
Spiced Plum Jam with Walnuts Recipe
Recipe for Spiced Plum Jam with Walnuts. All Plum Jams are really easy to make as plums have a lot of pectin so setting is seldom a problem.
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
Recipe for Spiced Plum Jam with Walnuts. All Plum Jams are really easy to make as plums have a lot of pectin so setting is seldom a problem.
Recipe for Apple and Mint Chutney. A fresh and fragrant chutney with a bite! Goes well with fish, chicken and meat dishes and is delicious with Leg of Lamb.
Recipe for Celery and Sweet Pepper Pickle. A crunchy pickle that is excellent with fish dishes and cold meats. Makes about 3 lbs (1.4 kg) of pickle.
Recipe for Pickled Gherkins with Dill. Serve with ham and other boiled meats. Makes about 3 lbs (1.4 kg).
Recipe for Sweet and Sour Melon Pickle. Delicious served with sea food, especially prawns or shrimps served in their shells. Also goes well with salads.
Recipe for Apricot, Apple and Peach Chutney. Goes particularly well with cheddar cheese and tomato sandwiches or with cold roast turkey or other cold meats
Recipe for Turnip Chutney. An old-fashioned chutney that is particularly good with all cold meats. Ready for use in 4-6 weeks but better if left longer!
Recipe for Courgette and Onion Pickle. Particularly good with both ham and lamb dishes but can also accompany cheeses.
Recipe for Sweet Pepper Jelly. An unusual jelly that is great with cold meats, especially lamb and chicken. Also goes well with prawns and cream cheese.
Recipe for Bread and Butter Pickles. The perfect accompaniment to your sandwiches and cold meats. Also a way to use up some of the glut of cucumbers!
Recipe for Gooseberry Chutney. Perfect with cheese. It can be used after about a month but the flavours continue to develop for a month or two afterwards.
Recipe for Chilli Jam. This recipe can be adapted to use up gluts. I have made it with red peppers, celery and even rhubarb! Courgettes are our favourite.
The important thing about onion marmalade is to cook the onions down really well and evaporate all the moisture before you go for the browning part.
With cucumbers, it seems that you go from none to that many you don't know what to do with them! This recipe will make about 4 lbs of cucumber pickle.
Like Pan Yan Pickle but could equally be called Apple and Date relish/chutney. Makes several jars depending on the size. No cooking involved.
A dark, spicy Gooseberry and Ginger chutney that is perfect with cheese. It can be used after about a month but keeps for much longer.
Recipe for Pear, Fig & Walnut Chutney. If you prefer a less chunky texture, chop everything (including the walnuts) into smaller pieces.
Recipe for Old Ma Donethey's Beetroot Chutney. A very sweet chutney that is delicious with ham, sausage, pork pie, cheese and savoury snacks.
Recipe for Beetroot and Orange Preserve - an easy to make, sweet and spicy preserve that is great with cold meats and cheese.
Recipe for Microwave Green Tomato Chutney. A good recipe as it is cooked in the microwave and not for hours in a preserving pan on the hob.
Recipe for Green Tomato Marmalade. A lovely breakfast marmalade, makes a good side dish with curry, and brilliant with cheese.
Recipe for Marrow & Courgette Chutney. Goes lovely with cheese or cold meats. Best to leave in a cool, dark place for 2 - 3 weeks at least before consuming.
Recipe for Pear & Walnut Chutney. Makes about 4 lb (1.8 kg) of chutney. Leave for at least a month to allow to mature.
Recipe for Onion Pickle. Makes 1 to 1¼ lbs (500g) . This pickle needs to be refrigerated and used up within a month but you'll have eaten it before that!
Recipe for Sweetcorn and Runner Bean Relish. A good accompaniment for chicken, fish and vegetables and delicious in pasta salads and fried rice.
This sweet chilli jam recipe is straightforward to make and produces an unusual jam that can be used as an accompaniment to a curry like a mango chutney.
Recipe for Sweet Beetroot Chutney. This chutney can be eaten fresh or will keep for 3-4 months unopened. Lovely with buttered crusty bread and cheese.
Recipe for Green Tomato Marmalade An unusual recipe that makes use of green tomatoes at the end of season combined with lemons for a fresh tasting marmalade
Recipe for Sweet Green Pickle. Makes about 5.5kg (12lb) and the vegetables can vary with the seasons so a good way to use up gluts and surplus
Recipe for Lemon and Carrot Marmalade. The same proportions can be used for Grapefruit, Half Lemons and Limes and all Limes.
Recipe for Plum and Orange Jam. This unusual jam mixing two very different flavours actually works exceptionally well.
Recipe for Sweet Cucumber Fridge Pickle. If you have an over productive cucumber patch try this - will keep for 2 weeks if you can leave it alone!
Recipe for Caramelised Onion Chutney. Makes about 3 lbs. This recipe was given to us by a friend who lives in France where she served it with pate on toast
Recipe for Hot Carrot and Chilli Chutney Makes about 4 lbs The carrot adds a sweetness and body to the chutney which gets its heat from the chilli of course
This easy recipe for Apple, Date and Chilli Chutney makes about 5 lbs which may sound a lot but it won't last long once you taste how delicious it is
Recipe for Dried Apricot Jam. A lovely jam with a beautiful color and flavor. A big advantage is that it can be made when apricots are not in season.
Easy recipe for Prune, Apple and Walnut Chutney. Pour into sterilised jars and leave for at least 8 weeks to allow the flavours to develop if you can wait.
Recipe for Tomato and Orange Chutney. An experiment as I had oranges to spare! Made at the end of August and tasted today (13th December) and it's lovely.
Recipe for Gooseberry and Ginger Chutney. A dark, spicy chutney that is perfect with cheese - can be used in about a month but keeps for much longer.
Recipe for Runner Bean Chutney. One way of dealing with the runner bean glut! Serve with cold meats or cheese. Allow to mature for at least 6 to 8 weeks.
Recipe for Pineapple and Courgette Jam. Adapted from an old book and it's worked good enough for everyone to be eating it without going YUK!
Another recipe for Plum Jam. There is enough jam for 8 jars about 450g in each or whatever you have. This jam is lovely on rice puddings or on Ice cream.
Recipe for Quince Cheese submitted by Swing Swang. Once cool the cheese should be as solid as a soft bit of cheddar. Will keep for a few weeks in the fridge
An easy recipe for Sweet Orange and Chilli Chutney which gives a clever balance of the orange sweetness and chilli heat in this unusual chutney
Recipe for Tangerine Jelly Marmalade. Makes about 5 lbs (2.3 kg) of marmalade. A lovely smooth breakfast marmalade, wonderful on hot buttered toast
Recipe for Old English Marmalade. Makes about 6 lbs (2.7 kg) of marmalade. The traditional marmalade to accompany a great British breakfast's toast.
Recipe for Lime Marmalade. Makes about 6 lbs (2.7 kg) of marmalade. A sharp flavoured breakfast marmalade to wake you and your tastebuds up in a morning.
Recipe for a thick Lemon Marmalade. Makes about 6 lbs (2.7 kg) of marmalade. A fresh breakfast marmalade that makes a change from orange.