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!
by teresa thom
An elderly lady in my neighbourhood in London made lovely pickled onions.
by JamJar aka Chutney Queen
This has apple in it to ensure it sets, but the over-riding flavour is pineapple and ginger. I have also made it with a big tin of pineapple too.
This is a spicey, sweet and sour chutney. Perfect with cheese, pork pies, gamon and cold meats.
I cut up my pineapple , weigh it , then add the sugar , & leave it to stand overnight.This really does bring out the liquid , & enhances the taste.
From Best Kept Secrets of the WI Be careful as this Marmalade sets super quick.
by Crafty Cookie
This is a more unusual jam to make but it is delicious on scones and in jam tarts, all you have to do is add whipped cream on the top for a bit of decadence.
Using a pressure cooker cuts down preparation time considerably.
Using a pressure cooker to cook the whole citrus fruit cuts down the preparation time considerably. Makes approx 3- 3.5Kg (6-7 LB)
Until you break into it this looks really pretty through the glass, so make sure diners admire it first. Veg I most often use are spinach andor courgettes, carrots andor squash and mushrooms andor aubergines.
This recipe comes from an old WI Magazine and now is published with the Best kept Secrets of the WI book.
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Have you looked at the Delia Online Cookery School