There’s something very satisfying about making your own jam, and this delectable spiced fig and apple jam will definitely satisfy your taste buds!
You can cut the rind into strips as thin or thick as you like, adjust the cooking time accordingly. Note
Prepare this zesty homemade lemon and lime marmalade for your family and friends. This fruity, tart spread is perfect on toast for breakfast.
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.
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.
Is your lemon tree full to the brim?
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
Make the most of cherry season and preserve the flavour to enjoy for months to come.
Not your typical fig 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.
Make this simple, spicy homemade chilli jam and package it up in jars to share with friends – or keep it all to yourself.
This great British pickle is wonderful served with hamburgers, grilled meats or with cold meats on sandwiches.
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.
Forget strawberyy or raspberry jam, kiwi fruit and apple jam is the perfect preserve. Elevate your dishes in four simple steps.
We’ve made marmalade even easier – in your slow cooker.
Dried fruit chutney of apple, date, apricot, pineapple and raisins with a pinch of cinnamon.