Diana

Peacock is an accomplished and experienced family cook, who practises

self-sufficiency. She is the author of Good Home Baking, The Seasonal
Cookbook, Grandma’s Ways for Modern Days and How To Make Sweets and
Treats.


Also available

The Wildlife Garden

Healthy Eating for Life
How to Make Wines at Home
Soups for Every Season
How to Make Jams, Pickles and Preserves
Afternoon Tea
Foolproof Cakes
TRADITIONAL COUNTRY
PRESERVING

Diana Peacock


Constable & Robinson Ltd

55-56 Russell Square
London WC1B 4HP
www.constablerobinson.com

Originally published in the UK in 2010 as Good Home Preserving, by Spring Hill, an imprint of How To
Books This edition published in Great Britain in 2014 by Robinson Copyright © Diana Peacock 2010, 2014

The moral right of the author has been asserted.

All rights reserved.

No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form, or
by any means, without the prior permission in writing of the publisher, nor be otherwise circulated in any
form of binding or cover other than that in which it is published and without a similar condition including
this condition being imposed on the subsequent purchaser.

A CIP catalogue record for this book is available from the British Library.

ISBN 978-0-71602-371-5 (paperback) ISBN 978-0-71602-378-4 (ebook)

Typeset in Great Britain by Ian Hughes – www.mousematdesign.com
Printed and bound in the UK by CPI Mackays Constable & Robinson Ltd.

55–56 Russell Square

London WC1B 4HP
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An Hachette UK Company
www.hachette.co.uk
 Contents

Introduction

1 Drying Fruit and Vegetables

2 Freezing Fruit and Vegetables

3 Preparing for Preserving

4 Making Jams

5 Making Marmalades

6 Making Jellies

7 Making Fruit Curds, Cheeses and Butters

8 Making Special Preserves

9 Making Pickles

10 Making Chutneys and Relishes

11 Making Ketchups, Sauces and Flavoured Vinegars

12 Making Fruit Syrups

13 Recipes Using Your Preserves

Index
 Introduction

The preservation of our food has been of the utmost importance to our survival
for hundreds of years, to feed us through the bleak winter months in Great
Britain. From freezing and drying to jams and pickling, all have helped keep
food edible, when fresh has been scarce. Though we have shops well stocked
with food and provisions that enable us not to have to worry about the shortages
of winter time, when you grow your own fruit and vegetables for whatever
reason, it is both sensible for the planet and your pocket to preserve the produce
in the best possible way. Now we are able to freeze food effectively and
reasonably economically it means we can have almost fresh-tasting fruit and
vegetables all year round.
I find making my own jams and preserves both enjoyable and absorbing.
Obviously it is very useful for using produce to its fullest and most productive,
but it is also great fun.
Once you have mastered the art of making jams, chutneys and pickles, and it
isn’t difficult to do so, you can begin to experiment and make up your own
recipes to suit your taste and whatever you may have a glut of at any one time.
Jams and other preserves make great presents and gifts at any time, but I have
found them most welcome at Christmas when people are needing to entertain
and tend to get through many preserves.
Never see preserving as a way to keep poor produce; it isn’t worth it. All
preserves need the best-quality fruit and vegetables; ripeness will be down to
what is required for each individual type of preserve. For example, some jams
are best prepared with under-ripe fruit, whereas the riper fruit is ideal for making
jellies and syrups as the juice yield is higher.
Pride has always played an unashamed part in my preserve making, as I still
get an inner glow when I say ‘I made it myself’, and hopefully you will get to
feel this way about your own home-made preserves and thoroughly enjoy the
process. It really is worthwhile.
 1. Drying Fruit and Vegetables

Drying, along with salting, is one of the oldest known ways of preserving food.
In hot climates it is also the most economical method. However, as we don’t
have a regular supply of sunshine available to us in Britain, it is better to dry
produce indoors where a steady temperature can be maintained.

The two most important requirements for successful drying are a steady low
temperature and ventilation. It is a lengthy process, but once the produce is ready
to be dried it takes relatively little work to achieve a product that will keep for
many months.

What do I need to dry my fruit and vegetables?

You can purchase electric drying machines that are economical to run and take
all the worry out of the task. Depending on how much produce you wish to dry,
you can choose from a range of prices from about £70 to £450. These machines
come with full manufacturers’ instructions.
Alternatively, you can use a conventional oven. This method will need more
attention, but you can still achieve good results so long as you follow simple
rules.

• Make sure your oven is available for many hours at a time as most foods take
between 5 and 36 hours to dry out. They also require time to dry at room
temperature before storing, so set aside a suitable space that is well ventilated
and away from steam.
• The temperature needed to dry produce depends on what and how large the
items are, but generally it is between 100–120ºC/gas mark ½–1.
• Make a drying rack: take a cooling rack and stretch and secure a sheet of
muslin over the top. The produce can be placed on top without touching to
allow the warm air to pass around each piece.
Drying fruit
Stoned fruit – plums, peaches and apricots are all suitable. Place whole fruit on
the prepared tray and leave to dry for 24–36 hours. Maintain the temperature
until the skins have shrivelled. Leave for 12 hours in the air at room temperature
to cool and allow any liquid to evaporate. Store in sterile jars.

Apples – peel, core and slice into 5mm thick rings. Dip the rings in a bowl of
lightly salted water and thread onto bamboo canes that will fit into your oven,
resting on the side ledges. Leave the door of the oven slightly open. Drying
should take about 5 hours, and then leave in the air for 12 hours before packing
into sterile jars.

Drying vegetables
Peas and beans can be placed on the drying rack after blanching them for 4
minutes and drying them on a tea towel. They may be dried in the oven or in an
airing cupboard. It will take about 4 hours for peas and 6 for beans. Leave them
for 1 hour in the air before packing them into clean jars.

Mushrooms can be hung in a warm dry place for 3–4 days, where they will dry
out quite successfully. Use freshly picked large flat or open-cupped mushrooms
and remove the stalks. Wipe the mushrooms clean with a cloth, thread them onto
a string using a thick poultry needle and tie a knot between each mushroom.
Hang up the strings and leave to dry out. Store the mushrooms in jars in a dark
cupboard. I use these in soups, curries or omelettes.

Tomatoes can be dried on the rack in a very cool oven for 3–5 hours depending
on the size. Cutting the tomatoes in half shortens the drying time but I think it
spoils the flavour slightly.
 2. Freezing Fruit and Vegetables

This is probably the method that preserves the most natural flavour, colour and
appearance of produce. It is certainly the quickest and easiest method, needing
few if any other ingredients to prolong the life of fruit and vegetables.

Most vegetables may be frozen after a little preparation and can be packaged in
such a way as to enable you to lift the portions you need from the freezer at any
one time. However, salad vegetables, such as lettuce and cucumbers, are
unsuitable for freezing due to their high water content; once defrosted they
would end up a mushy mess.

Fruit can be frozen successfully. It does become softer in texture when defrosted
but is ideal for making jam. Some herbs may also be frozen for future use.

Packaging
Make sure the bags or containers you use are suitable for freezing. This is of the
utmost importance to ensure there is no deterioration during the freezing time.
Packaging must be thick enough not to tear easily as this will cause a loss of
water and over time the flavour and quality of the produce will diminish.

Freezer bags
These are the cheapest and easiest packaging for freezing produce, and many
brands include a white labelling area on each bag on which you can clearly label
what is contained in the bag. They don’t take up as much room as plastic
containers and can hold oddly shaped, small or larger amounts depending on
what suits you. As air takes up room and can spoil some frozen foods it is better
to expel as much as possible before sealing the bags.

Plastic containers
These must have secure airtight lids and be labelled as suitable for freezing.
Containers have the advantage of stacking well in the freezer and you can attach
easily readable labels. They come in all shapes and sizes, so are suitable for
freezing large or small amounts.

Glassware
Only use glass that’s labelled as suitable for freezing; glass becomes more
fragile once it’s frozen and would make a complete mess of your freezer should
it shatter inside it. If you are freezing produce in glass, wrap some foil or plastic
around it just in case. The only things I tend to freeze in glass containers are
stocks and ready-made preserves such as lemon curd.

Points to remember when freezing

To get the best out of your freezer:

• use the best produce, free from blemishes or squashy bits; • freeze as soon
after picking as possible; • pack in meal-size amounts;
• cool all produce completely before packaging; • exclude as much air from the
packaging as you can; • label and date the packages clearly;
• keep a notebook to record what’s in your freezer and when it was frozen, so
that you and your family can see immediately what is available to use. Cross
out each item as it is used; • keep your freezer well stocked; a fully stocked
freezer uses less energy than an empty one; • open the door only when
necessary and for the shortest time possible.

Freezing fruit
Prepare the fruit for freezing as you would for cooking or making jams, hulling,
topping and tailing, peeling and coring. The chart on pages 7–8 tells you exactly
how to prepare each fruit.
There are five main ways to freeze fruit.
Sugar freezing – this is ideal for freezing fruit that you may wish to use for
making jams or cooking in pies. It is good for soft fruits like raspberries and
redcurrants. Freezer-safe lidded plastic containers are the best for this method.

(a) Wash the fruit and pat dry if necessary.

(b) Place the fruit in layers, sprinkling sugar over each layer. Allow about 150g
sugar to every 500g fruit. Finish with a sprinkling of sugar.
 sugar to every 500g fruit. Finish with a sprinkling of sugar.
(c) Make sure the contents fill the container as much as possible, leaving a little
head space to allow for expansion, and press the lid down securely.
(d) Freeze immediately.

Syrup freezing – this is best for fruit that has little natural juice, such as peaches
or grapes. Fruit that has a mild flavour retains it better if suspended in syrup
while frozen. A syrup made from 600g sugar to 1 litre of water is suitable for
most fruits. Heat the water in a large pan and stir in the sugar, continuing to stir
until all the sugar has dissolved. Bring the syrup to the boil for 5 minutes then
cool completely before using. Some fruit may need the addition of lemon juice
or a vitamin C tablet dissolved in a tablespoon of warm water; this will stop
them discolouring during freezing (see the chart on pages 7–8 for details).
Pack the washed fruit in rigid containers and pour over the cold syrup, leaving
a gap of about 1.5cm between the fruit and the lid of the container. This gap
allows for expansion during freezing. Crumple up a piece of greaseproof paper
and place it on top of the fruit to keep it submerged before securing the lid firmly
on top. You should find that 1 litre of syrup is sufficient to cover about 1.5kg
fruit.

Dry freezing – this is the easiest method and is particularly suitable for soft fruits
as no sugar has been used in their preparation, so you can use them for whatever
you wish. Lay the washed fruit in a single layer on a freezable tray lined with
silicone paper. If possible, try to avoid the fruits touching each other. Freeze for
about 1½ hours until firm, and then pack in bags or containers.

Pre-poaching – this is suitable for firm-skinned fruits like plums and apricots as
they become hard after freezing. Make a syrup using 400g sugar to 600ml water
and boil for 5 minutes. Turn down the heat and add the prepared fruit, usually
halved and stoned. Poach until just tender. Pack when cold and add some of the
syrup to cover the fruit, as described above for syrup freezing.

Precooking – this is best for fruit that is very ripe and wouldn’t withstand other
methods of freezing. Wash the fruit and simmer in a little water until soft. You
can add a bit of sugar at this stage if you like, or wait until after freezing and
defrosting the fruit. Drain and pack into bags or containers when cool.
Thawing
Leave the fruit to defrost in the unopened container. Depending on the amount, it
will take between 3 and 4 hours to defrost completely. I tend to get the pack out
of the freezer the night before and put it in the fridge to thaw; it should be
defrosted by the morning. If you are going to cook the fruit, it may be heated
gently in a pan even if it is not thoroughly defrosted.

Storage times
All the methods will keep fruit fresh for about six months depending on your
freezer.

Alphabetical guide to freezing fruit

Type of fruit Method of freezing
Apples 1. Dry freeze without sugar. Peel, core and place in water
with a squeeze of lemon juice. Drain, dry and freeze in
plastic containers for best results.
2. In syrup, adding 1 tablespoon lemon juice to the syrup.
3. Precooking – ideal for using in pies and sauces.
Apricots 1. Sugar – blanch in boiling water for 1 minute before
drying and layering with the sugar.
2. Syrup – cover with syrup, first adding 1 tablespoon
lemon juice to the syrup.
3. Precooking – for use in pies and puddings.
Blackberries All methods suitable.
Cherries 1. Dry freeze without sugar. Pour chilled water over the
fruit and leave for 30 minutes. Dry well, stone if
necessary.
2. Sugar freeze.
3. Syrup – add 1½ tablespoons lemon juice to the syrup.
Black, red and All methods suitable.
white currants
Damsons 1. Syrup – add 2 tablespoons lemon juice or a vitamin C
tablet to the syrup.
2. Precooking – for use in puddings, pies and fools.
Gooseberries All methods suitable.
Grapes Syrup – halve and remove the seeds or leave whole if
seedless.
 seedless.
Peaches and 1. Sugar – halve and stone the fruit and prepare quickly
nectarines, as they soon lose their fresh colour.
peeled or 2. Syrup – add 1½ tablespoons lemon juice to the syrup.
unpeeled 3. Precooking – for use in puddings, pies and tarts.
Plums 1. Sugar – blanch in boiling water for 1 minute before
drying and layering with sugar.
2. Syrup – first adding 1 tablespoon lemon juice to the
syrup.
3. Precooking – for use in pies and puddings.
Raspberries 1. Dry freeze.
and 2. Syrup – make a lighter syrup than above using 400g
strawberries sugar to 1 litre water and use when cold.
3. Sugar.
Rhubarb All methods suitable. Prepare the rhubarb by washing and
cutting into 2cm pieces. When dry freezing, blanch for 2
minutes in boiling water, drain and dry well.

Freezing vegetables
Generally this is much simpler than freezing fruit. The most important thing is to
blanch the vegetables in boiling water before freezing them. This stops the
vegetables from losing their colour, taste and nutritional value due to the action
of enzymes on the produce.

Blanching
Blanch the vegetables in batches of no more than 500g. Use fresh boiling water
for every different vegetable and for every 3kg of vegetables. For every litre of
boiling water add 1 level teaspoon salt. Use a wire basket as you would for
making chips; this makes life easier and stops some vegetables from being
overblanched. Each vegetable has its own blanching time (see the chart on pages
9–10).
Lift the vegetables out and plunge them into chilled water; a bowl of cold
water with ice cubes added is ideal. Drain and dry well with a clean tea towel;
paper towel can get lodged in some vegetables. Pack in freezer bags or suitable
plastic containers.

Storage times
Generally most well-prepared vegetables will keep for 4 to 10 months. See the
chart for storage times for each vegetable.

Cooking times
See the chart for approximate cooking times for each vegetable.

Alphabetical guide to freezing vegetables

The cooking times given below are a guide only. Cook for more or less time
according to your own taste.
Type of Preparation Blanching/storage/cooking
vegetable times
Aubergines Cut into slices 4 minutes/10 months/from
frozen 5 minutes
Broad Remove from pods and use 3 minutes/10 months/from
beans similar-sized beans for frozen 7 minutes
blanching
French Top and tail 2 minutes/10 months/from
beans frozen 6 minutes
Runner String and top and tail, slice 2 minutes/10 months/from
beans into 1–2cm pieces frozen 6 minutes
Beetroot Use whole small beetroots, No blanching, just boil until
wash without breaking the tender and cool/8 months
skins
Broccoli Divide into fairly even-sized 4 minutes/10 months/from
florets frozen 6 minutes
Brussels Remove any loose leaves 3–4 minutes depending on
sprouts size/10 months/from frozen 8
minutes
Cabbages, Remove large outer leaves if 2 minutes/6 months/from
red and damaged and shred frozen 7 minutes
green types
Carrots If young just trim off the top; 4 minutes/10 months/from
older ones, scrub and slice or frozen 8 minutes
dice
Cauliflower Divide into even-sized florets 3 minutes/6 months/from
frozen 8 minutes
Trim the ends and slice 1 minute/8 months/thaw for
 Trim the ends and slice 1 minute/8 months/thaw for
Courgettes thickly 30 minutes, fry until cooked
Fennel Trim off the roots and cut into 3 minutes/6 months/from
3–4cm pieces frozen until tender
Leeks Cut into 2cm slices 2 minutes/6 months/thaw in
the container and fry as
necessary
Mushrooms Cut large ones into thick No blanching/3 months/thaw
slices, leave small ones before cooking
whole. Fry lightly before
cooling and freezing
Parsnips Peel and cut into 1cm slices 2 minutes/10 months/from
frozen best roasted for 15–20
minutes or used in soups
Peas and Pod and grade into small, Peas 1–2 minutes, mangetout
mangetout medium and large peas and 3 minutes/10 months/from
mangetout frozen 4–7 minutes
Spinach Wash in cold water 1 minute/10 months/from
frozen 2–3 minutes
Sweet Cut in half, deseed and cut 2 minutes/6 months/from
peppers into strips frozen, fry for soups, curries,
stews etc.
Tomatoes May be frozen whole but best No blanching/6 months/thaw
puréed or juiced all types completely before
using
Turnips Peel and dice 2 minutes/8 months/from
and frozen 7–8 minutes
swedes

Freezing herbs
I tend to freeze herbs like basil, chives, mint, tarragon and parsley and any others
that die away during the winter months. Thyme and rosemary are with us all
year round so I don’t see the point of freezing them.
Wash and dry them well and place them in freezer bags in small quantities.
Push out as much of the air as you can, then secure the bag and freeze
immediately. Once thawed, the herbs wilt, so they are only suitable for cooking
with. Use all herbs from frozen.
Another way of freezing them is to chop the herbs or, in the case of basil, tear
them into small pieces and put them in the sections of an ice-cube tray. Pour a
little water over and freeze immediately. When you want to use your herbs,
simply add the frozen cube to the pan and the water will melt. This gives the
herbs an excellent fresh flavour.
 3. Preparing for Preserving

Making your own jams, chutneys, pickles and all the other wonderful preserves
is a very satisfying and worthwhile occupation. Once you have mastered the
basic routines you can begin to use your imagination and create your own
recipes.

Because preserves are often cooked with sugar and or vinegar, many have a long
shelf life and also make excellent gifts for family and friends. However, there
are a few important rules you must remember to ensure your preserves don’t
spoil during storage.

Rules for successful preserving

• Always use fruit and vegetables that are unspoilt. Ripeness will depend on the
recipe as some need under-ripe produce whereas others, like fruit syrups, are
best prepared with ripe fruits.
• Wash all the fruit and vegetables well in cold water, remove any debris with a
clean sponge-type scourer if necessary, but always be careful not to break the
skins or peel.
• Always sterilise all jars and their lids and any other equipment that you may
need to use (see ‘How to sterilise the jars’ on page 15). This is most
important: the whole point of preserving food in this way is to extend the life
of the produce, but this can only happen when the organisms that cause food
to spoil are destroyed and no others are introduced during packing.
• Keep work surfaces spotlessly clean around where you are working to make
sure that all possible contamination of the preserves is kept to a minimum.
• Always label and date the jars; this way you will be able to see clearly what is
contained in them and how long ago it was made. This is especially important
if you make lots of different types of preserve because they can end up
looking very similar on the shelf.
• Before you begin, always read through the relevant instructions and recipes for
whatever you wish to make, and ensure you have all your ingredients and
 equipment to hand before starting.
• If you don’t have a pantry or cool dark cupboard in which to store your
preserves, put them in lidded plastic boxes and store them in an outdoor shed
or as a last resort in the fridge. They must be kept away from direct heat and
light to preserve their freshness.

Specialist equipment for preserving

You will probably already have most of the basic utensils for preserving, but
there are some specialist products that I would advise you to invest in to help
make life easier. These are listed below.

A preserving or maslin pan is a specially made pan with a handle and a lip for
ease of pouring. It is a wide-necked heavy-based pan that allows your preserves
to cook evenly and quickly. The most popular size usually holds about 9 litres,
though you can get smaller and larger ones if necessary. They cost upwards of
£25 but will last for a long time. I would advise you to buy a stainless steel one
as they can be used for all preserving methods, whereas other metals such as
copper do not react well to vinegar and they cost four or five times more than
stainless steel. You can also use your maslin pan to make toffee and fudge and
for any other recipes that call for a heavy-based pan.

A wide-necked preserving or jam funnel is useful when it’s time to fill your
jars. It minimises spillage and gets the preserve in the jar quicker, stopping the
air from getting to the preserve for any length of time.

A jam thermometer takes all the guesswork out of cooking times. You will
know at a reading of the thermometer when jams and jellies are ready to test for
the setting point. It is still advisable to test manually just to make sure, but using
a thermometer means you don’t have to keep checking over and over again.

A jelly or preserving bag is a must for making jellies and fruit syrups as they
usually come with a stand to keep the bag stable while you are straining the fruit.
Usually made from nylon or fine plastic, they are easy to wash and are reusable.

Other basic equipment

A long-handled wooden spoon is essential for stirring the preserves while they
are cooking, as the contents of the pan get incredibly hot and boiling sugar
causes terrible burning of the skin. So, even using a long-handled spoon, always
take great care when you are stirring a pan full of boiling sugar.

Accurate kitchen scales for measuring sugar and other ingredients.

A heatproof jug for measuring juices when making jelly and syrups.

A ladle used with a funnel makes filling jam jars and bottles very easy and safe.

Pieces of muslin cloth can be made into small bags to hold pips, pith or whole
spices during marmalade or pickling processes.

Large bowls to hold juices, fruit and any other ingredients. I find I need at least
two large and several smaller ones for different jobs.

Teaspoons, dessertspoons and tablespoons are all necessary for measuring and
mixing.

Jars and bottles with well-fitting lids – jars that have screw tops are best and
easiest to use and sterilise. I tend to reuse jam and marmalade jars from bought
products, though you can buy empty jars if you wish. Build up a good collection
of varying sizes from 150ml to 1 litre-sized jars. Kilner-type jars are useful for
storing dried produce.

Labels – plain white sticky labels are ideal for your everyday preserves or you
can buy decorated ones in the shops. I find a permanent marker pen is best for
writing on the labels, but if you have a computer why not have a go at designing
and printing your own labels? It’s amazing how professional they look.

Fancy covers – cloth and paper covers look lovely on preserves intended as
gifts, but keep them for decoration only. To ensure the life and freshness of your
preserves, always use a good lid. You can use waxed discs and cloth covers if
you tie them securely, but when it comes time to eat the preserves the cloth lids
are more of a nuisance than anything.

How to sterilise the jars

It is of the utmost importance that all jars and lids are completely sterile before
using them to store your preserves. They can be easily contaminated from a
small amount of bacteria in the nooks and crannies of jars, but lids are
particularly bad for this.
You can sterilise the jars by heating them in a microwave or conventional
oven or, if you prefer, you can use a sterilising solution such as Milton.
Whichever method you choose, first wash the jars and lids in hot soapy water
and rinse them well in hot water.

Using a microwave
Pour a little hot water into each jar, place in the microwave and heat on full
power for 45 seconds for one jar or 1 minute if you are doing two at a time.

Using a conventional oven

Put the jars on a baking sheet and place in a cold oven. Set the oven temperature
to 150ºC/gas mark 2 for 20 minutes.

Using a sterilising solution

Use a solution such as Milton just as you would with baby feeding equipment.
Follow the manufacturer’s instructions on the solution strength. I find this the
best and easiest method. I use a large washing-up bowl specifically for this job.
Plastic lids can also be sterilised in this way.

Sterilising the lids

To sterilise metal lids simply place them in a pan of hot water, bring to the boil
and then simmer for 10 minutes. Allow the lids to remain in the water until
needed.

Essential ingredients for preserving

The produce
All fruit and vegetables should be of good quality. Just one piece with the
smallest amount of contamination can cause a whole batch of preserve to be
spoilt. Usually it is the flavour and shelf life that are affected.
Sugar
This is an obvious ingredient in most preserves. You will find full details with
each recipe of the type and amount of sugar needed.

Pectin
Pectin is the setting or thickening agent used in jam-and preserve-making. It is
particularly important in jam, jelly and marmalade preparation. It is a complex
carbohydrate found in and between the cell walls of plants and is what keeps
them rigid. As fruit ages and ripens pectin is lost, causing older, riper fruits to go
soft and limp.
Most fruit contains some pectin in its structure but in varying degrees
according to the fruit. This is why we sometimes need to add pectin with the
sugar in our jam-making.
Pectin can be bought in the shops or made at home. Commercial pectin is
usually in powdered form and in measured sachets. Read the manufacturer’s
instructions for use. The amount needed is usually 1 x 13g sachet for every kilo
of fruit. It is always better to use less rather than more pectin, as a softer-set jam
is far more acceptable than a stiff, unusable one. Incidentally, pectin is believed
to be beneficial for those with digestive problems.
 Home-made Pectin Stock

This is made from fruit very rich in pectin and is used in liquid form. It is usually
added just before the sugar. Use under-ripe fruit that is still very firm for the best
possible yield.

Makes about 1.2 litres

1.5kg cooking apples, gooseberries and redcurrants
(use any or all of the fruits)
600ml water

Use 100ml of pectin stock instead of 1x13g sachet of pectin.

