Most people have never eaten quince fresh. This is entirely reasonable — raw quince is hard, astringent, and deeply unpleasant. Cooked quince is something else …
Homemade jam and preserve recipes from Mary Berry, covering classic fruit jams, marmalades, chutneys, and curds you can make in your own kitchen.
Learn simple preserving techniques for storing seasonal fruit, from strawberry and raspberry jam to spiced apple chutney and lemon curd.
Each recipe includes clear guidance on setting points and storage, so your preserves turn out perfectly every time — great for gifting or stocking the pantry.
Jams & preserves
Mary Berry Blackcurrant Jam Recipe
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 …
Mary Berry Chocolate Yule Log Cake Recipe
There are few things that say Christmas quite as clearly as a chocolate yule log arriving at the table — that magnificent dark, textured roll …
Mary Berry Tomato Chutney Recipe
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 …
Mary Berry Damson Jam Recipe
If plum jam is wonderful, damson jam is extraordinary. Damsons — those small, intensely flavoured, slightly tart wild plums that appear in hedgerows and gardens …
Mary Berry Plum Jam Recipe
Mary Berry’s plum jam is the recipe I make every autumn without fail when the plum trees are laden and I have more fruit than …
