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Preserves

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Showing: 21 recipes
Classic piccalilli
Classic piccalilli

Tangy, bold and brilliantly versatile, this piccalilli is perfect spread into ham sandwiches, enjoyed with cheese or even gifted

Recipe by Nell Gordon-Hall

time
Makes: 1 litre
Rating:
Lemon curd
Lemon curd

The Archers once saw Doris Archer’s lemon curd questioned at the 1977 Flower and Produce Show. No such drama here – our version makes a lovely gift

Recipe by Nell Gordon-Hall

time
Makes: 400ml
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Rhubarb and fig chutney
Rhubarb and fig chutney
Tangy rhubarb with sweet dried figs get a kick of heat from English mustard and seeds in this great accompaniment for a weekend cheeseboard

Recipe by Sarah Akhurst

time
Makes: 3-4 jars
Serves: 3-4 jars
Rating:
Tipsy marmalade
Tipsy marmalade
This is our food director Sarah's mum’s marmalade recipe, which she’s been making for over 40 years

Recipe by Sarah Akhurst

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Makes: 10 x 370g jars
Rating:
Red onion pickle
Red onion pickle
A wonderful accompaniment to summer salads and sandwiches

Recipe by Marte Marie Forsberg

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Serves: 12-16
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Vegetable chutney
Vegetable chutney
You can mix and match different veg in this chutney, but make sure to include the Bramley apples as these break down to form the ‘saucy’ element of this spicy preserve

Recipe by Mitzie Wilson

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Makes: 6 - 7 jars (about 3kg)
Rating:
Rum and raisin marmalade
Rum and raisin marmalade
This grown-up twist on a traditional marmalade recipe is packed full of warming flavours

Recipe by Mitzie Wilson

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Makes: 10-12 jars (about 6kg)
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Mushroom ketchup
Mushroom ketchup
This ketchup has a thin consistency similar to Worcestershire sauce and can be used in the same way to add depth of flavour to stews, casseroles or any savoury dish. Try adding it to baked beans

Recipe by Mitzie Wilson

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Makes: about 600ml
Rating:
Dumpsy dearie jam
Dumpsy dearie jam
This delicately flavoured soft-set jam uses fruits that are readily available year-round. Try it on toast and scones or in puddings

Recipe by Mitzie Wilson

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Makes: 7 - 8 jars (about 3.5kg)
Rating:
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