1. Place the fruit in a pan with the water and bring to the boil. Then reduce the
heat and simmer for about 30 minutes until everything is pulpy and juicy.

2. Strain through a jelly bag, or a piece of muslin folded in two, into a bowl and
return the pulp to the pan.

3. Add 300ml water to the pan, stir and leave to stand for 1 hour.

4. Bring back to simmering and cook gently for 45–50 minutes.

5. Strain the juice as before.

6. Put both sets of juice in a pan and boil for 5 minutes.

7. Store in sterilised bottles or jars.

Guide to pectin content of fruits

High pectin Medium pectin Low pectin content

content content
Blackcurrants Apricots Late-picked
 Blackcurrants Apricots Late-picked
blackberries
Citrus fruit Early-picked blackberries Cherries
Cooking apples Greengages Dessert apples
Cranberries Rhubarb Peaches
Damsons Raspberries, just ripe Pears
Gooseberries Strawberries
Under-ripe plums

Why do I need to add lemon juice?

This is a necessary ingredient in ensuring the preserves set well. Combined with
the pectin during cooking, it thickens the jam. Some commercially produced
jams contain citric acid, but lemon juice is easy and available to use for home-
made preserves.
 4. Making Jams

Making jam is a wonderful way to preserve the flavours of fruit for the winter
months.

The Basic Method

Each recipe will be specific about water, sugar, lemon juice and pectin content.
Cooking times will also be given but will be very approximate, so use them as a
guide only.

1. Prepare the fruit by washing thoroughly and topping and tailing stalks and bits
of leaves. Discard any poor-quality fruit; good jam cannot be made from bad
fruit. When chopping or cutting up the fruit, particularly juicy fruit like peaches,
do so in a bowl so that you can catch all the juice and add it to the pan. If you
like a smoother texture to your jam, cut your fruit into smaller pieces or chop it
in the food processor, but remember the fruit will take less time to cook.

2. Cook the fruit, adding water as necessary. Some fruits need plenty of water
and some need none. Lemon juice is also added at this stage if the fruits lack
acid content. Some of the recipes need the fruit to begin to fall; this simply
means they begin to pulp and go very soft.

3. Add the sugar. The sugar used in all the recipes is simple white granulated
sugar. Some people find it useful to warm it first in an oven for 5–10 minutes at
160ºC/gas mark 2. This does speed up the time required for dissolving the sugar.
Stir the mixture constantly over a medium heat until the sugar has dissolved.
Check the back of the spoon for sugar crystals; there should be no sign of these
when it has all dissolved. This is the time to add any pectin being used. The
recipe will tell you if you need this.

4. Bring to the boil until a setting point is reached; an average time for this will
be given in the recipe. If a scum forms on the top of the bubbling mixture add
half a teaspoon butter and it will disperse as you stir.

5. Test for setting point. When you are an experienced jam-maker you will be
able to tell when it has reached setting point, but the test must still be done to
make sure. The consistency thickens and becomes gel-like and more translucent.
Have a cold saucer ready (keep this in the fridge or in very cold water until
needed). Drop a small amount of jam onto the saucer, allow it to cool for a few
seconds and then push it with your finger. If it is ready it should wrinkle and stay
in place; it may move a little but should not run round your finger.

6. Some jams are best left to cool for 5–15 minutes depending on which fruit is
used. Then stir before potting. This helps to distribute the fruit evenly through
the jam.

7. Use a jam funnel to help you ladle the jam into the sterile jars and secure the
lid of each jar.

8. Label and date your jam when cool for future reference.

9. Store all unopened jars in a cool dark place and once open keep in the fridge
and use within 1 month.

A note about the recipes

Most of the jams should keep for up to a year unopened. Lower sugar jams will
keep for less time but this is indicated in the recipe.
Prepare all the fruit as instructed in Chapter 3, ‘Preparing for Preserving’,
unless otherwise stated in the recipes.
 Apple Jam

To make larger quantities of this jam, for every extra 500g of apples add an extra
500g sugar, 200ml water and the juice of half a lemon.

MAKES ABOUT 5 X 500G JARS

About 1.5kg cooking apples (Bramleys are ideal)

600ml water
Juice of 2 lemons
1.5kg sugar

1. Peel, core and dice the apples and place in a pan with the water and lemon
juice. Put the apple peel and cores in a muslin bag and add to the pan. This helps
the jam to set.

2. Bring to the boil then simmer until the apples are soft and pulpy. Use tongs to
lift out and squeeze the muslin bag. Discard the bag of peel.

3. Add the sugar and stir over a medium heat until the sugar has dissolved.

4. Bring to the boil and boil for 5 minutes then test for setting.

5. Allow to stand for 3 minutes then ladle into prepared jars. Secure the lids well.

6. Label and date the jars when cool.

Variation
Add a small piece of cinnamon stick or a teaspoon of ground cinnamon to the
apples at the start of cooking. Remove the stick before adding the sugar.
 Apricot Jam

MAKES ABOUT 6 X 500G JARS

2kg fresh apricots

300ml water
Juice of 1 lemon
2kg sugar
1 x 13g sachet pectin or 100ml pectin stock

1. Wash, halve and stone the fruit. Keep about 8 of the stones for cooking with
the jam; this adds to the flavour of the finished jam. If you prefer a smoother
jam, quarter the fruit.

2. Place the fruit, stones and water in a pan and bring to the boil then add the
lemon juice and simmer until the fruit is tender. If you like smaller pieces of fruit
in your jam, cook for longer until the apricots are very soft. Remove the stones.

3. Stir in the sugar and the pectin and continue stirring until the sugar has
dissolved.

4. Bring the mixture to the boil, stirring occasionally, and boil for 5 minutes.
Remove from the heat while you test for setting. If the jam is not ready, continue
boiling for 1 more minute and test again.

5. When the jam is ready, allow it to stand for 5 minutes then stir and ladle into
prepared jars. Secure the lids and label the jars when cool.
 Blackberry Jam

MAKES ABOUT 8 X 500G JARS

3kg blackberries
200ml water
Juice of 2 lemons
3kg sugar
2 x 13g sachets of pectin or 200ml pectin stock, if you prefer a firmer set

1. Place the fruit and water in a large pan and bring to the boil, then stir in the
lemon juice and simmer until the fruit is tender.

2. Add the sugar and pectin if using and continue to simmer, stirring the mixture
until the sugar has dissolved.

3. Bring the jam to the boil, stirring occasionally. Then boil rapidly for 5 minutes
and test for setting point. This will occur more quickly if you have added pectin.

4. Allow the jam to cool for 5 minutes then stir to distribute the fruit evenly and
ladle into sterile jars.

5. Seal, label and date the jars when cool.

 Blackberry and Apple Jam

MAKES ABOUT 8 X 500G JARS

1kg cooking apples

2kg blackberries
280ml water
Juice of 2 lemons
3kg sugar

1. Cook the apples with half of the water and the lemon juice for 5 minutes then
add the blackberries and the rest of the water. Continue to simmer until the fruit
is tender.

2. Stir in the sugar and allow to dissolve.

3. Bring the jam to the boil and boil rapidly for 10 minutes then check for the
setting point.

4. Allow to cool for 5 minutes then stir and ladle into sterile jars.

5. Seal the jars and label and date them when cool.
 Blackberry and Elderberry Jam

Collect the fruit as soon as they are ripe if they are from the wild as the pectin
content is higher. Alternatively, a 13g sachet of pectin added to the fruit with the
sugar will help with the setting.

MAKES ABOUT 7 X 500G JARS

1kg blackberries
1kg elderberries
180ml water
Juice of 1 lemon
1.75kg sugar

1. Wash the fruit, remove any bits of blackberry stalk and use a fork to remove
the fruit from the elderberry stems.

2. Put the blackberries and water in a pan and simmer for 3–4 minutes then add
the elderberries and lemon juice and continue to simmer for another 10 minutes.

3. Add the sugar while the fruit is still on a low heat and stir until the sugar is
completely dissolved.

4. Bring the mixture to the boil and continue to boil for 8 minutes then test for
setting point.

5. When the jam is ready, allow it to cool for 5 minutes then ladle into prepared
jars.

6. Label and date the jars when cool.

 Blackcurrant Jam

MAKES ABOUT 8 X 500G JARS

2kg blackcurrants
1.2 litres water
2.5kg sugar

1. Put the fruit and water into the pan and bring to the boil, stirring continuously.

2. Reduce the heat and allow to simmer for 30 minutes or until the fruit is tender
and beginning to burst.

3. Stir in the sugar over a very low heat and allow to dissolve thoroughly.

4. Bring the mixture to the boil, stirring gently. Continue to boil vigorously for 5
minutes then check for setting point. Boil again if necessary until setting point is
reached.

5. Allow to cool for 5 minutes, stir, then ladle into sterile jars.

6. Seal the jars and label and date them when cool.

Variation
Add 1 teaspoon of vanilla extract after the setting point is reached. Stir it
thoroughly into the jam before potting.
 Blueberry Jam

MAKES ABOUT 2 X 450G JARS

500g blueberries
100ml water
Juice of 1 lemon
450g sugar

1. Put the fruit, water and lemon juice in a pan and simmer for 8–10 minutes or
until the fruit is tender.

2. Add the sugar and stir over a low heat until it has dissolved.

3. Bring the mixture to the boil and continue boiling for about 25 minutes.

4. Remove from the heat and test for setting point.

5. Allow the jam to stand for 10 minutes before potting and sealing.

6. Label and date the jars when cool.

Variation
To give a bit of extra flavour, add a bay leaf to the fruit at the first stage of
cooking and remove it before adding the sugar.

Storage
This should keep for up to 9 months unopened.
 Cherry Jam

MAKES ABOUT 4 X 450G JARS

1.5kg cherries
Juice of 2 lemons
1 x 13g sachet pectin
1.25kg sugar

1. Wash and remove the stones from the cherries. Put about 10 of the stones in a
muslin bag.

2. Put the cherries, lemon juice and the bag of stones in a pan and simmer for
about 30 minutes until the cherries are just tender.

3. Turn down the heat. Remove the bag of stones, add the pectin and stir in the
sugar. Continue to stir over a low heat until the sugar has dissolved.

4. Bring the mixture to the boil and boil for 5 minutes. Remove from the heat
and test for setting.

5. When the jam is ready, allow it to cool for 10 minutes, then stir and ladle into
prepared jars.

6. Seal the jars and label when cool.

Variations
To make a smoother jam, chop the cherries before simmering them. They will
also take less time to cook. To add flavour and piquancy, add 1–2 tablespoons of
rum and stir into the jam just before potting.

Storage
This should keep for up to 9 months unopened.
 Damson Jam

MAKES ABOUT 5 X 500G JARS

2.5kg damsons
800ml water
3kg sugar

1. Wash the fruit. The damsons may be cooked with or without the stones. I
prefer to cook them without so I always cut the fruit in half and remove the
stones. They also cook faster without them. But, if you wish, leave the fruit
whole and the stones will start to float to the top as the mixture boils so you can
skim them off.

2. Put the fruit in the pan with the water and simmer gently until tender. This
will take about 20 minutes if the damsons are whole or 12–15 minutes if stoned.

3. Keep the fruit on a low heat, add the sugar and stir until it dissolves
completely. Bring the mixture to the boil and boil steadily for about 10 minutes
then test for setting point.

4. Leave to stand for 5 minutes, then stir and ladle into prepared jars.

5. Label and date the jars when cool.

 Dessert Apple Jam

MAKES ABOUT 4 X 500G JARS

1.5kg apples, any variety

Zest and juice of 1 large lemon
200ml water
1.25kg sugar

1. Put the water in the pan and add the zest and juice of the lemon.

2. Peel, core and dice the apples, placing them in the water and lemon juice as
you prepare each one. Stir to coat the apples. This will stop them discolouring.

3. Bring the apple mixture to the boil then simmer for 8–10 minutes until the
fruit is soft.

4. Stir in the sugar and continue to stir over a low heat until all the sugar has
dissolved.

5. Bring the mixture to the boil and boil vigorously for 8 minutes then test for
setting point.

6. Cool for 5 minutes, stir and ladle into prepared jars.

7. Label and date the jars when cool.

Variation
As you add the sugar, sprinkle in 1 level teaspoon of ground cinnamon and a
large pinch of freshly grated nutmeg.

Storage
This should keep for up to 9 months unopened.
 Elderberry Jam

Fruit that’s just ripe is best for this jam as it contains the most pectin. If you are
in any doubt, add 1 x 13g sachet of pectin to the fruit when you add the sugar.

MAKES ABOUT 6 X 500G JARS

1.5kg elderberries
250ml water
Juice of 1 lemon
1.75kg sugar

1. Wash the fruit. Remove the berries from the stems using a fork and place in
the pan with the water and lemon juice.

2. Bring to simmering point and cook gently for about 8 minutes.

3. Add the sugar and pectin if using and stir until all the sugar has dissolved.

4. Bring to the boil and boil vigorously for 6–7 minutes then test for setting.
Continue to boil if necessary for another 2 minutes and test again. If you have
added pectin the jam will set more quickly.

5. Allow the jam to stand for 5 minutes, then stir and ladle into prepared jars.

6. Label and date the jars when cool.

 Gooseberry Jam

If you are picking your own gooseberries, use berries that are still firm and not
quite ripe. Don’t worry if the odd ripe one is used so long as the majority are
under-ripe. Gooseberries at this stage are at their optimum pectin content.

MAKES ABOUT 9 X 500G JARS

2.25kg gooseberries
800ml water
2.5kg sugar

1. Wash and top and tail the gooseberries. Place in the pan with the water and
bring to the boil. Then simmer until the berries begin to pop open and release the
juice; this will take about 15 minutes.

2. Turn the heat right down and add the sugar. Stir until it is completely
dissolved.

3. Bring the mixture to the boil and boil for 10–15 minutes then test for setting.

4. Allow to cool for 5 minutes then stir and ladle the jam into prepared jars.

5. Label and date the jars when cool.

 Gooseberry and Elderflower Jam

If you like just a hint of elderflower flavour use 2 heads; for a concentrated
flavour use 4.

MAKES ABOUT 8 X 550G JARS

2–4 elderflower heads, washed

1 litre water
2kg gooseberries, topped and tailed and washed
2.25kg sugar

1. Put the flowers in a pan with the water and bring to the boil then simmer for
15 minutes. Leave the flowers in the water and allow the liquid to cool. When it
is completely cold, strain the water into a measuring jug until you reach the
750ml mark. Top up with cold water if necessary.

2. Put the gooseberries in the pan with the elderflower water and bring to the boil
then simmer until the gooseberries are tender and beginning to pop.

3. Stir in the sugar and continue stirring until the sugar has completely dissolved.

4. Bring to the boil and boil for 10 minutes then test for setting.

5. When the jam is ready, allow it to cool for 5 minutes then stir and ladle into
prepared jars.

6. Label and date the jars when they are cool.

 Grape Jam

Because many recipes require grapes to be skinned, I decided to process my

grapes whole, with the skins on, until they were reduced almost to a purée. But I
kept back about 10 grapes and halved these. This gives the jam texture and also
the skins help the jam to set. I used half green and half black grapes. They will
each have a different setting point so it is impossible to give precise timings.

MAKES ABOUT 5 X 500G JARS

2kg grapes
Juice of 1 lemon
250ml water
1.25kg sugar

1. Prepare your grapes by washing well to rid them of any yeasts and either use a
food processor or chop them by hand. Leave a few fairly large pieces to your
own taste.

2. Put them in a pan over a low heat and add the lemon juice and water. Cook for
5–10 minutes depending on the size of the pieces.

3. Add the sugar and stir until all the sugar has dissolved.

4. Bring to the boil and continue to boil for about 5 minutes before testing for
setting.

5. Allow to cool for 10 minutes then stir and ladle into the prepared jars.

6. Label and date the jars when they are cool.

Storage
This should keep for up to 6 months unopened.
 Greengage Jam

Greengages are green plums. They have a delicious honey flavour and make
wonderful jam.

MAKES ABOUT 6 X 500G JARS

1.5kg greengages
270ml water
1.5kg sugar

1. Wash the fruit and halve it. Remove the stones. Place the fruit and water in a
pan, bring to the boil and then simmer for 15–20 minutes or until the fruit is very
tender.

2. Add the sugar and stir until the sugar has completely dissolved. Do this over a
low heat.

3. Bring the mixture to the boil and boil for 10 minutes then test for setting.

4. Allow to cool for 10 minutes then stir the jam and ladle it into prepared jars.

5. Label and date the jars when cool.

 Hedgerow Jam

This is a classic British jam made from our autumnal delights, fruits, berries and
even nuts. You will need a fine nylon or plastic sieve or jelly bag for this as the
fruits contain lots of bits and pieces that need to be removed before you can use
them for jam.

MAKES ABOUT 7 X 500G JARS

1.5kg mixture of crab apples, haws, rose hips, sloes, rowan berries
1kg mixture blackberries and elderberries
100g hazelnuts, finely chopped
About 500ml water
1kg sugar plus extra (see method for exact weight)

1. Wash all the fruit well and add the crab apples, haws, rose hips, sloes and
rowan berries to the pan. Just cover with the water; use more or less than 500ml
as necessary. Simmer until the fruits are soft and mushy. Mash them with a
potato masher.

2. Sieve the pulp into a clean bowl, pushing as much of the pulp through the
sieve as possible but retaining the seeds and other bits. Discard what is left in the
sieve.

3. Weigh the pulp and weigh out the equivalent amount of sugar.

4. Put the pulp, blackberries and elderberries in a pan and simmer for 10 minutes
until the blackberries and elderberries are tender.

5. Stir in the hazelnuts.

6. Stir in the 1kg of sugar plus the amount to match the weight of the pulp and
continue stirring until all the sugar has dissolved.

7. Bring the mixture to the boil and boil vigorously for about 10 minutes, then
test for setting.

8. Leave to cool for 5 minutes, stir well and ladle the jam into prepared jars.

9. Label and date the jars when cool.

Storage
This should keep for up to 9 months unopened.
 High Dumpsy Dearie Jam

This unusual-sounding jam comes from Worcestershire, but the origins of the
name remain a mystery to me. It is a recipe that uses up the last of the autumnal
fruits from the orchard: apples, plums and pears. As it is made with a
combination of fruits, it doesn’t really matter how much you have of one kind of
fruit so long as it all weighs about 3kg.

MAKES ABOUT 8 X 500G JARS

3kg apples, plums and pears

150ml water, slightly more if necessary
2cm (approximately) piece of root ginger, tied in a muslin bag
Grated zest and juice of 1 lemon
2kg sugar

1. Peel, core and slice the apples and pears. Halve and stone the plums. Put the
fruit in a pan with the water. Bring to the boil, turn down the heat and simmer
for about 20–30 minutes. Halfway through the cooking time, add the ginger and
lemon zest and juice. Add more water to the fruit if it looks too dry.

2. Remove the pan from the heat and stir in the sugar. Return the pan to a very
low heat and continue stirring until all the sugar has dissolved.

3. Bring the mixture to the boil then boil until a setting point is reached. This
will take between 10 and 20 minutes. Don’t overboil the jam, however, as you
will lose some of the flavour.

4. Leave the jam to cool for 5 minutes then stir it and ladle into prepared jars.

5. Label and date the jars when cool.

Storage
This should keep for up to 9 months unopened.
 Mango Jam

There are two ways of preparing this jam: the first method requires precooking,
the second needs no precooking but the fruit must be prepared the day before
you make the jam and left to stand overnight.

MAKES ABOUT 3 X 500G JARS

200ml water
Juice of 1 large or 2 small limes
1.25kg just ripe mangoes
750g sugar
1 tsp vanilla extract
Precooking method
1. Place the water and lime juice in a pan.

2. Peel and slice the mangoes quite thinly or cut into small cubes and place in the
water, adding as much of the mango juice as you can.

3. Simmer for 10–15 minutes until the fruit is soft.

4. Stir in the sugar over a low heat and continue stirring until all the sugar has
dissolved.

5. Stir in the vanilla extract and bring the mixture to the boil. Boil vigorously for
about 20 minutes then test for setting. It won’t be a firm set.

6. Allow the jam to cool for 5 minutes then stir and ladle into prepared jars.

7. Label and date the jars when they are cool.

No precooking method
1. Place the prepared fruit in a pan. Combine the water and lime juice and pour
over the fruit. Pour over the sugar, cover and leave to stand overnight.
2. The next day add the vanilla extract and bring the mixture slowly to the boil,
stirring to dissolve any sugar crystals.

3. Boil vigorously for about 40 minutes then test for setting point.

4. Allow the jam to cool for 5 minutes then stir and ladle into prepared jars.

5. Label and date the jars when they are cool.

Storage
Whichever method of preparation you choose, this jam should keep for up to 6
months unopened.
 Mulberry Jam

Mulberries are not easy to come by but, if you are lucky enough to get some,
they make wonderful jam – this is definitely one of my favourites.

MAKES ABOUT 3 X 500G JARS

1kg mulberries
1 large Bramley apple
100ml water
Juice of 1 lemon
1kg sugar

1. Wash and hull the mulberries and peel, core and dice the apple. Place them in
the pan with the water and lemon juice.

2. Simmer for about 10 minutes or until the apple begins to fall or pulp.

3. Remove from the heat and stir in the sugar. Continue stirring until the sugar
has dissolved.

4. Bring the mixture to the boil and boil for 15 minutes then test for setting.

5. Leave to cool for 10 minutes then stir the jam and ladle into prepared jars.

6. Label and date the jars when they are cool.

 Peach Jam

You may peel the peaches if you prefer not to have any skin in your jam.

MAKES ABOUT 5 X 500G JARS

2kg ripe but firm peaches

2 large lemons
250ml water
1.75kg sugar

1. Cut the peaches in half and remove the stones. Remove the kernel from each
stone and crack them to release the flavour during cooking. Chop the peaches
into chunks and place in a pan with the kernels and any juice that has escaped.

2. Cut the lemons in half and add the juice to the pan. Place the lemon skins in
the pan with the peaches and pour over the water.

3. Bring to the boil then simmer for about 10 minutes or until the peaches are
soft.

4. Use tongs to squeeze out the juice from the lemon skins and discard.

5. Remove the pan from the heat and turn the heat down low. Stir in the sugar.

6. Return the pan to the low heat and stir the mixture until all the sugar has
dissolved.

7. Bring to the boil and boil vigorously for 10 minutes then test for setting.

8. Allow the jam to cool for 15 minutes then remove the kernels with a long-
handled spoon, taking care as the jam is extremely hot. Stir and ladle it into
prepared jars.

9. Label and date the jars when cool.

Variation
To make a spicy-flavoured jam add ½ teaspoon allspice and a pinch of freshly
grated nutmeg to the fruit as it is cooking, before adding the sugar.

Storage
This should keep for up to 6 months unopened.
 Peach Melba Jam

This is a wonderful combination of peaches and raspberries. Use a sachet of

pectin if you prefer a firmer setting jam.

MAKES ABOUT 6 X 500G JARS

1kg firm but ripe peaches

Juice of 2 lemons
250ml water
1kg raspberries
1.5kg sugar
1 x 13g sachet pectin (optional)

1. Cut the peaches in half and remove the stones. For a more concentrated peach
flavour remove 2 or 3 of the kernels and add them to the pan with the fruit (see
the recipe for Peach Jam above for full details).

2. Put the peaches and any juice in the pan with the water and lemon juice.
Simmer for 10 minutes then add the raspberries and continue to simmer until the
raspberries just begin to fall or pulp and release their juice. This should only take
another few minutes.

3. Add the sugar and pectin (if using) to the fruit over a low heat. Stir constantly
until it has all dissolved.

4. Bring to the boil and boil vigorously for 4 minutes then test for setting.

5. Allow to cool, then stir and ladle into sterile jars.

6. Label and date the jars when cool.

Storage
This jam should keep for up to 6 months unopened.
 Pear Jam

MAKES ABOUT 5 X 500G JARS

2kg pears
750ml water
Zest and juice of 3 lemons
1.25kg sugar

1. Place the water, lemon zest and juice in the pan. Peel and core the pears and
cut into small pieces. Add to the lemon water as you prepare each piece of fruit
and stir in thoroughly as this will stop the fruit from discolouring.

2. Bring to a simmer; do not boil as this impairs the flavour of the jam. Continue
simmering for about 8 minutes or until the pears are just tender.

3. Stir in the sugar over a low heat and continue stirring until all the sugar has
dissolved.

4. Bring the mixture to the boil and boil vigorously for 10 minutes then test for
setting.

5. Allow the jam to cool for 5 minutes then stir and ladle it into prepared jars.

6. Label and date the jars when cool.

Storage
This should keep for up to 6 months unopened.
 Plum Jam

This recipe uses Victoria plums, but use whatever plums you have. Freshly
picked, just ripe or slightly under-ripe fruit give the best flavour and set for this
jam.

