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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Elderberry Chutney

Published 11 Jun 2009
by  Frances

Recipe from Unusual Preserves - by the WI, which was originally printed in 1969.

 
 

Fig jam

Published 20 Aug 2009
by Anastasia

This is best made with jam sugar as it is hard to set

 
 

Fig Jam

Published 11 Jun 2009
by Makka

What can be done when you have a large fig tree in your garden bears heavy crops twice in a year? You can make a jam or two, you can make fig in red wine and balsamic vinegar garnishing roasted duck, you can put figs under the grill and then eat with

 
 

Firey Chilli & Tomato Relish

Published 

An Indian type pickle only for the brave..... Makes approx 10Lb. Needs to mature for2-3 months. Would also be interesting with smoked garlic

 
 

Gherkins (pickled)

Published 11 Jun 2009
by  sam from worthing

this is lovely, if you grow your own cucumbers and have a glut of small ones

 
 

Golden Root

Published 03 Jan 2011
by pjones776

[url=http://www.golden-root.com]Golden Root[/url]

 
 

Gooseberry Jam

Published 11 Jun 2009
by  sam from worthing

sorry but don;t like this...I hate gooseberry's but many other like this.

 
 

Grans Pickle

Published 28 Jul 2011
by  sandra

Cannot say amounts are exact as original recipe as written by Gran is rather haphazard !  Use your own preferences but do not skimp on the sugar - it really must be dark brown muscavado.

 

 
 

High Dumpsy Dearie Jam

Published 11 Jun 2009
by Yummy

No-one knows why this delighfullly, fully fruity jam is called by this name. The name was probably coined by a Worcestershire farmer's wife about 100yrs ago, and since it's very meaningless makes it memorable, the title has stuck ever since Taken f

 
 

High Dumpsy Dearie Jam

Published 11 Jun 2009
by Helen

This delicious jam is a lovely deep rosy pink colour and is said to be an old Worcestershire recipe created by a farmer's wife while using up her windfall fruits. Makes 7 - 8 lbs (or jars). Quantities can be halved to make about 4 jars full.

 
 
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