Recipes tagged with: preserves

Make this jelly as hot as you like by adding more crushed chillies or leaving the whole dried chillies to simmer for longer when cooking. Ancho chillies add mild heat and sweetness while the chipotle adds deep smokey heat. Use whole fresh chillies if you prefer. Eat with barbecued meat (great as a glaze on pork or chicken) also delicious with cream cheese and crackers. The recipe makes about 3 standard size jam jars (378ml/1lb)

Quinces are high in pectin so this jelly sets easily. Sometimes I add a little rose water to make an extra fragrant Middle Eastern style jelly.

Redcurrant jelly is traditionally served with roast lamb. I like it spread on toast for breakfast and also use it to glaze fruit tarts and flans, or dolloped onto some natural yoghurt for breakfast. To make a firmer and stronger flavoured jelly do not use the water but you must watch the redcurrants carefully and stir to prevent them from catching on the bottom of the pan.