MAKES ABOUT 10 X 500G JARS

3kg Victoria plums

560ml water
3kg sugar

1. Wash the fruit. Halve and stone the plums or leave the stones attached to the
fruit and they will float to the top during cooking. They can then be skimmed
away. If you are removing them add a few kernels to the plums as they are
cooking, to give extra flavour. If you prefer smaller pieces of fruit in the jam
then cut the plums into quarters.

2. Put the fruit and the water in the pan and the kernels if you are using them.
Simmer for about 20–25 minutes or until the fruit is beginning to fall or pulp.
Remove the kernels with a long-handled spoon.

3. Stir in the sugar and continue to stir until all the sugar has dissolved.

4. Bring the mixture to the boil then boil vigorously for about 10 minutes and
test for setting.

5. Allow the jam to cool for 15 minutes then stir and ladle it into prepared jars.

6. Label and date the jars when cool.

 Quince Jam

Quinces are very firm, almost woody fruits that look like pears. They are a late-
autumn gift for making jams and jellies. They do take a long time to soften so I
find it’s best to grate them first. Quinces are ready to be used for jam-making
when they smell fragrant.

MAKES ABOUT 6 X 500G JARS

2kg quinces
1.5 litres water
Zest and juice of 2 large or 3 small lemons
2kg sugar

1. Put the water, lemon zest and juice in the pan.

2. Cut the fruit in half and remove the core. Grate each of the fruits and place in
the pan with the water and lemon. Stir well.

3. Bring to the boil and then simmer for about 10 minutes.

4. Stir in the sugar and continue to stir over a low heat until all the sugar has
dissolved.

5. Bring the mixture to the boil and continue to boil for about 30 minutes then
test for setting.

6. Allow to cool for 5 minutes then ladle the jam into prepared jars.

7. Label and date the jars when cool.

 Soft-set Raspberry Jam

I have two methods for making raspberry jam. This one, which is simple and
fresh-flavoured, has a softer set, while the following recipe uses pectin for a
firmer set.

MAKES ABOUT 6 X 500G JARS

2kg raspberries
Juice of 1 lemon
2kg sugar

1. Put the raspberries in a pan with the lemon juice and heat to simmering. Cook
for about 4 minutes until the juices begin to run.

2. Turn the heat down low and stir in the sugar. Continue to stir until all the
sugar has dissolved.

3. Bring the mixture to the boil and continue to boil for about 5 minutes then test
for setting.

4. Allow the jam to cool for 5 minutes, stir and ladle it into prepared jars.

5. Label and date the jars when cool.

 Firm-set Raspberry Jam

MAKES ABOUT 6 X 500G JARS

2kg raspberries
Juice of 1 lemon
1.75kg sugar
1 x 13g sachet pectin

1. Put the raspberries and lemon juice in a pan and simmer the fruit until the
juices begin to run.

2. Add the sugar and pectin and stir over a low heat until the sugar has dissolved.

3. Bring the mixture rapidly to the boil and boil for 4 minutes. Test for setting.

4. Allow the jam to cool for 5 minutes then stir and ladle into prepared jars.

5. Label and date the jars when cool.

Storage
This should keep for up to 9 months unopened.
 Rhubarb Jam

MAKES ABOUT 6 X 500G JARS

1.5kg rhubarb
Juice of 2 lemons
600ml water
1.5kg sugar
1 x 13g sachet pectin

1. Wash, trim and cut the rhubarb into 1cm pieces and place in a pan with the
lemon juice and water.

2. Bring to the boil then simmer for 15–20 minutes or until the rhubarb is tender.

3. Add the sugar and pectin and stir until all the sugar has dissolved.

4. Bring the mixture to the boil and boil for 5–6 minutes then test for setting.

5. Allow the jam to cool for 10 minutes then stir and ladle into prepared jars.

6. Label and date the jars when cool.

Variation
Add about 15g chopped fresh ginger to the jam as it is boiling.
 Rhubarb and Orange Jam

MAKES ABOUT 6 X 500G JARS

1.5kg rhubarb
2 large oranges
300ml water
1kg sugar

1. Wash and trim the rhubarb and cut into 1cm pieces.

2. Cut the oranges in half and juice them. Scoop out as much of the flesh as you
can. Cut half of one of the orange half skins into very small thin pieces. This can
be done in a food processor.

3. Put the rhubarb and orange juice, flesh and peel in a pan with the water.

4. Simmer for about 15–20 minutes or until the rhubarb and peel are tender.

5. Add the sugar and stir until it has all dissolved.

6. Bring the mixture to the boil and continue to boil for 20 minutes then test for
setting.

7. Allow the jam to cool for 10 minutes then stir and ladle into prepared jars.

8. Label and date the jars when cool.

Storage
This should keep for up to 9 months unopened.
 Smooth Strawberry Jam

In this recipe the fruit is crushed to give a smoother-textured jam.

MAKES ABOUT 7 X 500G JARS

2kg strawberries
Juice of 2 lemons
2kg sugar
2 x 13g sachets pectin

1. Place the fruit in a pan and add the lemon juice. Heat to simmering and cook
for 3–4 minutes. As the strawberries cook, use a potato masher to crush most of
them.

2. Lower the heat and add the sugar and pectin, stirring constantly until the sugar
has dissolved.

3. Bring to the boil and, as soon as the mixture is boiling fully, set the timer and
allow it to boil vigorously for 4 minutes.

4. Remove from the heat. Test for setting. If the jam isn’t ready, boil for 1 more
minute and continue like this until a setting point is reached.

5. Allow the jam to cool for 10 minutes then ladle it into prepared jars.

6. Label and date the jars when cool.

 Whole Strawberry Jam

For this recipe whole, uncrushed strawberries are used. I think this gives the
fullest strawberry flavour.

MAKES ABOUT 7 X 500G JARS

2kg strawberries, small and fairly even-sized

1.75kg sugar
Juice of 2 lemons
2 x 13g sachets pectin

1. Wash the fruit and place in a pan. Sprinkle over the sugar, cover and leave
overnight.

2. The next day, put the pan over a low heat and add the lemon juice. Stir gently
without breaking up the strawberries.

3. Sprinkle in the pectin and bring to the boil as quickly as you can. Once the
mixture is boiling vigorously, set the timer for exactly 4 minutes and then test
for setting as for Smooth Strawberry Jam at step 4.

4. Allow the mixture to cool for 10 minutes then stir gently and ladle into
prepared jars.

5. Label and date the jars when cool.

Storage
Both versions of this jam should keep for up to 9 months.
 Strawberry and Apple Jam

MAKES ABOUT 7 X 500G JARS

1kg cooking apples

1kg strawberries
150ml water
Juice of 2 lemons
2kg sugar

1. Place the water and lemon juice in a pan.

2. Peel the apples very thinly and core and chop them. Add each one to the water
and lemon juice as you prepare it, to prevent them discolouring.

3. Simmer the apples for 10 minutes.

4. Add the strawberries and simmer for about 5 minutes more until the juice
begins to run from the strawberries.

5. Add the sugar and stir gently over a low heat until the sugar has dissolved.

6. Bring the mixture to the boil and boil vigorously for 8 minutes then test for
setting. The length of boiling time will depend on how much pectin there is in
the apples. Remove the mixture from the heat every time you test for setting.

7. Allow the jam to cool for 10 minutes then stir and ladle it into prepared jars.

8. Label and date the jars when cool.

 Summer Fruit Jam

This can be made using a mixture of strawberries, raspberries, cherries,

blackcurrants and red and white currants, all in varying quantities as long as the
overall weight of fruit is 2kg. If more than half the weight is made up of
blackcurrants no pectin is needed; if they make up less than a quarter of the
weight you will require a pectin sachet.

MAKES ABOUT 7 X 500G JARS

2kg summer fruits

Juice of 2 lemons
150ml water
2kg sugar
1 x 13g sachet of pectin if you are using few blackcurrants

1. Wash and prepare the fruit, remembering to remove the cherry stones if you
don’t want them in your jam.

2. Place the fruit, water and lemon juice in the pan and simmer for about 5
minutes until the juices start to run.

3. Add the sugar and pectin if you are using it and stir over a low heat until the
sugar has dissolved.

4. Bring the mixture to the boil and boil vigorously for 4 minutes if you are
using pectin then test for setting. If you are not using pectin test for setting point
after about 8 minutes.

5. Allow the jam to cool for 15 minutes then stir and ladle it into prepared jars.

6. Label and date the jars when cool.

 Tropical Fruit Jam

I like to make this for summer cakes and tarts. It’s fun to make and smells
wonderful as it is cooking.

MAKES ABOUT 6 X 500G JARS

1kg kiwi fruits, thinly peeled and chopped

Flesh of 3 passion fruits
500g fresh pineapple, chopped
500g mango flesh, chopped
Zest and juice of 2 limes
100ml water
1.75kg sugar
1 x 13g sachet pectin
25g desiccated coconut

1. Put all the fruit, lime zest and juice and the water in a pan and heat to
simmering for about 5 minutes.

2. Remove from the heat and stir in the sugar and pectin. Stir over a low heat
until all the sugar has dissolved.

3. Bring quickly to the boil and boil continuously for 5 minutes then test for
setting.

4. Stir in the coconut and allow the jam to cool for 10 minutes then stir and ladle
it into prepared jars.

5. Label and date the jars when cool.

Storage
This will keep for up to 6 months unopened.
Using Frozen Fruit for Jam-making

Jam made from frozen fruits is very successful. It is speedier to make than jam
made with fresh fruit as it only needs heating up rather than cooking. The fruit
must be totally defrosted before you prepare the jam. You can use home-frozen
or shop-bought frozen fruit.
Fruit mixes found in the freezer sections of supermarkets make unusual and
delicious combinations. They often come in 500g packs of summer fruit, black
forest and autumn fruit mixes. The pectin content of fruit diminishes when it is
frozen so, if you want a firmer setting jam, you will need to add pectin.
With frozen strawberries, raspberries and blackberries use an equal amount of
sugar to fruit for a firmer setting jam or 80g sugar per 100g fruit for a less sweet
and softer set. With these three fruits always add the juice of 1 lemon per kilo of
fruit. Again use 1 pectin sachet per kilo of fruit if you require a firmer set.
 Frozen Fruit Mixture Jam

This is a simple basic recipe that you can use with any of the various mixes
available.

MAKES ABOUT 3 X 500G JARS

2 x 500g bags of frozen fruit, defrosted

Juice of 1 lemon
900g sugar
1 x 13g sachet pectin, if you require a firmer set

1. Put the sugar in a dish in a low oven heated to 140ºC/gas mark 1 for 8
minutes.

2. Put the fruit in a large preserving pan with the lemon juice and bring to
simmering.

3. Remove from the heat and stir in the warmed sugar. Stir in the pectin if you
are using it.

4. Stir the mixture over a very low heat until the sugar dissolves.

5. Bring to the boil and boil for 5 minutes then test for setting point. Don’t
overboil as this will impair the fruit flavour.

6. Allow the jam to stand for 10 minutes then stir to distribute the fruit and ladle
into prepared jars.

7. Label and date the jars when cool.

 Using Dried Fruit for Jam-making

Dried Apricot Jam

MAKES ABOUT 3 X 500G JARS

1kg dried apricots, chopped as finely as you wish

Water
Juice of 2 lemons
2kg sugar

1. Put the apricots in a bowl and pour over sufficient water to cover the fruit with
3cm of water to spare to allow for the apricots swelling. Leave overnight or for
at least 14 hours.

2. Put the fruit and the soaking liquid in a preserving pan with the lemon juice
and bring to the boil. Reduce the heat as soon as the liquid is boiling and simmer
for 25–30 minutes until the apricots are tender.

3. Remove the pan from the heat and stir in the sugar. Return to the low heat and
stir until all the sugar has dissolved.

4. Bring the mixture back to the boil and boil vigorously for 5 minutes then test
for setting.

5. When the jam is ready, allow it to stand for 5 minutes then stir and ladle into
prepared jars. Label and date the jars when cool.

Variations
Add 80g flaked almonds and ½ to 1 teaspoon almond extract to the jam when it
is standing at step 5 and stir well to distribute the almonds and flavouring.

Dried Apricot and Date Jam – use 500g each of apricots and pitted dates, chop
them to your required size and soak them overnight in orange or pineapple juice.
For a smooth jam, after soaking put the fruit in a food processor and process
until it is puréed. This will need about 5 minutes’ boiling time to cook before
you add the sugar, then continue as step 3 of the Dried Apricot Jam recipe.
 5. Making Marmalades

Marmalade is really just citrus fruit jam. The whole fruit is usually used in its
preparation – pips, pith and all. This is because the pith and pips contain pectin
which enables the marmalade to produce a good set. The pips are put in a muslin
bag during the fruit cooking and lifted out before the sugar is added. Most of the
pith will melt into the mixture during the cooking of the fruit, but some citrus
fruits, such as lemons and grapefruit, can contain a lot of pith and you may need
to trim some of it off.
Points to remember when making marmalade

• Some citrus fruit has a coating on it to preserve it, so wash all fruit in tepid,
slightly soapy water and scrub gently with a clean sponge. You can buy
uncoated fruit, but you should still wash it well.

• Make your marmalade as soon as you can after purchasing the fruit, to ensure
freshness and flavour.

• Because it’s difficult to give an accurate weight to citrus fruits, an average

weight is given in the recipes. It won’t matter if the actual weight of your fruit
varies by 50–60g. With grapefruit which are large, you may need to use half
of one to get the weight.

• Prepare your fruit over a dish or bowl to catch all the drips of precious juice.

• The fruit may be cooked in a pressure cooker to speed up the cooking time,
which is often much longer for citrus fruit. Follow the manufacturer’s
instructions for timings.

• If you need to use a muslin bag to hold bits and pieces of fruit, use tongs to lift
it out of the hot mixture and squeeze out as much of the liquid as possible. It
will look slimy and gel-like; this is the pectin that will help set the marmalade.

• When the marmalade is cooking it often produces a scum on the surface. This
can be dispersed by adding about half a teaspoon-size knob of butter and
stirring. The scum will disappear.

• As with jams, the setting point of the preserve will depend on the fruit and
could be different with different batches of fruit. Citrus fruits generally take
longer to set than other fruits; the average time is about 20 minutes. Each
recipe will give the approximate time.
 The Basic Method

1. Wash the fruit to get rid of debris and any coatings. Some recipes include
lemons to add acidity so wash these as well.

2. Cut up the unpeeled fruit to your preferred size. Put the pips and any unused
pith in a muslin bag and secure. The fruit can be cut up using a food processor if
you prefer very small pieces or smoother marmalade.

3. Put the fruit, muslin bag (if using) and water if stated in the recipe in a
preserving or sturdy-based pan. Cook for the allotted time until the pith is soft.

4. Remove from the heat and stir in the sugar. Return the pan to a low heat and
stir the mixture until there are no sugar crystals on the back of the spoon.

5. Bring the mixture to the boil and continue to boil for the time stated in the
recipe. Test for the setting point. Take a small, cold plate and drop a little of the
mixture on to it, leave it to cool for a few seconds and push it with your finger; if
it wrinkles and stays put the marmalade is ready. Alternatively, push your finger
through it to make a channel; if the marmalade is ready the channel should
remain rather than run back together.

6. Leave the marmalade to cool for about 10 minutes, and then stir to distribute
the peel. Ladle the marmalade into sterilised jars and seal well immediately.

7. Label and date the jars for future reference.

 Clementine, Tangerine or Satsuma Marmalade

MAKES ABOUT 2 X 500G JARS

About 600g clementines, tangerines or satsumas or a combination

1 large lemon
1 litre hot water
500g sugar

1. Juice the lemon and place the juice in a pan. Cut the clementines in half and
add them to the lemon juice. Pour over the water and add the lemon skins. Bring
to the boil, then turn the heat down to simmering and simmer for 30–40 minutes
or until the clementine peel is tender.

2. Lift the lemon skins out with tongs and squeeze well, making sure the liquid
goes back into the pan.

3. Lift out the clementines and chop them with a knife and fork as they will be
hot, or put them into a food processor and whizz until they are chopped to your
taste.

4. Return them to the pan and heat to simmering, then remove the pan from the
heat and stir in the sugar. Put the pan back onto a low heat and stir until all the
sugar has dissolved.

5. Bring the mixture to the boil and boil for 10 minutes then test for setting (see
step 5 in the Basic Method).

6. When the marmalade is ready, allow it to cool for 5 minutes then stir and ladle
it into prepared jars.

7. Label and date the jars.

 Grapefruit Marmalade

MAKES ABOUT 6 X 500G JARS

1kg grapefruit
1 lemon
2 litres hot water
1.5kg sugar

1. Pare the rind from the grapefruit and discard any very large pieces of pith. Cut
the rind very finely into shreds of your preferred size and place them in a pan.
Chop the fruit into small pieces and add the flesh and all the juice to the pan with
the shreds of peel.

2. Put any pips in a muslin bag and add them to the pan.

3. Cut the lemon into quarters and place them in the pan with the grapefruit.

4. Pour over the water and simmer the fruit gently for at least 2 hours until the
peel is very soft. Squeeze the lemon quarters with tongs and remove from the
pan. These can now be discarded.

5. Remove from the heat and stir in the sugar. Continue to stir until it has
dissolved.

6. Bring the mixture to the boil and continue to boil vigorously for 20 minutes
then test for setting point (see step 5 in the Basic Method).

7. When the marmalade is ready, leave it to cool for 15 minutes then stir, ladle
into prepared jars and seal well.

8. Label and date the jars.

 Lemon Marmalade

Here are two recipes for this tangy preserve. See which you find the easiest. Use
unwaxed lemons in both recipes, if you can get them; if not, wash and scrub the
skins well with warm soapy water, then rinse. Be careful not to scuff the skin as
this allows the zest to escape.

MAKES ABOUT 3 X 500G JARS

650–750g lemons
1.8 litres hot water
1.5kg sugar
Method 1
1. Put the whole lemons in the pan with the water, cover and bring quickly to the
boil. Then simmer partially covered for 2–2½ hours. Each lemon should be very
soft.

2. Remove the fruit from the pan and place in a dish or bowl. Cool until they are
easy to handle. Cut the lemons in half and scoop out the insides, putting the flesh
and juice into the pan with the other liquid.

3. Bring this to the boil and boil vigorously for 10 minutes. Then strain into
another pan. Press the pulp to get as much of the liquid as possible into the pan.

4. Cut the peel into very thin strips and place in the pan. Bring back to the boil
and remove from the heat.

5. Stir in the sugar and continue to stir until all the sugar has dissolved.

6. Return the pan to the heat, bring the mixture to the boil and boil for at least 10
minutes then test for setting point (see step 5 in the Basic Method).

7. If necessary, add a small knob of butter to distribute any scum from the top.

8. When setting point is reached, allow the marmalade to stand for 5 minutes
then stir and ladle into prepared jars.

9. Label and date the jars.

Method 2
1. Peel the rind from the fruit, paring only the zesty part and leaving as much of
the pith on the fruit as you can. Cut the peel into very fine shreds.

2. Put the peel in the pan and cut the rest of the lemons in half and juice them.
Add the juice to the pan with the peel.

3. Chop up the rest of the flesh into small pieces, discarding any large pieces of
pith; the rest will dissolve into the marmalade and help setting. Put the pips in a
muslin bag. Put everything together in the pan and add the water.

4. Bring to the boil then simmer, uncovered, for 2 hours or until the peel is
tender.

5. Remove from the heat and use tongs to remove the pips bag, squeezing well
as you do so.

6. Stir in the sugar and continue to stir until it has all dissolved.

7. Bring the mixture to the boil and boil vigorously for 15 minutes, adding a
knob of butter to disperse any scum if necessary, then test for setting point (see
step 5 in the Basic Method).

8. When the marmalade is ready, allow it to stand for 5 minutes then stir and
ladle into prepared jars.

9. Label and date the jars.

Variation
Whichever method you choose for this recipe, you can vary it by using limes or
a combination of lemons and limes.
 Orange Marmalade

This recipe uses any type of oranges you may have in your fruit bowl. The
flavour isn’t as tangy and orangey, nor is the marmalade as firm in its set, as if
you had used Seville oranges, but this makes a very good alternative for the
times when Sevilles are not available. It’s an easy recipe, one for people who
like a chunky marmalade. I use unrefined golden caster sugar for even easier
preparation; it dissolves much faster and adds a wonderful flavour to the
marmalade.

MAKES ABOUT 5 X 500G JARS

2kg oranges
3 lemons
2 litres water
2kg sugar

1. Wash the skin of the fruit well and quarter the unpeeled oranges. Remove the
pips and put aside. Put the fruit and any juice in a pan.

2. Cut the lemons in half and remove the pips. Squeeze out the juice and pour
over the oranges. Put the skins in the pan and pour over the water. Put the orange
and lemon pips in a muslin bag and add this to the pan as well.

3. Bring to the boil and then simmer for 2–2½ hours. The orange peel should be
very tender.

4. Lift the lemon skins out with tongs, squeeze and then discard them.

5. Lift the orange peel out and place in a bowl. When it has cooled chop it into
pieces of a size to suit your taste. If you like the peel chopped very finely, put it
in a food processor until it is the size you require. Return this to the pan.

6. Bring the mixture to the boil and then remove from the heat. Use tongs to lift
out the pips bag and again squeeze it to release the liquid.

7. Stir in the sugar and replace the pan on a low heat. Stir until all the sugar has
dissolved.

8. Bring the marmalade to the boil and boil vigorously for 20 minutes then test
for setting (see step 5 in the Basic Method).

9. Allow to cool for about 10 minutes and then stir and ladle into prepared jars.

10. Label and date the jars.

 Quick Orange Marmalade

If you have a microwave you can make two small jars of marmalade very
quickly and easily. I actually find this is best made with the thin-skinned smaller
oranges. You will need a microwaveable bowl large enough to hold the
marmalade as it boils up so that it won’t boil over. I find the bowl needs to be
large enough to hold at least twice the quantity of marmalade mixture.

About 300g oranges

1 large lemon
500ml boiling water
500g sugar

1. Juice the lemon and remove the pips. Put the pips in a muslin bag.

2. Slice the oranges into very thin slices and add the pips to the muslin bag. Put
the oranges, lemon skins and lemon juice in a microwaveable bowl and cover
with 300ml of boiling water. Cover and leave to steep for 1 hour.

3. Add the remaining 200ml of boiling water and cook on high in the microwave
for 20–25 minutes until the peel is very soft. Remove the lemon shells and
muslin bag with tongs and squeeze out well.

4. Stir in the sugar, making sure it has dissolved.

5. Put the bowl back in the microwave and cook the mixture on high for 10
minutes and stir. Then cook for a further 10 minutes and check for setting (see
step 5 in the Basic Method).

6. When the marmalade is ready, allow it to stand for 10 minutes then stir and
ladle into prepared jars. Label and date the jars.
 Seville Orange Marmalade

January is the time to make your Seville orange marmalade. These oranges make
the best marmalade because they are very bitter and, when combined with sugar,
their tangy orange flavour is still strong. However, they do have a very short
season in this country.

MAKES ABOUT 8–9 X 450G JARS

1.5kg Seville oranges

2.5 litres water
Juice of 2 lemons
2.25kg sugar

1. Wash the fruit, cut in half and squeeze out the juice. Put the juice in a pan,
taking care not to waste any of it. Place all the pips in a dish ready to be tied in a
muslin bag or square.

2. Scoop out all the pith and flesh from the oranges and put it in the pan. Most of
the pith will dissolve in cooking and help the marmalade set, but if there are any
very thick bits, cut them away and put them with the pips.

3. Cut the peel into thin strips to suit your taste and put it in the pan with the pith
and flesh.

4. Add the water. Put the pips and discarded bits of pith into a muslin bag and tie
securely. Add this to the pan also.

5. Bring the mixture to the boil, then turn down the heat and simmer for 2 hours
until the peel is very soft. Remove the pips bag with tongs and squeeze out all
the juice. You will see that it is quite slimy; this is the pectin being extracted.

6. Remove the pan from the heat and stir in the lemon juice and the sugar.

7. Return the pan to a low heat and stir until all the sugar has dissolved.
8. Bring the marmalade to the boil and boil for 10 minutes, then test for the
setting point (see step 5 in the Basic Method).

9. When the marmalade is ready, leave to cool for 10 minutes, stir to distribute
the peel evenly and then ladle into prepared jars.

10. Label and date the jars.

 Old English Marmalade

MAKES ABOUT 8 X 450G JARS

1.5kg Seville oranges

1kg white sugar
1.25kg soft dark brown sugar
1 tbsp dark treacle
2.5 litres water

1. Follow steps 1–7 of the recipe for Seville Orange Marmalade.

2. When all the sugar has dissolved stir in the treacle.

3. Continue with steps 8 and 9 of the recipe.

 6. Making Jellies

This form of preserving is much more time-consuming than jam-making. Only

the fruit juice is used in the final boiling, but this produces a clear, jewel-like
jelly that is great for those who don’t like bits in their jam. Jellies are ideal for
glazing fruit tarts and adding to both sweet and savoury sauces. Use them with
ice creams and similar desserts.

Jelly-making is also good for fruit that contains a lot of pips, such as raspberries,
blackberries, rowan berries and sloes. All jellies will keep for up to 9 months
unopened. Once opened, refrigerate and use within 4 weeks.

