Freda Molamphy’s recipe for a rich fruity chutney with an intensity of flavour that serves game, particularly goose, very well.
Browsing: JAMS + PRESERVES
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.
When you find a glut of cheap plums, poach and chill them and you’ll always have a burst of sunshine to add to natural yogurt for breakfast, to slather on a homemade scone or to fill a Victoria Sponge.
Christine Ferber is a fourth-generation Alsatian preserve-maker. In France they call her ‘Le Reine de le Confiture’ or the ‘Queen of Confitures’ because she makes the most superb preserves. Brad Pitt is a fan of her jams which she makes using fresh fruits picked that day where possible.