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

Chunky Seville Orange Marmalade Recipe

Recipe for Chunky Seville Orange Marmalade. Makes about 6 lbs (2.7 kg) of marmalade. A variation on the traditional marmalade with more body than most.

Seville Orange Marmalade Recipe

Recipe for Seville Orange Marmalade. Makes about 6 lbs (2.7 kg) of marmalade. The traditional breakfast marmalade

Lime Curd Recipe

Recipe for Lime Curd. Great on bread or toast but don't forget traditional curd tarts - they may not be fashionable but they are still delicious.

Apricot Curd Recipe

Recipe for Apricot Curd. Easily makes 2 lb (900 g) of Apricot Curd. A gentle fruit curd with the subtle apricot flavour. Works well as a cake filling

Beetroot Chutney Recipe

This is an easy and popular recipe for Beetroot Chutney. Makes about 5 lbs (2.3 kg) of Beetroot Chutney. One of our favourites and that of our friends.

Sweet Pepper Relish Recipe

Recipe for Sweet Pepper Relish. Lovely mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken.

Easy Pumpkin Chutney Recipe 2 A Variation Pumpkin Chutney

Easy Pumpkin Chutney Recipe. Makes about 20 jars of Pumpkin Chutney! Goes with almost all cold meats, cheeses and curries. This variation works very well

Cranberry Chutney Recipe

Recipe for Cranberry Chutney. Chutneys make fantastic presents because they improve with age and go brilliantly with Christmas cheeses and cold meats.

Spiced Plum Chutney Recipe

Recipe for Spiced Plum Chutney. Makes a lovely Christmas gift and, if you're not a huge fan of jams, a good way to use up some plums to good result.

Carrot Jam Recipe

Recipe for Carrot Jam. Makes about 3 lbs (1.4 kg) of jam. The brandy is optional but does preserve the jam for longer.

Pickled Mushrooms Recipe

Recipe for Pickled Mushrooms. Best if left for at least 2 weeks before using to allow the mushroom flavours to develop and strengthen.

Apple & Rosemary Jelly Recipe

Recipe for Apple & Rosemary Jelly. Makes about 3 lbs (1.4 kg) of Apple & Rosemary Jelly. A few drops of green food colouring can be added during cooking.

Mushroom Chutney Recipe

Easy to make recipe for Mushroom Chutney. Makes about 4 lbs (1.8 kg) of Mushroom Chutney which is delicious and won't last long on the shelf!!

Microwave Citrus Marmalade Recipe

Recipe for Microwave Citrus Marmalade. Makes about 3 cups. Microwaves are ideal for making smaller quantities of jams and marmalades quickly.

Green Tomato Chutney (2) Recipe

Recipe for Green Tomato Chutney. Enjoy either after standing for a while to let flavours develop or grab the cheese and crackers and go watch TV .

Grape Conserve with Port Recipe

Recipe for Grape Conserve with Port. Makes about 2½ lbs( 1.125 kg) of conserve. It makes a lovely gift if you can bring yourself to give it away!

Peach Conserve with Brandy Recipe

Recipe for Peach Conserve with Brandy. Makes about 5 lbs (2.3 kg) of conserve. A lovely gift.

Rhubarb and Orange Jam Recipe

Recipe for Rhubarb and Orange Jam. An unusual jam, oranges being more associated with marmalade, but it works well. Makes about 5 lbs (2.5 kg) of jam.

Hot & Spicy Red Pepper Relish Recipe

Recipe for Hot and Spicy Red Pepper Relish. You can adjust the hotness of this by varying the amount and type of chillies in the recipe.

Pickled Eggs

Pickled Eggs Recipe

Recipe for Pickled Eggs. A British pub and chip shop standard. Allow about 3 weeks before you start on the eggs to allow the vinegar to permeate.

Pickled Cucumber Recipe

Recipe for Pickled Cucumber. Best if left for 4 weeks before using.

Pickled Beetroot Recipe

Recipe for Pickled Beetroot. You can use boiling spiced vinegar instead - this makes the storage life longer and it retains the colour.

Pickled Onions Recipe

Recipe for Pickled Onions. Leave for a couple of months before using. If you want a sweeter pickled onion, add a teaspoon of sugar to each jar of onions.

Pickled Red Cabbage Recipe

Recipe for Pickled Red Cabbage can be used for white cabbage. Ready after 1 week but if you keep it longer than 10 - 12 weeks it will loose its crispness.

Pea Soup Using Dried Peas Recipe

Recipe for Pea Soup using Dried Peas. Pea soup is very comforting, sweet and delicious. Made with marrowfat dried peas that are grown especially for drying.

