Preserve

What could be better than scones spread with home-made strawberry preserve, packed with summer berry scent and flavour, or a fresh apricot preserve to brighten a dull winter's day. Even if you've never made jam before, it's a doddle with Delia's help!

 
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Cranberry and Onion ConfitServes 8-12

Cranberry and Onion Confit

A confit, as the name suggests, is a kind of sauce reduced to a concentrated, jam-like consistency. This one is a good accompaniment for all kinds of things at Christmas, as it keeps well in the fridge for four weeks.

 
 
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.

 
 
Spiced Mustard Pickle (Piccalilli)Makes seven 1 lb (350 ml capacity) jars and one ½ lb (175 ml capacity) jar

Spiced Mustard Pickle (Piccalilli)

Making pickles is always satisfying as they are usually far better than anything you can buy, and their jewel colours cheer up the darker days of autumn. This is one of the best...

 
 
Home-made Strawberry PreserveMakes 3 lb (1.35 kg)

Home-made Strawberry Preserve

Strawberries are cheap and plentiful in the summer, so why not take advantage of this by storing away some of their sunny, ripe flavour to brighten bleak winter days to come? In a preserve, the whole fruit is suspended intact in its own jelly, so non

 
 
Spiced Apricot and Orange ChutneyMakes a 1¾ pint (1 litre) jar

Spiced Apricot and Orange Chutney

This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork. To sterilise the jar, wash it thoroughly i

 
 
A Confit of Redcurrants, Orange and MintServes 4

A Confit of Redcurrants, Orange and Mint

Perfect with lamb, this easy confit is a superb way to use up any gluts of redcurrants that may assail you during the summer!

 
 
Spiced Preserved TangerinesMakes an 18 fl oz (500 ml) jar

Spiced Preserved Tangerines

What is a tangerine?, we have to ask ourselves nowadays: the word seems to apply to a whole variety of species. I have made this particular preserve with one called Suntina (from Israel), and with another variety called Mineola. Both of them make a r

 
 
Quick Bramble JellyMakes one 1 lb (350 ml capacity) preserving jar

Quick Bramble Jelly

This is not a jelly that will keep for long – perhaps only a month – but if you've been for a long walk in the autumn and returned with a harvest of brambles from the hedgerows, this recipe is so easy and quick to make and it does taste delicious.

 
 
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