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Preserves

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Showing: 33 recipes
Tipsy marmalade
Tipsy marmalade
This is our food director Sarah's mum’s marmalade recipe, which she’s been making for over 40 years

Recipe by Sarah Akhurst

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Makes: 10 x 370g jars
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Red onion pickle
Red onion pickle
A wonderful accompaniment to summer salads and sandwiches

Recipe by Marte Marie Forsberg

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Serves: 12-16
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Make-your-own ‘Marmite’
Make-your-own ‘Marmite’
This version of Marmite is so versatile; you can slather it on toast, use it to flavour broths and gravy, and even toss your roast potatoes in it

Recipe by Alex Bond

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Makes: 1 x 200ml jar
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How to make butter at home
How to make butter at home
Martha de Lacey shares her recipe for making your own butter at home; try adding lemon zest and crushed garlic cloves for a zingy twist
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Makes: 300g
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Victoria sponge with tea-scented plum jam
Victoria sponge with tea-scented plum jam
Sandwiched with a smoky lapsang souchong-infused plum jam, this twist on a Great British classic makes for the perfect teatime slice. The jam would work brilliantly on scones, too

Recipe by Abigail Spooner

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Serves: 10
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Vegetable chutney
Vegetable chutney
You can mix and match different veg in this chutney, but make sure to include the Bramley apples as these break down to form the ‘saucy’ element of this spicy preserve

Recipe by Mitzie Wilson

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Makes: 6 - 7 jars (about 3kg)
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Rum and raisin marmalade
Rum and raisin marmalade
This grown-up twist on a traditional marmalade recipe is packed full of warming flavours

Recipe by Mitzie Wilson

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Makes: 10-12 jars (about 6kg)
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Mushroom ketchup
Mushroom ketchup
This ketchup has a thin consistency similar to Worcestershire sauce and can be used in the same way to add depth of flavour to stews, casseroles or any savoury dish. Try adding it to baked beans

Recipe by Mitzie Wilson

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Makes: about 600ml
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Dumpsy dearie jam
Dumpsy dearie jam
This delicately flavoured soft-set jam uses fruits that are readily available year-round. Try it on toast and scones or in puddings

Recipe by Mitzie Wilson

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Makes: 7 - 8 jars (about 3.5kg)
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