250 jim recipes

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Jim's sourdough biscuits start with a bubbly starter sponge, then get dipped in bacon grease and crowded into the pan so they bake up tall, soft-sided, and pull-apart tender with real sourdough tang.

Jim's buttermilk bread: a sponge-method white loaf with buttermilk tang, honey, and olive oil. Soft tender crumb, two loaves from one recipe, the kind of bread that makes toast worth waking up for.

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.

Jim's sweet-sour yams is a microwave side dish with canned yams, pineapple chunks, fresh kiwi, and raisins simmered in a glossy brown sugar glaze. Holiday table flavor without tying up the oven.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

This savory sauce is goes well together with pasta, rice and any type of meat.

Chole (Indian chickpea curry) with potatoes, mustard seeds, cardamom, and garam masala. A vegan, one-skillet dish with warm spices and hearty texture from canned chickpeas.

Grandma's three-ingredient rhubarb jam with strawberry jello for color and set. Freezer-jam method, no canning required. Macerate overnight, boil, jar, freeze.

This makes a spectacular breakfast jam spread on toast, or as a topping for ice cream or banana muffins.

This caramelized fennel jam is packed with yumminess and so easy to make. It's ideal as topping for hot dogs, pizzas or burgers.

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

Homemade raspberry jam made by macerating fresh raspberries in sugar, then cooking with pectin and lemon to a glossy set. Water-bath canned for the pantry, with a bright, fruit-forward flavor.

Cherry jam simmers pitted sweet cherries with sugar into a thick, glossy preserve in just two ingredients. A classic small-batch summer canning project, no commercial pectin needed.

Old-fashioned strawberry jam macerates whole berries with sugar overnight, boils briefly, and rests another day before canning. Two ingredients, no commercial pectin needed.