Make your own pickled beetroot at home and enjoy this sweet and sour condiment on meat platters, in chunky sandwiches, or stirred through salads whenever you like! Making pickles is a journey. Next stop - pickled chillis!.
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.
There's nothing more comforting than spreading a thick layer of sweet fruity jam on buttery toast, especially when it's homemade. We've put together our favourite recipes to make for your family and friends. There's all the classics like strawberry, apricot and cherry, plus a few inventive flavours like our orange, coriander and ginger marmalade. We've also included our savoury chutneys, pickles and jams, which pair beautifully with roast meat, vegetables and curries.
If you have the time, making your own condiments, such as this tomato and basil mustard, is a great way to ensure you know exactly what has gone into your food. If you're making as an edible gift, you might want to invest in some purpose-made jars with screw-top lids. You'll find them in major supermarkets and speciality kitchen shops.