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Preserves

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Showing: 22 recipes
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

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Makes: 400ml
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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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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

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Makes: 3-4 jars
Serves: 3-4 jars
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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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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)
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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
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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:
Fig and apple chutney
Fig and apple chutney
This delicious fig and apple chutney makes the perfect Christmas gift

Recipe by Tamsin Burnett-Hall

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Makes: About 1.6KG
Rating:
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