Chutney, Jellies and Jams

Preserves such as Chutney, Jellies and Jams

Preserving flavours of all the vegetables, herbs, fruits you may grow of even forage for is one of the best ways to enjoy them year long. Here we have a few recipes that are particular favourites which you may well not find in other cookery books! These are tried and tested recipes handed down through our family which preserves magnificent flavours right through the winter period.

There’s something about searching the hedgerows for the ripe black dreamstime_m_10670366berries of Blackberry or Brambles during the early Autumn. As with all foraging ensure anything you pick to eat has not been sprayed by farmers. It is also advisable NOT to pick fruit along side roads where they are subjected to car fumes which may contain heavy metals.

As a child I remember spending weekends with my Granny jelly-making.  Being a traditionally thrifty lady she used her laddered silk stockings to strain the fruit through! There was no AMAZON with its multitude of Jelly Bags to access in those days.  I also recall the site of preserves that decorated the shelves in the pantry ~ a cooler room off the kitchen where food was stored. There were no fridges then … simply cooler north facing rooms, often with a marble slab to keep butter and cheese on, as I remember.

But chutneys were a real delight to savour with the cold left over meats from the Sunday Roast which used to be traditional family event.

Try this recipe for my famous TOMATO CHUTNEY :  This is just one of the recipes I use. Others can be found under “My favourite Chutneys”


  • 500g red onion, finely sliced
  • 1kg tomatoes, chopped
  • 4 garlic cloves, sliced
  • 1 red chilli, chopped (optional)
  • 4 cm piece ginger, peeled and chopped
  • 250g brown sugar
  • 150ml red wine vinegar
  • 5 cardamom seeds
  • ½ tsp paprika

METHOD : What could be easier!  Tip all the ingredients into a large Hils' Tomato Chutneyheavy-based pan ( a jam pan or a pressure cooker are great to use!) and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. This chutney will keep for 6 weeks.   ….. well usually it gets eaten within three weeks.

You can easily double the batch of ingredients … of course.  I place my jams, jellies and chutneys in any jars I can get hold of, however my main keeping stock I put in Kilner Jars or Mason Jars but w whole assortment of pots and jars can be bought most reasonably at LAKELAND