There's something so special about homemade preserves.

The beautiful base to so many dishes.

You'll feel as though you've been transported to Greece!

This soft set cherry jam is particularly good on toast with fresh ricotta, or simply add a dollop to natural yoghurt.

Chokoes fruiting in your garden? In this pickle recipe, choko is turned into a delicious sandwich condiment.

Create this delightfully sweet quince jelly to enjoy on fresh crusty bread or toast, or as an accompaniment to your favourite cheese platter.

Learn how to make lemon curd and you'll unlock a delicious topping for toast, scones, pikelets and pancakes as well as a dreamy filling for tarts and sponge cake.

Nothing like the kind you buy in a jar.

This fresh mango chutney is the ideal condiment to serve with your favourite Indian curry.

It's beginning to taste a lot like Christmas.

Save wilting veg from the bin and create these sweet mustard pickles.

You'll be making delicious pickled cucumbers in no time!

Spice things up.

Why should oranges have all marmalade fun? Mix up your toast toppings with this cumquat version instead. It uses ginger to add a hint of spice and aroma to the sweetness.

It's easy being green!

Is your lemon tree full to the brim?

Cook it low and slow until caramelised and sweet.

Only a few simple ingredients to create this sweet spread.

For a hearty and delicious vegetarian meal.

Gives a fresh edge to rich curries.

The ideal pairing for roast pork or pancakes and other desserts!

Relish the chance to try this one.

The ideal companion for your fish and chips.

The simple things are often the best.

Dollop it on everything!

There's so many ways to use this Middle Eastern strained yoghurt.

Spice things up!

You can't beet it!

Then slather it on crusty bread!

Grab the pita's and get dipping.

Put your slow cooker to work.

Everyone needs this classic sauce in their repertoire.

The ultimate 'set' and forget.

We've made marmalade even easier - in your slow cooker.

Looking for a sweet, indulgent breakfast?

Elevate your steak dinner to something truly wonderful.

Spread over fresh ricotta on thick toasted sourdough or use as a filling for little cream cheese tarts.

A tangy chutney made with raw green mangoes, ginger and spices.

These gift-friendly fruit butters make wonderful spreads for toast, muffins or pikelets.

No need for store bought.

Sambal is a hot relish made using fresh fruit and vegetable ingredients, this cucumber and pineapple sambal is spicy and crunchy.

Make this simple, spicy homemade chilli jam and package it up in jars to share with friends - or keep it all to yourself.

We all know stuffing is worthy of a dish of it's own. This sprout & bacon pan version will perfectly complement your main meal.

We all know stuffing is worthy of a dish of it's own. This fennel and cheese version will perfectly complement your main meal.

Let's face it, stuffing is worthy of a dish of it's own. This corn-pancetta pan stuffing will perfectly complement your main meal.

Stuffing is worthy of a dish of it's own. This chorizo-onion pan version will perfectly complement your main meal.

Granny Smith apples are best for this recipe. The jelly has a natural soft pink colour before the colouring is used; you can omit the colouring, if you prefer. Note

Turmeric hummus is a delicious addition to a beef and hummus wrap or dip platter, with turmeric introducing a welcome tang to the classic chickpea dip.

Give your regular berry jam a distinctive lift with the addition of rhubarb. For best results use only the reddest parts of the rhubarb stems.

This Aioli goes perfeclty wiht this Purple Slaw recipe. Aioli can be sorted in an airtight container in the refrigerator for up to 1 month. To prepare plain aioli, simply omit the turmeric. Note

While most jams are made using fruit, this tasty savoury-style recipe from The Australian Women's Weekly's 'Made From Scratch' cookbook is brilliant dolloped atop a steak sandwich, or served with blue cheese.

Give the classic Aussie lamb an Italian twist with the addition of melted bocconcini and tangy gremolata.

Homemade marmalade is the best you can get. Make it when oranges are in season and gift a batch to your friends.

Easy and inexpensive to make, this relish is delicious served with barbecued chicken or grilled beef. It also makes a wonderful homemade gift.

Go a little gourmet with this unbelievably simple butter recipe. Just add lemon rind, capers and dill to softened butter for a more seasoned flavour.

You won't even need to spend 20 minutes on this rich, filling pasta dish, filled with deliciously salty anchovies and olives.

