Jams, jellies, marmalades and chutneys are a great way to preserve large quantities of fresh seasonal fruit and vegetables. That way you can enjoy the flavour of the fruit all year round. They are far more than something to put on your toast. They are incredibly useful for in making desserts and smoothies. In fact many of my recipes will use the jams I made.
Fruit Preserves
Aloo Gobi - Cauliflower and Potato Curry
Apple and Cinnamon Smoothie
Apple Cinnamon Frozen Soya Yoghurt
Apple, Beetroot and Ginger Juice
Beetroot and Apple Bread
Beetroot and Kidney Bean Burger Bites
Broccoli and Carrot Bake
Carrot, Apple and Ginger Juice
Cashew Nut Butter
Cauliflower "Cheese" Bake
Celery, Asparagus and Mushroom Risotto
Chewy Chocolate, Orange and Coconut Truffles
Chocolate Orange Frozen Soya Yoghurt
Chocolate Orange Smoothie
Chocolate Swirl
Date and Walnut Smoothie
Kale and Apple Juice
Leek and Jerusalem Artichoke Soup
Marmalade and Peanut Butter Smoothie
Orange Marmalade
Orange Marmalade Frozen Soya Yoghurt
Parsnips Roasted with Marmalade and Rosemary
Pear and Celery Juice
Pickled Red Cabbage
Potato Wedges with Smoked Paprika
Pumpkin Seed and Basil Pesto Pasta
Pumpkin Seed and Cinnamon Smoothie
Pumpkin Seed Butter
Pumpkin Seed Sauce
Purple Kimchi - Fermented Spiced Red Cabbage
Raw Walnut and Date Pudding
Red Peanut Butter
Roasted Leek Pasta Bake
Ruby Kraut - Fermented Red Cabbage Sauerkraut
Sage and Onion Bread
Sauerkraut - Fermented Cabbage
Soya Yoghurt
Spiced Butternut Squash and Coconut Soup
Squash and Lentil Soup
Strawberry Jam Frozen Soya Yoghurt
Sunflower Seed Butter
Sunflower Seed Pesto Pasta
Thai Yellow Butternut Squash and Butter Bean Curry
Vegan Mayonnaise
Vegetable Cottage Pie
Winter Vegetable Stew
