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Featured

Lemon & fig marmalade

This unusual combination is well worth trying. The lemon half-moons are left in large chunks, which give a lovely candied tang to the preserve. Along

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Featured

Seville orange marmalade

Seville oranges are available for a short time only, in late winter, but they do make the best marmalade, which makes finding them worth the

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Featured

Apple & cranberry marmalade

This variation illustrates the supreme versatility of apples and how they will blend with just about any fruit. Using this template, you can combine whatever

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Featured

Raspberry jelly

This jelly is the most wondrous, jewel-like color and is superbly fruity, which makes it ideal for using as the filling in a layer cake.

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Featured

Blackberry jelly

Children seem to love collecting blackberries, so put them to work gathering the fruit for this jelly. Often blackberry jelly has added spices, but I

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Featured

sloe & apple jelly

Sloes added to an apple jelly give it an exquisite rosy hue and a lovely tart taste. This is another versatile preserve, which works with

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Featured

Damson & apple jelly

Making damsons into a jelly is the perfect solution to the “stoning the fruit” problem, which is one of the most tedious aspects of this

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Featured

crab apple jelly

Crab apples seem like such a neglected fruit, yet in season they are often abundant. Their small size makes them far too difficult to peel

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Dessert

Rose hip jelly

Perhaps surprisingly, the juice from these wild berries is rich in vitamin C and has a fantastic flavor. Since these fruits are stuffed full of

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I’m Brenda, your home cheff. Welcome to my Recipe Book!

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

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