General Information & History
Canning
Preserved Fruits
Spiced Crab Apples
Pickles/Pickling
General Information
Pickling Pork recipe from 1901
Cucumber Pickles
Dill Pickles
Making Sour Pickles (fermented pickles)
What are Jams, Jellies, Marmalades, Fruit Butters, . . .
Jam Add-Ins (to add exra flavor)
Jam & Jelly Making Tips (& pectin levels of fruit)
Christine Ferber & European Jams
Christine Ferber’s Green Apple Jelly (homemade Pectin)
Savory Uses for Jams & Jellies
Marmalades
Orange Marmalade (or Grapefruit Marmalade)
Orange & Elderflower Marmalade (as sold at IKEA)
Fruit Butters & Honeys
Plum Butter (German Pflaumenmus)
Fruit Jellies
Raspberry Jelly
Red Currant Jelly
Apple Cider Jelly
Mint Jelly
Violet Jelly
Jams & Jellies w/ Spirits
Alsatian Apricot Jam (w/ Gewurztraminer wine)
Mulled Wine Jam (made w/ berries)
Spicy/Hot Jams & Jellies
Spicy Red Pepper Jelly (w/o added pectin)
Cranberry Pepper Jelly
Jams & Jellies from Flowers & Leaves
Violet Jelly
Mint Jelly
Vegetable Jams & Jellies
(use on sandwiches, burgers, etc.)
Tomato Jam (more like a condiment)
Spicy Red Pepper Jelly (w/o added pectin)
Western Style Chutneys
Fruit Jams
Bright and Fruity Strawberry Jam, Your Way (low-sugar pectin)
Christine Ferber's Strawberry-Lemon Grass Jam
Eldeberry Jam
Summer Blueberry Jam (no pectin)
Cherry Jam (uses pits for extra flavor)
Peach Jam (or apricot)
Christine Ferber’s Bergeron Apricot-Vanilla Jam
Plum Jam
Spicy Cranberry Jam (cinnamon, clove, ginger)
Orange Jam w/ Spices of Alsace
Caribbean Jam (banana, mango, coconut)
Jam Substitute for Cholsterol Diet
Candied Fruits, Nuts & Flowers
Candied Fruits
Candied Lemon Rind (microwave method)
Candied Flowers
Candied Violets
