Spiced Plum Chutney ( about 1.8 kg)

A delicious chutney which goes very well with smoked mackeral among other things. The recipe is from ” The Women’s Instiute Homemade Jams and Chutneys” by Midge Thomas.

Beetroot and Ginger Chutney (5-6 lb)

A favourite recipe from ” The Women’s Institute Homemade Jams and Chutneys” by Midge Thomas. Serve with hot or cold meats such as roast pork or duck, or however takes your fancy.

Pickled Cabbage Leaves with Beetroot ( 2.1 litres)

A crunchy pickle from Transcarpathia which I found in ” Summer Kitchens” by Olia Hercules.

Apricot and Harissa Chutney

A chutney from Nigel Slater which goes very well with cheese, sausages or pork pirs. The recipe makes three 500 ml jars.

Fresh Fig Jam ( 4-5lb)

A recipe from ” Flavours of Greece” by Rosemary Barron.

Spiced Pear Relish (3 jars)

A delicious chutney from ” Alice’s Cook Book” by Alice Hart.

Tomato, Pepper and Chilli Jam ( 3 jars)

A sweet hot jam to make in late summer when all the ingredients are at their best. Serve with savoury breakfasts especially baked ricotta. Its from ” Alice’s Cook Book ” by Alice Hart.

Vanessa’s De Beauvoir Chutney ( 5x 500g jars)

An excellent chutney which used to be sold in the De Beauvoir Deli in Southgate Road, Islington. I found the recipe in ” Notes from a Small Kitchen Island” by Debora Robertson. It will improve over time and is best stored for a couple of months in a cool dry place before opening.Unopened jars will keep for a year Once opened, store in the fridge and eat within two weeks.

Banh Mi Pickles ( 300 ml )

This sweet and crunchy pickle is traditionally served with Vietnamese Banh Mi. It’s from ” Pickled” by Freddie Janssen.

Carrot Marmalade (700g)

This recipe from Anna Jones is delicious on crumpets or a toastie with cheese, but can also be served alongside dal or curry. It will keep for up to 18 months, but once opened should be stored in the fridge and eaten within a month.

Rainbow Chard Kimchi (1 litre)

I started the year with the good intentions of eating more fermented vegetables but was somewhat astounded when a small half litre of home made cabbage kimchi in my local shop cost a small fortune. So now I am making it for myself most of the time. This version is from ” The Artisan Kitchen” by James Strawbridge.

To make the best kimchi spread the salt over the greatest surface area to increase osmosis: massage thoroughly and get it right into any crevices.The parchment keeps ingredients submerged to maintain an anaerobic environment. A plastic bag filled with air is a good alternative .Look out for small bubbles of carbon dioxide, a sign that fermentation is in full swing. If the process is slow to get going, try moving the jar to a warmer spot.

Tamarind Chutney (1 cup)

My go to dressing for chaat from ” Mowgli Street Food” by Nisha Katona.

Beetroot and Squash Relish (3x450g jars)

A recipe from Sarah Raven. This should be eaten within a couple of months and be kept in the fridge once opened.

Quick Pickled Radish with Ginger (1 jar)

An easy and addictive pickle from Bee Wilson. Its crunchy and refreshing if eaten immediately, but after a couple of days in the fridge it is softer and will turn a delicate coral.

Pickled Red Cabbage with Ginger (2 x 750 ml jars)

A recipe from Nigel Slater to serve with bread and cheese, ham or even sushi. It will keep for several weeks in the fridge, unless you are like my husband who could probably demolish this amount within a week or so.

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Category Archives: Preserves