Conserve

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.

 
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Pickled OkraMakes two 17½ fl oz (500 ml) jars

Pickled Okra

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!

 
 
Dark Chunky MarmaladeMakes seven 0.5 litre jars

Dark Chunky Marmalade

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.

 
 
Redcurrant JellyMakes two 0.5 litre jars

Redcurrant Jelly

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.

 
 
Gooseberry and Elderflower PreserveMakes 3 x 1 lb (350 ml capacity) jars

Gooseberry and Elderflower Preserve

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

 
 
Fresh Apricot PreserveMakes 3-4 lb (1.35-1.8 kg)

Fresh Apricot Preserve

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 at bargai

 
 
Pickled Limes - sponsored by Singha BeerMakes enough to fill a 0.5 litre jar

Pickled Limes - sponsored by Singha Beer

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

 
 
Lemon and Lime MarmaladeMakes five 0.5 litre jars

Lemon and Lime Marmalade

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.

 
 
Victoria Plum or Damson KetchupMakes 3½ pints (2 litres)

Victoria Plum or Damson Ketchup

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.

 
 
Traditional Seville Orange MarmaladeMakes six 1 lb (350 ml capacity) jars

Traditional Seville Orange Marmalade

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.

 
 
Suntina MarmaladeMakes 2 x 1 litre or 4 x 0.5 litre jars

Suntina Marmalade

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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