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Apple, ginger and pear mincemeat
The term mincemeat originated in the fifteenth century, when chopped meat was preserved with a combination of dried fruit, sugar and...
Prep 15mins Cook 12hrs
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Bachelor's jam
This is also known as officer's jam but it's really not a jam at all. The German name, Rumtopf, seems far more appropriate for what is...
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Blackcurrant curd
This variation on the classic lemon curd is tart, sweet, rich and completely delicious. The curd doesn t keep for very long once opened, so...
Prep 10mins Cook 40mins
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Bottled raspberries
This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. You can...
Prep 10mins Cook 30mins
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Chestnut jam
We like to spoon chestnut jam into meringue nests and top with cream. Or stir a spoonful or two into chocolate mousse, or dollop on to...
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Chorizo
There are probably hundreds of recipes for chorizo. Throughout Spain, and indeed Mexico, families have been handing down their own recipes...
Prep 2hrs40mins
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Cider-cured ham
There are few better partnerships than pork and apple. There are even fewer better than pork and cider, a bit of old English alchemy. This...
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Courgette Chutney
This recipe is taken from The Book of Preserves by Pam the Jam. Courgettes are magnificently prolific, which makes them good value when...
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Crystallised flowers
From shrinking violets found in April, nestling in sheltered corners, to late summer’s bounty of sensuous garden lavender, many flowers can...
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Dressed up onions
Soft, sweet and unctuous, these gorgeous sweet-sour onions are more forgiving than traditional ‘naked’ pickled onions. Spiced up with the...
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Elderflower cordial
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the...
Cook 10mins
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Green gooseberry jam with elderflower
Pam welcomes the first tiny gooseberries that appear in the month of May, just as the first boughs of elderflower are beginning to show...
Prep 10mins Cook 15mins
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Ham hock & parsley hash, fried egg & piccalilli
A deliciously warming autumnal evening meal.
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Horseradish vinegar
Flavoured vinegars are very useful additions to the store cupboard as their distinctive flavours can revolutionise a simple salad dressing...
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Kimchi
This recipe is by Rachel De Thample, Preserves tutor and author of the upcoming River Cottage Fermentation Handbook. It is a really...
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Quince Cheese
A fruit cheese is simply a solid, sliceable preserve - and the princely quince, with its exquisite scent and delicately grainy texture...
Prep 30mins Cook 1hrs
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Rachel De Thample's Rhubarb Ginger Beer
The perfect refreshment on a sunny spring day when fresh rhubarb in season from our preserves and fermentation tutor. Making your own...
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Rachel's Jingle Jam
I was asked to host some Victorian preserving workshops in a walled garden with an orchard near my house and discovered that apple jam was...
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Rachel's roasted tomato chutney
Embrace the fruits of the tomato season by bundling your ripe fruits into a roasting tin with garlic and herbs to make a stunning...
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Roasted sweet beet relish
Pam loves the sweet, earthy flavour of beetroot and hates to see it swamped in strong tasting vinegar, as so often happens. This light...
Prep 20mins Cook 2hrs
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Salami
This method of curing meat is perhaps the oldest. The meat is allowed to ferment and dry out over a period of time, resulting in a form of...
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Saucy Hedgerow Ketchup
Lucy Brazier, our Christmas Hamper Course tutor here at River Cottage, shares her hedgerow version of the Saucy Haw Ketchup adapted from...
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Seville orange marmalade
The bitter Seville orange is the most traditional and arguably the finest marmalade fruit of all. Only available for a few short weeks...
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The Best Ever Raspberry Jam
Here’s my favourite jam. Of course I love all the jams in this book but I make this one most often – it’s super-easy, quick, highly fruity...
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Bramley lemon curd
When Pam made preserves for a living, she tried all kinds of curds, from orange to passion fruit, but none of them was ever quite as...
Prep 10mins
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Dandelion Krautchi
Dandelion greens might be known for their bitterness but the Fermentation process mellows this beautifully. I love adding dandelion petals...
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Early rhubarb jam
This is one of Pam's favourite ways to capture the earthy flavour of rhubarb. It's a plant that contains very little pectin so the jam...
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Glutney
This is one of those marvellous recipes that you’ll turn to again and again. Try it once and you’ll see how easy it is to play around with...
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Gooseberry and elderflower fridge jam
We're big fans of fridge jams - preserves made with roughly half the sugar of conventional jams. They have a lovely, loose, tender set and...
Prep 10mins Cook 1hrs
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Honey-Fermented Carrot Jam
This recipe, with its raisins and spices, is a play on carrot cake. I love it spread on buttered toast but you can serve it with yoghurt...
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