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There are more recipes for pickles, jams and chutneys than there are ingredients to put in them. Therefore I have covered off here the ones we have successfully tried. As we try more things this list will grow so come back and check for more.































Jams and fruit curds

Ther process for making jam does not vary it is only the ingredients that change. Therefore I have not produced separate methods for the many jams you can make. Follow the 7 steps guide to making jam and you will succeed every time. Below are some suggestions for ingredients you can try. Happy jam making!


Raspberry Jam

  • 3kg Raspberries
  • 3kg sugar


Strawberry Jam

  • 3.5kg Strawberries
  • Juice of 2 lemons
  • 3kg sugar

Blackcurrant jam

  • 2kg Blacurrants
  • 3 pints water
  • 3kg sugar

Apple jam

  • 3kg cooking apples
  • 1L water
  • 2 tsp citric acid
  • 12 cloves
  • 3kg sugar

Blackberry jam

  • 3kg Blackberries
  • 150ml water
  • juice of 2 lemons
  • 3kg sugar



Gooseberry jam

  • 2.25kg Gooseberries
  • 850ml Water
  • 3kg sugar



Rhubarb and ginger Jam

  • 1.5kg Rhubarb
  • 1.5kg sugar
  • juice of 3 lemons
  • 25g root ginger


  1. Wash and trim the rhubarb
  2. layer in a bowl with the sugar
  3. leave for 8 hours
  4. bruise the ginger and tie in a muslin bag
  5. cook all per the standard 7 step method.

Plum Jam

  • 3kg plums
  • 850ml water
  • 3kg sugar


  1. wash, halve and remove the stones from the plums
  2. crack 18 stones, extract the kernels and blanch them
  3. cook the kernels with the fruit and follow the standard 7 step method


Marrow and ginger jam

  • 3kg marrow, prepared weight
  • 50g root ginger
  • juice and grated rind of 4 lemons
  • 3kg sugar


  1. steam the marrow until tender
  2. bruise the ginger and tie into a muslin bag
  3. cook all together per the standard 7 step method




Cherry jam

  • 2.5kg cherries stoned
  • juice of 2 - 3 lemons
  • 1.75kg sugar

Greengage Jam

  • 3kg greengages
  • 600ml water
  • 3kg sugar


Logonberry jam

  • 3kg logonberries
  • 3kg sugar



Blackberry and apple jam

  • 2kg blackberries
  • 750g cooking apples peeled and cored
  • 300ml water
  • 3kg sugar




Apricot jam

  • 3kg Apricots
  • 600ml water
  • 3kg sugar


  1. Wash halve and stone the apricots
  2. remove 6 kernels from the stones and blanch
  3. cook ingredients pre the standard 7 step method

Damson jam

  • 2.5kg damsons
  • 850ml water
  • 3kg water


remove the stones once the fruit is pulpy and before you add the sugar. to be certain to get all the stones out, count the damsons in then count the stones out.


If you have any recipes you would like to share let me know and I will add them here.    

Fruit curds.

Curds are a buttery confection rather than a preserve, made using the juice from the fruit, butter, sugar and eggs. They don't keep well due to the egg content and therefore need to be stored in the refridgerator. However they are delicious and well worth a go especially if you have plenty of eggs to use up.

 Link to Lemon curd recipe




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