Equipment for jelly-making

The equipment you will need is the same as for jam-making, plus the following:
A 2-litre measuring jug

A straining bag – it is easiest to use a specially made nylon jelly bag that comes
with its own stand. But you can use a large piece of strong muslin or a muslin
bag. This can be attached to an upturned stool or suspended on a strong hook. It
must be secure as it takes 2–10 hours to strain the juice depending on the type
and quantity of fruit used.

A large bowl to catch all the juice – the bigger the better. Make sure it will
hold the juice as it is frustrating having to change bowls or watch the juice spill
over the top.

Store your jellies in smaller jars than you would use for jam, as you tend to use
less of this preserve and the jelly will obviously keep better in unopened jars.

Fruits suitable for jelly-making

Most fruits can be made into jellies, but those with a higher pectin content give a
better result. You can always add apples to help with the set. Adding pectin is
tricky as it is difficult to gauge the amount for different fruits. However, for the
raspberry jelly using pectin is the best way to be sure of a set. Ideal fruits for
jelly-making are: • citrus fruit;

• cooking apples;
• crab apples;
• cranberries;
• blackcurrants;
• damsons;
• blackberries (early-picked fruits are best as they contain more pectin than the
later ones); • gooseberries;
• quinces;
• redcurrants;
• rosehips;
• rowan berries.

Points to remember when making jellies

Do not overcook the fruit or cook at a high temperature as this will spoil the final
flavour of the jelly.

Never squeeze the straining bag if you want a clear jelly as more than just the
juice will be pushed through. This will not affect the flavour, however, only the
look of the jelly.

When boiling the juice and sugar, do this at a gentle boil, not a vigorous one, as
with jam-making. Again, too vigorous boiling will spoil the flavour of the
finished jelly.
 The Basic Method

1. Wash the fruit well, discarding any mouldy or very badly damaged fruits.
There is no need to discard bits of stalk as these will be trapped during straining.

2. Place the fruit in a preserving pan and just cover with water. Some fruits, such
as blackcurrants and quinces, may require a little more water. Stir in the lemon
juice at this point if it is listed in the recipe. Bring the mixture slowly to the boil,
then simmer gently until the fruit is tender. Each fruit will require a different
cooking time, but it must be tender or the juice won’t be easily extracted during
straining.

3. To strain the cooked fruit, arrange the jelly bag or muslin securely on the
stand (or whatever you are using) and place a large bowl underneath. Ladle the
cooked fruit into the bag and leave to strain. This will take between 2 and 10
hours depending on the amount you are making and the type of fruit used. When
it is ready the pulp should look dry and the juice will have stopped dripping
through.

4. Measure the amount of juice – this must be done as it is the only indicator of
how much sugar to use. The amount of juice will depend on each batch of fruit,
so it must be done each time. Use a large ladle to transfer the juice into the
measuring jug rather than pouring it in from the bowl.

5. For every 100ml of juice add 90g sugar. This is the easiest way to measure the
sugar and gives the best setting results. For a less sweet flavour and less firm set,
use 75–80g sugar per 100ml of juice. Use white granulated sugar as this gives
the clearest finish and best flavour to the jelly. To help the sugar dissolve
quickly, place it in an ovenproof dish or shallow roasting pan and heat for 10
minutes at 140ºC/gas mark 1. You can warm your sterile jars at the same time. If
you stand them on a baking sheet it is easier to lift them in and out of the oven.
Turn off the heat when you have removed the sugar. The jars can be removed
just before you need to fill them.

6. Pour the juice back into the pan and bring slowly to a fast simmer, turn down
the heat and add the sugar. Stir well over a very low heat until all the sugar has
dissolved. Check the back of the spoon for sugar crystals to make sure.

7. Bring the mixture to the boil and boil gently rather than too vigorously; it will
still set. Check for setting point after 8 minutes as you would with jam. Take a
cold plate or saucer and drop a small amount of the mixture onto it. Allow it to
cool then push it with your finger; if it wrinkles and remains in place it is ready.
If it is not ready, boil for 2 more minutes. While they are boiling, some fruits
develop a scum on the top; this can be removed with a large flattish spoon or a
fish slice. Skim the surface under the scum and lift it away.

8. Use a preserving funnel to help with potting the jelly. Ladle the jelly carefully
into the prepared jars. Do this slowly; if it is done quickly air bubbles can appear
in your jelly, spoiling both the look and the eventual quality of your jelly. Seal
with the lids immediately, so that the least amount of air enters the jars. This
ensures the jelly will keep fresh for the longest period.

9. Label the jars. This is a very important step in all preserving, but especially
with jellies as the only clue you have to the contents is the colour. Label the jars
clearly with the type of jelly and the date it was made.

A note about the yield

This varies from fruit to fruit and even from batch to batch, so a guide is given
with each fruit; this will be very approximate and overestimated, but gives you
an idea of how many jars to sterilise. It is better to have too many than have to
fiddle about quickly trying to sterilise another jar.
 Apple Jelly

MAKES ABOUT 5 X 450G JARS

2.5kg cooking apples

Juice of 1 lemon
Water to just cover

1. Cut the apples into small chunks. There is no need to peel or core the fruit.

2. Follow the Basic Method above.

 Blackberry Jelly

MAKES ABOUT 4 X 450G JARS

2.5kg blackberries
Juice of 2 lemons
Water to just cover

Use early-picked blackberries if you can, as these contain the most pectin.
Otherwise combine with cooking apples and follow the recipe for Blackberry
and Apple Jelly below.

1. Make sure the fruit is washed and leave whole to cook.

2. Follow the Basic Method above.

 Blackberry and Apple Jelly

MAKES ABOUT 5 X 450G JARS

2kg blackberries
1kg cooking apples
Juice of 2 lemons
Water to just cover

1. Cut the apples into small chunks. There is no need to peel or core the fruit.
You need only wash the blackberries and leave them whole to cook.

2. Follow the Basic Method above.

 Blackcurrant Jelly

THE YIELD IS HIGHER THAN WITH OTHER FRUITS, SO THIS COULD

MAKE UP TO 6 X 450G JARS

2kg blackcurrants
Water to cover with 2cm to spare

1. There is no need to top and tail the fruit; just wash thoroughly. Blackcurrants
take more water than most other fruits so make sure there is 2cm of water above
the fruit.

2. Follow the Basic Method above. The fruit will take about 30 minutes or
longer to become tender.
 Crab Apple Jelly

MAKES ABOUT 4 X 450G JARS

2.5kg crab apples

Juice of 1 lemon
Water to just cover

1. Cut the fruit into small chunks and cook until tender. Don’t try to mash down
the apples as the juice becomes very difficult to extract from the pulp.

2. Follow the Basic Method above.

 Cranberry Jelly

MAKES ABOUT 2 X 450G JARS

1kg cranberries
Apple juice to just cover

1. Simply wash the fruit and get rid of any very soft berries. Cook the
cranberries gently for at least 30 minutes in the apple juice.

2. Follow the Basic Method above. Use 80g sugar to every 100ml of juice for
this recipe.
 Damson Jelly

This produces the tastiest jelly of all, in my opinion. The colour is an amazing
deep, bluey purple. It’s well worth growing a damson tree simply to have the
fruit for making jams and jellies.

MAKES ABOUT 4 X 450G JARS

2kg damsons
Juice of 2 lemons
Water to cover with 2cm to spare

1. Halve the damsons to speed up cooking time. Cook with the stones; this adds
flavour and pectin to the jelly.

2. Follow the Basic Method above. Damson jelly may take up to 40 minutes to
give a set, so don’t be alarmed if it seems to be taking ages.
 Gooseberry Jelly

This jelly is an amazing orangey pink colour, quite different from what you
would expect.

MAKES ABOUT 4 X 450G JARS

2.5kg gooseberries
Water to just cover fruit

1. Simply wash and cook the fruit.

2. Follow the Basic Method above.

Variation
To make a delicious Gooseberry and Elderflower Jelly, simply add 2–4
elderflower heads to the gooseberries as they are cooking. The more flower
heads you use the more intense the flavour of the jelly.
 Lemon Jelly

The method for citrus fruits is different from that for other, non-citrus fruit. Use
unwaxed lemons for this recipe if you can get them. If not, wash and scrub the
skins gently in warm, slightly soapy water and rinse well.

MAKES ABOUT 4 X 450G JARS

2kg unwaxed lemons

Water

1. Peel the lemons and place the rind in a muslin bag.

2. Put the fruit in a bowl and chop into small chunks inside the bowl so that all
the juice is retained.

3. Place the muslin bag in the centre of the chopped fruit and pour over sufficient
cold water to cover. Allow to steep overnight.

4. The next day transfer everything to a preserving pan, bring to the boil, and
simmer gently for about 1½ hours or until the rind is tender.

5. Remove the bag of rind and pour the contents of the pan into the straining bag
and allow to strain until the juice stops dripping from the bottom of the bag.

6. Measure the juice and weigh the appropriate amount of sugar. This is 105g
sugar to every 100ml of juice. Warm the sugar in the oven for 10 minutes at
140ºC/gas mark 1.

7. Put the juice and the bag of rind in the pan and bring to the boil. Remove from
the heat and use tongs to remove the bag of rind, gently squeezing the juice and
slimy liquid back into the pan.

8. Stir in the sugar and return the pan to a low heat. Stir until all the sugar has
dissolved.
9. Bring the mixture to the boil and boil until a setting point is reached.

10. Allow the jelly to cool then ladle into prepared jars and label.

Variation
Orange Jelly can be prepared in the same way.
 Grape Jelly

Grapes containing seeds give the best set. If you wish to use seedless grapes add
a cooking apple to the fruit while it is cooking. Simply peel, core and chop it.

MAKES ABOUT 2 X 450G JARS

1.5kg grapes, any colour you like

Water to just cover

1. Cook the grapes gently until the skins are soft.

2. Follow the Basic Method above.

 Raspberry Jelly

MAKES ABOUT 3 X 450G JARS

2kg raspberries
Juice of 1 lemon
650ml water
1 x 13g sachet pectin

1. Put the raspberries in a pan with the lemon juice and water and simmer until
the fruit is soft. This will take about 15 minutes.

2. Follow steps 3 onwards of the Basic Method, allowing 80g sugar per 100ml
juice.
 Redcurrant Jelly

MAKES ABOUT 3 X 450G JARS

2kg redcurrants
Water to just cover

1. Wash and pull the fruit from the stems using a fork. Place in a pan, just cover
with water and simmer until tender.

2. Follow the Basic Method above, using 90g sugar per 100ml juice.
 Rowan Jelly

This is a great accompaniment to cooked meats.

MAKES 500–700G

1.5kg rowan berries

Juice of 1 lemon
Water to cover

1. Remove the berries from any stalks and place them in the pan with the lemon
juice and water. Bring to the boil then simmer for 20 minutes or until tender. Use
a potato masher to squash the fruit as it cooks to release the juices.

2. Follow the Basic Method above, but don’t try testing for a setting point until
after the mixture has been boiling for 15 minutes.
 Rosehip Jelly

This is a delightful light pinkish jelly, ideal for glazing fruit tarts and the tops of
fruit cakes. Rosehips are low in pectin so I find it easier to use jam sugar that
contains pectin or add a sachet when adding the sugar. You could also combine
the hips with half the amount of crab apples, to help the setting of the jelly.

MAKES 300–400G

1kg rosehips
Juice of ½ lemon
Water

1. Chop the hips roughly and place them in a pan with the lemon juice and
enough water to cover with 1cm to spare. Bring to the boil then turn down the
heat and simmer for 25–30 minutes or until the hips are tender.

2. Follow the Basic Method above. If you are using crab apples, chop them and
cook them with the hips.
 Strawberry and Apple Jelly

MAKES ABOUT 3–4 X 450G JARS

2kg strawberries
1kg cooking apples
Water to just cover

1. Hull the strawberries if you wish and chop the apples, unpeeled, into fairly
small chunks. Place all the fruit in a pan, just cover with water and simmer until
the apples are tender.

2. Follow the Basic Method above.

 7. Making Fruit Curds, Cheeses and Butters

These are delicacies of yesteryear, and, though not as popular to make at home
today, they are still worth the effort. The butters are particularly good for those
with less of a sweet tooth as they contain half the amount of sugar. They were
often served with high tea, to spread on slices of bread instead of jams and other
preserves, particularly when serving tea to guests. The cheeses and butters were
used to fill pies, tarts and cakes.

These are not long-lasting preserves and should be eaten fairly quickly,
especially once the jars have been opened, so are best made in small quantities.
There is no setting point to worry about in any of the processes.

Curds
Lemon curd is still a very popular cake and tart filling. Many people call this
lemon cheese, although traditionally lemon cheese is lemon pulp simmered with
sugar to make a thick purée. Lemon curd is made with butter and eggs. Curds are
not prepared in the same way as jams and jellies; they are not boiled and the egg
content means their shelf life is much shorter. However, they do freeze for up to
three months and this doesn’t seem to affect the flavour or texture. A popular
curd served in Victorian households was made with apricots and is an excellent
alternative to lemon curd. It can be used in tarts or as a layer in desserts such as
trifles and fruit flans. It uses dried apricots so can be made at any time, so long
as you have some in the store cupboard.
 Apricot Curd

MAKES 1 X 500G JAR

180g dried apricots

Water to cover the apricots
230g white caster sugar
60g butter
Juice of 1 lemon
2 eggs

1. Put the apricots in a bowl and cover them in warm water. Leave to soak
overnight or for at least 12 hours.

2. Put the apricots and any liquor in a pan and simmer, not boil, until tender.

3. Push the fruit through a sieve or place in a blender or food processor and
blend to make a purée.

4. Put the apricot purée and the sugar in a double boiler or a bowl that fits over a
pan of boiling water. Stir over the heat until the sugar dissolves.

5. Add the butter and lemon juice and stir until the butter melts.

6. Beat the eggs. Remove the apricot mixture from the heat and stir the eggs into
the fruit mixture.

7. Replace the bowl over the boiling water and stir until the curd thickens.

8. Pour into a sterile jar or jars.

9. Label and date the jars. It’s best to give a ‘use by’ date of 2 weeks from the
date of making, to be safe.
 Lemon Curd

This can also be made with oranges.

MAKES ABOUT 2 X 450G JARS

4 large lemons
450g white caster sugar
230g butter
5 eggs

1. Grate the zest off the lemons and place in a heatproof bowl. Squeeze out all
the juice and add to the zest. Place the bowl over a pan of boiling water or use a
double boiler.

2. Add the sugar and stir until it has all dissolved.

3. Stir in the butter until it melts.

4. In a separate bowl beat the eggs and remove the bowl of lemon mixture from
the heat. Stir the eggs into the mixture.

5. Replace the bowl over the boiling water and stir the mixture until the curd
thickens.

6. Pour into sterile jars and label and date the jars when cool.

Storage
As this has a higher sugar content than the Apricot Curd it will keep for a month
unopened and stored in the fridge. Once open use within 2 weeks. Both curd
recipes will freeze for 3 months.

Fruit cheeses
These will keep for about 2 months in a fridge, unopened. The yield isn’t high
and on average amounts to about half of the total weight of fruit.
Fruit butters
These are best stored in small sterile lidded pots in the fridge and eaten within 4
weeks. The yield is similar to or slightly lower than that of cheese.

Equipment for making fruit cheeses and butters

Besides the obvious pan and jars, the other equipment you will need for making
cheeses and butters is a large nylon or plastic sieve and some scales to weigh the
pulp.
 The Basic Method

1. Prepare the fruit. Wash and discard any of poor quality. Chop larger fruit into
small chunks. Leave berries whole. There is no need to peel fruit or cut away
cores or little bits of stem as the fruit is sieved in the process.

2. Place the fruit in a pan and add lemon juice if necessary and water as required;
the amounts of lemon juice and water will be specified in the individual recipes.
Cook the fruit until very tender.

3. Rub the cooked fruit through a nylon or plastic sieve to produce a fine pulp.

4. Weigh the pulp and place in the preserving pan. Some fruit pulps are
simmered before adding the sugar; instructions will be given in the individual
recipes.

5. Weigh the sugar. For fruit cheese add the same weight of sugar as fruit pulp.
For fruit butter add half the weight of the pulp in sugar.

6. Add the sugar to the fruit pulp and stir over a low heat until the sugar
dissolves.

7. Simmer for 45 minutes to 1 hour. There should be no free liquid in either of

the mixtures when it is ready to pot. It should look firm and hold its shape when
a spoonful is lifted up.

8. Spoon into prepared sterile pots and cover immediately.

 Fruit cheeses

Apple Cheese

3kg apples (if using dessert apples, add the juice of 1 lemon)
1 litre water
500ml cider or apple juice
Sugar as necessary (see step 5 of the Basic Method)

1. Follow the Basic Method, but simmer the pulp for about 30 minutes before
adding the sugar. This will allow most of the liquid to evaporate.

Variation
For Spiced Apple Cheese, add ½ – 1 teaspoon ground cinnamon and a pinch of
grated nutmeg to the apple pulp when you add the sugar.
 Blackberry and Apple Cheese

1kg blackberries
500g cooking apples
300ml water
Sugar as necessary (see step 5 of the Basic Method)

Follow the Basic Method above.

 Blackcurrant Cheese

2kg blackcurrants
2 litres water
Sugar as necessary (see step 5 of the Basic Method)

Follow the Basic Method above, but simmer the pulp for about 30 minutes
before adding the sugar.
 Damson Cheese

3kg damsons
350ml water
Sugar as necessary (see step 5 of the Basic Method)

Follow the Basic Method above, but simmer the pulp for about 20 minutes
before adding the sugar.
 Gooseberry Cheese

2kg gooseberries
450ml water
Sugar as necessary (see step 5 of the Basic Method)

Follow the Basic Method above. Leave the fruit whole when cooking.
 Plum Cheese

2kg plums
Water if necessary
Sugar as necessary (see step 5 of the Basic Method)

Follow the Basic Method above, but only add 200ml water if most of the plums
are very firm and under-ripe. Ripe plums won’t need any water adding during
cooking, but halving them speeds up the cooking time. Leave the stones in the
fruit.
 Rhubarb Cheese

2kg rhubarb, cut into 1cm chunks

Juice of 2 lemons
200ml water
Sugar as necessary (see step 5 of the Basic Method)

Follow the Basic Method above.

Fruit butters
For butters follow the recipes and Basic Method above, but add half the weight
of the pulp in sugar rather than equal weight.
 8. Making Special Preserves

These are preserves for special occasions – to present as gifts, perhaps, or maybe
just because you fancy making something extra special as a treat for yourself and
your family or friends. There are three mincemeat recipes and a rather unusual
Hodgkin, which is basically fruit preserved in alcohol. The rest are conserves,
which are similar to jams but don’t have such a long storage life and are usually
a soft set. However, I’m sure the shelf life of these preserves won’t be a problem
as they are so delicious they will be consumed in no time!

Mincemeat
Christmas just wouldn’t be the same without mince pies. Yes, there are some
excellent pots of mincemeat available in the shops, but making your own is just
so easy. You can customise it to your own taste, adding a little more spice or
fewer cherries, for example. The brandy may be omitted from the first recipe if
you prefer, although the alcohol helps to preserve and flavour the fruit.
 Easy Mincemeat

An absolute must to make in late October for use over Christmas.

MAKES ABOUT 5 X 450G JARS

450g Bramley or other cooking apples

1kg mixed dried fruit: raisins, currants and sultanas
110g glacé cherries, halved or whole, whichever you prefer
225g vegetarian suet
280g soft brown sugar
Zest and juice of 1 lemon
½ teaspoon mixed spice
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
5 tablespoons brandy

1. Core and dice the apples and cook over a low heat until just soft. Leave to
cool.

2. Put all the dried fruit, cherries and cooked apples in a large bowl with the suet,
sugar, lemon zest and juice and spices. Mix well together.

3. Sprinkle over the brandy and mix thoroughly to ensure everything is well
coated in brandy.

4. Pack into sterile jars and seal well.

Storage
Store for at least 4 weeks before using. Use within 5–6 months.

Variations
Add 150g chopped almonds or hazelnuts to the dried fruit. Add 200g chopped
apricots to the dried fruit.
 Almond and Amaretto Mincemeat

MAKES ABOUT 6 X 450G JARS

500g Bramley or other cooking apples

1kg dried mixed fruit
200g candied peel
110g glacé cherries
400g vegetarian suet
400g soft brown sugar
80g flaked or chopped almonds
1 level teaspoon mixed spice
½ teaspoon ground cinnamon
Zest and juice of 2 lemons
4 tablespoons Amaretto
5 tablespoons rum

1. Put the dried fruit, peel, cherries, suet, sugar, almonds and spices in a large
bowl and mix together well.

2. Stir in the lemon juice and zest.

3. Sprinkle over the Amaretto and rum and stir in thoroughly so that all the
ingredients are well coated. Cover and leave for 2 hours.

4. Core and dice the apples and cook over a low heat until just tender.

5. Allow the apples to cool completely then stir them into the other ingredients.

6. Pack into sterile jars and seal well.

Storage
Leave to mature for 2–4 weeks.
 No Suet Mincemeat

This recipe contains no suet, just a little butter. This helps keep it moist and
preserves it.

MAKES ABOUT 700G

250g each of raisins, sultanas, currants and cooking apples, finely chopped
250g soft, dark brown sugar
100g glacé cherries
100g candied peel
120g butter, warmed to just melting
Zest and juice of 1 lemon
Zest and juice of ½ orange
½ teaspoon ground cinnamon
½ teaspoon mixed spice
Good pinch of grated nutmeg
100ml cream sherry
100ml brandy

1. Put all the ingredients except for the butter, sherry and brandy together in a
large mixing bowl. Mix well together.

2. Pour over the melted butter and stir thoroughly to coat all the ingredients.

3. Stir in the sherry and brandy.

4. Cover and leave overnight to infuse.

5. Stir thoroughly then pack into jars and seal well.

Storage
Allow to mature for 2 weeks before using.
 Hodgkin

This amazing preserve is the easiest of all preserves to prepare but does take a
long time before it is ready to consume. It is similar to a rumtopf, but originates
in Kent and is made with brandy. I find cheaper brandy gives the best flavour to
the preserve.
Because you layer the fruit in the order in which it appears throughout the
year, this is almost like a fruit calendar. The fruit is preserved in the brandy and
the Hodgkin becomes both a drink and a dessert. You begin layering the fruit in
early summer and finish when the last fruits of autumn have been picked. So the
first layers are strawberries and raspberries and the last apples and pears.
You will need a large open-necked jar with a securely fitting lid. Each layer of
fruit is sprinkled with sugar and covered with brandy. The fruit is layered in the
jar until it is full. The Hodgkin will be ready to serve by Christmas time. What a
celebration of the year’s produce!

How to Prepare Hodgkin

You will need 200–250g of each fruit, depending on how large your jar is, and
about 2 tablespoons of white granulated sugar to sprinkle over the fruit before
pouring over the brandy. I have found it is better not to use blackcurrants and
gooseberries in Hodgkin as they overpower all the other fruits both in flavour
and colour. However, you could prepare one in the same way using those two
fruits.

1. Prepare the fruit as detailed below. You don’t have to use all the fruits listed,
just the ones you have or prefer. Wash everything well before adding it to the
jar.

• Strawberries – hull and halve

• Raspberries – hull
• Cherries – stone if you wish
• Peaches – stone and quarter, or slice thickly
• Apricots – stone and halve
• Redcurrants – top and tail
• Blackberries – hull
• Plums – stone and halve or quarter
• Damsons – stone and halve
• Dessert apples – core and slice thickly
• Pears – core and quarter

2. Make sure the jar is spotlessly clean, even though the alcohol in the brandy
will preserve the fruit.

3. After each addition of fruit, sugar and brandy, seal the lid well and store the
jar in a cool, dark place.

4. After adding the last layer of fruit, finish with a layer of brandy that covers the
fruit by at least 2cm before sealing the lid.

Serving suggestions
The liquor can be drunk and the fruits eaten with cream or whatever you prefer.
Try them in a trifle or at the base of crème brûlée.
 Conserves

Conserves are not supposed to be firmly set, but are highly flavoured with fruits
and other ingredients. Alcohol helps to preserve conserves, but can be omitted.

Black Cherry Conserve

MAKES ABOUT 3 X 450G JARS

1.5kg black cherries

225g redcurrant jelly
1.25kg sugar
Juice of 1 lemon
2–3 tablespoons cherry brandy or kirsch (optional)

1. Pit the cherries in a bowl to catch any juice and put aside.

2. Put the redcurrant jelly in a pan with any cherry juice, the sugar and lemon
juice. Stir over a low heat until the sugar has dissolved.

3. Bring the mixture to the boil then add the cherries and simmer vigorously for
10 minutes, stirring occasionally.

4. Remove the pan from the heat and stir in the brandy or kirsch if you are using
any.

5. Allow the mixture to cool for 5 minutes then stir and ladle into prepared jars.
Label the jars when cool.

Storage
This should keep for up to 3 months in a cool, dark place. Once opened, store in
the fridge and consume within 4 weeks.
 Peach Conserve

If you want the conserve to have a firmer set, add a 13g sachet of pectin with the
sugar and boil for 4 minutes only then check for setting. The brandy may be
omitted if you wish.

