Some of the most popular posts on our website are about making jams, preserves and pickles. One of the keys of our make and mend philosophy is to take advantage of things we can grow. We’ve published lots of pieces on this topic as well as loads of great recipes, so this page pulls them all together to help you find what you need quickly.
The Jam Preserver’s Calendar is a month by month chart showing you what produce is in season and what to do with it. Membership of Make it and Mend it is free and takes just a few seconds! » Join us now!
As well as this handy guide, check out all these useful posts on various aspects of preserving.
General hints and tips on preserving
Some general advice and suggestions on preserving and pickling fruits and veg as well as top tips for storing or freezing fruit if you don’t want to process it further »Preserving, pickling and storing fruit and veg
Tips on jam-making including advice on the equipment you’ll need to get started, from a long-time jam-maker »Top tips on making jam
Get jam confident – beginners insights (if they can, you can)
What to do with oranges
In January/ February follow the Top Tips from guest writer Eil on making marmalade, and there’s loads of additional tips, recipes and pointers from our member community » Top tips on marmalade
If you’d rather have a tipple then try Hilary’s recipe for making a variation on Limoncello using Mandarins »Make your own mandarincello » Or try sugar-free Orange and Fig jam » Or for a change how about tomato & chilli marmalade
Recipes for Jams
There’s nothing like some homemade strawberry jam – the perfect partner for a cream tea. Here’s a recipe that will give you around 6 lbs of summertime as well as tips for getting jam made from low pectin fruit such as strawberries to set » Strawberry jam
We’re all trying to be a bit more conscious of the amount of sugar we take in – so jams without sugar have to be worth a go. Here’s our review of a great book which includes lots of sugarless jam recipes (or try the Fig and Orange recipe) » Gourmet preserves
Preserved and pickled vegetables
Two delicious recipes from Italian member, Lina – for using up those green tomatoes – one preseving in oil and the other in vinegar. There’s also links to the Italian versions » Green tomatoes in olive oil and Green tomatoes in vinegar »Versione italiana
Or if you fancy a pickle with a difference, try the recipe for pickled cherries that Clare O’B adapted from a pickled pear recipe »Pickled cherries
Drinks and more
Anne’s pulled together a load of recipes and ideas on »How to make your own soft drinks
A particular favourite among baby boomers reclaiming their childhood memories is Rosehip Syrup. Try this »Wartime recipe for Rosehip syrup
For reading and recipes we swear by the following…
This is a general cook book but Delia does have some good basic advice and recipes for making jam. One to pick if you want an all round stalwart for your kitchen and you’re not ready to commit yourself fully to jam to the extent of investing in a dedicated book!
I got this for Christmas and have found it an invaluable source of tips and ideas as well as recipes for jams, curds, compotes, pickles, chutneys, jellies and sauces such as tapenades and pesto.
The Basic Basics – Jams, Preserves and Chutneys
From the original queen of the cooks, Marguerite Patten. This covers the equipment and the basic techniques, as well as what to do if things go wrong. Everything from old-fashioned English favourites like picalilli, ginger marmalade and rose petal jam to international classics such as quince cheese and hot pepper jelly.
And for the best kit we can’t get enough of Lakeland – they’re offering an increasingly good selection of jam-making gear »Check out Lakeland’s jam kit
AND DON’T FORGET YOUR FREE DOWNLOAD » The MIAMI month by month guide to jam and preserve making