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

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Red Cabbage and Onion Pickle

Recipe for Red Cabbage and Onion Pickle. Ready after 1-2 weeks and goes particularly well with all type of sausages. Makes about 3 lb (1.7 kg) of Pickle.

Beetroot and Horseradish Pickle

Recipe for Beetroot and Horseradish Pickle. Makes about 2½ lbs (1.35 kg) of Pickle. An unusual combination of flavours that works surprisingly well.

Pickled Peppers Recipe

Recipe for Pickled Peppers. Makes about 3 lbs (1.4 kg) of Pickled Peppers. Allow 6 weeks for the complex flavours to develop fully.

Hot Piccalilli Recipe

Recipe of Hot Piccalilli. A combination of most vegetables can be used for Picalilli but root vegetables don't tend to work very well.

Mild Piccalilli Recipe

Recipe for Mild Piccalilli. A combination of most vegetables can be used for Picalilli but root vegetables don’t tend to work very well.

Lemon and Mustard Seed Chutney

Recipe for Lemon and Mustard Seed Chutney. An unusual chutney, but it works really well and makes a great accompaniment for fish dishes.

Rhubarb Marmalade Recipe

Recipe for Rhubarb Marmalade. The set isn't quite the same as a conventional marmalade but it's delicious anyway. A very unusual marmalade.

Marrow Chutney Recipe

Recipe for Marrow Chutney. Makes about 4 lbs (1.8 kg) of Marrow Chutney. You can also use this recipe for those overgrown courgettes!

Tomato Chutney Recipe

Recipe for Tomato Chutney. It's not just green tomatoes that you end up with a glut of but ripe tomatoes too. Use this recipe to use up some of the surplus.

Rhubarb and Ginger Chutney Recipe

Recipe for Rhubarb and Ginger Chutney. Nice for using up the end of season rhubarb which tends to be a little tough.

Apple Chutney Recipe

Recipe for Apple Chutney. A simple chutney and easy to make but nobody will believe you when they taste it! Delicious. Makes about 4 lbs (1.8 kg) of Chutney

Curry Relish Recipe

Recipe for Curry Relish. Strangely this doesn't work well with curry but it really brightens sausages up. Makes about 3 lbs (1.4 kg) of 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 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 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 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

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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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!

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 & 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 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 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 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 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 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 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 Recipe

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

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