Making your own jams and preserves is a great and delicious way to make the most of your favourite fruits and vegetables. In this recipe collection, we’ve got everything from beetroot chutney to cherry jam.
And, before you get started, make sure you check out our tips on proper sterilisation, so that your preserves work perfectly every time.
Spiced fig and apple jam
There’s something very satisfying about making your own jam, and this delectable spiced fig and apple jam will definitely satisfy your taste buds!
Orange, coriander and ginger marmalade
You can cut the rind into strips as thin or thick as you like, adjust the cooking time accordingly. Note
Lemon and lime marmalade
Prepare this zesty homemade lemon and lime marmalade for your family and friends. This fruity, tart spread is perfect on toast for breakfast.
Beetroot chutney
This natural sweetness of this beetroot chutney is leavened with spices and cut with vinegar and lemon juice. We used Granny Smith apples in this recipe and they’re the best variety to use by far.
Watermelon and rosewater conserve
This watermelon and rosewater conserve from The Australian Women’s Weekly ‘Made from Scratch’ cookbook is a delightfully sweet perfumed jam and perfect with morning or afternoon tea.
How to make preserved lemons
Is your lemon tree full to the brim?
Bitter blood orange and campari marmalade
Campari is an alcoholic apéritif (served before a meal to stimulate the appetite) made from an infusion of herbs and fruit in alcohol and water. Note
Real cherry jam
Make the most of cherry season and preserve the flavour to enjoy for months to come.
Chunky fig and vanilla jam
Not your typical fig jam.
Spiced plum and port jam
Home made preserves are so very simple to make, and there’s so much pleasure to be had from eating jam you made yourself.
Tomato and chilli jam
Make this simple, spicy homemade chilli jam and package it up in jars to share with friends – or keep it all to yourself.
Branston-style pickle
This great British pickle is wonderful served with hamburgers, grilled meats or with cold meats on sandwiches.
Rhubarb and strawberry jam
Spreads tastes so much sweeter when you’ve made them yourself with less preservatives and more of the good stuff like quality rhubarb and strawberries.
Kiwi fruit and apple jam
Forget strawberyy or raspberry jam, kiwi fruit and apple jam is the perfect preserve. Elevate your dishes in four simple steps.
Orange marmalade
We’ve made marmalade even easier – in your slow cooker.
Dried fruit chutney
Dried fruit chutney of apple, date, apricot, pineapple and raisins with a pinch of cinnamon.
