Making your own jams and preserves is both enjoyable and deliciously rewarding! Find lots of straightforward recipes that show you how to bottle your own fruit preserves, chutneys, pickles, relish and ketchups.
This a chunky blackberry jam that requires no pectin. A foolproof jam recipe that can also be frozen in the freezer if you aren't processing it in sterilised jars.
This makes a large batch of sweet and spicy chutney - great for sharing with neighbours and friends at Christmas! Spicy and sweet, this delicious chutney goes well with breads, cheeses and chicken.
An easy jam for first-timers. Once you taste home-made you'll never buy store-bought again! The colour depends on the variety of the plums you use - the above picture used English Victoria plums, yellow/light skins. Red plums produce red jam, dark plums produce a darker jam. The taste is the same.
A genuis recipe for very lemony lemon curd that you can rustle up in a flash in your microwave! It will keep up to 3 weeks in the fridge.
This tastes a hundred times better than anything you could buy in the shops. Amazingly it tastes pretty good as soon as it's cooled, but ideally it should be left for at least a month to allow the flavours to develop. We've opened jars after 6 months and they are even better! Ginger makes this quite fiery, you might want to adjust the quantity to suit your own taste. Vegetables can be varied according to personal preference; red peppers and sweetcorn are suggestions.