Recipes Section - Val’s Preserves

My favourite preserve recipes.
The allotments are very productive and would probably feed a family of four, but we are a family of two and some cats – who aren’t very keen on vegetables – so we tend to have a bit of a surplus. I decided to share with you some of the recipes I’ve used to take care of the glut.
I have to find something to do with the lined up carrier bags that John brings back full of produce and strategically places where I’m most likely to trip over them and break my neck! Guess what everyone is getting for Christmas?
Where a recipe calls for muslin, I usually end up using a laddered pop sock (preferably clean!) as I’ve failed to find a local supplier of muslin in sensible amounts

beetroot, cabbage and horseradish relish

Beetroot, Cabbage and Horseradish Relish Recipe

Recipe for Beetroot, Cabbage and Horseradish Relish. The amount of horseradish can be varied depending on whether you like it strong or mild.

chilli pepper relish

Chilli Pepper Relish Recipe

Recipe for Chilli Pepper Relish. A relish with attitude! You can vary the hotness by altering the amount and type of chillies.

mustard relish

Mustard Relish Recipe

Recipe for Mustard Relish. An essential accompaniment for hot dogs. Also goes well with burgers. Makes about 4 lbs (1.8 kg) of Mustard Relish.

tomato relish

Tomato Relish Recipe

Recipe for Tomato Relish. No cooking at all! This uncooked relish has a really fresh summery taste. Makes about 5 lbs (2.3 kg) of Tomato Relish.

mathews' marrow pickle

Mathews’ Marrow Pickle

Recipe for Mathews' Marrow Pickle. This recipe is probably over 200 years old Delicious with cold meats and cheese Useful for over grown courgettes as well

gooseberry butter

Gooseberry Butter Recipe

Recipe for Gooseberry Butter. Makes a great filling for sponge cakes and tarts as well as being used as a spread like jam. Makes about 4 lb (1.8 kg).

black currant butter

Black Currant Butter Recipe

Recipe for Black Currant Butter. Makes a great filling for sponge cakes and tarts as well as being used as a spread like jam. Makes about 4 lb (1.8 kg).

damson cheese

Damson Cheese Recipe

Recipe for Damson Cheese. Can be turned out in one piece and cut with a knife in place of cheese or, cut into small pieces, as a sweetmeat.

cranberry cheese

Cranberry Cheese Recipe

Recipe for Cranberry Cheese. Can be turned out in one piece and cut with a knife in place of cheese or, cut into small pieces, as a sweetmeat.

blackberry curd

Blackberry Curd Recipe

Recipe for Blackberry Curd. Makes a great filling for tarts and cakes as well as thickly spread on bread and butter. Makes about 5 lbs (2.3 kg).

spiced apple butter

Spiced Apple Butter Recipe

Recipe for Spiced Apple Butter. Makes a great filling for sponge cakes and tarts as well as being used as a spread like jam. Makes about 6 lb (2.8 kg).

gooseberry curd

Gooseberry Curd Recipe

Recipe for Gooseberry Curd. Makes a great filling for tarts and cakes as well as thickly spread on bread and butter. Makes about 2 lb (900 g) .

spiced pickled eggs

Spiced Pickled Eggs Recipe

Recipe for Spiced Pickled Eggs. If you keep hens and have a glut, this is an ideal way to handle some of the surplus. Leave for 4 - 6 weeks before opening.

pickled french beans

Pickled French Beans Recipe

Recipe for Pickled French Beans. Store in a cool, dark place until required. Makes about 4 lb (1.8 kg) of flavour filled pickle

damson pickle

Damson Pickle Recipe

Recipe for Damson Pickle. Traditionally this is made with whole damsons but we prefer it with halved and stoned damsons. Makes around 5 lb (2.3 kg).

pear pickle

Pear Pickle Recipe

Recipe for Pear Pickle. If there is any syrup left over bottle it, as the pears may need topping up during storage. Makes around 5 lb (2.3 kg).

peach pickle

Peach Pickle Recipe

Recipe for Peach Pickle. If there is any syrup left over bottle it, as the peaches may need topping up during storage. Makes around 5 lb (2.3 kg).

cauliflower and tomato pickle

Cauliflower and Tomato Pickle Recipe

Recipe for Cauliflower and Tomato Pickle. Makes about 2.3. kg (5 lbs) of Cauliflower and Tomato Pickle. Ready to eat in about 4 weeks.

mixed pickle

Mixed Pickle Recipe

Recipe for Mixed Pickle. For an extra kick, add 1 dried chilli pepper to each jar A good standard pickle that goes well with a traditional ploughman's lunch

tangy piccalilli

Tangy Piccalilli Recipe

Recipe for Tangy Piccalilli A variation on standard piccalilli The only constant with piccalilli is the turmeric which gives the distinctive yellow colour.

beetroot chutney

Beetroot Chutney Recipe

Recipe for Beetroot Chutney. Tasty on meat sandwiches or added to salads. Spice it up a bit by adding a couple of habanero chillies when cooking!

spiced vinegar

Quick Spiced Vinegar Recipe

Recipe for Quick Spiced Vinegar. It is very useful to have in your store cupboard as it can be used in a lot of pickle and chutney recipes.

