Whether you're an expert jam maker, or have never tested for a setting stage in your life, this section includes some fantastic preserves that will be mouthwatering additions to the storecupboard... if they last that long!

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Beetroot chutney

Published 16 Aug 2009
by Anastasia

This is a light tasty chutney.Be sure to use cooking apples, not an eating variety , as you need the cooking apple to break down in the cooking process. Using an eating apple will give you a very dry chutney , not very nice.


Beetroot Chutney

Published 11 Jun 2009
by  Frances

This is my own recipe, devised from a combination of other recipes. It's a lovely tasting Chutney, ideal with cold meats and cheeses. Makes a lovely alternative to Branston, in a cheese and pickle sandwich.



Published 17 Aug 2009
by JamJar aka Chutney Queen

Can't remember where I got this recipe from. I'm not a beetroot fan, but on sampling it I could almost like it! I think I would re-name it SWEET BEETROOT & SHALLOT RELISH (it could do with more raisins in it for them to make it to the tit


Blackberry and Apple Jam

Published 11 Jun 2009
by  sam from worthing

Now this is lovely.


Blackberry and Elderberry Jam

Published 11 Jun 2009
by  Frances

Made a lovely dark coloured jam and with a bit of foraging, makes a very cheap jam


Blackberry Jam

Published 11 Jun 2009
by  sam from worthing

This is nice but personally I prefer the Blackberry & Apple Jam) read recipe thoroughly depending on your choice of setting agent


Bottled Pears

Published 11 Jun 2009
by  Frances

From an old recipe book dating back to 1937 from Wrawby in Lincolnshire. Afraid this recipe is untested by me, as found it in response to a question on the forum.


Bramble Jelly

Published 11 Jun 2009
by  Vicki

Get on those wellies and rubber gloves - there is no taste in the world like blackberry jelly!


Branston Pickle

Published 19 Sep 2011
by EB45

I was living abroad and missed some of the special treats I was used to in Britain. One of these was cheese and pickle sandwiches. Alas, none of the pickles available in Argentina resembled Branston pickle, so I got busy on the web and found a few rec


Broad Bean Wine

Published 11 Aug 2010
by Chazza

This is from 'First steps in Winemaking' by C. J. J. Berry (Editor, the Amateur Winemaker).

"…and you must try this most unusual and astonishing wine … produces a light, dry wine of superb quality, hard as that may be to believe!"

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