Thickened pickles © kvalifood.com Danish homemade pickles are different from British piccalilli: the vegetables are …

Sous Vide Lemon Curd Lemon curd is a thick, spreadable custard made from egg yolks, sugar, fresh lemon juice, and butter …

Grandmother’s brine pickles © kvalifood.com Brine pickles are quite different from vinegar-pickled cucumbers. Here …

Elderflower cordial © kvalifood.com Recipe with video - A classic every spring. Dark elderberry cordial is great, but …

Strawberry Jam © kvalifood.com Strawberry jam made from preserving strawberries gives a firmer and more concentrated …

Raspberry jam © kvalifood.com Video recipe - Raspberry and strawberry jam are made the same way. You can actually use …

Raspberry Jam © kvalifood.com Raspberry jam with a long macerating time gives an intense colour and a concentrated …

Peach Jam © kvalifood.com Peach jam takes a little patience - the fruit macerates in sugar for 12 hours before cooking. …

Plum Jam © kvalifood.com Plum jam is easy to make and uses up plums while they are in season. A mix of varieties - …

Oven-preserved plums © kvalifood.com Oven-preserved plums are a classic of Danish autumn preserving, made each year when …

Apple, Pear and Plum Jam © kvalifood.com Apple, pear and plum jam is a good way to use up surplus autumn fruit. …

Blackberry Jam © kvalifood.com Blackberry jam works best with a classic two-step method: the berries are briefly cooked …