Conserves were originally created as a way of enjoying summer fruits in the depths of winter, a practice we wholeheartedly endorse with Delia's wonderful recipes.
Okra, or ladies' fingers, is an interesting vegetable often found in African and Indian recipes. Here it's pickled which at the very least will prove to be a conversation starter as it's so unusual!
Delia describes this marmalade as the best she's ever tasted and marmalade makers should rejoice: it needs long, slow cooking so is really easy to make.
Delia's redcurrant jelly is adapted from a 19th-century recipe and is a million miles from the over-processed sweet version all too often found in the shops today. Try it with lamb and cold cuts.
Was it a happy accident or nature's clever plan, that while English gooseberries are ripe and ready for picking, the elderflower trees are in full blossom, and that the flavours of the two together are superlative? Now that elderflower is concentrate
This is my mother's recipe, and every year she waits patiently for the price of apricots to come down – which usually happens in August, especially at the end of a warm summer day when whole boxes are sold off at the markets by stallholders
This is a very sharp, concentrated preserve which goes wonderfully with fish, especially Rösti Crab Cakes. It is also good with Baked Thai Red Curry Chicken – but because it's so strong very little is needed. To sterilise the jar, wash it thoroughly
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small enough for a modern hob.
This is delicious served with cold meats or sausages and will keep indefinitely. Use bottles that have contained shop-bought ketchup or you can buy the old-fashioned type 'pop' bottles from good kitchen shops.
Even if you've never made a jar of marmalade in your life, you'll be amazed at how easy it is to achieve the perfect result, giving you the very best marmalade to enjoy all year round.
Suntinas are available from mid-December to the end of February and have a charming tangerine flavour which makes a delightfully different marmalade, and I think the nice thing about having a choice of marmalades is you never get bored.
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