MAKES ABOUT 3 X 450G JARS

1.5kg peaches, stoned and chopped (peel if you wish)

100g flaked almonds
80g glacé cherries
Zest and juice of 1 lemon
1kg sugar
5 tablespoons brandy (optional)

1. Place the peaches and any juice in a pan with the almonds, cherries and lemon
zest and juice. Bring slowly to the boil.

2. Boil for 5 minutes, then lower the heat and stir in the sugar. Stir constantly
until all the sugar has dissolved then boil for 10 minutes.

3. Remove the mixture from the heat and stir in the brandy if using.

4. Cool for 5 minutes, stir and ladle into prepared jars.

5. Label the jars when cool.

Storage
Store as for Black Cherry Conserve.
 Peach Melba Conserve

This can be served on top of ice cream or in a tart.

MAKES ABOUT 4 X 450G JARS

1kg peaches, stoned and chopped

500g raspberries
Juice of 1 lemon
1kg sugar
2–3 tablespoons peach or raspberry liqueur (optional)

1. Place the fruit in a pan with the lemon juice and any juice from the peaches.
Simmer for 5 minutes or until the juices run from the raspberries.

2. Remove from the heat and stir in the sugar. Return the pan to the heat and stir
until all the sugar has dissolved.

3. Bring the mixture to the boil and boil for 10 minutes.

4. Remove from the heat and stir in the liqueur if using, then ladle into prepared
jars.

5. Label the jars when cool.

Storage
Store as for Black Cherry Conserve.
 Plum Conserve

This is delicious at the base of a steamed sponge pudding, served with custard on
a cold autumn evening. Omit the rum if you prefer.

MAKES ABOUT 7 X 450G JARS

2kg plums
200g raisins
300ml water
1.5kg sugar
100g chopped almonds
5 tablespoons rum (optional)

1. Cut the plums in half and remove the stones. Put the stones in a pan with the
water, bring to the boil then reduce the heat and simmer for 10 minutes. The
water will be infused with flavour to add to the conserve.

2. Remove the stones and put the plums and raisins in the water. Bring to the
boil then reduce the heat and simmer for 10–15 minutes or until the plums are
just tender.

3. Remove from the heat and add the sugar. Place the pan over a low heat and
stir until all the sugar has dissolved.

4. Bring the mixture to the boil then simmer for 10 minutes.

5. Stir in the almonds and rum, if using. Leave to stand for 10 minutes then stir
and ladle into prepared jars.

6. Label the jars when cool.

Storage
Store as for Black Cherry Conserve.
 Raspberry Conserve

MAKES ABOUT 5 X 450G JARS

1.5kg raspberries
1.25kg sugar
3 tablespoons Framboise or raspberry liqueur (optional)

1. Warm the sugar in a heatproof dish in a very low oven, 140ºC/gas mark 1, for
10–15 minutes.

2. Meanwhile put the fruit in a pan and heat gently to simmering. Remove from
the heat as soon as the juice from the fruit begins to run.

3. Stir in the warm sugar, return the pan to a low heat and stir the mixture until
all the sugar has dissolved.

4. Bring to the boil, stirring occasionally but taking care not to break up the
raspberries. When the mixture is boiling turn down to a fast simmer and cook for
a further 2–3 minutes.

5. Cool the mixture for 5 minutes then stir gently and add the liqueur if using.
Ladle into prepared jars and label when cool.

Storage
This should keep for 8 weeks in a cool, dark place.
 Strawberry Conserve

Make this in the same way as the Raspberry Conserve with the same amounts of
fruit and sugar. If you wish to add a liqueur, add 3 tablespoons of Grand
Marnier.
 Winter Conserve

This is an excellent substitute for mincemeat and can be used in the same way or
as you would jam.

MAKES ABOUT 3 X 450G JARS

450g prunes, the no-soak ones are the best

350g raisins
100g no-soak apricots, chopped
120g mixed nuts, chopped
600ml warm water
5 tablespoons brandy
600g sugar

1. Put the fruit and nuts in a bowl and pour over the water and the brandy. Stir
well and cover. Leave overnight.

2. The next day put the soaked mixture in a pan and heat gently. Stir in the sugar
and continue to stir until all the sugar has dissolved.

3. Bring the mixture to the boil. Continue to boil for 5 minutes then turn down
the heat and simmer for 15–20 minutes or until the liquid has thickened.

4. Allow the mixture to cool for 5 minutes then stir and ladle into prepared jars.
Label when cool.

Storage
This will keep for up to 6 months, unopened. Once open keep in the fridge and
eat within 4 weeks.
 9. Making Pickles

Pickling is still an important way to preserve your harvests. Apart from vinegar,
seasonings and spices and in some cases sugar, the only ingredients are the fruit
and vegetables. Pickles generally keep well, so, with just a couple of days’
preparation, you can have a year’s supply of excellent accompaniments to your
meals.

Equipment for making pickles

IMPORTANT: never use copper pans to prepare your pickles. Vinegar reacts
with copper and spoils the pickles. Copper ions are released into the pickles and
can cause poisoning, not to mention wrecking your pan! Instead use enamel,
stainless steel or aluminium pans with nylon or plastic sieves or strainers and
wooden or stainless-steel spoons.
Some large bowls or deep dishes are useful as the vegetables need salting
prior to pickling.
If you don’t want the spices remaining in the vinegar, some small squares of
muslin or muslin bags are good to hold the pickling spices while still infusing
the vinegar.
Jars must be airtight, so a secure lid is essential. If the lids are made of metal
make sure they are lined with plastic; most jar lids are these days. I find screw-
top lids are best for total security against contamination and spoiling of the
pickles. Jars with wide necks are the easiest and quickest to fill. As with all
preserve jars they must be sterilised before use. You will also need large lidded
jars for preparing the vinegar.
There are recipes for five main varieties of pickle in this chapter: cold or raw
pickles; cooked pickles; sweet vegetable pickles and those that don’t use the
spiced vinegar; blended pickles like mustard and brown pickle; and fruit pickles.

Four steps to perfect pickles

There are four main steps to pickling: preparing the vinegar: preparing the
vegetables or fruit; making the actual preserve; and storing it. This last step is
very important as it allows the pickles time to mature, so that the flavours will
develop as the seasoned vinegar permeates the ingredients.

Step 1: Prepare the Vinegar

Pickles are usually preserved in spiced vinegars that give the best possible
flavour to the preserve. The type of vinegar varies depending on what you are
pickling; malt-based brown and distilled white vinegar are the cheapest and most
widely used. But always use good-quality vinegar as it must hold the contents
for many months. Wine-and cider-based vinegars may also be used but they are
much more expensive and have such a delicate flavour that often it is
overpowered by the pickles. However, in some delicately flavoured fruit and
vegetables they give a very good result.
Spiced vinegars are best left to mature for at least 4 weeks before using, but
may be left for up to 8 weeks, so don’t worry if you have to delay making your
pickles for some reason, this will be fine.
Use whole spices as they give the best flavour and don’t cloud the vinegar.
You can also buy a ready mix of whole spices if you prefer but the following
recipes will give you a variety of flavours. The quantities for all the recipes may
be doubled as necessary.

For sweet pickles

1 litre vinegar
280g brown sugar
½ teaspoon salt
4 whole cloves
½ teaspoon mixed allspice berries and white peppercorns
7g piece of cinnamon
5g piece of root ginger

For mild pickles

1 litre vinegar
½ teaspoon each of cloves, cinnamon bark, mace, allspice berries and white
peppercorns
 For hot pickles
1 litre vinegar
25g each of allspice and mustard seed
15g each of white peppercorns and whole cloves
½ teaspoon dried crushed chillies

1. For all sweet pickle recipes, pour the vinegar into a jug and dissolve the sugar
by stirring constantly until all the granules have disappeared. Check the back of
the spoon to make sure there are no sugar crystals sticking to it.

2. For all types of pickle recipes, pour the vinegar into a storage jar. Put the
various spices into the vinegar, either in a muslin bag or, if you prefer, straight
into the vinegar.

3. Leave to mature for 6–8 weeks, shaking the jar gently from time to time.

Quick Spiced Vinegar

If you haven’t prepared any vinegar but get the chance to make some pickles, try
the following recipe. It will be ready in about 2½ hours.

1. Pour sufficient vinegar to cover your pickles into a double boiler, or use a
heatproof glass bowl over a pan of cold water.

2. Add the correct quantity of spices for your chosen flavour from the above
recipes. Add the spices directly to the vinegar; don’t put them in a muslin bag as
this will impair the flavour.

3. Bring to the boil, then remove the pan from the heat but keep the vinegar bowl
over the hot water, so both the vinegar in the bowl and the water cool down
together.

4. Strain if you wish and use for your pickles.

 Step 2: Prepare the Fruit and Vegetables

It is of the utmost importance, especially when preparing raw pickles, that only
fresh and undamaged fruit and vegetables are used. If any are bruised or
damaged this could lead to the whole jar being spoilt. Wash well and peel and
chop according to the instructions for each recipe. Whole fruit and vegetables
are usually pricked to prevent them shrinking in the vinegar.

Soaking the vegetables in brine

Some vegetables are salted or soaked in brine for a time to kill off bacteria and
improve the storage life of the pickles. This also encourages the pickles to
remain submerged and not float on the surface of the vinegar.

To make a brine solution

120g coarse salt (table salt clouds pickling vinegar so is best avoided)
1 litre water

1. Stir the salt into the water and use when all the salt has dissolved.

2. To ensure that the vegetables remain submerged in the solution, keep them
pressed down with a plate.

3. After brining or salting, rinse the vegetables thoroughly in cold water and
drain well.
 Step 3: Bottle the Pickles

Cold or raw pickling

1. Pack the vegetables into sterile jars, leaving about 2cm of space at the top of
the jar.

2. Pour over the vinegar, covering by at least 1cm. Some pickles require the
vinegar to be heated or even brought to the boil before pouring over the
vegetables.

3. Screw on the lids immediately and label and date the jars.

Hot pickling
1. Pack the vegetables into hot jars just after cooking and cover by at least 1cm
with the vinegar.

2. Seal the jars with the lids while still hot. Label and date when cool.

Fruit pickling
Each recipe will have its own quantity of sugar and method of pickling.

1. The fruit should be packed into the jars in the same way as the vegetables,
leaving about 2cm space at the top of the jar.

2. Cover with vinegar syrup by about 1cm.

With all pickles it is impossible to say exactly how much vinegar will be needed
to cover each jar of produce, but any left over may be kept and used in bottling
other produce.
 Step 4: Store the Pickles

Once bottled and sealed, most uncooked pickles should be left to mature for 4–8
weeks to give the best results. Onions should be left for 8 weeks to give the best
balance of flavour. However, pickled cabbage can be eaten after just 6 days.
Most cooked pickles can be eaten after about 7 days of maturing.
All pickles are best kept in a cool, dark place and consumed within 9 months
if unopened. Some, like pickled beetroot, may need to be eaten within 8 weeks.
Once opened, refrigerate and use within 3 weeks.

A note about the recipes

The recipes don’t include a measure of vinegar as this will vary greatly. So
always have at least 1 litre of vinegar ready unless more is indicated in the
recipe. Neither is it possible to give the amounts each recipe makes as these also
vary greatly.
 Uncooked pickle recipes

Pickled Cabbage

Red or white cabbage may be used in this recipe.

1 large cabbage
Coarse salt
Spiced vinegar (see page 111)

1. Choose a firm, fresh cabbage and remove all the outer loose leaves and any
that are damaged.

2. Shred the cabbage as finely as you prefer. The tough inner core can be used to
make soups or else discarded.

3. Put a layer of cabbage in a large bowl and cover with a layer of salt. Continue
to layer the cabbage with salt in this way, finishing with a layer of salt. Leave for
24 hours.

4. Drain away the salty liquor and rinse the cabbage in cold water.

5. Pack into sterile jars and cover with the spiced vinegar.

6. Seal well and label and date the jars.

Storage
This can be eaten after 6 days. If unopened, red cabbage will keep for 3 months,
white cabbage for 2 months. Once opened, refrigerate and use within 4 weeks.
 Pickled Cauliflower

Pickled cauliflower tastes best if the vinegar is slightly sweet. Add 2 teaspoons
of white granulated sugar per 500ml of vinegar a few days before it is needed.

3 cauliflower heads
Spiced vinegar (see page 111)
Sugar (see above)

For the brine

300g coarse salt
1 litre water

1. Wash the cauliflower heads well and cut into small florets.

2. Soak in a brine solution for 24 hours (see page 113).

3. Rinse well, drain and pat dry with a cloth.

4. Pack into sterile jars and cover with the vinegar. Seal immediately.

Storage
This is best left for 1 month before consuming and will keep for 6 months
unopened.
 Pickled Cucumbers

3 medium cucumbers
Spiced vinegar (see page 111)
Salt

1. Wash and dry the cucumbers and chop into thick slices. Layer the slices in a
dish and salt each layer liberally. Leave for 24 hours.

2. Just before you need it, heat the spiced vinegar until it’s just simmering.

3. Drain the cucumber liquid and rinse off the salt.

4. Pack the cucumber into sterile jars and pour over the hot vinegar. Seal well
immediately.

Storage
This will be ready to eat after 5 days and will keep for up to 6 months unopened.
 Pickled Gherkins

1kg gherkins
Spiced vinegar (see page 111)

For the brine solution

300g coarse salt
1 litre water

1. Wash the gherkins and prick all over before soaking in brine for 3 days (see
page 113).

2. Drain and rinse in hot water.

3. Heat the vinegar in a large pan and bring to the boil.

4. Add the gherkins and remove the pan from the heat.

5. Allow the pickles to cool for 1 hour before bottling in sterile jars and sealing
well.

Storage
Leave the gherkins for at least 1 month before eating. They should keep for 6–9
months unopened.
 Pickled Nasturtium Seeds

These can be used as an alternative to capers. If you take the jar or jars you want
to fill with the seeds with you when you pick them you will be able to see how
many are needed. They are best picked on a dry day.

Nasturtium seeds
Spiced vinegar (see page 111)

For the brine

120g coarse salt
1 litre water

1. Wash the seeds well and steep them in a brine solution overnight (see page
113).

2. Drain and rinse under cold water.

3. Pack into sterile jars and cover with the vinegar.

Storage
Leave to mature for 4 weeks then use as you would capers.
 Pickled Onions

3kg onions
(small pickling onions are best, available late August/early September)
At least 2 litres spiced vinegar (see page 111)

For the brine

120g coarse salt
1 litre water

1. Peel the onions and soak in a brine solution for 36 hours (see page 113).

2. Drain away all the brine and rinse the onions in cold water.

3. Pack into sterile jars and cover with cold vinegar.

Variation
Shallots may be used instead of onions.

Storage
Leave to mature for at least 2 months before serving. The pickled onions will
keep for 12 months unopened. Once opened, store in the fridge and use within 3
weeks.
 Pickled Sweet Peppers

1.5kg (approximately) red and green peppers

600ml spiced vinegar (see page 111)
50g white sugar
2–3 red chillies per jar
10–12 black peppercorns

1. Heat the vinegar in a pan and add the sugar. Stir until the sugar dissolves and
the vinegar is hot.

2. Slice the peppers in half and deseed them. Chop into slices roughly 3cm long.

3. Have a pan of boiling water ready to blanch the peppers for 2 minutes. Lift
them out of the water and pack into sterile jars, draining well of as much water
as you can.

4. Add a few chillies and 5–6 black peppercorns to each jar.

5. Pour over the hot sweetened vinegar and seal well.

6. Label and date the jars.

Storage
This will be ready to eat in about 10 days. Use within 3 months if unopened.
Once opened, refrigerate and use within 3 weeks.
 Pickled Walnuts

Collect walnuts for pickling at the end of June or the beginning of July, while the
nuts are still young. Always wear gloves, both for picking and pricking the
walnuts, as the juice that comes out of them is dark brown and stains the fingers.
It is very difficult to remove, so beware!

1kg walnuts
Spiced vinegar (see page 111)

For each brine solution (2 required)

300g coarse salt
1 litre water

1. Prick the walnuts with a large pin or needle and soak them in a brine solution
for 48 hours (see page 113).

2. Drain and soak them for a second time in a fresh brine solution for 5 more
days.

3. Drain and leave the walnuts exposed to the air for 24 hours or until they turn
black.

4. Pack them into sterile jars and cover with sweet spiced vinegar. Seal
immediately.

Storage
These will be ready for eating in about 5–6 weeks. They will keep for 4 months
unopened. Once opened, refrigerate and use within 2 weeks.
 Mixed pickle recipes

Onion, Cauliflower and Gherkin Pickle

3kg of pickling onions, cauliflower and gherkins in whatever proportion you

prefer
A dried red chilli for each jar
At least 2 litres of spiced vinegar (see page 111)

For the brine

300g coarse salt
1 litre water

1. Peel the onions, break the cauliflower into very small florets and chop the
gherkins into 1cm slices or in half if they are very small.

2. Mix the vegetables together in a large bowl and cover with the brine solution
(see page 113). Leave overnight to soak.

3. Drain away the brine and rinse the vegetables. Drain well.

4. Pack the vegetables into sterile jars, placing a dried chilli in amongst the other
ingredients.

5. Pour over the spiced vinegar and seal the jars. Label and date the pickles.

Storage
These should be left to mature for 2 months before serving.
 Onion and Cucumber Pickle

1kg pickling onions (small ones are best for this recipe)
2 large cucumbers
Coarse salt
Spiced vinegar (see page 111)

1. Peel the onions. Wash the skin of the cucumbers well and pat dry.

2. Slice the cucumbers into 1cm slices and layer with the onions in a dish,
sprinkling each layer with coarse salt. Leave for 24 hours.

3. Drain off the salty liquor and rinse the onions and cucumber well in cold
water. Drain again.

4. Pack into sterile jars and cover with the spiced vinegar.

5. Seal and label the jars.

Storage
This pickle will be ready to eat after 2 weeks.
 Onion, Cauliflower, Bean and Marrow Pickle

3kg of mixed vegetables: small onions, cauliflower, whole green beans

(preferably the dwarf type) and marrow
Coarse salt for the marrow
At least 2 litres of spiced vinegar (see page 111)

For the brine

120g coarse salt
1 litre water

1. Cut the marrow flesh into about 1cm pieces and place in a dish, layering it
with the salt.

2. Peel the onions and break the cauliflower into small florets. Cut the beans into
2cm pieces. Put the onions, cauliflower and beans in a brine solution (see page
113). Leave both the marrow and brined vegetables for 24 hours to steep.

3. Drain and rinse the vegetables and pack into sterile jars.

4. Pour over the spiced vinegar.

5. Seal and label the jars.

Storage
Leave to mature for 2–3 weeks before serving.
 Cooked pickle recipes

Pickled Beetroot

2kg beetroot, unpeeled

Spiced vinegar (see page 111)
1 level tablespoon white sugar (you may omit this if you prefer the vinegar
unsweetened)

1. Wash the beetroot without rupturing the skin. Place in a pan containing
sufficient boiling water to cover it, and to which ½ teaspoon of salt has been
added. Boil for about 1½ hours.

2. Leave to cool and then rub off the skins. Use rubber gloves for this, not only
to protect your hands from staining but also because they will help to remove the
skins more easily.

3. While the beetroot is cooling, heat the vinegar in a pan and stir in the sugar if
using. Keep the vinegar hot until you are ready to pour it over the beetroot.

4. When cool, either cut the beetroot into slices about 5mm thick or dice into
small cubes. Pack into sterile jars and pour over the hot spiced vinegar.

5. Seal the jars immediately. Label when the jars are cool.

Storage
This can be eaten after 2–3 days. It will keep for 2 months unopened. Once
opened, store in the fridge and use within 2 weeks.
 Pickled Cauliflower

1 large cauliflower
Spiced vinegar (see page 111)
½ teaspoon each of salt and ground black pepper

1. Break the cauliflower into small florets and boil in salted water for about 5
minutes. Drain well.

2. Put back in the pan and pour over the vinegar. Bring to the boil and add the
salt and pepper. When the liquid is boiling remove the pan from the heat, cover
and allow the cauliflower to cool.

3. When cool, drain the cauliflower, reserving all the vinegar. Pack into sterile
jars and pour over the vinegar.

4. Seal immediately and label the jars.

Storage
Leave for 2–3 days before eating. This can be stored for up to 6 months
unopened. Once opened, store in the fridge and use within 4 weeks.
 Sweetened vegetable pickle recipes
(and those that don’t use the spiced vinegar)

Pickled Carrots

I find these taste better if you use distilled white vinegar and add the spices just
before you make your pickles.

1kg small carrots

About 700ml white distilled vinegar
Pickling spices for mild pickles (see page 110) tied in a muslin bag
1 level teaspoon salt
100g white sugar

1. Wash and scrub or peel the carrots. Simmer in slightly salted water for 10
minutes and drain.

2. Put the vinegar, spices and salt in a pan and bring to the boil. Boil the vinegar
for 10 minutes.

3. Remove from the heat and take out the muslin bag with tongs, squeezing out
any dregs of vinegar.

4. Add the sugar and stir well.

5. Add the carrots and boil everything together for about 5–10 minutes or until
the carrots are just tender.

6. Transfer the carrots to hot sterile jars and pour over the vinegar left in the pan.
Seal immediately. Label when the jars are cool.

Storage
Leave for 2–3 days before eating. This will keep for up to 6 months unopened.
Once opened, store in the fridge and use within 4 weeks.
 Pickled Marrow

Pickled marrow makes an excellent accompaniment to curries as an alternative

to mango chutney.

2kg marrow, after peeling and deseeding

Coarse salt
1 litre distilled white vinegar
1 rounded teaspoon ground ginger
1 rounded teaspoon medium curry powder
30g dry mustard
10 black peppercorns
250g white sugar

1. Peel, deseed and chop the marrow into small cubes. Place in a dish and
sprinkle with the salt. Leave overnight or for at least 6 hours.

2. Just before you rinse the marrow of the salt, put the vinegar in a pan, add the
spices, mustard and peppercorns and bring to the boil.

3. When the vinegar is boiling, remove from the heat and stir in the sugar.
Return the pan to the heat and stir until the sugar has dissolved.

4. Bring back to the boil and boil for 5 minutes.

5. Drain and rinse the marrow and add to the vinegar. It is easiest if you remove
the pan from the heat before adding the marrow.

6. Simmer – don’t boil – the mixture until the marrow is just tender.

7. Pour the hot mixture into hot sterile jars and seal immediately.

Storage
The pickle will be ready to eat in about 2 weeks.
 Pickled Mushrooms

You would not normally associate mushrooms with pickling but these are really
very good.

500g mushrooms (small closed cup ones are best)

280ml white wine vinegar
6 black peppercorns
½ teaspoon ground ginger
1 level teaspoon salt
2–3 cloves garlic, peeled and cut in half
A pinch nutmeg
Sunflower oil (see method for amount)

1. Wipe the mushrooms with a damp cloth to remove any debris.

2. Put the vinegar in a pan with the peppercorns, ginger, salt, garlic and nutmeg
and bring to the boil.

3. Add the mushrooms as soon as the vinegar is boiling then reduce the heat to a
simmer and cook for about 8 minutes or until the mushrooms are tender to your
taste.

4. Transfer the mushrooms to a hot sterile jar and top up with the rest of the
vinegar to about 2cm from the top of the jar. Remove the garlic from the vinegar
first.

5. Pour a 1cm layer of oil onto the vinegar and seal well immediately. Label
when cool.

Storage
Leave for 2 weeks to mature.
 Blended pickle recipes

These are finer pickles, where the vegetables have been chopped and cooked
with vinegar, sugar and spices, like the popular Mustard Pickle.

Celery, Cucumber and Courgette Pickle

Pick your marrows when they are small to make this pickle.

2 cucumbers
4–5 courgettes
4 sticks celery
1 medium-sized onion
1 tablespoon coarse salt
2 tablespoons cornflour
300ml cider vinegar
1 teaspoon turmeric
50g dry mustard
130g white sugar, or soft brown sugar for more of a caramel flavour

1. Peel and cube the cucumbers and courgettes and chop the celery. Peel and
chop the onion finely. Mix all the vegetables together and place in a dish,
spreading them out thinly. Sprinkle with the coarse salt and leave to one side for
about 30 minutes.

2. Mix the cornflour with 2 tablespoons of vinegar to make a smooth paste.

3. Put the vinegar in a pan with the turmeric, mustard and sugar and place over a
low heat.

4. Whisk the cornflour mixture into the vinegar. Stir constantly until the mixture
is almost boiling then simmer for 3 minutes.

5. Drain the vegetables of the liquor, rinse quickly and drain again.
6. Add the vegetables to the vinegar and simmer for about 30 minutes or until
the pickle is thick. Stir now and again to keep the mixture from catching.

