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
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 Cranberry Jelly. The traditional accompaniment to the Christmas Turkey. This standard recipe can be enhanced with the addition of a little brandy
Recipe for Redcurrant Jelly. A traditional accompaniment to Lamb. Currants are high in pectin so there shouldn't be a setting problem.
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!
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.
Recipe for Gooseberry Jelly. Another way to use up a seasonal glut of gooseberries in this tasty, easy to make homemade preserve.
Recipe for Blackcurrant Jelly. An easy recipe which gives great results! Blackcurrants are loaded with pectin so there shouldn’t be a setting problem.
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.
Recipe for Apple Jelly. Apple Jelly is a bit bland on its own so additional flavouring is added. Apple carries flavour really well.
Recipe for Pumpkin Chutney. A delicious autumnal chutney that goes well with almost all cold meats, cheeses and curries.
Recipe for Green Bean Pickle . A great way to use that glut of runner beans, storing for use until the next crop is here.
Recipe for Courgette Chutney. What to do with all those courgettes? Make a chutney with a difference, of course.
Recipe for Easy Microwave Jam. This jam will seem runnier than normal but cooking continues during standing time and it sets well once in jars and cooled.
Recipe for Thai Sweet Chilli Sauce. It is delicious - the heat of the chilli peppers not quite tamed by the sugar and vinegar
This lovely black mango chutney recipe was originally posted to the forums by Supersprout, who unfortunately passed away some time ago. It's proven popular
Recipe for Marrow Jam. You'll need to use jam sugar for this (or ordinary sugar with added liquid or powdered pectin) as marrows have none!
Recipe for Tomato and Pepper Relish. An easy way to preserve the taste of summer. Makes about 4 lbs (2 kg) of relish.
Recipe for Strawberry Conserve. It takes far longer to make this delectable conserve than it does to eat it! Makes about 3 lb (1.5 kg) of conserve.
Recipe for Overripe Banana and Sultana Cake. Use up any overripe bananas in this delicious cake.
Recipe for Mixed Fruit Jam. The cooking apples and plums make up for the low pectin in pears in this recipe. Makes about 4 lbs (2 kg) of jam.
Recipe for Marrow and Ginger Jam. This makes a great breakfast jam, which certainly wakes your taste buds up with that ginger zing. Add some chilli as well.
Recipe for Aubergine Chutney. A hot and tasty way for preserving Aubergines over the winter months. Delicious with cheese.
Recipe for Green Tomato Jam. If you're using actual lemons, grate the rind from them and put in with the ginger in the muslin bag. Makes about 4 lb (2 kg),
Recipe for Green Tomato Chutney. Another way of using up some of those green tomatoes you are always left with! Makes about 6 lb (3 kg) of chutney.
Recipe for Cucumber and Pepper Relish. A great way to use cucumbers and peppers and save the taste of summer for the winter. Makes about 1lb 12 oz (750 g).
Recipe for Cucumber and Apple Chutney. A lightly spiced cucumber and apply chutney recipe. Simple and easy to make. Makes about 5 lbs (2.5 kg) of chutney.