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All about Mustard *
Everything you needed to know about the culinary and medicinal uses of mustard, its seeds and its leaves. [More]

Apricot-Hot Pepper Jelly **** 1/2
Another brilliant spicy-and-sweet treat. Great as a side for lamb. [More]

Apricot-Jalapeño Jelly **** 1/2
A spicy, yet sweet, jelly. Fabulous on cream cheese and a cracker. [More]

Authentic No-Vinegar, Kosher-Style Dill Pickles ****
This simple recipe makes the real Jewish dill pickle -- no vinegar, no sugar and no packaged pickling spice. [More]

Blackberry Peach Freezer Jam ****
Makes about five 250mL jars [More]

Cranberries Bring Splendour Into Your Kitchen *
Some ways to try cranberries, their health benefits...and recipes! [More]

Cranberry Compote ****
[More]

Fig Jam *** 1/2
What to make when your persistent Greek neighbour forces fresh figs on you? Here's the thing. [More]

Garber Gastronomic: Pickles, Tomatoes and Jellies, Canning & Preserving *
Making pickles, jams and jellies -- and dealing with high-acid foods like tomatoes or rhubarb -- always seems to intimidate new cooks, yet the results are very rewarding. [More]

Mrs. Beeton's Quince Jelly *****
This is the classic recipe that I use at home (when I can lay my hands on quince, that is), but feel free to add pectin, if you wish. Quince is a prime source of pectin, so I have never found it necessary, but some prefer a really firm quince jelly (in the Spanish style), and then pectin would de de rigeur. [More]

Mulled Wine Jelly **** 1/2
Complicated, but worth it -- and an ideal gift recipe. [More]

Peach and Blackberry Jam ****
A delicious jam recipe, courtesy of Bernardin [More]

Pear Marmalade **** 1/2
This is simply my favourite recipe for pears, and one of my regular gift items to give at Christmas. [More]

Quick Dill Pickles ****
I experimented last year by adding one perfect, carefully cleaned jalapeño pepper to each jar before pouring in the hot vinegar water. Results were exceptionally good! [More]

Spiced Peach Jam ****
Another of our favourite jam recipes. [More]

Uncle Ray's Marinated Beets ****
Says Ray: "Great with rind cheese and bread!" [More]

Whole or Halved Tomatoes *** 1/2
A bushel of tomatoes weighs about 53 pounds (25kg) and, when canned, will yield 15 to 20 one-quart (1L) jars. [More]

Williams-Sonoma Goat Cheese Crêpes with Fig Jam *****
Refrigerating the batter helps produce exceptionally tender crêpes because, as the batter chills, the flour expands and absorbs the liquid. You can cook the crêpes in advance, then fill and broil them just before serving. The lightly spiced fig jam is a wonderful complement to the creamy goat cheese filling. You can also substitute quince jelly. [More]