Homemade Jams, Pickles and Preserves

Homemade Pickles & Relishes

A selection of relishes and pickles

Locally Made – 500 mL – Discount prices on cases of 12 or more


Pickled Corn

Sweet Pickles

Icicle Pickles

Bread and Butter Pickles

Tip: Pickled Corn, Sweet Pickles, and Icicle Pickles, are great served with crackers & cheese.

Garlic Dill Pickles

Tip: Try something new with your pizza recipe. Try using our Steak Sauce as a pizza sauce and sprinkle with dried oregano. Then, serve with our Garlic Dill Pickles.

Mother’s Favourite

Mother’s Favourite includes beets, cabbage and horseradish. This mix is an excellent addition to a roast beef meal.

All of our relishes are made with locally- grown fresh vegetables. We have a wide variety of relishes and dressing to choose from:

Zucchini Relish

Corn Relish

Mustard Pickle

Chow Chow


Corn Tomato Salsa

Fruit Relish

For a sweet twist, why not try one of our Fruit Relish options.

Green Tomato Chow

Green Tomato Chow has the zest of curry and is great if you like bold flavour.

Our Bestsellers:

Pickled Beets

Chili Sauce

Our Beets and Chili Sauce are made from good, old fashioned recipes passed down from generation to generation, and taste just like Grandma’s cooking.

Homemade Jams & Jellies

A great choice of homemade Jams and Jellies

Made Locally – 250 mL or 500 mL – Discount prices are available for cases of 12 or more.



Black Currant

Black Currant & Crab Apple

3 Fruit Marmalade



Raspberry Rhubarb


Strawberry Rhubarb


Crab Apple Jelly

Elderberry Jelly

Grape Jelly (250 mL only)

Blue Plum (250 mL only)

Orange Marmalade


Raspberry Apple Jelly

Wild Blueberry

Wild Blueberry and Rhubarb

Our blueberry jam is made with wild blueberries.

Red Pepper Jelly

Red Pepper Jelly goes great with our fresh cream cheese.

Tip: Try mixing our Red Pepper Jelly with Philadelphia Plain Cream Cheese and spread it on crackers. This makes for a very tasty appetizer.

Mix a ½ cup Red Pepper Jelly and ½ cup Red Currant Jelly as a sauce for meat balls. This can also be used as a glaze for pork roast. Blend, and spread on the roast, and bake for another 15 min.

Sugar-Free Jams


Are you diabetic? Try some of our sugar-free jams.


Sauerkraut is an all natural product you can enjoy.

Our sauerkraut is an all-natural product.

Tip: Serve with pork sausage or spare ribs for a nice addition to your meal.

Garlic Spread

Fresh homemade Garlic Spread recipe.

Tip: Use our garlic spread when making your own garlic bread. Top with your favourite shredded cheese. What a great way to start a meal!

Honey Butter

Honey Butter is a homemade recipe with real butter

Made with Real Butter!

Plain Honey Butter or Cinnamon Honey Butter

Spread on toast or crackers.

Apple Butter

Apple Butter with fresh Ontario apples

Our Apple Butter has no added sugar.

Tip: Spread Apple Butter between two homemade plain oatmeal cookies and store them for one week. This will soften the cookie.

Or: How about using Apple Butter on pork roast or pork sausage as a glaze? Spread on the roast and bake for another 15 min. Enjoy!

Canada # 1 Honey

Fresh Ontario Honey that is unpasteurized and is Canada #1 Grade.

Our honey is unpasteurized, making it full of nutrients right from the bees. It is Canada #1 Grade, which means it has a lighter colour and milder flavour.


Horseradish goes great in a Summer Sausage sandwich

Made Local

Tip: Try our Hot Horseradish on roast beef, or on a Summer Sausage sandwich.  For a milder flavour, mix 1/3 cup mayonnaise and 2/3 cup Horseradish.



  • Bonnie Heil September 30, 2016 at 07:25

    Hello I am looking to get 50 bottles of the tinies jam bottles you have I am not sure the size I need them for a baby shower? Can you let me know if you Cary or make such a size thank you Bonnie


    1. Admin September 30, 2016 at 13:08

      We carry a 65 ml. jar, which is probably what you are looking for. The jars are approx. 2″ or more high. You may contact me directly at eweber@kitchenkuttings.com and we can maybe discuss the variety you are looking for, and when you want them. Thanks, Elmeda


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