Rum Island Butter with Pineapple, Mango & Banana - like apple butter for the spring! You may have seen a similar recipe floating around Pinterest. It's often called "monkey butter" but I put fewer bananas in mine, so that name didn't feel right. With the mango and pineapple, it tasted more tropical and island-y to me, hence the name Island Butter.

Rum Island Butter

Rum Island Butter with Pineapple, Mango & Banana - like apple butter for the spring! You may have seen a similar recipe floating around Pinterest. It's often called "monkey butter" but I put fewer bananas in mine, so that name didn't feel right. With the mango and pineapple, it tasted more tropical and island-y to me, hence the name Island Butter.

Peach Lavender Jam YIELD: 6 cups ingredients: 2 tablespoons dried lavender flowers 1/2 cup boiling water 4 cups finely chopped peaches (from about 5 to 6 medium peaches, peeled) 2 tablespoons lemon juice 6 cups granulated sugar 1 pouch liquid fruit pectin

Peach Lavender Jam

Peach Lavender Jam YIELD: 6 cups ingredients: 2 tablespoons dried lavender flowers 1/2 cup boiling water 4 cups finely chopped peaches (from about 5 to 6 medium peaches, peeled) 2 tablespoons lemon juice 6 cups granulated sugar 1 pouch liquid fruit pectin

Bourbon Peach Jam with Vanilla Bean and Brown Sugar is just so delicious I am at a loss for words. Find some fresh peaches and make it NOW!

Bourbon Peach Jam with Vanilla Bean

Bourbon Peach Jam with Vanilla Bean and Brown Sugar is just so delicious I am at a loss for words. Find some fresh peaches and make it NOW!

RECIPE - Confiture de prunes au thé et noisettes (Source : http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Confiture-de-prunes-au-the-et-noisettes-549674) #recipe #jam #plum

Confiture de prunes au thé et noisettes

Confiture de prunes au thé et noisettes pour 4 personnes - Recettes Elle à Table - Elle à Table

Confiture d'abricots à la fleur d'oranger

Confiture d'abricots à la fleur d'oranger

Recette de la confiture d'abricots avec une touche de fleur d'oranger. Une merveille ! Et tous les conseils pour la réussir, la conserver...

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