At a time when stockpiling has made certain ingredients hard to come by and many of us are anxious about our store cupboards, preserving is a practical and soothing way to fill your larder while making sure you get the most out of your perishable ingredients. Read on for our favourite recipes for everything from tangy pickles to fruity compotes.
Pear and Lavender Jam from The Modern Preserver: Chutneys, pickles, jams and more by Kylee Newton
A delicate pear jam with wonderful floral accents, this is the perfect thing to spread on toast or dollop over your morning porridge. It's also a great way of using up pears that are too hard or unripe to eat.
From the book
The Modern Preserver: Chutneys, pickles, jams and more
130 creative recipes for all things preserved
Classic methods with a fresh contemporary twist
Inspiration for homemade gifts
Apple and Sultana Chutney from The Great British Bake Off: Winter Kitchen by Lizzie Kamenetzky
This is a classic chutney – tangy, deeply savoury, and studded with plump sultanas, it's must for a cheeseboard. It will also liven up cold, leftover meats like ham or chicken, and is wonderful in a sandwich (ploughman's or otherwise!).
Get your copy of The Great British Bake Off: Winter Kitchen here.
Apricot Curd from The Kilner Cookbook by Kilner
Looking for a lemon curd alternative? Try this buttery apricot curd from The Kilner Coobook. You can spread it on toast or brioche, or use it as a filling fro sweet pastries and desserts. It's especially good in meringues, topped with whipped cream.
Get your copy of The Kilner Cookbook here.
Heritage Carrot and Ginger Pickle from The Modern Preserver: Chutneys, pickles, jams and more by Kylee Newton
If you've got some carrots lingering in your vegetable drawer, transform them into a tangy, spicy pickle with this recipe. You don't have to use heritage carrots either – any kind will do!
Get your copy of The Modern Preserver here.
Marmalade from You're All Invited by Margot Henderson
It just doesn't get much more comforting than homemade marmalade spread thickly on hot, crusty toast. Seville oranges aren't in season just now, so use normal oranges instead, replacing one or two of them with a lemons to give the marmalade its tang. You could also reduce the sugar content a little if you like your marmalade extra bitter.
Get your copy of You're All Invited here.
Chocolate and Raspberry Jam from The Modern Preserver: Chutneys, pickles, jams and more by Kylee Newton
Less of a jam and more of a rich raspberry chocolate spread, this is utterly heavenly on sourdough toast, croissants, or toasted brioche. It would also work really well as layer cake filling.
Get your copy of The Modern Preserver here
Lemon Curd from The WI Cookbook by Mary Gwynn
Lemon curd is an all-time classic and a great preserve to stock your pantry with. It's great on toast, of course, but also delicious when used in baking. Try making a Victoria sponge and sandwiching the cake together with a layer of lemon curd and a layer of cream. Or hollow out the tops of some cupcakes, fill with a teaspoon of curd, then top with some lemon buttercream frosting.
Get your copy of The WI Cookbook here.
Pickled Red Onion and Lime from The Kilner Cookbook by Kilner
Pickled red onions are an incredibly useful ingredient to have around – add them to salads, sandwiches, burgers, and grilled meats to provide a hit of zingy flavour.
Get your copy of The Kilner Cookbook here.
Strawberry and Pimm’s Jam from The Modern Preserver: Chutneys, pickles, jams and more by Kylee Newton
One for the warmer months, this classic combination in jam form is irresistible poured over vanilla ice cream as an instant dessert.
Get your copy of The Modern Preserver here
Two-tone Peach and Blackberry Jam from The Modern Preserver: Chutneys, pickles, jams and more by Kylee Newton
This is the perfect jam for late summer and early autumn, when you want to make the most of the last peaches and the first blackberries. Its pretty, two-toned appearance makes it ideal for gifting.
Get your copy of The Modern Preserver here