7. Pour into hot sterile jars and seal. Label when cool.

Storage
Leave to mature for 2 weeks.
 Mustard Pickle

1 cucumber, peeled if you prefer, and diced

2 medium-sized onions, finely chopped
1 small cauliflower, broken into small florets
2 large green peppers, chopped
350g of either young runner beans or dwarf beans, sliced into 1cm pieces
350g gherkins, thickly sliced
350g green or under-ripe tomatoes, chopped
100g coarse salt
Water to just cover
1.3 litres distilled white vinegar
30g mustard seeds
300g white sugar
2 rounded tablespoons plain flour
25g dry mustard
1 teaspoon turmeric

1. Mix all the vegetables together in a large bowl, sprinkle over the salt and pour
over the water. Leave to soak for 8 hours.

2. Drain the vegetables well and rinse quickly under cold water. Drain again.

3. Put the vinegar in the pan except for 3 tablespoons; set this aside for mixing
with the flour and mustard.

4. Add the mustard seeds and sugar to the vinegar and stir over a low heat until
all the sugar has dissolved.

5. Add the vegetables and bring to the boil. Boil vigorously for 5 minutes then
turn down the heat to a fast simmer. Continue to simmer for 15 minutes. Test to
see if there is enough salt in the mixture; it should contain some of the brine
solution.

6. Make a smooth paste with the flour, mustard powder, turmeric and set aside
vinegar and stir this into the simmering mixture.

7. Continue simmering for about 10 more minutes, stirring every few minutes.

8. Pot into warm sterile jars and seal.

9. Label and date the jars when cool.

Storage
Allow to mature for 4 weeks before consuming.
 Piccalilli

This is a great way to use up your end-of-season vegetables, such as cucumber,

gherkins, marrow, courgettes and green beans. Small cauliflowers that haven’t
grown well are ideal for this recipe and unripened tomatoes and small onions can
all be used. The method is the same whether you make hot, tangy piccalilli or a
milder version.

MAKES ABOUT 6 X 500G JARS

3kg mixed vegetables, cut into small, fairly even-sized pieces

450g cooking salt

For hot, tangy piccalilli

1 level tablespoon turmeric
3 level tablespoons dry mustard
6 level tablespoons ground ginger
180g white sugar
1 litre distilled white vinegar
1 rounded tablespoon cornflour, mixed to a smooth paste with
2 tablespoons of the vinegar

For milder, sweeter piccalilli

1 level teaspoon turmeric
4 teaspoons dry mustard
3 teaspoons ground ginger
280g white sugar
1 litre distilled white vinegar
1 rounded tablespoon cornflour, mixed to a smooth paste with
2 tablespoons of the vinegar

1. Lay the vegetables in a large dish and sprinkle the cooking salt liberally over
them. Leave for at least 8 hours. Then drain and rinse them.
2. Mix the turmeric, mustard, ginger and sugar together.

3. Put the vegetables in a large pan. Pour over half of the vinegar and stir the
spices and sugar into the other half then stir into the vegetables.

4. Bring to the boil then turn down the heat to a simmer. For a crisp vegetable
texture, simmer for about 20 minutes. For a softer vegetable, simmer for about
30 minutes.

5. Stir in the cornflour paste and bring the mixture to the boil. Continue to boil
for 1–2 minutes, stirring gently, to cook the flour.

6. Ladle carefully into sterile jars and seal immediately.

7. Label and date the jars when cool.

Storage
Leave to mature for 4 weeks.
 Brown Pickle

This is one of our family favourites. I make this with all sorts of vegetables,
depending on what is available. The pickle keeps well even when opened so long
as it is stored in the fridge. It can be eaten with cheese, cooked meats and salads.
My corned beef sandwich just wouldn’t be the same without it! The vegetables
can be chopped as finely as you wish; if you like a very fine-textured pickle they
can be chopped in a food processor.

MAKES 4 X 450G JARS

250g carrots
1 medium swede
4 cloves garlic, chopped
125g dates, finely chopped
2 onions
2 medium apples, dessert or cooking (dessert apples give a sweeter flavour); no
need to peel, just dice
15 small gherkins or a medium-sized cucumber cut into small cubes
250g brown sugar
1 teaspoon salt
2 teaspoons mustard seeds
2 teaspoons allspice
4 tablespoons lemon juice
500ml malt vinegar

1. Put all the ingredients into a large pan and stir well.

2. Bring to the boil, stirring constantly.

3. Reduce the heat to a gentle simmer and maintain this for 2 hours, stirring
every 20 minutes or so.

4. The pickle should look moist but not wet or runny.

5. Ladle into sterile jars and seal immediately.

Storage
This should be left to mature for about 5 days before consuming. However, if
you can leave it for at least a week, the flavour will be even better.
 Fruit pickle recipes

I love fruit pickles with cheese, especially a creamy cheese like Brie. Some can
be eaten as a dessert with cream. Use the sweet vinegar recipe for these pickles,
but use white or white wine vinegar, not malt.

Apple Pickle

1kg cooking apples

600ml sweet, spiced white wine vinegar (see page 111)
800g white sugar

1. Put the vinegar in a pan and stir in the sugar. Bring slowly to simmering,
stirring constantly until the sugar has dissolved. Bring to the boil and boil for 5
minutes. Remove from the heat.

2. Peel, core and dice or slice the apples, whichever you prefer, and put the fruit
in the hot vinegar.

3. Bring to the boil and turn down the heat to simmering. Simmer for about 15
minutes or until the fruit is tender.

4. Lift the fruit out of the vinegar and spoon into the sterile jars.

5. Bring the vinegar syrup back to the boil and reduce by about half.

6. Pour over the fruit and seal immediately.

7. Label and date the jars when cool.

Storage
Leave the pickle for 2 weeks before eating.
 Apricot Pickle

This can be eaten with cream or used as a base for winter fruit salad. It is quick
and easy to prepare and a wonderful way to preserve your harvest of apricots.

1kg apricots
450ml sweet, spiced white wine vinegar (see page 111)
1kg white sugar

1. Preheat the oven to 180ºC/gas mark 4.

2. Cut the apricots in half and remove the stones.

3. Place them in a dish or roasting pan, cover with a lid or foil and place in the
preheated oven for 15 minutes. After this time the skins should be beginning to
peel away from the flesh.

4. Take the apricots out of the oven and remove the skins. Pack them in hot
sterile jars.

5. Put the vinegar in a pan and stir in the sugar. Place on a low heat and stir until
the sugar has dissolved.

6. Bring the vinegar to boiling then pour over the apricots. Seal the jars
immediately.

7. Label and date the jars when cool.

Variation
Use peaches instead of the apricots to make Peach Pickle.

Storage
Leave for at least 3 weeks before eating.
 Blackberry Pickle

1kg blackberries, washed and hulled

300ml white vinegar
500g white sugar
1 level teaspoon allspice
1 level teaspoon ground cinnamon

1. Heat the vinegar in a large pan and slowly dissolve the sugar, stirring
continuously.

2. Bring the syrup to the boil and add the blackberries. Cover and simmer for
about 10 minutes or until the fruit is tender.

3. Remove the blackberries and pack into sterile jars. The easiest way to do this
is by pouring the syrup into another pan, retaining the blackberries, and then
spooning the fruit into the prepared jars.

4. Add the spices to the vinegar syrup and stir well. Bring to the boil and reduce
until the mixture has thickened; this will take about 15 minutes.

5. Pour the syrup over the fruit and seal immediately.

6. Label and date the jars when cool.

Variation
Use blackcurrants instead of the blackberries. They will take about 25 minutes to
cook in the syrup at step 2.

Storage
Leave to mature for 4 weeks before eating.
 Crab Apple Pickle

2kg good-quality crab apples

Juice of ½ lemon
Water to just cover
600ml white vinegar
1.25kg sugar
2cm piece of fresh ginger
1 cinnamon stick

1. Wash the fruit and put in a pan with the lemon juice and enough water to just
cover. Bring to the boil then simmer for about 20 minutes or until just tender.

2. Lift the fruit out of the water and leave to drain well. Reserve 350ml of the
cooking liquid.

3. Put the vinegar in a pan with the cooking liquid and add the sugar. Place over
a low heat and add the spices. Stir until all the sugar has dissolved.

4. Bring the syrup to the boil then turn down and simmer for 5 minutes.

5. Put the apples back in the simmering syrup and cook for 5 more minutes at a
fast simmer.

6. Remove the apples from the syrup and spoon into hot sterile jars.

7. Boil the syrup until it thickens and is reduced by about a third. Pour over the
apples and seal immediately.

8. Label and date the jars when cool.

Storage
Allow to stand for 4 weeks before eating.
 Gooseberry Pickle

2.5kg gooseberries (choose firm, slightly under-ripe fruit)

1 litre sweet, spiced white wine vinegar (see page 111)
1.5kg sugar

1. Top and tail the gooseberries and wash well.

2. Pour the vinegar into a pan, place over a low heat and stir in the sugar.
Continue to stir until the sugar has dissolved.

3. Add the gooseberries and cover. Simmer for about 15 minutes or until the
gooseberries are tender.

4. Lift the gooseberries out of the syrup and pack into sterile jars.

5. Bring the syrup to the boil and reduce until very thick. Pour over the fruit and
seal immediately.

6. Label and date the jars when cool.

Storage
Allow this to stand for 6 weeks before eating.
 Pear Pickle

2kg pears (choose very firm, under-ripe eating pears of any type)
1kg sugar
600ml sweet, spiced white vinegar (see page 111)

1. Put the sugar and vinegar together in a pan over a low heat and stir until all
the sugar has dissolved. Bring to the boil and boil for 10 minutes.

2. While the syrup is boiling, peel, core and quarter the pears.

3. Remove the syrup from the heat. Put the fruit into the syrup and bring back to
the boil.

4. Turn down the heat to a gentle simmer and cover and simmer until the pears
are tender; this will take about 10 minutes.

5. Lift the pears out of the syrup and pack into the sterile jars.

6. Boil the syrup again then pour over the fruit.

7. Seal the jars and label and date when cool.

Storage
Leave to stand for 3 weeks before eating.
 Plum Pickle

These are best made using the whole fruit. Choose firm, medium-sized fruits
with no bruising or soft bits. Simply remove the stalks and wash and dry the
plums.

1.5kg plums (Victorias are the best or any other British-grown variety)
1.25kg sugar
700ml sweet, spiced white vinegar (see page 111)
Zest and juice of 1 lemon

1. Prick the plums all over.

2. Put the sugar and vinegar together in a pan and stir over a low heat until all
the sugar has dissolved. Bring to the boil then turn down the heat to simmering
and add the plums. Continue to simmer until the fruit is tender; this will take
about 15 minutes.

3. Remove the fruit from the syrup and pack into hot sterile jars.

4. Bring the syrup back to the boil then reduce until thick.

5. Pour over the fruit and seal immediately.

6. Label and date the jars when cool.

Storage
Leave to stand for 6 weeks before eating.
 10. Making Chutney and Relishes

Chutney
Making chutney is easy, although slightly more time-consuming than other
preserves to prepare, as the vegetables and fruit need to be finely chopped.
However, a food processor will speed this up if you have one. And in any case
the texture of the chutney is a matter of choice; you may prefer to leave the fruit
and vegetables chunky. Adjust the sizes according to your taste. The larger
pieces will obviously take longer to cook. As with most of the recipes in this
book, all the ingredients are cooked together.
Try making small batches of a new chutney recipe to begin with; this way you
can adjust the seasonings to your own taste. Do allow the chutney the allotted
time to mature before you taste it so that you get the best possible indication of
the final flavour.

Three steps to great chutney

There are only three steps in the making of chutney, listed below.

Step 1: Prepare the ingredients

Step 2: Bring the mixture to the boil then simmer the ingredients
Some recipes just bring to a simmer without boiling. Do not cover unless the
recipe asks for this as the liquid needs to evaporate in order to allow the chutney
to thicken sufficiently.
Step 3: Pot the chutney

Yields
So far as the yield is concerned, an approximate amount is given with each
recipe. These are always overestimated so that you will have sufficient pots
ready to take the chutney.

Storage
Chutney should be stored in a cool, dark place and should keep for at least 12
months unopened. The recipe will indicate if the chutney should be stored
differently. Once opened, store in the fridge and consume within 4 weeks.
While you are storing your chutneys keep checking that they are not shrinking
away from the jars. This happens when there is a poor seal on the jar and liquid
has evaporated from the chutney. Unfortunately, if this happens your chutney
will be inedible. Sealing the jars is therefore of the utmost importance, as with
other preserves.

Apple Chutneys
Apples are very useful for making chutneys and I use them in many recipes. You
can make them as spicy as you wish; we don’t like them too spicy, so these are
mild to medium flavoured depending on the quantity of spices you want to use.
The longer they are left to mature after potting, the mellower the flavour. Each
recipe gives the optimum time for the chutney to mature.
 Simple Apple Chutney

Use malt vinegar if you prefer darker brown chutney, white for a lighter colour
and milder taste.

MAKES ABOUT 8 X 500G JARS

1kg onions
3kg apples (a mixture of dessert and cooking is good)
25–30g salt, depending on how salty you like your chutney
20–25g ground ginger
1½–2 level tablespoons ground cinnamon
1 litre malt or distilled white vinegar
150ml water
1kg soft brown or granulated white sugar
3 tablespoons honey

1. Peel and chop the onions finely. Peel and core the apples and chop into small
pieces.

2. Place the apples and onions in a large preserving pan and add all the other
ingredients.

3. Stir over a low heat until the sugar dissolves. Raise the heat and bring slowly
to the boil.

4. Reduce the heat and simmer for about 1½ hours or until the mixture is thick
and smooth. Stir regularly.

5. Pot into sterile jars while the chutney is still very hot, and seal. Allow the jars
to cool before labelling.

Storage
Allow this to mature for at least 6 weeks before eating.
 Apple and Beetroot Chutney

A richly coloured chutney, this is excellent with roast pork or goose instead of
apple sauce.

MAKES ABOUT 5 X 500G JARS

1kg beetroot (use uncooked)

700g cooking apples
500g onions, finely chopped
500g raisins
1 tablespoon mixed spice
1 teaspoon ground ginger
1 litre malt vinegar
1kg soft brown sugar

1. Peel and grate the beetroot and place in a pan.

2. Core and chop the apples, peel if you wish, and place in the pan with the
beetroot.

3. Add all the other ingredients and stir over a low heat until the sugar dissolves.

4. Bring slowly to the boil, stirring continuously.

5. Reduce the heat and simmer for about 1 hour or until the chutney is thick and
smooth.

6. Ladle immediately into sterile jars and seal well. Allow to cool before
labelling the jars.

Storage
Allow to mature for 4 weeks before eating.
 Apple and Cranberry Chutney

This is a wonderful preserve that can be eaten at any time of the year, not just at
Christmas. Try it on a toasted cheese sandwich, using Stilton or mature Cheddar.
Amazing!

MAKES ABOUT 5 X 500G JARS

1kg apples
1kg cranberries
1 medium-sized onion
700ml vinegar
700g sugar
1 teaspoon each of ground ginger and allspice
A pinch each of freshly grated nutmeg and ground cloves
2 rounded teaspoons salt
Grated zest of 1 orange
3 tablespoons orange juice

1. Peel, core and chop the apples and place in a pan with the cranberries.

2. Add all the other ingredients and stir over a low heat until the sugar has
dissolved.

3. Bring to the boil then reduce the heat and simmer for about 1½ hours.

4. The chutney should look thick and smooth with very little liquid left when it is
ready.

5. Ladle immediately into sterile jars, sealing well. Label when cool.

Storage
Allow to mature for 4 weeks before eating.
 Apple, Pepper and Marrow Chutney

This is a great accompaniment to kormas and other mild curry dishes.

MAKES ABOUT 5 X 500G JARS

550–600g or 2 large cooking apples

4 red peppers, chopped
½ small marrow, peeled and cubed
2 medium onions, finely chopped
2 cloves garlic, crushed or chopped
1 level teaspoon turmeric
1 level teaspoon cumin
1 level teaspoon mild curry powder
2 level teaspoons salt
180g raisins
1–2 small red chillies, chopped
350g soft brown sugar
650ml spiced pickling vinegar (see page 111)

1. Peel, core and chop the apples and put into a large preserving pan.

2. Add all the other ingredients and stir over a low heat until all the sugar has
dissolved.

3. Bring to the boil, stirring constantly, then reduce the heat and simmer for
about 1½ hours or until the chutney is thick and smooth.

4. Ladle into the prepared jars and seal well.

5. Label the jars when cool.

Storage
Leave to mature for 6 weeks before eating.
 Apple and Sultana Chutney

This is a real favourite of mine; I enjoy eating it with cheese and crackers.

MAKES ABOUT 7 X 500G JARS

3.5kg apples
500g sultanas
3 cloves garlic, crushed
1 litre vinegar, malt or white
1.5kg sugar
1 rounded teaspoon ground ginger
2 rounded teaspoons ground cinnamon
2–3 teaspoons salt

1. Peel, core and chop the apples and place in a pan with the other ingredients.

2. Stir over a low heat until the sugar dissolves.

3. Raise the heat to simmering and cook for about 2 hours, stirring occasionally.

4. When the mixture looks thick and smooth, ladle into the prepared jars. Seal
immediately.

Storage
Allow to mature for 4–6 weeks before eating.
 Autumn Fruit Chutney

This is a great way to use up fruit from the orchard. It is a mild fruity chutney
that can be used for all cheeses and cooked meats, but I really enjoy a spoonful
with a Cornish pasty.

MAKES ABOUT 4 X 500G JARS

1.5kg mixed apples, pears and plums

100g chopped dates
100g raisins
400g onions, finely chopped
300g soft brown sugar
580ml malt vinegar
1 teaspoon each of ground allspice, ginger and salt

1. Peel and core or stone the fruit and chop up finely.

2. Put all the ingredients together in a large pan and heat gently, stirring
continuously until the sugar has dissolved.

3. Raise the heat to simmering and cook for about 1½ hours until the chutney is
smooth and thick.

4. Ladle into prepared jars and seal immediately. Label when the jars are cool.

Storage
Allow to mature for 6 weeks before eating.
 Dried Fruit Chutney

MAKES ABOUT 2 X 500G JARS

1kg mixed dried fruit: sultanas, apples, apricots, peaches, pears, raisins
500ml white vinegar
250g soft brown sugar
1 teaspoon mixed spice
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon salt

1. Put the vinegar and sugar in a pan with the spices and salt. Heat gently,
stirring continuously until the sugar has dissolved.

2. Bring the vinegar mixture to the boil then remove from the heat.

3. Add the dried fruit and stir well. Leave for 30 minutes.

4. Return to the heat and bring the mixture to a fast simmer.

5. Reduce the heat to a gentle simmer and leave to cook for about 1½ hours or
until the chutney is thick and the fruit very soft, stirring from time to time.

6. Ladle into prepared jars and seal immediately.

Storage
Allow to mature for 4 weeks before eating.
 Gooseberry Chutney

This has a sharp, clean taste that goes well with spicy dishes.

MAKES ABOUT 4 X 50G JARS

1.5kg gooseberries
200g onions, finely chopped
200g sultanas
150g chopped dates
250g sugar
580ml white vinegar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon mixed spice

1. Wash and top and tail the fruit and place in a pan with the onions.

2. Add the rest of the ingredients and stir over a low heat until all the sugar has
dissolved.

3. Raise the heat and bring the mixture to the boil, reduce the heat to simmering
and cook for 1½ hours or until the chutney is thick and smooth.

4. Ladle into prepared jars and seal immediately. Label when cool.

Storage
Allow to mature for 3 weeks before eating.
 Green Tomato Chutney

This can also be made with red tomatoes. If your tomatoes are very ripe, reduce
the amount of sugar to 400g to balance the sweetness.

MAKES ABOUT 5 X 500G JARS

2kg green tomatoes

700g onions, finely chopped
450g Bramley or other cooking apples, peeled, cored and chopped
200g raisins
500g golden caster sugar
600ml white vinegar
25g fresh root ginger, finely chopped
1 level teaspoon mixed spice
2 teaspoons salt

1. Chop the tomatoes and place in a pan with the other ingredients.

2. Heat gently, stirring until all the sugar has dissolved.

3. Raise the heat and bring to the boil then simmer for 1½ hours until the
chutney is thick and smooth.

4. Ladle into prepared jars and seal immediately. Label when cool.

Variation
For a spicier chutney, omit the mixed spice and add ½–1 teaspoon hot chilli
powder or dried chillies, 2 grated garlic cloves and 2 teaspoons curry powder.

Storage
For the best flavour, allow to mature for 4–5 weeks before eating.
 Lime Chutney

MAKES ABOUT 2 X 500G JARS

12 limes
2 cloves garlic, chopped or grated
10g fresh ginger, chopped
5 green chillies, finely chopped
180g soft brown sugar
200ml white vinegar

1. If the limes are unwaxed give them a quick wash; if not, use warm soapy
water and scrub them gently with a pan scourer. Rinse in cold water.

2. Chop the limes into small chunks, catching all the juice in a dish to add to the
chutney.

3. Mix together all the ingredients in a large preserving pan and heat to
simmering, stirring all the time as the sugar dissolves.

4. Simmer for 1–1½ hours or until the chutney thickens.

5. Pot into prepared jars and seal. Label the jars when cool.

Storage
Allow to mature for 3 weeks before eating.
 Mango Chutney

This is well known as a classic accompaniment to Indian dishes, but a friend has
passed on to me the following idea for a delicious sandwich filling: combine a
good-sized portion of cooked cold chicken with a dessert spoon of mango
chutney, pop it between two slices of your favourite bread and enjoy.

MAKES 2 X 500G JARS

3 under-ripe mangoes, peeled and diced into small pieces

2 teaspoons salt
3 cloves garlic, finely chopped
10g fresh ginger, chopped or grated
½ teaspoon turmeric
½ level teaspoon cayenne pepper
1 teaspoon salt
350g soft brown sugar
350ml white vinegar

1. Put the mangoes in a dish and sprinkle with the 2 teaspoons salt. Cover and
leave overnight. The next day, drain and rinse the mangoes and then drain again.

2. Put the mangoes in a pan with all the other ingredients and heat gently,
stirring all the time until the sugar has dissolved.

3. Simmer for about 30–40 minutes until the mixture thickens.

4. Ladle into prepared jars and seal immediately. Label when cool.

Storage
Leave to mature for 7 days before eating.
 Vegetable chutneys

Quick Red Onion Chutney

This is ready to eat as soon as it is cold. It is delicious with burgers and sausages
and great in a cheese tart.

MAKES 1 X 350G JAR

3 medium-sized red onions, finely chopped or sliced

5 rounded tablespoons soft brown sugar
100ml white wine vinegar
½ teaspoon salt
½ teaspoon ground cinnamon

1. Put all the ingredients into a pan over a low heat and stir until all the sugar has
dissolved.

2. Bring to the boil and then reduce the heat and simmer for about 40 minutes,
stirring occasionally. The finished chutney should be thick but moist-looking.

3. Stir then pot into prepared jars and cover well. Label when cool.

Storage and serving

This chutney can be eaten as soon as it is cold but will taste better if you leave it
for 24 hours. If you are saving it for a later date, secure with a well-fitting lid
and store in the fridge. Stored in this way, it will keep for up to 6 months. Once
opened, eat within 4 weeks.
 Roasted Red Pepper and Tomato Chutney

MAKES ABOUT 3 X 500G JARS

4 large red peppers

1 tablespoon oil
1kg tomatoes, chopped
2 large onions, finely chopped
1 red chilli, chopped, or ½–1 teaspoon dried chillies
400g golden caster sugar
580ml white wine vinegar
½ teaspoon paprika
1 teaspoon salt

1. Preheat the oven to 200ºC/gas mark 6.

2. Cut the peppers in half and remove the stalks and seeds. Place on a lightly
oiled baking tray and coat the peppers with the oil. Roast for 15–20 minutes until
parts of the peppers are beginning to brown.

3. Meanwhile put all the other ingredients in a large pan and heat gently, stirring
until all the sugar has dissolved. Once all the sugar has dissolved, bring the
mixture to the boil and then reduce the heat to a simmer.

4. When the peppers are ready, remove them from the oven. Peel the skins away
from them if you wish, then chop into small pieces.

5. Stir the peppers into the simmering mixture and continue to cook for 1½ hours
until thick.

6. Ladle into prepared jars and seal immediately. Label when cool.

Storage
This can be eaten after 3 days.
 Mixed Pepper Chutney

MAKES ABOUT 3 X 500G JARS

2 each of red, green and yellow or orange peppers, chopped

400g tomatoes (under-ripe or still green are best)
350g onions, finely chopped
350g soft brown sugar
450ml white wine vinegar
1 teaspoon allspice
1 teaspoon mustard powder
2 level teaspoons salt
¼ teaspoon white pepper

1. Put all the ingredients in a large preserving pan and heat gently, stirring until
all the sugar has dissolved.

2. Bring to the boil then reduce the heat and simmer for 1½ hours or until thick.

3. Ladle into prepared jars and seal immediately. Label when cool.
 Pumpkin Chutney

A sweet and spicy chutney, this goes well with cold meats and cheese.

