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Preserves

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Showing: 23 recipes
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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Victoria sponge with tea-scented plum jam
Victoria sponge with tea-scented plum jam
Sandwiched with a smoky lapsang souchong-infused plum jam, this twist on a Great British classic makes for the perfect teatime slice. The jam would work brilliantly on scones, too

Recipe by Abigail Spooner

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Serves: 10
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Rhubarb, orange and ginger jam
Rhubarb, orange and ginger jam
Make the most of seasonal rhubarb in this foodie project for the weekend. The perfect balance of sweet and sharp, this homemade jam makes a lovely edible gift and is delicious spread on toast or swirled through yoghurt for breakfast

Recipe by Genevieve Taylor

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Makes: 3 x 500ml jars
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Japanese-style pickled cucumber
Japanese-style pickled cucumber
Perfect with cold roast turkey, oily fish like grilled salmon, or teriyaki chicken
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Serves: 6
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Gin beetroot pickle
Gin beetroot pickle
Perfect with leftover roast beef, pâté, smoked fish or a ploughman’s

Recipe by Myles Williamson

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Makes: 8-10 servings
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Spiced cranberry and orange relish
Spiced cranberry and orange relish
This is perfect with turkey or gammon, but also good served with game, terrines and patés, or added to a pie filling. Cranberries are sour so need to be cooked with a lot of sugar. Extra jars make lovely Christmas gifts

Recipe by Mark Hix

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Makes: 3 x 250ml jars
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Mulled cranberry and red onion chutney
Mulled cranberry and red onion chutney

Recipe by Lucy Jessop

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Makes: 5 x 250ml jars
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Classic Seville marmalade
Classic Seville marmalade

Recipe by Sarah Randell

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Makes: 7 x 340ml jars
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Cranberry, fig and almond mincemeat
Cranberry, fig and almond mincemeat

Recipe by Mitzie Wilson

Makes: 1 x 500ml jar
Rating:
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