This roasted capsicum sauce is so versatile you can keep finding uses for it! Take advantage of capsicums in season from the farmers markets when they are cheap.

Bread and butter is no longer a boring supper with this 10 minute recipe that has just six ingredients.

Not suitable to freeze or microwave. Note

Sauce suitable to freeze. Not suitable to microwave. Note

Marmalade will keep, unopened, for 6 months in a cool, dry place out of direct sunlight. Once opened, refrigerate for up to 3 months. Note

Can be made four days ahead. Store in an airtight container at room temperature. Not suitable to freeze or microwave. Note

To test that jam gels: Place a teaspoon of marmalade on a cold saucer; place in freezer for 2 minutes. Run finger through marmalade. If surface wrinkles and jam separates, it’s ready. Note

Warm caster sugar by placing in baking tray in warm oven (160°C) for 2 minutes. Jamsetta is available from the baking aisle of any supermarket. To test if jam is set: Place a teaspoon of jam on a chilled saucer; cool. Push jam with a finger; if it wrinkles, it’s ready to bottle. Note

Make the most of cherry season and preserve the flavour to enjoy for months to come.

Home made preserves are so very simple to make, and there's so much pleasure to be had from eating jam you made yourself.

The great thing about this pineapple and citrus fruit marmalade is the celebration of so many delicious fruits in the one jar. The balance of different flavours is just perfect. Spread liberally on hot buttered toast.

Green tomatoes aren't a particular variety, they're simply unripe; they can be picked off the vine at any time. They don't taste very nice raw, but as the main ingredient in this relish, they are a taste sensation.

This relish is sweet and tangy with a nice note of ginger. It's perfect for jarring up and handing out as a lovely gift to family and friends. Serve it with cold meats such as ham or pork.

Marmalade is really jam for grown-ups and our grapefruit and brandy marmalade is especially sophisticated. Spread it liberally on your hot buttered toast or scones for an elegant morning snack. Serve with tea for two.

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.

A classic Christmas accompaniment.

You'll know when this lemon and passionfruit marmalade is ready, because when you put a teaspoonful on a very cold plate (put it in the freezer for a few minutes) it will set, or 'jell'. Further boiling will make it thicker.

Our pickled vegetables make a lovely and colourful gift for friends or family. We've used a variety of vegetables here, but you can experiment with your own combinations.

A jar filled with this mango and strawberry jam will make a delightful gift for family and friends. It also tastes delicious, so don't forget to keep a jar or two for yourself

The beauty of homemade jams are that you can adjust the sweetness to your taste. The addition of the mandarin to this recipe adds a lovely citrus flavour. The jam will be ready when a teaspoon-full 'jells' when placed on a cold plate.

Raita is a traditional condiment from the subcontinent commonly served alongside curries. The coolness of the raita ingredients compliments the spice beautifully. It can also be served on its own, as a dip.

This chutney is an excellent accompaniment to cheese or cold meats, and is also delicious served with a curry.

The sweetness of the dates and the sourness of the tamarind combine to give you wonderful for a sandwich or burger condiment. It is packed full of flavour and spice to create a real taste sensation.

Gift these jars of sunshine to anyone and they'll be forever grateful. The combination of sweet apricot and tart lemon makes this jam so delicious you'll have a hard time giving it away!

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

Delicious spread on toast, this chunky apricot jam would make the perfect home-made gift. To test if it is ready, put a plate in the freezer for a few minutes, then see if the jam 'jells' when you blob a teaspoon full onto the cold surface.

This deliciously sweet dried fruit chutney goes perfectly on sandwiches, with roast meat, or on the side of a spicy Indian curry.

This marinade is suitable for lamb. Note

Relish can be stored in the refrigerator for up to 3 weeks. Relish can be used straight away. This recipe is quite spicy; for a milder version remove the seeds from the chillies or use less chilli. Note

A simple, zesty vinaigrette flavoured with preserved lemon and fresh chives that will bring life to any salad.

Herb dip can be made up to a day ahead. Store, covered, in the refrigerator. Note

Serve with asparagus or beef, or as a salad dressing. Note

oil will solidify on refrigeration, bring to room temperature before serving. Note

It’s always a good idea to wear gloves when handling and peeling cooked beetroot because the juice will stain your hands. Serve with pitta bread, if liked Note