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from Vikalinka

Rhubarb Curd

Rhubarb curd. This silky and velvety smooth treat is so lovely to spoon on your scones, muffins or buttered toast!

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from delicious. magazine

Tomato and sweet chilli jam

Cherry tomato and sweet chilli jam. This deliciously sweet yet spicy jam goes beautifully with cheese and home-made biscuits.

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from Nigella.com

Chilli Jam

Chilli Jam: Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? - that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.

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from BBC Good Food

Marrow & ginger jam

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from BBC Good Food

Rosehip & crab apple jelly

Use up wild rosehips and crab apples in this sparkling jelly preserve - as good on toast as it is with roast meats

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Jam Roly Poly. Classic British comfort food. Jam (jelly) baked in rolled suet pastry that's served as a dessert with custard. Perfect for cold evenings and a favourite with kids for generations.

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Gift: This apple chutney recipe is ready-to-eat straight after you've cooked it, but you'll find the flavours mature and change over time into something even yummier! I personally think it tastes best after 3 months or more. The unopened jars will keep for up to 2 years or so, but I'm sure they'll be eaten before then! Once opened, the chutney should be kept refrigerated and eaten within 3 weeks.

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