Strawberry Jam

Jams Preserves from various parts of World now try

Jams Preserves from various parts of World enjoy

Jams Preserves from various parts of World such as Plum, Peach marmalade, Strawberry, Pumpkin and Fig Jam with recipes. Plus A Cranberry Sauce recipe with in most cases a video to guide you.

Plum Jam – How to Make Easy and Quick Plum Jam

Homemade Cooking – Vegan, Easy, Affordable Plum jam- ingredients: 3 lbs plums 1 lbs sugar Lemon juice- to taste (I used 1 lemon for 2 lbs of plums) Plum to sugar ratio: 3:1

Plum Jam

Peach Marmalade Jam from the 1940s

Jams Preserves from various parts of World


18 peaches

6 oranges

Peel peaches, chop in small pieces

Squeeze juice from Oranges

Put rind through chopper (Grate)

Mix peaches oranges juice and rind with sugar, stir well and let stand over night. Next day bring to boil till sugar dissolves

Boil rapidly till thick and clear about an hour

Makes 6 pints.

Original recipe does not say how much sugar to use, grandma never measured anyway. She had a kitchen coffee cup that she used for measuring on hand at all times.

This recipe is from Margaret Jane Davis, via a friend called Ruth. Dated from the early 1940s. She lived at that time in Alameda Sask, Saskatchewan, Canada.

How to Make Strawberry Jam!! Homemade Small Batch Preserves Recipe

Learn how to make a small batch of homemade strawberry jam!

Sometimes you don’t want to make 12 pints at a time.

Or maybe you don’t have a canner.

Well, this recipe is for you. Enjoy!

What you’ll need:

2 lbs fresh strawberries 2 cups granulated sugar 1 Tbsp lemon juice This recipe requires 2 lbs of strawberries which is approximately 4 1/2 cups of firmly packed chunked strawberries.

You may use frozen berries if you wish but thaw them first. You can also use blueberries, raspberries, blackberries or any combination thereof.

Also, you cannot reduce the sugar in this recipe.

It will not work. Since this is essentially a candy, it just doesn’t work with less sugar. If you wish to use a candy thermometer, you can do so.

You will need to cook this to 220*F.

Homemade strawberry jam

Jams Preserves from various parts of World

How to make pumpkin jam- easy recipe

Ingredients: 36 oz (1 kg) pumpkin 430 g sugar 50 g ginger 1 large lemon (129 g) lemon zest ( from 1 large lemon) 1 tsp. cinnamon 0.5 tsp. nutmeg

Pumpkin Jam

Easy Homemade Fig Jam Recipe | No Pectin Needed!

This Homemade Fig Jam recipe is made with fresh figs, a touch of honey, a bit of lemon juice, and does not require additional pectin or gelatin.

This easy, healthy, gluten-free and vegetarian fig jam recipe is great for breakfast on toast and biscuits, or served up on a cracker with goat cheese as a dinner party appetizer!


1 lb. figs fresh* ¼ cup water ¼ cup honey or maple syrup ¼ cup coconut sugar, or regular sugar 1 Tbsp. lemon juice Pinch of salt 1 tsp. vanilla


Wash figs and trim the stems. Place figs in a large Nutribullet cup or in a large food processor with water.

Pulse a few times until figs are mostly smooth with a few chunks left. Add pureed figs to a medium-sized skillet over medium-high heat with honey, coconut sugar, lemon juice, and salt.

Bring mixture to a boil and cook over medium-high heat for 2 minutes, stirring constantly.

Reduce heat to medium-low and let simmer for 10-15 minutes or until figs have reduced by half.

During the last 1-2 minutes add vanilla and stir to combine.

Let fig jam cool before serving or storing in smaller 4-ounce and 8-ounce mason jars.

Serve fig jam on toast, biscuits, or on gluten-free crackers with goat cheese and enjoy!


Brown turkey figs, black mission figs, and Adriatic figs work great in this recipe.

Some fig varieties may be sweeter or less sweet than those used in this recipe (brown turkey figs) and the amount of sugar may need to be adjusted.

Fig jam will last in the refrigerator without canning for up to 3 months, or on the shelf for up to 1 year if canned using a water bath.

Fig Jam

How to Make Cranberry Sauce

Using fresh cranberries! Learn how to make this Thanksgiving staple!

This recipe is stupid simple (did I say that already? 😉 ) and better than the canned gel stuff you get in a can at Thanksgiving.

Something I noticed, none of the recipes out there that I saw said to skim the foam…I did and it really helped to get the bitter bite out of the cranberries.

I tasted the foam out of curiosity and it was disgusting. SKIM your sauce!!

What you’ll need: 1 (12oz) pkg fresh cranberries 1 cup orange juice 1/2 cup white sugar 1/2 cup brown sugar In a large colander, rinse the cranberries well and pick out any berries that are damaged or broken.

Place drained cranberries into a large sauce pan. Add orange juice and sugars and heat on high until just to a boil, stirring often.

When boiling, turn heat down to medium and cook 10 minutes, stirring often to prevent sticking and burning of sugars.

Let cool in the saucepan and transfer to a bowl to serve or refrigerate. Makes 2-1/2 cups of sauce. Enjoy! SHOW LESS


Jams Preserves from various parts of World

Cooking holidays in Spain, for all food lovers
Do you love Spanish cuisine so much that you want to learn how to cook it?

Then, there is no better way to learn than to go on a cooking holiday in Spain.

Select the destination of your choice and let some of the best Spanish chefs out there introduce you to creating some of the most delicious Spanish dishes.

Reserve yourself a spot on one of our many cooking vacations in Spain and become the culinary master you know you can be!

Jams Preserves from various parts of World

Jams Preserves from various parts of World

The National Trust Book of Jam: 70 mouthwatering recipes for jams, marmalades and other preserves 

Jams Preserves

In the latest book in this bestselling series, food writer and cook Sara Lewis brings together 70 mouthwatering recipes for jams, marmalades and preserves.

Whether it’s the quintessential English strawberry (to dollop onto a scone!) or the more unusual minted marrow & blackberry jam, there is a something for everyone.

As well as delightful fruity jams like spiced apple & bramble, raspberry & rhubarb and High Dumpsy Dearie (a mixture of apples, pears, plums, ginger and lemon) there are tangy jellies such as sloe & blackberry or elderberry & orange, and curds such as gooseberry or St Clement’s.

Or why not try windfall apple butter on your toast?

In addition, there are reduced sugar jams ideal for anyone trying to cut down sugar in your diet.

There are recipes sourced from National Trust properties, making the most of their seasonal produce from their kitchen gardens.

Enjoy the Oxford marmalade enjoyed by Churchill at Chartwell, or rose geranium and orange jelly made with fruit from the orangery at Saltram.

Optimised March 25 P97 W 100 May 7 Aug 24 H 88

Spain Info San Francisco De Asis, Urb Marina, San Fulgencio, 03177, Alicante, Spain.

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