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Making Preserves

Roasted Tomato and Chilli Pasta Sauce

Roasted Tomato and Chilli Pasta Sauce

We’ve recently been asked for our recipe for this tasty pasta pour-over sauce. I’ve finally found it! Ingredients 6 large or 8 medium-sized tomatoes 1 red pepper 1 red chillip pepper, sliced finely or ½ teaspoon chilli flakes 2 tablespoons sun-dried tomato puree 2 cloves garlic 1 dessertspoon balsamic inegar 75ml dry white wine Olive […]

By October 16, 2017 0 Comments Read More →
Crab Apple Jelly

Crab Apple Jelly

Heidi Sands shares her recipe for Crab apple jelly, a preserve that looks great, with its lovely pink colour, and is excellent served with a wide range of both hot and cold meats, but it also goes really well with toast, too. The ingredients here will make 3 x 450g jars. INGREDIENTS 450g crab apples […]

By October 12, 2017 0 Comments Read More →
Preserving Fruit with a Steamer

Preserving Fruit with a Steamer

Paul Courtney from Vigo waxes lyrical about the benefits of preserving with his steamer A proper steamer is a real state-of-the-art bit of kitchen kit. I am not talking about one of those colander-style steamers you put inside a pan, or even a bamboo rice steamer. A proper stainless steel steamer looks a bit like […]

By August 30, 2017 0 Comments Read More →
Blueberry and Lemon Jam

Blueberry and Lemon Jam

This is a really simple way to make a very tasty preserve. Lizzie B’s recipe makes two jars, but if you grow your own blueberries, or find an economical source, you can simply double (or even triple) the quantities. She has only crushed half of the blueberries, as she likes a thick and fruity texture, […]

HF Guide to Fermenting Food

HF Guide to Fermenting Food

Seren Hollins looks at fermentation as a way to preserve and enhance food – an ancient form of storing produce as well as using Kefir as an ingredient. Kefir is reputed to be very beneficial in restoring important gut microbes and is generally good for all-round health. Throughout history, mankind has used fermentation to preserve […]

How to make Cider Vinegar

How to make Cider Vinegar

There are always some free apples for the taking in autumn, writes Elizabeth McCorquodale, whether from wildings, community orchards, or through social media sites like Freecycle, and making up a batch of apple cider vinegar is a cheap way of acidifying soil or making your own spot weedkiller. You can of course use it for […]

Rhubarb and Ginger Jam

Rhubarb and Ginger Jam

Gaby Bartai’s recipe for rhubarb and ginger jam is best using naturally produced rhubarb stalks than forced early ones. Rhubarb is also used in these unusal but non-the-less delicious flapjacks as well as a rhubarb and custard cake. INGREDIENTS MAKES 2 × 454g (1lb) JARS 700g rhubarb, chopped 700g sugar 40g crystallised ginger, finely chopped […]

By March 21, 2017 0 Comments Read More →
Sugar Free Jam

Sugar Free Jam

OK, not strictly true. Fruit contains sugar but it can be viewed that this is a ‘good’ sugar and has certainly been the inspiration for Seren Hollin’s inspired sugar-free jam recipes Like it or lump it, the Western diet is now very high in refined sugar, and whilst I am not against a sweet treat, […]

By February 23, 2017 0 Comments Read More →
Microwave Jam

Microwave Jam

Reader Alan Brooks shares his trick for making small batches of jam in the microwave – an ideal, low-volume way of preserving the harvest and like our instructions for making marmalade in the microwave you can settle for making a couple of jars at a time and have a bit of an experiment. Are you […]

By February 8, 2017 0 Comments Read More →
Creating a Larder

Creating a Larder

Larders and pantries are no longer commonplace, so this month John Mason and his ACS team consider the requirements for an effective and traditional place to store your food Larders were common in British homes before the widespread use of mechanical refrigeration in the 1960s. They then fell out of favour and all but disappeared […]

By February 8, 2017 0 Comments Read More →

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