MAKES ABOUT 4 X 500G JARS

1.5kg pumpkin, diced

400g tomatoes, chopped
250g onions, finely chopped
50g sultanas
600g soft brown sugar
600ml white vinegar
2 cloves garlic, chopped
2 level teaspoons allspice
½ teaspoon black pepper
1 teaspoon ground ginger
2 rounded teaspoons salt

1. Put all the ingredients together in a large preserving pan and stir over a low
heat until the sugar has dissolved.

2. Bring everything to the boil then reduce the heat and simmer for 1 hour or
until thick.

3. Pot and seal immediately and label when cool.

Storage
Store for 4–5 weeks before eating to allow the spices to mellow in the chutney.
 Runner Bean Chutney

If, like us, you always seem to have far too many runner beans at any one time,
this recipe offers you an unusual way of preserving them. I like to serve this
chutney with heavily spiced dishes like rogan josh or a Madras curry.

MAKES ABOUT 4 X 500G JARS

1kg runner beans, cut into 1cm pieces

700g onions
700g soft brown sugar
700ml white vinegar
½–1 teaspoon salt
1 teaspoon turmeric
1 teaspoon ground cumin
½–1 teaspoon dry mustard

1. Put the runner beans in a saucepan and cover with sufficient salted hot water
to just cover.

2. Bring to the boil then simmer for 8–10 minutes.

3. In a preserving pan mix all the other ingredients together and stir over a low
heat until the sugar has dissolved.

4. Bring to the boil and simmer for 20 minutes.

5. Drain the beans as soon as they are cooked and add to the vinegar mixture
after it has simmered for 20 minutes.

6. Allow the mixture to simmer steadily for another 20 minutes or until it has
thickened.

7. Ladle the chutney into prepared jars and seal immediately. Label when cool.
Storage
This can be eaten after a few days, but try to leave it for 3–4 days to allow the
flavours to settle.
 Relishes

These are not as long-lasting as chutneys and pickles so are best made in smaller
quantities, but will keep for 2–3 weeks in a well-sealed sterile jar. They add
variety and taste to picnics and party food. They can be eaten as soon as they are
cool, so there is no waiting for them to mature.
Fruit and vegetables need to be chopped very finely for relishes. This can be
done by hand or in a food processor, although the food processor can sometimes
chop them too finely. I find my small mincer does the quickest and best job.

Beetroot Relish

This is great with meat and potato pie or corned beef hash.

MAKES 1 X 700G JAR

500g beetroot, peeled and grated

250g white caster sugar
250ml cider vinegar
½ teaspoon salt
½ teaspoon chilli powder or a small chopped chilli

1. Put all the ingredients together in a pan and heat slowly, stirring constantly
until all the sugar has dissolved.

2. Bring to the boil then reduce the heat to a gentle simmer and cook for 25–30
minutes or until the mixture is thick yet moist.

3. Ladle immediately into a prepared jar and allow to cool before using.

Serving
To achieve the full flavour of this relish serve completely cold.
 Burger Relish

This is one to serve at barbecue time, but I always have a batch ready for bonfire
night as well.

MAKES 1 X 450G JAR

250g tomatoes, chopped

2 red peppers, finely chopped
1 onion, finely chopped
½ teaspoon chilli flakes, or 1 small red chilli, chopped
200g white caster sugar
200ml white wine vinegar
½ teaspoon salt
2 tablespoons tomato purée

1. Put all the ingredients into a pan and heat gently until the sugar has dissolved.

2. Bring to the boil then reduce the heat to simmering and cook for 30 minutes.

3. Ladle immediately into a prepared jar.

Serving
Serve when completely cold.
 Corn Relish

This is another favourite with burgers, but I also serve it with chicken and ham
pie; the combination of chicken and sweetcorn is always a winner.

MAKES 1 X 500G JAR

400g can sweetcorn (or frozen if you prefer)

1 small onion, finely chopped
1 small red pepper, finely chopped
180g white caster sugar
200ml white wine vinegar
½ teaspoon turmeric
1 level teaspoon mustard powder
1 teaspoon salt
1 rounded teaspoon cornflour mixed with 2–3 teaspoons of the vinegar to make
a paste

1. Drain or defrost the sweetcorn and place in a pan with all the other
ingredients. Stir over a low heat until all the sugar has dissolved.

2. Bring to the boil then simmer for 15–20 minutes or until the onion and pepper
are tender and the relish is thick.

3. Ladle immediately into a prepared jar and allow to cool completely before
serving.
 Tomato Relish

MAKES 2 X 500G JARS

150ml white wine vinegar

180g caster sugar
1 teaspoon mustard seeds
1 teaspoon salt
1 large onion, finely chopped
1 small red pepper, chopped
1 stick of celery, finely chopped
750g tomatoes, chopped
½ teaspoon chilli flakes, or 1 fresh chilli, chopped

1. Gently heat the vinegar, sugar, mustard seeds and salt in a pan, stirring until
all the sugar dissolves.

2. Add the onion, pepper and celery and bring to the boil. Reduce the heat to
simmering and cook for 10 minutes.

3. Add the tomatoes and chilli and simmer for 20–25 more minutes or until the
mixture thickens.

4. Stir and ladle immediately into prepared jars.

Serving
Leave to cool completely before eating.
 11. Making Ketchups, Sauces and Flavoured
Vinegars

Most food is enhanced by the addition of an accompaniment. Roast pork or

goose and apple sauce, sausages with brown sauce or tomato ketchup, roast lamb
and mint sauce are all classic examples of marrying food flavours together.

Ketchups and sauces

These don’t keep for as long as chutneys or jams as they are not boiled for long
enough; boiling spoils the flavour of the finished product. However, the bottles
may be sterilised after filling.
Home-made sauces and ketchups are very easy to make. The only time-
consuming step is rubbing the pulp through a sieve. This is best done using a
good sieve and a wooden spoon to push through the pulp; you will then get most
of the pulp as well as the juice.

Sterilising the ketchups and sauces

Once you have bottled your ketchups and sauces you can sterilise the bottles.
Place a piece of wood at the bottom of a large pan, loosen the lids slightly and
stand the bottles on the wood. Add sufficient warm, not boiling, water to reach
the tops of the bottles, about 2cm away from the lids. Use a preserving
thermometer to measure the temperature of the water as it heats; it needs to reach
78ºC/170ºF. Keep this temperature constant for 30 minutes. Then remove the
bottles from the pan, taking care not to burn your hands, and screw the tops on
tightly. The ketchups and sauces will keep for up to 6 months. All can be used as
soon as they are cold.
 Tomato Ketchup

This is probably one of the most popular accompaniments to all kinds of foods,
especially among children, who seem to want to eat it with almost everything.
So it’s a real bonus to be able to make your own and know exactly what is going
into it. Use wide-necked bottles with well-fitting screw-top lids for this recipe
and use a sterile funnel for ease of pouring.

MAKES ABOUT 1 LITRE

500ml white vinegar

2 level teaspoons pickling spices
3kg ripe tomatoes, sliced
1 large onion, finely chopped
2 Bramley or other cooking apples, peeled and diced
180g sugar
½ teaspoon paprika
3 teaspoons salt

1. Put the vinegar in a pan with the pickling spices and bring to the boil. Boil for
10 minutes then remove from the heat, leave for 10 minutes and then strain off
the spices. This will give just enough of a hint of spice in the ketchup.

2. In a large pan stir together the tomatoes, onion and apples and simmer for
about 20 minutes until everything is pulpy and soft.

3. Sieve the pulp and return it to the pan.

4. Stir in the vinegar, sugar, paprika and salt and bring to a fast simmer.

5. Simmer until the mixture is the consistency of double cream.

6. Pour into warm sterile bottles and secure the lids.

7. Label and date when cool.

Storage
This will keep for 4 weeks in the fridge but, once opened, consume within a
week. Alternatively, for a longer shelf life, sterilise the bottles once you have
filled them (see above).
 Mushroom Ketchup

MAKES ABOUT 750ML

2kg mushrooms, chopped

50g salt
600ml white vinegar
1 teaspoon freshly ground black peppercorns
½ teaspoon ground ginger
½ teaspoon ground cinnamon
A good pinch of ground nutmeg
3 level teaspoons sugar

1. Place the chopped mushrooms in a shallow dish, sprinkle with the salt, and
cover and leave overnight.

2. Rinse and drain the mushrooms and place in a large pan.

3. Add the vinegar, spices and sugar.

4. Cover with a lid and simmer for about 30 minutes.

5. Push through a sieve or blend in a food processor.

6. Heat again in a pan to simmering and then pour into warm bottles and seal.

7. Label and date when cool.

Storage
This should be consumed within 2 weeks if unopened or 5 days once opened. To
prolong the life of this ketchup it is advisable to sterilise the bottles (see page
170).
 Tomato and Red Pepper Ketchup

MAKES ABOUT 1.5 LITRES

2kg ripe tomatoes, chopped

3 onions, finely chopped
4 red peppers, finely chopped
1.2 litres white vinegar
2 teaspoons salt
1 teaspoon ground ginger
½ teaspoon ground cloves or black peppercorns
1 teaspoon ground allspice
130g soft brown sugar

1. Put all the ingredients in a pan and bring slowly to simmering, stirring
constantly.

2. Bring to the boil then simmer for about 45 minutes.

3. Rub the mixture through a sieve and simmer the pulp again for about 10
minutes or until it is a similar consistency to double cream.

4. Pour into warm bottles and seal well.

5. Label and date the bottles when cool.

Storage
This will keep for 4 weeks if kept in the fridge or 7 days once opened. To
prolong the life of the ketchup the bottles may be sterilised (see page 170).
 Sauces

Rich Tomato Sauce

This recipe has a richer tomato flavour and is slightly spicier than the ketchup,
but can be served in the same way. The recipe makes approximately 1.5 litres of
sauce and is an excellent way of using up a crop of ripe tomatoes.

MAKES ABOUT 1.5 LITRES

600ml white vinegar

½ teaspoon ground allspice
½ teaspoon ground cinnamon
A pinch of grated nutmeg
3kg ripe tomatoes
25g salt
1 level teaspoon paprika
200g golden caster sugar

1. Put the vinegar in a pan with the spices and bring to the boil then remove from
the heat and leave to stand.

2. Wash and slice the tomatoes and place in another pan, preferably a preserving
pan. Bring to a simmer and cook for about 15 minutes or until the tomatoes are
soft and pulpy. Rub the pulp through a fine sieve and place back in the same pan.

3. Add the salt and paprika and bring to a simmer, stirring occasionally.

4. Add the vinegar and sugar and continue to cook over a medium heat, stirring
constantly until all the sugar has dissolved.

5. Simmer the mixture for about 35–40 minutes or until the consistency
resembles that of double cream; do not boil as this will affect the flavour. Stir
occasionally.
6. Pour into warm bottles leaving a 2cm space at the top and screw on the lids
immediately.

7. When cool, label and date the bottles.

Storage
This will keep in the fridge for 4 weeks unopened. Once opened, consume
within 7 days. Do not keep the sauce for any longer as it can start to ferment.
 Green Tomato Sauce

This is a delicious sauce that can be prepared with those pesky tomatoes that just
won’t ripen. It is a sweet, mildly spiced sauce that goes well with steaks or
burgers.

MAKES ABOUT 500ML

1.5kg under-ripe tomatoes, chopped

2 Bramley or other cooking apples, peeled and chopped
1 small onion, finely chopped
250g white sugar
½ teaspoon ground white pepper
A pinch of ground allspice
1 level teaspoon dry mustard
1 tablespoon salt
280ml malt vinegar

1. Put all the ingredients together in a large pan over a low heat and stir until the
sugar has dissolved.

2. Bring to the boil then simmer gently for about 45 minutes until everything is
pulpy and soft.

3. Push through a sieve and simmer again in the pan for 5 minutes.

4. Pour the mixture into warm bottles and seal well.

5. Label and date the bottles when cool.

Storage
Sterilise the bottles (see page 170) if you wish to prolong the life of the sauce.
Otherwise it should keep for 4 weeks in the fridge unopened. Once opened,
consume within 1 week.
 Brown Sauce

This is spicy, full-flavoured brown-style sauce, great on chips. The salt and
sugar levels can be adjusted to suit your own taste.

MAKES ABOUT 350ML

500g cooking apples, cored and chopped

500g plums, stoned and chopped
1 small onion, chopped
2 cloves garlic, grated
2 level teaspoons salt
500ml malt vinegar
150g dark brown sugar
½ teaspoon each of ground ginger, ground allspice and cayenne pepper

1. Put the fruit, onion and garlic together in a large pan and bring to the boil,
then reduce the heat and simmer for about 15 minutes until everything is pulpy.

2. Push the pulp through a sieve and put back in the pan with the salt, vinegar,
sugar and spices.

3. Bring to the boil slowly, stirring until the sugar has dissolved. When the
mixture is boiling reduce the heat and simmer for about 20 minutes or until it
reaches a thick but pourable consistency.

4. Allow to cool for 10 minutes then pour into warm bottles and seal well.

5. Label and date the bottles when cool.

Storage
You can use this as soon as it is cool. Store in a cool, dark place and use within 4
months.
 Apple Sauce

This traditional sauce is a wonderful accompaniment to roast pork and goose.

But I also like it with some good pork sausages.

MAKES ABOUT 4 X 500G JARS

2kg Bramley or other cooking apples, washed

450ml water plus 100ml extra
2 rounded tablespoons golden granulated sugar
½ level teaspoon ground cinnamon
50g butter

1. Chop the unpeeled apples into small pieces and place in a pan with 450ml of
the water, the sugar and cinnamon. Bring to the boil then turn down the heat and
simmer until the apples are soft and have fallen. Add the extra water if necessary
during this cooking time.

2. Rub the mixture through a sieve and return it to the pan with the butter.
Simmer for 5 minutes until thick and pour into warm sterile jars. Seal well.

3. Allow to cool thoroughly then label and date the jars.

Storage
This sauce can be stored for 4 weeks unopened in the fridge. It will also freeze
well and can be kept frozen for 6 months.
 Mint Sauce

This sauce is a traditional accompaniment to roast lamb. There is generally no

point in making this in large quantities as it has a very concentrated flavour so
you only need small amounts for any one meal.

MAKES ABOUT 1 X 450G JAR

350ml white vinegar

200g white granulated sugar
100g fresh mint leaves
A pinch of salt

1. Put the vinegar and the sugar in a pan and bring slowly to the boil, stirring
constantly until all the sugar dissolves. Continue to boil for a full 5 minutes then
remove from the heat.

2. Chop the mint leaves very finely and add to the vinegar with the salt.

3. Bring the mixture back to the boil and stir. Then boil for 2 more minutes.

4. Cool for about 15 minutes then pour into the warm sterile jar and seal.

5. Label and date when cool.

Storage
This should keep for 4–6 months if stored in a cool, dark place. Even after
opening it will keep for up to 4 months in the fridge.
 Quick Mint Sauce

This recipe is the quickest and longest-lasting version. My grandma used to

prepare this and we would have it with Lancashire hotpot as well as lamb chops
and roasts. The beauty of it is that you can serve as much or as little as you need.

80g fresh mint leaves

Golden syrup
White wine or malt vinegar to serve

1. Chop the mint leaves very finely and put into a 450g sterile jar. Cover with
golden syrup and stir with a sterile spoon.

2. Cover with the lid. The sauce will last all year depending on how often you
serve it.

3. When you are ready to serve the mint sauce, mix 1 spoonful of sauce with 1
spoonful of white wine or malt vinegar, whichever you prefer. Stir and serve.
Simply measure equal quantities of mint mixture and vinegar. This way you can
serve a very small or large amount as you require.
 Plum Sauce

This is my favourite sauce to serve with roast duck, but it also goes well with
roast turkey or chicken.

MAKES ABOUT 3 X 450G JARS OR BOTTLES

1.5kg plums
350g sugar
700ml malt or white vinegar (malt gives a deeper colour)
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
A pinch of ground cloves

1. Chop the plums and put them in a pan with their stones.

2. Add all the other ingredients and heat, stirring constantly until the sugar has
dissolved.

3. Bring to the boil then reduce the heat and simmer for 40 minutes or until the
mixture is thick and the plums are pulpy.

4. Rub the mixture through a sieve then return it to the pan.

5. Simmer for 30 more minutes or until the mixture is thick but pourable.

6. Allow to cool for 10 minutes before bottling in warm sterile jars and sealing
well. Label and date when cool.

Storage
This will keep for 2 months unopened. It’s best to leave the sauce for 4 days
before consuming to allow the flavours to develop. Once opened store in the
fridge and use within 2 weeks.
 Flavoured Vinegars

Many foods can be enhanced by adding a little flavoured vinegar, and none more
so than salads. They make an excellent and unusual gift for friends and family.
Fruit vinegars are usually made from soft fruits such as blackberries and
raspberries. They can be used to flavour sauces and the sweetened version can be
diluted to make a summer drink. A blackcurrant one is ideal if you have a nasty
sore throat; it can be diluted with iced water and sipped.
Apart from the storage bottles and funnel you will need a large pot or glass
bowl in which to prepare your vinegars and once again a large muslin straining
bag or cloth tied around the pan. All the flavoured vinegars will keep for up to 9
months unopened. Once opened, store in the fridge and use within 3 weeks.

How to Prepare Fruit Vinegars

To make unsweetened vinegars

Use 1kg fruit to every litre of white wine vinegar. Blackcurrants, red and white
currants, raspberries, strawberries and blackberries are ideal either as single
fruits or as part of a mixture.

To make sweetened vinegars

You will need a 2-litre jug to measure the vinegar.

1. Wash the fruit well and drain.

2. Put the fruit into a large clean bowl.

3. Use the back of a wooden spoon to squash the fruit slightly.

4. Pour over the vinegar.

5. Cover with a cloth and leave to stand for 4 days. Stir once a day.

6. Strain the vinegar into a pan and bring to the boil.

7. Boil for 10 minutes. Cool slightly and pour into warm sterile bottles.

Follow steps 1–5 of the unsweetened version then:

6. Measure the amount of vinegar you have and pour into a pan.

7. For every 100ml of vinegar use 100g sugar for a syrup-type vinegar or 50g for
a lighter vinegar and stir into the fruit vinegar in the pan.

8. Stir over a low heat until the sugar has dissolved then bring to the boil and
continue to boil for 10 minutes.

9. Cool slightly before pouring into warm sterile bottles.

 How to Prepare Herb Vinegars

These make excellent salad and vegetable dressings, and can be added to soups
and stews to give depth to the flavour. Always start with a small amount though,
and taste before adding more. Use thyme, tarragon, mint, dill, marjoram,
rosemary or a combination for this recipe.
If you are using mint leaves, chop them before adding to the vinegar. For other
herbs bruise the leaves with the back of a wooden spoon or a large pestle.

1. Use a litre-sized jar and fill to at least a third full with clean fresh herb leaves;
the more you use the more concentrated will be the flavour of the vinegar.

2. Top up with white wine vinegar, leaving about 2cm at the top of the jar.

3. Cover with the lid and leave in a cool, dark place for 3–4 weeks.

4. Strain the vinegar and either pour back into the jar or into warm sterile bottles.

5. Add a sprig of whatever herb you have used to the finished vinegar.

To make garlic vinegar

Add 75g thinly sliced fresh garlic cloves to 1 litre white vinegar and cover well
and leave for 2–3 weeks. Strain into bottles.

To make chilli vinegar

Split 50g of red chillies down the centre and place in a litre jar. Pour over any
kind of vinegar and seal well. Leave to steep for 4–5 weeks. Strain into bottles.

To make horseradish vinegar

1. Grate 80g horseradish into a litre jar and add 2 finely chopped shallots. Top
up with either malt or white vinegar.

2. Seal the jar and leave for about 12 days, giving the jar a shake once or twice.

3. Strain into warm sterile jars or bottles.

 12. Making Fruit Syrups

Syrups are quite easy to make but do take a little time. They are worth the effort
though if you like authentic, fresh, fruity flavours. Because there is no boiling in
the preparation of the syrups they do have a limited shelf life, especially the less
sweet ones. So storing them in the fridge is a necessity to keep them as fresh as
possible for the longest period of time. See each individual recipe for details of
how long each syrup will keep.

Points to remember when making syrups

• Use only perfect ripe fruit for the best flavour.

• Never boil the fruit or syrup as this will impair the flavour.
• Only use white sugar as this gives the purest flavour and clearest syrup.

Equipment for making syrups

You will need the following equipment for making syrups:

• a large pan and a large heat-resistant glass or earthenware bowl that fits
comfortably inside as with a double boiler;
• a wooden spoon;
• a muslin or jelly bag;
• a 2-litre measuring jug;
• sterilised bottles with well-fitting lids;
• a funnel to help with filling the bottles;
• a ladle.
 How to Make Fruit Syrups

1. Prepare the fruit

Use ripe and juicy-looking fruit for the best results; those that have become too
ripe for jam-making are ideal for syrups. Wash the fruit in cold water and
discard any bad ones.

2. Heat the fruit

Place the fruit in the bowl and mash with the back of a wooden spoon; this helps
release the juice quickly and thus retain the flavour. Some fruits will need the
addition of water:

blackberries – 100ml water for every kilo of fruit;

blackcurrants – 280ml water for every kilo of fruit;
loganberries, raspberries and strawberries need no water adding;
redcurrants – 150ml water for every kilo of fruit.

Fill the large pan with hot water and heat to simmering. Place the bowl of fruit in
the pan and heat without stirring until the juices begin to run, then mash the fruit
again. Heat for another 5 minutes and mash again. This ensures the optimum
amount of juice will be extracted from the fruit.

3. Strain the juice

Pour the contents of the bowl into a muslin or jelly bag and hang over a large
bowl to catch the juice. Two layers of muslin can be made into a bag if you don’t
have a jelly bag. Leave overnight. Unlike the process of making jellies, when
squeezing the bag spoils the clarity of the preserve, it is quite acceptable the next
day to squeeze the bag to extract as much as possible of the juice that is left.
Measure the juice in the jug ready to weigh the sugar.

4. Add the sugar

Using white caster sugar helps speed up the dissolving time, but white
granulated is also fine. Other sugars spoil the true fruit flavour of the syrups.
For a sweet, thick syrup that is ideal for topping desserts and ice creams, allow
300g sugar for every 500ml juice. This syrup has the longest shelf life and will
keep for up to 2 months in the fridge. It can also be diluted for drinks.
For a less sweet syrup that is ideal for everyday drinks diluted to taste and for
ice lollies, use 200g sugar for every 500ml juice. This will keep for up to 3
weeks in the fridge. The best dilution for lollies is to use half syrup to half water.
For a tangy syrup that is great for people who prefer less sweetness, and good
for drinks, cocktails and anything you fancy, use 100g sugar to 500ml juice. This
will keep for 7–10 days in the fridge.
Stir the sugar into the juice without heating. The more concentrated syrups
may need to be placed over a bowl of hot water to help the sugar dissolve
completely, but if you are patient it will happen.

5. Bottle the syrup

Ladle the juice into sterile bottles using a funnel to help prevent spillages. Make
sure the lids are tightly screwed on immediately. Label and date the bottles.
To prolong the shelf life of syrups, they can be sterilised as described in
Chapter 11, page 170, for ketchups and sauces.
As an alternative to the heat method of sterilisation, you can add one
Campden tablet crushed in a tablespoon of cool boiled water to the syrup before
bottling and stir it in until it dissolves. One Campden tablet will sterilise up to 1
litre of syrup. But this can sometimes cause the colour of the syrups to fade over
a few days, spoiling the look of them. I find it best just to use up the syrups
quickly; this is no hardship as they are so delicious everyone will want some!
You can now enjoy your syrups straight away. If the juice has been standing
for any length of time, sediment will form at the bottom of the syrups. This is
nothing to worry about; it is only particles of fruit that have been suspended in
the juice. If you prefer not to have this in your syrup, either be careful not to
shake the bottle before pouring it out or strain the syrup again before bottling.
Otherwise just shake up the bottle, pour and enjoy.
 13. Recipes Using Your Preserves

Preserves can be used in so many ways: from filling jam tarts to thickening and
enriching sauces and gravies. This chapter is all about the many ways they can
be used – and hopefully will inspire you to be creative with your own lovingly
prepared jars and bottles of preserves.

Using Jams
A Victoria sandwich cake is perfectly complemented by a thick spreading of
raspberry jam, but it can be equally delicious filled with other types of jam –
never mind WI regulations!
 Simple Jam Tarts

A simple jam tart was always my children’s favourite treat; they would choose a
home-made tart over a chocolate biscuit. Jam tarts can be made quickly when
you need them, and if you have some pastry in the freezer it’s even easier, so
long as you remember to defrost it.
Just roll out the pastry to about 4mm thick and cut to size with a pastry cutter.
Remember that pastry shrinks when it’s cooked so make sure your pastry shells
come well up the sides of your well-greased bun or tart tins.
A small teaspoon of your chosen jam, marmalade or lemon or orange curd is
about right as the filling soon bubbles over and tends to stick to the tray if you’re
not careful. Cook for about 10–12 minutes at 190ºC/gas mark 5. Remember the
filling will be very hot when you take the tarts out of the oven so cool them a
little before eating. We make lots of different flavours and they keep well in an
airtight tin.

