This C18th recipe for portable, dried vinegar poses a lot more questions than it answers, the main one being: why?
This C17th method for making cherry, prune or damson leather offers a useful means of preserving your glut of orchard fruits.
This probably plagiarised mid-C17th recipe seems to be for gooseberry jam, in all but name.
If you’ve got a glut of quinces and have run out of recipes, this C17th method for keeping them “all the yeare” might just be useful.
Here’s a nice little twist on a standard apple jelly recipe that should add a bit of a tang to your toast.
This C17th recipe is for two types of marmelade – white or ordinary – depending on when you add the sugar to the fruit.
Here are two methods for preserving the bounty of your damson harvest, from Frederick Nutt’s C18th volume of confectionary cookery.
If you’ve tried growing melons but they’ve not quite ripened, here’s a recipe for preserving the green fruit with a fiery, spicy stuffing.
Here’s a quick seventeenth century guide to preserving green or under-ripe fruit: gooseberries, plums, pippins, peaches and grapes.
Making medlar cheese and medlar jelly are great ways to get the best out of this unusual and tasty Autumn fruit. Here’s how.