A wonderfully zingy citrus curd made with orange, lemon & lime.

Tender slow roasted turkey hoagie slathered in spicy red pepper jelly and melty asiago. Oh yeah, it just got real!

How to dress your sundried tomatoes to use in a variety of meat, pasta and salad dishes or to eat as is with bread.

Maple-Bourbon Apricot Barbecue Sauce. You only need one pan and about 15 minutes of time to make this!

Blood oranges make a tasty and very pretty marmalade. Fruit Preserves are surprisingly easy to make.

These Blackcurrant Oatmeal Cookie bars are out of this world! Blackcurrant preserves sandwiched between cookie and streusel!

Fruity, sumptuous & addictively sweet & tangy! Step-by-step photos included.

This recipe for basic scones is tried and true, and results in big, fluffy scones that have a slight sweetness, and let your topping shine!

A mixture of sweet & heat pairs in this amazing red pepper jelly! Perfect for crackers, sandwiches, or appetizers.

Caramelly apricot breakfast jam.

The great hamantaschen debate: cakey or cookie? Crunch or soft? Folded or pinched? Traditional or modern? Try this one on for size.

Persimmon Jam is a quick and easy jam to make.

Make your own Apricot Jam using easy to buy & available year-round dried apricots!

Crunchy phylo rolls stuffed with fruit preserves and roasted almonds bathed in syrup!

This apricot, nectarine and vanilla jam bottles the joys of apricot season with minimal sugar to preserve the flavour.

Traditional Crêpes (Romanian Clatite)- Serve them up with your favorite fruit preserves. You’ll be making these for years and years!

Easy to make old fashioned strawberry jam with just 3 ingredients. No preservatives,colors,all the goodness of fresh fruit!

Happy Valentine’s Week! Almonds, raspberry, cinnamon, and lemon, all in one lovely cookie

Fruit Filled Crepes – With fresh strawberries and blackcurrant preserves… a Valentine breakfast that is sure to please

These homemade pop tarts are perfectly imperfect and totally delicious!

Sous and sweet strawberry rhubarb lambic preserves + tips from attending my first food swap