Easy, healthy recipes with a southwestern flare
Quick & easy, small batch, no pectin jams
A quick and easy refrigerator peach jam made with three ingredients and no pectin. This recipe makes about one pint and is intended to be stored in the refrigerator after jarring.
Small batch, no pectin jam with peaches and roasted green chile yielding a sweet spicy jam.
It’s fig season! My favorite method of preserving figs is to make a small batch of Strawberry Fig Jam. It’s made with fresh figs, sugar and strawberry Jello. A classic jam recipe but with a reduced amount of sugar.
This Tomato Red Chile Jam has been my favorite sweet and savory jam for several years now. It’s a small batch jam with no pectin. It’s just tomatoes, New Mexico red chile, lemon and sugar.
This cherry jam recipe is one of my quick & easy jams. It uses 3 ingredients and makes one jar of cherry jam that is intended to be refrigerated and eaten, not sealed and stored for the winter. It a great way to enjoy and preserve the flavor of spring cherries.
If you love sweet and spicy then you’re going to love this jam! With every bite you get the luscious sweetness of strawberries followed by a burst of spicy chile that continues to tickle the tongue long after the jam has moved on.
Have you ever had black molé (aka Molé Negro)? It is a dark, rich, spicy sauce of Oaxaca, Mexico. My love of molé is what inspired this Raspberry Molé Jam. It is a blend of raspberries, dates, almonds cinnamon, red chile powder and a little cocoa. This recipe makes one jar and uses no pectin.
I love making jam one jar at a time with non pectin and with seasonal fruit. This recipe is my mixed berry jam, a delicious jam that can be made in less than 30 minutes.
Rather than throw away the watermelon rind, turn it into little pieces of watermelon rind candy – crisp and sweet with a touch of spice. Very addicting!
All you need to make this delicious apricot jam are 3 cups of chopped apricots, a lemon, sugar, apple juice and less than 45 minutes of time. One of the best apricot jams you’ll ever eat!
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.