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We asked master condiment maker Guy Tullberg for his top tips on preserving...

When making a jelly at home, don’t push the mush (cooked fruit) through the muslin as this will result in a cloudy jelly.

When making chutney, add half the quantity of spices first, then taste. You can always add more, but you can’t take spice away and don’t forget that the spice flavours will intensify as the chutney matures in the jar.

For a really rich gravy, stir a spoonful of Cumberland Sauce, Cranberry Sauce or Redcurrant Jelly into the pan juices.

When making a pickle you can test the salt/water ratio of your brine by floating an egg in the brine – if it sinks to the bottom you need to add more salt.

Go foraging; you can make wonderful condiments from ingredients such as elderflower, crabapples and medlars. Make sure you have the landowner’s permission to pick the ingredient first.

If you’re making chutney at home and unsure whether the consistency is right, draw a large wooden spoon across the surface of the mixture. If the channel formed doesn’t fill in immediately, then its ready.

Wholegrain mustard is the best mustard for cooking because, unlike smooth mustard, it won’t become bitter when heated as it retains all of its essential oils throughout the cooking process.

You can alter the sweet-to-sharp balance of any chutney by changing the sugar to vinegar ratio – as long as the overall total quantity stays the same.

If you make your own horseradish sauce you will know the pain of grating fresh horseradish root. Try putting it in the fridge for half an hour beforehand as this makes it slightly less eye-watering to prepare.

Use condiments as a marinade or glaze. Mustard works wonderfully when used to coat gammon and Onion Marmalade is the perfect glaze for sausages.

In 1970 there was no wholegrain mustard commercially made in England – so William Tullberg decided to make his own. 40 years on, Tracklements now makes over 54 different relishes, chutneys, mustards, sauces and jellies and mayonnaise. Today Guy Tullberg, William’s son, continues the tradition of producing award-winning condiments by hand, in small batches, using only the best, natural ingredients and traditional recipes. You can find Tracklements products in speciality delicatessen, butchers and farm shops across the UK as well as in Booths, selected Waitrose stores and online at www.tracklements.co.uk. Join Tracklements blog at www.chutneyandspice.com or join them on Facebook: www.facebook.com/tracklements/

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