Pease Pudding Recipe

Recipe for Pease Pudding. Especially good with boiled ham and roast pork. Serves 4.

Raspberry Vinegar Recipe

Recipe for Raspberry Vinegar. Makes a refreshing drink and nice as a salad dressing. The same recipe can be used for blackberries and blackcurrants.

Garlic Vinegar Recipe

Recipe for Garlic Vinegar. Makes about 1 pint (570 ml) of Garlic Vinegar. Adds interest to a salad dressing and can be used in stews, soups, sauces etc.

Chilli Vinegar Recipe

Recipe for Chilli Vinegar. Adds interest to a salad dressing and can be used in stews, soups, sauces etc. Makes about 570 ml (1 pint) of Chilli Vinegar.

Marjoram Vinegar Recipe

Recipe for Marjoram Vinegar. Adds interest to salad dressings and can be used in stews, soups, sauces etc. Herb Vinegars make a lovely gift..

Sage Vinegar Recipe

Recipe for Sage Vinegar. Adds interest to salad dressings and can be used in stews, soups, sauces etc. Herb Vinegars make a lovely gift.

Thyme Vinegar Recipe

Recipe for Thyme Vinegar. Adds interest to salad dressings and can be used in stews, soups, sauces etc. Herb Vinegars make a lovely gift.

Tarragon Vinegar Recipe

Recipe for Tarragon Vinegar. Adds interest to salad dressings and can be used in stews, soups, sauces etc. Herb Vinegars make a lovely gift.

Tartar Sauce Recipe

Recipe for Tartar Sauce. The traditional and ideal accompaniment for grilled fish. Makes about ¾ pint (430 ml) of Tartar Sauce.

Garlic Oil Recipe

Recipe for Garlic Oil. Makes about 1 pint (570 ml). Garlic oil is great for making a salad dressing or just as a pouring oil to go with vinegar on a salad.

Chilli Oil Recipe

Recipe for Chilli Oil. Makes about 1 pint (570 ml). Chilli oil is useful to have at hand both to use to make a zingy salad dressing and as a cooking oil.

Rosemary Oil Recipe

Recipe for Rosemary Oil. Cold oils are better for green herbs. Makes about 1 pint (570 ml)l. Adds a subtle herb flavour when used as a salad dressing

Gooseberry Ketchup Recipe

Recipe for Gooseberry Ketchup. Delicious with strong meats like venison, game birds or duck. It even spices up a humble beef burger at the barbecue.

Mustard Sauce Recipe

Recipe for Mustard Sauce. Lovely with steak, roast beef and ham. Makes about 1½ pints (900 ml) of Mustard Sauce.

Mushroom Ketchup Recipe

Recipe for Mushroom Ketchup. Similar to Worcester sauce in consistency, mushroom ketchup adds a lift to any meaty soup or stew, or in a marinade.

Tomato Sauce Recipe

Recipe for Tomato Sauce. This recipe is for a lightly seasoned Tomato Sauce with a good tomato colour and flavour. It will make about 2 pints (1.1 litres) of sauce.

Mint Sauce Recipe

Recipe for Mint Sauce. Delicious with roast lamb and lamb chops. Lamb and mint go so well together which is why mint sauce was always served with lamb

Horseradish Sauce Recipe

Recipe for Horseradish Sauce Base. Use this base recipe to get all the hard work of preparing a proper home made horseradish sauce done in advance.

Cranberry Sauce Recipe

Recipe for Cranberry Sauce. What could be better as a Christmas Gift? It works well with duck, goose or chicken as well as turkey though.

Spicy Tomato Sauce Recipe

Recipe for Spicy Tomato Sauce. Makes about 1 pint (570 ml) of Sauce. Note: This sauce will require sterilizing or it will only keep for 2-3 weeks.

Chilli Sauce Recipe

Recipe for Chilli Sauce. An hot accompaniment to most things! Chilli Sauce has a habit of separating on standing so shake the bottle before use.[

Cucumber and Green Tomato Relish Recipe

Recipe for Cucumber and Green Tomato Relish. Makes 3 -4 lbs (1.4 kg - 1.8 kg) of relish. Another way to use up some of those green tomatoes!

Pear Chutney Recipe

Recipe for Pear Chutney. Makes about 4 lb (1.8 kg) of Pear Chutney. Wonderful for using up pears that have just gone over ripeness for eating

Sweet Corn & Pepper Relish

Recipe for Sweet Corn and Pepper Relish. A barbecue without a sweetcorn relish just isn't a barbecue. It works even better with vegetarian burgers.

Mixed Fruit Chutney Recipe

Recipe for Mixed Fruit Chutney. The beauty of any chutney is that no two batches are the same as you vary the proportions of the different fruits in the mix

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