Jam + British recipes (8)

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Blackberry & Apple Jam

Recipe by: RoBBoB

Reviews(1)

I picked 4kg of blackberries the other day from the Walthamstow marshes in London (so much more than back in the country!) and made two batches of jam with 2kg (with and without apples, and froze the rest) this was the best. It has a bit of a Christmasy taste because of the cinnamon and nutmeg.

Lemon Curd

Recipe by: Tawnie

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Wonderfully tart, classic lemon curd.

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Microwave Lemon Curd

Recipe by: CATSEO

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This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.

Parsley Jelly

Recipe by: Laura

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This is an old recipe that is especially good on meats. Instead of parsley you may substitute mint, rosemary, sage, tarragon or thyme. If you can only find dried parsley, use 4 tablespoons.

Raspberry Jam

Recipe by: EH

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Why not preserve the best of British fruit this summer with a delicious jam?

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Redcurrant jelly

Recipe by: BJBORSODY

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A classic red currant jelly made from fresh redcurrants. This came from my one of my mother's handwritten recipes. I do not know its origin, but know it probably dates back to the early 1940s.

Rose jam

Recipe by: Crystal McChesney

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A delightfully fragrant rose petal jam. An extraordinary gift for any occasion.

Seedless Blackberry and Elderberry Jam

Recipe by: martin_pain

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Foraging time is on us again and seeing as these two berries always seem to live in close proximity to each other, why not combine them in a jam. It's difficult to give precise measurements and weights for this jam, it depends how juicy the berries are that you use. The important thing is that you get the sugar to juice ratio correct as detailed in Paragraph 4. The amount of sugar you need/use, will depend on how much juice the berries give out

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