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Preserves

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Showing: 18 recipes
Sticky tomato jam with burrata
Sticky tomato jam with burrata

Make this tomato jam up to three days ahead and store in the fridge. Bring to room temperature before serving. To save even more time, serve with store-bought crackers

Recipe by Spencer Lengsfield

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Serves: 4
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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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How to make butter at home
How to make butter at home
Martha de Lacey shares her recipe for making your own butter at home; try adding lemon zest and crushed garlic cloves for a zingy twist
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Makes: 300g
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Plum and bay jam
Plum and bay jam
You may not have considered using herbs in sweet recipes, but they work particularly well with stone fruit. Bay lends this jam a gentle fragrance, but thyme or even rosemary would work well, too

Recipe by Rebecca Woollard

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Makes: 4 x 340ml jars
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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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