Preserves

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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A REALLY FRUITY SUET-FREE MINCEMEAT

Published 11 Jun 2009
by JamJar aka Chutney Queen

This is a slight variation on the recipe in Nigella's How to be a Domestic Goddess. Its very quick and easy, and I think its luscious enough to serve as a sort of jam - over Greek yoghurt or icecream, or even on croissants. It will store though. Or

 
 

Apple Ginger Jam

Published 11 Jun 2009
by  sam from worthing

This is really lovely, apparently really nice on warmed scones. I have made this with normal eating apples.

 
 

Apple Ginger Jam

Published 01 Sep 2009
by JamJar aka Chutney Queen

This is from an old M & S "Home Preserves" recipe book. I haven't made it yet but thought it could be useful for those with an apple glut! Recipe says it makes about 7 lbs.

 
 

Apple, date & red pepper chutney

Published 14 Sep 2009
by Elpe

Easy and delicious.

 
 

Apricot , & Nectarine jam

Published 02 Sep 2009
by Anastasia

This is very easy to make , & sets pretty fast. Such a beautiful colour. Use fruit that is ripe.When cooking the jam you can use a plastic potato masher if the pieces of fruit are too big. Do this if necessary when setting point has

 
 

Apricot and rhubarb jam

Published 11 Jun 2009
by  Sonia Hunter

A way to use up a glut of rhubarb

 
 

Apricot Chutney

Published 11 Jun 2009
by  Frances

This makes a lovely rich brown Chutney and good as a substitute for Branston, in the good old Cheese and Branston sarnie!

 
 

Apricot Jam

Published 11 Jun 2009
by Crafty Cookie

A lovely sweet jam, ideal for using in baking and superb on toast, scones and the Victoria Sandwich.

 
 

AUBERGINE PICKLES (INDIAN)

Published 11 Jun 2009
by  Carol

This is a wonderful pickle for all of those indian food lovers. I get order for dozens of bottles of the stuff every season. So, hope you all enjoy it.

 
 

Beetroot (pickled)

Published 11 Jun 2009
by  sam from worthing

HOWEVER, if you want a longer lasting pickle DICE the beetroot rather than slice it, pack it into jars covering with BOILING spiced vinegar

 
 
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