Plum season is here, so let's make a combo of 3 dishes: plum preserves, jam, and syrup to enjoy with friends! 🤓

I prepared this preserve back in October as all the pears were starting to go off and plan to use them as part of my Christmas eve fruit salad.

This recipe comes straight from my Mother-in-law. From a young girl she collected so many recipes, and decided to make her own little cookbook. Of course, once I caught eye of this I went straight for it :). I am very lucky in regards to having this woman in my life, a very special lady. Anyway I have been watching her cook for many years and one recipe that I always found interesting is this Apple Preserve recipe.It is very simple to make but there is a twist to it. She always added 2 dashes of Rum.:). It tastes delicious.....that's if you like Rum, otherwise it taste delicious without the Rum.

By the end of the summer I usually end up with more baby tomatoes than I can manage to eat so this preserve brings a bit of the garden flavour for the long winter evenings.

This is a light strawberry preserve that can be made quickly whenever you feel like having it. I wanted to make something for when you're on a diet and want to eat something sweet without stressing about it.Make this when you get a lot of strawberries but don't have time to make a proper jam. You can also freeze the jam for later.-Small berries will cook through faster.-If you have very sour strawberries, add 1 more tablespoon of artificial sweetener (or granulated sugar).-Unlike regular jam, this one does not keep well, so store it in the refrigerator and use it up as quickly as possible. For about 200 g; approximately 110 kcal. Recipe by vegeful

#5ing - Gulkand is a preserve / jam made out of rose petals, sugar, fennel powder and honey. They are stored in an airtight container for later use and are added to sweets and paan (Mouth freshener) for an aromatic rose flavour. They have numerous health benefits too. It is used in the treatment of acidity, aches and pains, acts as a laxative, purifying blood, etc. Traditionally the ingredients are mixed in a jar and kept in the sun for 7-10 days. Then it is refrigerated for a couple of months. But this is an instant version.

Whenever I have a lot of yuzu, I always preserve it this way.If you sterilize the storage jars by boiling them for 10 to 15 minutes, you can keep the ponzu sauce or yuzu tea for 2 months. After boiling the jars, leave them to air dry on clean kitchen towels. Recipe by pogue

Get ready to have fun with this quirky take on a classic burger and fries recipe. Turkey burgers smeared with balsamic-fig preserves will leave you mystified at the awesome flavor combinations happening in your mouth. Paired along side roasted Parmesan crusted zucchini sticks! That?s right, Parmesan crusted zucchini sticks. So. Good.Interested in PeachDish? Learn more at www.PeachDish.com.Recipe Courtesy of Chef Seth Freedman, Forage & Flame

I recieved a lot of shijimi clams as a gift but I wondered, how was I suppose to store all this? So I looked it up. Shijimi clams help combat summer fatigue, revive strength, and regulates liver function. They are packed with vitamin and calcium, 4 times of calcium than manila clams, 3 times the calcium of milk, and vitamins value equivalent to eel! It even helps lowers cholesterol. I was astonished to find out how nutritious shijimi clams are.It is said that shijimi clams consumes it's own nutrients, so as not to loose the umami flavor, and to retain the plumpness of the fresh shijimi clams, they should be cooked as soon as possible or frozen immediately for later use. Recipe by rubi0314

I love apple pie filling! I used to have this as a toast bread filling, bread pudding topping, or filling for fried pies or crunchy French toast filling. Yeah, be ad creative as you! 😁😁😁

Since I was young, my mom always said to eat more salmon to grow strong and healthy.Salmon is a great source of Omega-3, which provides excellent protein and deep-sea fish oil!Maybe I haven't eaten enough... my brain hasn't been very sharp. Tonight, let's make this simple oven dish: Black Pepper Salt-Baked Salmon to boost my brain! :PTips:1. Make sure to complete step two thoroughly! Otherwise, the salmon will release too much water during baking, and the texture won't be firm.2. The baking time usually depends on the thickness of the salmon. I chose salmon about 3/4 inch thick, and it takes about 30 minutes to bake! Keep an eye on the salmon to avoid overcooking. You can use a fork to test it (the texture should be firm and not sticky).[Read More] How to Choose Fresh Salmon / How to Preservehttp://pamfood.pixnet.net/blog/post/104684257[FACEBOOK] Pam&Food; Slow Food LifeProviding delicious homemade recipes ｜ Sharing tasty, fun, beautiful, and great food information ｜ Sharing niche travel spotshttps://www.facebook.com/pamfood

I thought it'll be cool to be able to use the delicious clams more easily. It turned out to be very convenient when I tried freezing the clams that I received in abundance one time. This time, I bought 2.5 kg of clams at 400 yen at an all-you-can-stuff sale. It turned out to be 5 medium-sized Ziploc bags worth of clams. I can enjoy these for a while with dishes such as wine-steamed clams and pasta.If you have the well cleansed, sand-removed clams stored in your freezer, you can use them for cooking right away. It may be better to put the dirt/salt-removed calms into the fridge a while after cleaning if your room temperature is high. Please submerge the clams in salt water as soon as you bring them home from the store (or as soon as you receive them as a gift). Make sure to implement the sand removing process at least for an hour even if you buy the ones that are labeled as "sand-removed". Recipe by Bunbun