Jams & preserves

Plum chutney is the preserve I make every autumn without fail, alongside the plum jam, and I would argue it is the more versatile of …

Piccalilli divides opinion in a way that few condiments manage. You either love it — that sharp, mustardy, turmeric-yellow pickle with its crisp vegetables and …

Seville orange marmalade is the preserve that defines a British breakfast more than any other. Dark, bittersweet, with that characteristic sharp citrus flavour that no …

Most people have never eaten quince fresh. This is entirely reasonable — raw quince is hard, astringent, and deeply unpleasant. Cooked quince is something else …

Blackcurrant jam is the one I recommend to people who have never made jam before. Not because it is the easiest in terms of technique …

There are few things that say Christmas quite as clearly as a chocolate yule log arriving at the table — that magnificent dark, textured roll …

There are few things more satisfying than a well-stocked larder shelf, and a row of jars of homemade tomato chutney is one of the finest …

If plum jam is wonderful, damson jam is extraordinary. Damsons — those small, intensely flavoured, slightly tart wild plums that appear in hedgerows and gardens …

There is something deeply satisfying about making jam. The fruit simmering on the hob, the kitchen filling with the most extraordinary sweet, fruity smell, and …