Preserved Food

Apricot blends perfectly with vanilla, making this jam so unbelievably fragrant, and the pectin stock gave it such a rich fruity flavour. ...

By using pectin stock, you’ll be able to cut down on the quantity of granulated sugar in your jam to half without affecting its sweetness....

I’m making redcurrant jelly that can be preserved in jars for quite a long time. This lovely, vivid red, shaky jelly will maintain a stron...

Every end of the summer, at the beginning of September, there is a culinary orgasm in our kitchen! It is the time that many summer vegetable...

Yes, I have to admit that I have feelings for this lady! I consider her a beautiful flower, so impressive that I feel guilty spoiling her. A...