Preserves

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Showing: 26 recipes

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

25 mins, plus cooling

Serves: 4

Rating:

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

Makes: 3-4 jars

Serves: 3-4 jars

Rating:

Red onion pickle

A wonderful accompaniment to summer salads and sandwiches

Recipe by Marte Marie Forsberg

10 mins, plus cooling and 24 hrs' maturing

Serves: 12-16

Rating:

Make-your-own ‘Marmite’

This version of Marmite is so versatile; you can slather it on toast, use it to flavour broths and gravy, and even toss your roast potatoes in it

Recipe by Alex Bond

3 hrs 30 mins

Makes: 1 x 200ml jar

Rating:

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

30 mins

Makes: 300g

Rating:

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

2 hrs 15 mins, plus cooling

Makes: 6 - 7 jars (about 3kg)

Rating:

Rum and raisin marmalade

This grown-up twist on a traditional marmalade recipe is packed full of warming flavours

Recipe by Mitzie Wilson

3 hrs 30 mins, plus cooling

Makes: 10-12 jars (about 6kg)

Rating:

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

2 hrs, plus overnight salting and cooling

Makes: about 600ml

Rating:

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

2 hrs, plus cooling

Makes: 7 - 8 jars (about 3.5kg)

Rating:

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