Variation
Try a similar tart but on a larger scale. Roll out your pastry to fit an 18cm round
sandwich-type tin and fill with jam or whatever you fancy. I prefer making one
of these with mincemeat at Christmas and topping with a lattice of pastry. This
saves a bit of time when there are so many other things to do. It also means you
get more mincemeat than pastry with every bite! Cooking time needs to be
extended to about 25–30 minutes for this larger tart.
 Apple Meringue Pie

This makes a change from lemon meringue pie.

300g shortcrust pastry

4 tablespoons dessert apple jam
1 large Bramley apple
A squeeze of lemon juice
2 egg whites
80g caster sugar

1. Preheat the oven to 190ºC/gas mark 5 and grease a 20cm round baking tin or
deep pie dish.

2. Roll out the pastry to about 4mm thick and use it to line the prepared dish.
Bake the pastry blind for about 20 minutes. Cool for 10 minutes.

3. Spread the base of the pastry case evenly with the apple jam.

4. Peel, core and slice the apple thinly and squeeze a little lemon juice over it.

5. Arrange the apples in the jam concentrically.

6. Whisk the egg whites until stiff then add half of the sugar and whisk for a few
seconds. Fold in the rest of the sugar with a metal spoon.

7. Spoon the meringue over the apples to cover, taking it right to the edge of the
pastry shell.

8. Bake for 20 minutes until the meringue is golden brown. Serve with cream
when just cool.
 Jam Rings

These are very similar to jammy dodger biscuits. They are easy to make and fun
for children to make with you. Try using a few different-flavoured jams to fill
the biscuits.

MAKES ABOUT 15 BISCUITS

200g butter, softened to room temperature

150g golden granulated sugar
2 egg yolks, beaten
½–1 teaspoon vanilla extract
225g plain flour
80g ground almonds
Jam to fill the biscuit

1. Preheat the oven to 180ºC/gas mark 4 and grease 2 baking sheets.

2. Cream the butter and sugar together until it is light and fluffy and beat in the
egg yolks and vanilla extract.

3. Sift in the flour and sprinkle over the ground almonds. Stir in with a metal
spoon.

4. Bring the dough together with your hands.

5. Use half of the dough and roll out to about 3mm thick. Cut out circles with a
biscuit cutter and lay them on one of the baking sheets.

6. Roll out the second half of the dough and again cut out circles with the biscuit
cutter. Then use a very small cutter to cut circles out of the centre of this second
batch, so that you are left with rings. Lay these on the second tray.

7. Bake for about 15 minutes until light golden brown. Cool completely.
8. Spread the jam over the whole circles and sandwich together with the rings on
top. To finish, dust with a little icing sugar if you wish.

Variations
For a clear and smooth filling use your jellies to fill the biscuits, or try some
tangy lemon curd.
 Gooseberry Roly-poly

An easy, comforting pudding to serve on a cold day.

SERVES 6 PEOPLE

200g self-raising flour

A pinch of salt
25g golden caster sugar
100g vegetarian suet (or the original if you prefer)
4–5 tablespoons water to make a soft but rollable dough
5 tablespoons gooseberry jam

1. Preheat the oven to 200ºC/gas mark 6 and grease a baking sheet.

2. Sift the flour and salt together and stir in the sugar and suet.

3. Add 4 tablespoons of the water and stir with a knife to distribute the water
evenly. Add the other tablespoon of water if it is needed and bring the dough
together with your hands.

4. Roll out onto a lightly floured surface to make a large rectangle about 4mm
thick.

5. Spread the jam over the pastry, leaving a 2cm edge of pastry free of jam down
one of the long sides.

6. Brush the free edge with water or milk to make a seal and then begin to roll
the opposite long side containing jam towards the free edge. Roll the dough right
up to the free edge and press down gently to firm the seal. If you like a shiny
finish to the pastry you can brush a little beaten egg over the top of the roly-poly
and sprinkle with a little brown sugar.

7. Place on the baking sheet and bake for 30–40 minutes, turning the heat down
to 180ºC/gas mark 4 halfway through the cooking time.
8. When the roly-poly is cooked, allow to rest for 10 minutes then serve with
custard.

Variation
Try making this roly-poly with the Winter Conserve in Chapter 8, ‘Making
Special Preserves’ (page 109), instead of the gooseberry jam.
 Soufflé Jam Omelette

This can be eaten as a dessert or makes a lovely supper dish when you fancy
something sweet. It can be served with any flavour jam you like.

SERVES 4 AS A DESSERT OR 2 AS A SUPPER DISH

4 eggs, separated
20g caster sugar
A pinch of salt
2 heaped tablespoons jam
25g butter

1. Preheat the grill and have ready a piece of foil or greaseproof paper sprinkled
with a little caster sugar.

2. Beat the egg yolks and sugar together in a bowl.

3. Whisk the egg whites with the salt until stiff and place the jam in a small pan
over a very low heat to warm and melt.

4. Melt the butter in a large flat-based frying pan or omelette pan.

5. Fold the egg whites into the beaten egg yolk mixture, and when the butter is
very hot pour in the egg mixture and cook for about 3 minutes.

6. Put the pan under the grill and the mixture will rise up and turn golden brown.
This should take about 2 minutes.

7. Slide the omelette onto the foil or paper and spread the jam over the grilled
surface. Use the foil to help fold the omelette in half and slide carefully onto a
warmed plate. Serve immediately.

Using Jellies
These can be used to great effect as glazes when you are roasting meats. Glazes
enhance the flavour of meat and give it a shiny or sticky finish.

For beef and venison – brush the joint of meat with blackberry jelly just before
cooking and add a little more halfway through.

For lamb – brush redcurrant jelly onto the joint before cooking and add a little
more during cooking to enhance the flavour of the meat and the gravy.

For chicken drumsticks or thighs – glaze with cranberry jelly to give a sticky
yet tangy flavour.

For goose – gooseberry jelly is ideal to brush over the skin and stir into the
gravy. I wonder if that is where the fruit gets its name?

For pork – obviously apple jelly is wonderful, but try it with redcurrant or
cranberry for a change.

For hams – coat a partly boiled ham with orange jelly and sprinkle a very small
amount of ground cinnamon over it and then roast. This makes an easy and very
seasonal-flavoured Christmas ham.

Use the jellies to thicken and flavour gravies and sauces. Try the following
recipe.
 Cumberland Sauce

This is a luxurious sauce that can make a simple dish into something very
special. It makes an excellent accompaniment to game dishes or hot and cold
hams, but I think it’s also great with pork sausages and mashed potatoes. It will
keep in a sterilised jar for 8 weeks in the fridge, so make double and have some
ready for next time.

SERVES 4

200g redcurrant jelly

150ml port
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
A pinch of cayenne pepper
2 teaspoons Worcestershire sauce

1. Put the redcurrant jelly in a pan over a very low heat until the jelly melts.

2. Stir in the port and bring to the boil, stirring occasionally.

3. Reduce the heat to simmering and continue to cook until the mixture has
reduced by a third and is beginning to thicken.

4. Remove from the heat and stir in the other ingredients. Mix well together and
allow to cool.

Serving
Serve hot or cold depending on the meat you are serving it with. The sauce may
be reheated if necessary, but heat gently without boiling.
When you have made fruit tarts, use a little warmed jelly to glaze the tops of
the fruit before serving.
Jellies can also be used as hot sauces to top steamed and sponge puddings and
ice creams.
 Raspberry Ripple Ice Cream

This is easiest made in an ice-cream maker, but if you don’t have one it can be
done by hand. Make sure your freezer is on its coldest setting before you begin.
Store the ice cream in a large freezable container that has a well-fitting lid.

MAKES ABOUT 800G

For the ice cream

250ml single cream
250ml double cream
100ml milk
3 tablespoons raspberry jelly
4 egg yolks
100g caster sugar

For the ripple

200g fresh raspberries
150g raspberry jelly

1. Put the creams and milk into a pan with the jelly and bring slowly to boiling
point, stirring gently with a wooden spoon. Remove from the heat.

2. Beat the egg yolks and sugar together in a bowl.

3. Pour over the cream mixture, stirring constantly, and return the mixture to the
pan.

4. Heat gently over a medium heat until the custard thickens. Don’t let it boil or
it will separate and spoil.

5. Whisk well for a few seconds then allow to cool.

6. Meanwhile put the raspberries and jelly in a pan over a low heat and mash the
fruit into the melting jelly. Heat until the jelly has melted and then allow to cool.

7. If you have an ice-cream maker use it to freeze the custard following the
manufacturer’s instructions. Add the ripple sauce close to the end of the freezing
time while the ice cream is still churning. Be careful not to let it churn too much.

8. To make the ice cream by hand whisk the custard for a few seconds then pour
into a freezable container and place in the freezer for 30 minutes. Then remove
from the freezer and break up the ice crystals that have formed. Repeat the
process and this time swirl in the ripple as you break up the crystals. Leave to
freeze completely. How long this takes will depend on your freezer.
 Using Curds

Lemon, orange and apricot curds are useful for filling sandwich cakes and Swiss
rolls. Try making some simple sponge buns and cutting the tops out as you
would for butterfly buns but, rather than spooning in buttercream, put a teaspoon
of curd on the buns and replace the tops. Dust with icing sugar or glacé icing.
When you are making a cheesecake add 2–3 tablespoons of lemon curd to the
cheese mixture for a lemony flavoured finish.

Lemon Crunch Biscuits

These have an attractive crackly top and melt in the mouth.

MAKES ABOUT 15 BISCUITS

230g plain flour

2 level teaspoons baking powder
A pinch of salt
2 level teaspoons ground ginger
120g butter
100g caster sugar
3 tablespoons golden syrup
2–3 tablespoons lemon curd

1. Preheat the oven to 200ºC/gas mark 6 and grease a large baking sheet or 2
smaller ones.

2. Sieve the flour, baking powder, salt and ginger into a mixing bowl.

3. Rub the butter into the flour.

4. Stir in the sugar, pour in the golden syrup and add 1 tablespoon of the lemon
curd. Mix thoroughly with a wooden spoon and bring together with your hands
to make a dough.
5. Using lightly floured hands, roll the dough into small balls and place on a
baking sheet making sure the balls have enough room to spread out; about 2cm
is probably sufficient.

6. Press lightly down in the centre of each ball with your finger and place a drop
of lemon curd in the little dip; about one third of a teaspoon should be enough.

7. Bake for about 10–12 minutes, keeping an eye on the biscuits so they don’t
burn. They should be a deep golden colour.

8. Leave to cool on a wire rack.

 Using Special Preserves

Apple and Mincemeat Crumble

This makes a change from an apple crumble and is a way of using up any spare
mincemeat after Christmas. I find this is sweet enough without adding any more
sugar to the apples, but, if you prefer it sweeter, sprinkle a tablespoon of soft
brown sugar over the apples before adding the crumble.

SERVES 4

4 tablespoons mincemeat (any will do)

250g plain flour
50g porridge oats
180g butter
180g unrefined caster sugar
2 large Bramley apples

1. Preheat the oven to 200ºC/gas mark 6 and butter a deep pie dish.

2. Spread the mincemeat evenly over the bottom of the dish.

3. Sift the flour into a bowl and stir in the oats.

4. Rub in the butter until the mixture looks like breadcrumbs.

5. Stir in the sugar.

6. Peel, core and slice the apples and place the slices on top of the mincemeat.

7. Sprinkle over the crumble topping so that it covers the filling evenly.

8. Bake for 25–30 minutes or until the crumble is golden in colour.

9. Serve hot or cold with cream or custard.
 Chocolate and Cherry Layer Cake

This is an easy-to-make cake that is great for a celebration meal. The cake can be
made 1–2 days before it is needed and kept in an airtight tin before filling.

SERVES 8

180g butter
180g soft brown sugar
200g self-raising flour
3 eggs, beaten
30g cocoa
50g dark chocolate, melted
2 tablespoons milk
4 tablespoons cherry brandy
4 tablespoons black cherry conserve
100ml whipping cream
100g dark chocolate, melted, for the top
Fresh dark cherries to decorate

1. Preheat the oven to 170ºC/gas mark 3 and grease and line a 450g loaf tin.

2. Cream the butter and sugar together until light and fluffy.

3. Sift in 1 tablespoon of the flour and beat in the eggs.

4. Sift the flour and cocoa into the creamed mixture and fold in with a metal
spoon.

5. Fold in the 50g melted chocolate and the milk.

6. Spoon into the prepared tin and smooth out the top, making a dip in the centre
to avoid the middle rising more than the rest of the cake.

7. Bake for 40 minutes then turn the oven down to 150ºC/gas mark 2 and cook
for a further 20 minutes. Test to see if the centre is cooked by inserting a skewer
into the cake. If it comes out clean the cake is cooked; if any mixture sticks to
the skewer, cook for a further 10 minutes.

8. Cool in the tin for 15 minutes then transfer to a wire rack. Leave to cool
completely before adding the filling.

Serving
When the cake is cool, slice into 3 equal layers and sprinkle each layer with a
little cherry brandy – not too much or the cake will be difficult to serve. Spread 2
tablespoons each of the cherry conserve over the bottom two sections. Whip the
cream until it holds its shape and spread over the conserve. Place the layers
carefully on top of one another. Spread the chocolate over the top and finish with
some fresh dark cherries.
 Using Chutneys, Relishes and Pickles

For a delicious toasty treat, toast some bread, butter it to your taste, spread with
one of your home-made chutneys or relishes and top with some mature Cheddar
cheese. Pop under the grill for 5 minutes or until the cheese is bubbling. Eat with
care – the chutney gets very hot under the cheese.

Pork and Pickle Lattice Pie

This is an excellent slicing pie for buffets and picnics.

SERVES 10

For the hot water crust pastry

500g plain flour
1 level teaspoon salt
1 level teaspoon dry mustard
220g lard
220ml hot water

For the filling

1kg minced pork
1 level teaspoon salt
½ teaspoon white pepper
3–4 tablespoons brown-style pickle or one of the apple chutneys

1. Preheat the oven to 180ºC/gas mark 4.

2. Grease a 20cm loose-bottomed deep round cake tin.

3. Sieve the flour, salt and mustard together into a bowl.

4. Make a well in the centre.

5. Melt the lard in the hot water and when it is completely melted stir into the
flour to make a dough. Bring together with your hands and knead to make a
pliable dough.

6. Allow to cool before using.

7. Roll out ½ of the dough and line the prepared tin.

8. Put the meat into a bowl, sprinkle with the salt and pepper and mix well with
your hands to distribute the seasoning. Pack half of the meat into the pastry shell
and press down evenly.

9. Spread the pickle or chutney over the top of this layer of meat.

10. Press the rest of the meat on the top of the pickle/chutney layer. Roll out the
rest of the pastry, cut into thin strips and form a lattice lid on top of the pie. Wet
the edges of the strips just before you attach them to the edges of the base and
press the two together. If you have a lattice cutter this job is much easier. Brush
the top with an egg wash if you like a shiny-topped pie.

11. Place the tin on a baking sheet to make it easier to carry it in and out of the
oven and to catch any stray drips of juice from the pie.

12. Bake for 1½ hours then test the centre with a skewer to see if it is cooked;
the skewer should come out clean of mixture. If it needs extra cooking time, pop
back in the oven and cook for 15 minutes longer.
 Burger Surprises

To add flavour to your burgers, when forming the meat patties add a teaspoon of
chutney to the centre of the burger and fold the meat around it to encase. Fry
them as you would normally. Tomato-based chutneys are great with beef, apple-
based chutneys with pork, and red onion chutney is amazing in the centre of
lamb burgers.
 Tangy Cheese Tarts

When making cheese tarts, dot some tomato or red onion chutney over the pastry
shell before sprinkling over the cheese. Crumbly cheeses such as Lancashire or
Cheshire are particularly good for this.
 Quick Barbecue Sauce

This is great for coating pork chops or chicken drumsticks prior to cooking in the
oven or on the barbecue 1 tablespoon sunflower oil

3 tablespoons home-made tomato ketchup

2 teaspoons honey or golden syrup
3 cloves garlic, grated
1 tablespoon soy sauce
1 tablespoon balsamic vinegar

1. Whisk all the ingredients together and use to coat your meat.

2. Allow to marinate for a couple of hours in the fridge before cooking.

 Index

A
Almond and Amaretto Mincemeat 100
Apple and Beetroot Chutney 150
Apple and Cranberry Chutney 151
Apple and Mincemeat Crumble 203–4
Apple and Sultana Chutney 153
Apple Cheese 95
Apple Chutneys 148, 149
Apple Jam 21
Apple Jelly 80
Apple Meringue Pie 191
Apple Pickle 140
Apple Sauce 179
Apple, Pepper and Marrow Chutney 152
Apricot Curd 91
Apricot Jam 22
Apricot Pickle 141
Autumn Fruit Chutney 154

B
Beetroot Relish 166
Black Cherry Conserve 104
Blackberry and Apple Cheese 78
Blackberry and Apple Jam 24
Blackberry and Apple Jelly 81
Blackberry and Elderberry Jam 25
Blackberry Jam 26
Blackberry Jelly 80
Blackberry Pickle 142
Blackcurrant Cheese 96
Blackcurrant Jam 26
Blackcurrant Jelly 81
Blueberry Jam 27
Brown Pickle 138–9
Brown Sauce 178
Burger Relish 167
Burger Surprises 209

C
Celery, Cucumber and Courgette Pickle 132–3
Cherry Jam 28
Chocolate and Cherry Layer Cake 205–6
Chutneys:
Apple 149
Apple and Beetroot 150
Apple and Cranberry 151
Apple and Sultana 153
Apple, Pepper and Marrow 152
Autumn Fruit 154
Dried Fruit 155
Gooseberry 156
Green Tomato 157
Lime 158
Mango 159
Mixed Pepper 162
Pumpkin 163
Quick Red Onion 160
Roasted Red Pepper and Tomato 161
Runner Bean 164–5
Vegetable 160–5
Clementine, Tangerine or Satsuma Marmalade 65
Conserves:
Black Cherry 104
Peach 105
Peach Melba 106
Plum 107
Raspberry 108
Strawberry 108
Winter 109
Corn Relish 168
Crab Apple Jelly 82
Crab Apple Pickle 143
Cranberry Jelly 82
Cumberland Sauce 198
Curds:
Apricot 91
Lemon 92–3
D
Damson Cheese 96
Damson Jelly 83
Dessert Apple Jam 30
Dried Apricot Jam 60, 61
Dried Fruit Chutney 155

E
Easy Mincemeat 99
Elderberry Jam 31

F
Firm-set Raspberry Jam 50
Frozen Fruit Mixture Jam 59
Fruit butters 97
Fruit cheeses:
Apple 95
Blackberry and Apple 95
Blackcurrant 96
Damson 96
Gooseberry 96
Plum 97
Rhubarb 97

G
Gooseberry and Elderflower Jam 33
Gooseberry Cheese 96
Gooseberry Chutney 156
Gooseberry Jam 32
Gooseberry Jelly 84
Gooseberry Pickle 144
Gooseberry Roly-poly 194–5
Grape Jam 34
Grape Jelly 86
Grapefruit Marmalade 66
Green Tomato Chutney 157
Green Tomato Sauce 177
Greengage Jam 35

H
Hedgerow Jam 36–7
High Dumpsy Dearie Jam 38–9
Hodgkin 102–3
I
Ice Cream:
Raspberry Ripple 199–200

J
Jam Rings 192–3
Jam Tarts 190
Jams:
Apple 21
Apple Meringue Pie 191
Apricot 22
Blackberry 23
Blackberry and Apple 24
Blackberry and Elderberry 25
Blackcurrant 26
Blueberry 27
Cherry 28
Damson 29
Dessert Apple 30
Dried Apricot 60
Elderberry 31
Firm-set Raspberry 50
Frozen Fruit Mixture 58
Gooseberry 32
Gooseberry and Elderflower 33
Grape 34
Greengage 35
Hedgerow 36–7
High Dumpsy Dearie 38–9
Mango 40–1
Mulberry 42
Peach 43–4
Peach Melba 45
Pear 46
Plum 47
Quince 48
Rhubarb 51
Rhubarb and Orange 52
Smooth Strawberry 53
Soft-set Raspberry 49
Strawberry and Apple 55
Summer Fruit 56
Tropical Fruit 57
 Whole Strawberry 54
Jellies:
Apple 80
Blackberry 80
Blackberry and Apple 81
Blackcurrant 81
Crab Apple 82
Cranberry 82
Damson 83
Gooseberry 84
Grape 86
Lemon 84–5
Raspberry 86
Redcurrant 87
Rosehip 88
Rowan 87
Strawberry and Apple 89

K
Ketchups:
Mushroom 173
Tomato 171–2
Tomato and Red Pepper 174

L
Lemon Crunch Biscuits 201–2
Lemon Curd 92–3
Lemon Jelly 84–5
Lemon Marmalade 67–9
Lime Chutney 158

M
Mango Chutney 159
Mango Jam 40–1
Marmalades:
Clementine, Tangerine or Satsuma 65
Grapefruit 66
Lemon 67–9
Old English 75
Orange 70–1
Quick Orange 72
Seville Orange 73–4
Mincemeat:
 Almond and Amaretto 100
Easy 99
No Suet 101
Mint Sauce 180, 181
Mixed Pepper Chutney 162
Mulberry Jam 42
Mushroom Ketchup 173
Mustard Pickle 134–5

N
No Suet Mincemeat 101

O
Old English Marmalade 75
Onion and Cucumber Pickle 125
Onion, Cauliflower and Gherkin Pickle 124
Onion, Cauliflower, Bean and Marrow Pickle 126
Orange Marmalade 70–1

P
Peach Conserve 105
Peach Jam 43–4
Peach Melba Conserve 106
Peach Melba Jam 45
Pear Jam 46
Pear Pickle 145
Pectin Stock 17–18
Piccalilli 136–7
Pickled Beetroot 127
Pickled Cabbage 116
Pickled Carrots 129
Pickled Cauliflower 117, 128
Pickled Cucumbers 118
Pickled Gherkins 119
Pickled Marrow 130
Pickled Mushrooms 131
Pickled Nasturtium Seeds 120
Pickled Onions 121
Pickled Sweet Peppers 122
Pickled Walnuts 123
Pickles, blended: 132
Celery, Cucumber and Courgette 132–3
Mustard 134–5
 Piccalilli 136
Pickles, cooked: Beetroot 127
Carrots 129
Cauliflower 117
Marrow 130
Mushrooms 131
Pickles, fruit:
Apple 140, 143
Apricot 141
Blackberry 142
Crab Apple 143
Gooseberry 144
Pear 145
Plum 146
Pickles, uncooked:
Cabbage 116
Cauliflower 117
Cucumbers 118
Gherkins 119
Nasturtium Seeds 120
Onion and Cucumber 125
Onion, Cauliflower, Bean and Marrow 126
Onion, Cauliflower and Gherkin Pickle 124
Onions 121
Sweet Peppers 122
Walnuts 123
Plum Cheese 97
Plum Conserve 107
Plum Jam 47
Plum Pickle 146
Plum Sauce 182
Pork and Pickle Lattice Pie 207–8
Pumpkin Chutney 163

Q
Quick Barbecue Sauce 209
Quick Mint Sauce 181
Quick Orange Marmalade 72
Quick Red Onion Chutney 160
Quince Jam 48

R
Raspberry Conserve 108
Raspberry Jam:
Firm-set 50
Soft-set 49
Raspberry Jelly 86
Raspberry Ripple Ice Cream 199–200
Redcurrant Jelly 87
Relishes:
Beetroot 166
Burger 167
Corn 168
Tomato 169
Rhubarb and Orange Jam 52
Rhubarb Cheese 97
Rhubarb Jam 51
Rich Tomato Sauce 175–6
Roasted Red Pepper and Tomato Chutney 161
Rosehip Jelly 88
Rowan Jelly 87
Runner Bean Chutney 164–5

S
Sauces:
Apple 179
Brown 178
Cumberland 198
Green Tomato 177
Mint 180
Plum 182
Quick Barbecue 209
Quick Mint 181
Rich Tomato 175–6
Seville Orange Marmalade 73–4
Simple Apple Chutney 149
Simple Jam Tarts 190
Smooth Strawberry Jam 53
Soft-set Raspberry Jam 49
Soufflè Jam Omelette 196
Strawberry and Apple Jam 55
Strawberry and Apple Jelly 89
Strawberry Conserve 108
Summer Fruit Jam 56
Syrups:
Fruit 186–8
T
Tangy Cheese Tarts 209
Tomato and Red Pepper Ketchup 174
Tomato Ketchup 171–2
Tomato Relish 169
Tropical Fruit Jam 57

V
Vegetable Chutneys 160–5
Vinegars:
Chilli 185
Fruit 186–8
Garlic 185
Herb 184–5
Horseradish 185

W
Whole Strawberry Jam 54
Winter Conserve 109