Oregano butter

  • averythingcooks on June 29, 2025

    This butter (which calls for FRESH oregano not dried as listed here) is 1 of many compound butters in this section of the book. Full of oregano, chives & parsley (all from the garden) + garlic, it is going in the freezer in 1 tbsp portions that will find lots of uses. Oh yes....I had grated too much pecorino for another recipe so that also found its way in here too.

• Jalapeño cheddar canapés

  • averythingcooks on March 17, 2025

    Part of this ingredient list is for the pickled jalapenos themselves & with those already on hand this is a quick, tasty idea. I played around starting with the egg etc as written. Try 2 replaced the egg with a spoonful of Miracle Whip to taste (controversial ingredient! but we happen to love it). Try 3 was the MW + a big increase in the amount of jalapenos & now we had a winner! Whether on toasted English muffins or triscuits, it gets a run under the broiler until super hot, bubbly & starting to brown. This is great as an afternoon snack or with a bowl of soup & it also goes down well beside a cold beer :)

• Apricot marinade

  • averythingcooks on June 17, 2025

    There is 1 listing for "apricot marinade" in this book's index (ie what I made from pg 351) and with the exception of apricots, sugar & lemon juice (needed to make the actual jam) the ingredients listed here do not match it. The one I made called for the jam, white wine, Dijon, white wine vinegar, soy sauce + oil. I made 1/2 for a 10 oz piece of pork tenderloin destined for the BBQ using a jelly called "Habanero Gold" made with habaneros & finely chopped dried apricots...a lovely mix of sweet with heat. While we did like it, we wondered if pan roasting the meat and then using the marinade (with added cornstarch) to make a sauce/glaze would be a better idea.

• Dijon mustard butter

  • averythingcooks on March 24, 2025

    I have tbsp's of this stuff in my freezer & my favourite use is in butter based pan sauces for things like chicken...it is especially good with white wine added in. For this batch, I had top up my basil with a little parsley and used a mix of 3 different mustards (Dijon, hot stone ground & a milder/slightly smoother stone ground). NOTE: I don't see hot sauce as an ingredient mentioned anywhere in the recipe or the headnote.

• Southwest black bean and rice salad

  • averythingcooks on July 01, 2022

    This rice, black bean & corn mixture was the perfect addition to our braised pork tortilla wraps. It uses a salsa from the same book and in addition to the rice, I added chopped tomatoes & roasted red peppers. It calls for red wine vinegar but beware...the salsa itself is plenty acidic so I did not add more. This was a great addition to our wraps.