Pot the fruit compote into a kilner jar and when it’s cool keep it in the fridge to top muesli or granola, smear it on waffles, serve over ice cream or spread on bread for breakfast. Or use it to fill a blind-baked pastry case, top with lattice pastry and bake for a quick blackcurrant tart.
Browsing: JAMS + PRESERVES
This recipe for lime curd comes from the British Women’s Institute if our memory is correct – we can’t give it higher praise.
Freda Molamphy’s recipe for a rich fruity chutney with an intensity of flavour that serves game, particularly goose, very well.
Kumquats are quite expensive so you need to make something special with them. This recipe for kumquat marmalade with gin and vanilla is just that. Serve it with cheese or on griddled bread.
Preserved lemons are used in Mediterranean and Middle-Eastern cooking. They are easy to make at home and can be used in tagines and couscous dishes.
Serve this lovely sweet and sour chutney with any cheese.
Cherries have such a short season – preserving them in a sugar syrup means you can enjoy them for longer.