Recipe for Blackberry and Basil Jam

I know what you’re thinking. You’re thinking that blackberry and basil seems like an odd combination to use in a jam recipe. You’re right. It is. But it’s a combination that works brilliantly well. Don’t think of the basil as tasting as it would in a pesto dish; it doesn’t come across as powerfully. Instead, this Blackberry and Basil Jam is a sweet and fragrant preserve, which will be enjoyed without so much as a frown.

Continue reading

How to Make Blueberry Jam

For me – and my toast – Spiced Blueberry Jam is at the pinnacle of preserves. Unlike other jams – strawberry jam, rhubarb and ginger jam – blueberries maintain their structure and texture throughout the jamming process. Dried and concentrated, the presence of whole berries adds a welcome burst of flavour – or several – to every mouthful. The experience is truly divine.

Continue reading

How to Make Tomato Chutney

For the warmer parts of the UK the sunshine of June means only one thing – tomatoes. Grown on the famously sunny Isle of Wight, the tomatoes featured in this recipe for a quick and spicy tomato chutney provide an impressive depth of flavour and sweetness. The only way to deal with a glut of the fruit, tomato chutney will be there to satiate your appetite for preserves year round.

Continue reading

Recipe for Raspberry Jam

As we move into June an increasingly diverse range of fruit and veg begins to come into season, settling in for the summer ahead. Apricots, blueberries, cherries, beans of all types, artichokes, aubergines; you name it, it’s probably going to be available soon and at an attractive price. The same, of course goes for raspberries, which should be around until early October. But there’s nothing wrong with getting on the bandwagon early. Get preserving and try your hand at making Raspberry Jam.

Continue reading

How to Make Apricot Jam

Jam making. My new love. Once May comes along a wider range of fruit starts becoming available, ripe and ready to jam. Despite the relative youth of the year, I’ve already made Strawberry Jam using British strawberries and Rhubarb and Ginger Jam using some quality Yorkshire forced. Once you get the knack and a feel for how much sugar you need preserving is so, so simple – you’ll never buy a pot again. My recipe for Apricot Jam is another such triumph.

Continue reading