organic grapefruit

Organic Grapefruit & Armagnac Marmalade Recipe

Recipe for Organic Grapefruit & Armagnac Marmalade. Other alcohol flavours than armagnac go well with marmalades, particularly dark rum, brandy and whisky

orange curd

Orange Curd Recipe

Recipe for Orange Curd. Fruit curds do not store for long because of the eggs. Best kept in the refrigerator and eaten within two or three weeks at most.

lemon curd

Lemon Curd Recipe

Recipe for Lemon Curd. Fruit curds do not store for long because of the eggs. Best kept in the refrigerator and eaten within two or three weeks at most.

mixed fruit marmalade

Mixed Fruit Marmalade Recipe

Recipe for Mixed Fruit Marmalade. Makes around 7 lbs (3.15 kg) of this versatile marmalade. The flavour will vary according to the fruit used

lemon jelly

Lemon Jelly Marmalade Recipe

Recipe for Lemon Jelly Marmalade. A smooth, fresh flavoured marmalade ideal for those who don't like the little pieces of peel in their marmalade.

orange jelly

Orange Jelly Marmalade Recipe

Recipe for Orange Jelly Marmalade. Makes about 4 lbs (1.8 kg) The traditional breakfast marmalade flavour without the bits of peel some people dislike.

raspberry jam

Raspberry Jam Recipe

An easy recipe for Raspberry Jam. Raspberries usually have enough pectin to ensure a good set. Makes around 6 lbs (2.7 kg) of delicious jam.

strawberry jam

Strawberry Jam Recipe

Recipe for Strawberry Jam. Makes around 6 lbs (2.7 kg) of jam.

plum jam

Plum Jam Recipe

Recipe for Plum Jam. Really easy to make as plums have a lot of pectin naturally so setting is seldom a problem. Makes around 6 lbs (2.7 kg) of jam.

greengage jam

Greengage Jam Recipe

Recipe for Greengage Jam. Greengages usually have enough pectin to ensure a good set. Makes around 6 lbs (2.7 kgs) of jam.

gooseberry jam

Gooseberry Jam Recipe

Recipe for Gooseberry Jam. Really easy to make as gooseberries are full of pectin and acidic in their own right. Makes around 8 lbs (3.6 kgs) of jam.

damson jam

Damson Jam Recipe

Recipe for Damson Jam. Easy to make as damsons have loads of pectin and enough acid for a good set. Makes around 6lbs (2.7 kgs) of jam.

cherry jam

Cherry Jam Recipe

Recipe for Cherry Jam. Can be tricky to make, especially with sweet cherries, and may require adding pectin. Makes around 5 lbs (2.25 kgs) of jam.

blackcurrant jam

Blackcurrant Jam Recipe

Recipe for Blackcurrant Jam. Easy peasy to make as blackcurrants are full of pectin and have enough acid. Makes about 8 lbs (3.6 kgs) of jam.

apricot jam

Apricot Jam Recipe

Recipe for Apricot Jam. Apricots are generally OK on pectin but usually need a boost in acid to get a good set. Makes about 6 lbs (2.7 kg) of jam.

blackberry and apple

Blackberry and Apple Jam Recipe

Recipe for Blackberry and Apple Jam. Ripe Blackberries are lacking in pectin, hence problems with set without the apples. Makes about 6 lbs (2.7 kg) of jam

cranberry jelly

Cranberry Jelly Recipe

Recipe for Cranberry Jelly. The traditional accompaniment to the Christmas Turkey. This standard recipe can be enhanced with the addition of a little brandy

redcurrant jelly

Redcurrant Jelly Recipe

Recipe for Redcurrant Jelly. A traditional accompaniment to Lamb. Currants are high in pectin so there shouldn't be a setting problem.

raspberry jelly

Raspberry Jelly Recipe

Recipe for Raspberry Jelly. The beauty of this is that you can enjoy all the flavour of raspberry jam without the little pips getting stuck in your teeth!

mint jelly

Mint Jelly Recipe

Recipe for Mint Jelly. This makes a different accompaniment for lamb from the traditional mint sauce. It's really nice on new potatoes as well.

gooseberry jelly

Gooseberry Jelly Recipe

Recipe for Gooseberry Jelly. Another way to use up a seasonal glut of gooseberries in this tasty, easy to make homemade preserve.

blackcurrant jelly

Blackcurrant Jelly Recipe

Recipe for Blackcurrant Jelly. An easy recipe which gives great results! Blackcurrants are loaded with pectin so there shouldn’t be a setting problem.

blacklberry jelly

Blackberry Jelly Recipe

Recipe for Blackberry Jelly. Can be tricky as Blackberries have only medium pectin and acid content at best and the late ones are decidedly lacking in both.

apple jelly

Apple Jelly Recipe

Recipe for Apple Jelly. Apple Jelly is a bit bland on its own so additional flavouring is added. Apple carries flavour really well.

pumpkin chutney

Pumpkin Chutney Recipe

Recipe for Pumpkin Chutney. A delicious autumnal chutney that goes well with almost all cold meats, cheeses and curries.

green bean pickle

Green Bean Pickle Recipe

Recipe for Green Bean Pickle . A great way to use that glut of runner beans, storing for use until the next crop is here.

spiced rhubarb chutney

Spiced Rhubarb Chutney Recipe

Recipe for Spiced Rhubarb Chutney. You can substitute fresh ginger finely chopped instead of the dried if you prefer.

rhubarb chutney

Rhubarb Chutney Recipe

Recipe for Rhubarb Chutney. Another smashing rhubarb chutney. Takes three months to mature, but worth waiting for.

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