Berry jam without added pectin
A NCHFP berry jam made without added pectin: crushed berries and sugar are cooked to the desired gel point, hot-filled into sterile half-pint or pint jars, and processed in a boiling-water canner.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
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Recipes
Elevated risk
Pakistani mango pickle
This Pakistani pickle coats firm green mango with chilli, turmeric, fenugreek, fennel and mustard oil. Its published sun-exposure schedule records a household method, but does not validate shelf-stable storage.
Green-fig konfyt
Whole unripe figs are softened and cooked in cinnamon and ginger syrup as a refrigerator-only South African konfyt; this method does not provide a shelf-stable canning process.
Adrak / ginger murabba
Adrak murabba preserves young ginger in sugar syrup, a sweet South Asian preparation recorded in Indian cookery and food-processing sources.
Aam panna
Aam panna is a tart Indian summer drink made by cooking unripe green mango until its flesh softens, then blending the pulp with sweetener, salt and spices and diluting it with water.
Elevated risk
Apple butter, tested canning method
Apple butter is a smooth, concentrated apple preserve cooked with cider, vinegar, two sugars and spices, then hot-filled and processed in a boiling-water canner using the published jar-size and elevation schedule.
Kinkan no kanroni: sweet-simmered kumquats
Whole kumquats are slit, blanched and simmered gently in fresh water and sugar until the peel softens and the liquid thickens. This Imari municipal recipe gives a sugar range rather than a fixed ratio.
High risk
Mushroom Jam (Sweet Concentrated Mushroom Preserve)
An experimental sweet mushroom preserve developed in Indian food-processing research, made by cooking mushroom pulp with sugar, added pectin and citric acid until concentrated into a thick, spreadable jam.
Rårörda lingon
A Swedish uncooked lingonberry accompaniment: frozen berries are mixed with granulated sugar and thawed, with occasional stirring, until the sugar dissolves.
Elevated risk
Green olives lye-treated
Green olives debittered in a sodium hydroxide solution, then rinsed repeatedly and held in brine, by the University of California's published home-pickling method.
Pinđur (pindjur)
A Balkan relish of roasted red peppers and tomatoes, often with aubergine and garlic, cooked down into a spread for the winter store.
High risk
Salted Mushrooms
Salted mushrooms are a traditional wild-mushroom preserve, especially of Finnish and Russian milk caps, made by layering boiled mushrooms with coarse salt or keeping them under brine, and kept cold.
Elevated risk
Pan-heated frozen mushrooms
Pan-heated frozen mushrooms are cut mushrooms cooked briefly in margarine or butter in an open pan, cooled and frozen as a partly cooked ingredient for later meals.
High risk
Pressure-canned mushrooms
Whole or sliced domestic mushrooms packed hot in jars with fresh water and processed in a pressure canner, the tested home method for a low-acid vegetable.
Green-fig konfyt without lime soak
Hard green figs are parboiled and cooked whole in a lemon-sharpened sugar syrup as a refrigerator-only South African konfyt; the method does not establish shelf-stable canning.
Guava paste for slicing
Cooked, sieved guava pulp is reduced with sugar and lime juice to a sliceable paste, then refrigerated. This adapted trial begins with prepared pulp and has no validated canning process or storage duration.
Elevated risk
Apple jelly without added pectin
A clear jelly made from tart-apple juice, sugar and optional strained lemon juice. This batch uses a stated fruit-to-water preparation, gel endpoint, hot fill and altitude-adjusted boiling-water process.
Orange marmalade
Orange marmalade suspends thin strips of citrus peel in a sweet gel. This navel-orange batch includes pulp and lemon and is preserved in a boiling-water canner.
Asparagus with cho-gochujang
A Korean banchan of blanched asparagus dressed with a sweet-sour cho-gochujang sauce; Hyosun's version cools the spears in ice water before tossing.
Dulce de membrillo, pressure-cooker method
Dulce de membrillo is quince cooked with sugar into a firm paste for slicing. This family method softens the fruit in a pressure cooker, then blends it and leaves it to set.
Aam papad
Ripe mango pulp spread thin and dried as a chewy fruit leather. This entry records one controlled unsweetened experiment and distinguishes it from Bengali sun-dried aamshotto and sweetened or spiced variants.
Elevated risk
Hatay pomegranate sour (nar ekşisi)
The registered Hatay method presses pomegranate arils and slowly concentrates the strained juice. Its 100 kg source batch and experienced-producer endpoint are retained; no home-scale time or shelf-life is inferred.
Amchur powder from sun-dried unripe mango
Thin slices of sour unripe mango are sun-dried over four days and ground into a tangy powder, following a five-fruit account published with an Indian mango study.
Amla murabba with saffron
Whole amla simmer in sugar syrup with saffron, black cardamom and pepper in this chef's version of the Indian fruit preserve. The fruit is soaked overnight before cooking.
Elevated risk
Dried fruit and berries (Viking Age, reconstructed)
Apple slices dried until most of their water has gone, shrinking and concentrating into leathery or crisp rings, with the modern controls that a plausible old technique turns out to need.