Preserving food, making jams and pickles

Preserving Food by making Jams & Pickles

Making your own jams and pickles is easy and satisfying. Not only do they taste far superior to shop-bought versions, they also make thoughtful, personal gifts and allow you to preserve seasonal produce for months to come.

When prepared on the right days and handled with care, preserves store very well and are far less likely to develop mould. As always, good results rely on thorough sterilisation: boil empty jars and lids, and once filled, place a piece of clingfilm over the hot contents before sealing with the sterilised lid. This simple step greatly improves shelf life.

Below are a few tasty recipes to get you started.

Winter Chutney (Best made between October and March)

Ingredients

300 g carrots, 400 g apples, 300 g onions, 200 g tomatoes, 2 red peppers, 400 g red wine vinegar or apple vinegar, 2 tbsp sultanas, 1 tsp salt, 1 tsp black pepper, ½ tsp cinnamon powder, a pinch of cayenne pepper, and 500g jam sugar.

1)  Wash fruit and vegetables, chop, peel, deseed, and dice them into small pieces, and put all ingredients into a large, very clean pan. Bring to boil and cook gently for about 1 hour, stirring regularly. When vegetables have the desired consistency, pour the hot mixture into clean glass jars and seal immediately with cling film. Leave to cool. The chutneys last for a couple of months unopened.

Seville orange marmalade (January, February)
Home-made strawberry jam (June, July)

Here is an article you may find useful:

Recession-proof living – make your own products