present

This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift

Passion fruit curd

passion fruitpulp, passion fruits

eggs

butter, diced

golden caster sugar

tbsp cornflour

Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.

Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.

Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers

Strawberry jam

strawberry

jam sugar

lemon

knob of butter(optional)

Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn&rsquo;t absorb lots of water &ndash; too much water and the jam won&rsquo;t set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.

Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn&rsquo;t disintegrate too much and helps to keep its vibrant colour.

Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.

When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)

Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don&rsquo;t have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn&rsquo;t flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.

Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.

Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven&rsquo;t managed to spoon off the top. Leave the jam to settle for 15 mins &ndash; this will ensure that the fruit stays suspended in the mixture and doesn&rsquo;t all float to the top of the jam jar. Meanwhile, sterilise your jars.

Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats

Apple & cranberry chutney

1kg cooking apples,

eating apple, peeled and chopped into large chunks

onion, sliced

fresh root ginger, finely chopped

tsp peppercorns

granulated sugar

milliliters cider vinegar

cranberry

Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.

Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.

Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano

Tomato sauce

olive oil

onions, chopped

garlic cloves, crushed

tomato purée

tomatoes

oregano

Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.

Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

These homemade chocolates are filled with boozy flavours such as Pisco sour, espresso martini and Cosmopolitan – an irresistible homemade gift

Cocktail truffle selection

white chocolate

green gel food colouring (optional)

mini meringue

dark chocolate

espresso-flavoured dark chocolate

butter

icing sugar

tsp Pisco

Angostura bitters

lime

tbsp double cream

vodka

tsp Kahlúa

cranberries

tbsp orange liqueur

tsp cranberry jelly

gold food colouring brush pen

coffee beans

chocolate

piping bags

presentation box

tissue paper

Start by placing half the white chocolate in a heatproof bowl over a pan of simmering water. Once melted, take the bowl off the heat and add the rest of the white chocolate and the food colouring, if using (just use a tiny amount as the gel colours are quite strong). Stir occasionally to allow the chocolate to melt in the residual heat. Sprinkle a pinch of meringue into 10 of the holes of your chocolate mould. Once the chocolate has melted, use half to coat the insides of the holes where you have sprinkled meringue. Use the end of a teaspoon to spread the chocolate up the sides of the moulds so that the the inside is coated. Leave to set for 45 mins-1 hr.

Meanwhile, melt the other chocolates in separate bowls using the same method, then use each to coat a further 10 holes of the mould. Keep back half of each chocolate mixture, as you will need this to seal the truffles.

While the chocolate sets, make the fillings. For the Pisco sour filling, beat the softened butter together with the icing sugar until pale and smooth. Add the Pisco, Angostura Bitters and lime zest and stir well. Transfer to a piping bag and store in a cool place until needed.

To make the espresso martini filling, melt the dark chocolate and butter in a bowl set over a pan of simmering water (or in the microwave). Remove from the heat and mix in the double cream, vodka and Kahlúa. Leave to cool for 5 mins. Transfer to a piping bag and store in a cool place until needed.

For the Cosmopolitan filling, Put the dried cranberries in a bowl with the orange liqueur and leave to soak for 15 mins. Beat the butter with the icing sugar, then stir in the cranberries and liqueur, bit by bit. Mix in the lime zest and cranberry jelly. Transfer to a piping bag and store in a cool place until needed.

Once all the chocolate has set in the moulds, pipe the Pisco sour filling into the green/white chocolate shells, the espresso martini filling into the espresso chocolate shells (saving a bit for sticking the beans on later) and the Cosmopolitan filling into the dark chocolate shells. Leave 2mm of space at the top of each one.

Bring the pan(s) of water back to simmering, then set the reserved bowls of chocolate over to melt them again if they have set. Use this remaining chocolate to fill up the moulds and seal in the filling. Try to fill the moulds level or just under – if they go over, they won’t sit flat when the chocolates are turned out.

Leave your truffles somewhere cool to set completely for at least 2 hrs (ideally overnight). If you put them in the fridge they will set more quickly, but they will lose their shine.

Once set completely, pop the chocolates out of the moulds carefully. Add a brush stroke of gold to the Cosmopolitan truffles using your brush pen. Stick a chocolate- coated coffee bean on each of the espresso martini truffles using a bit of the filling. Arrange in a box lined with baking parchment and tissue paper. Will keep in a cool place for up to 1 week.

So, I think that edible gifts are probably some of the best.

Chocolate Covered Pretzel Coconut Caramel Somoa Present Bites.

sugar

coconut milk

unsalted butter

vanilla extract

coconut (sweetened

waffle

dark chocolate (or semi-sweet)

sea salt (for sprinkling)

In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof, rubber spatula, until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of the skillet carefully pour in the coconut milk.

Return the pot to the heat and, cook the mixture over moderate heat, stirring, until the caramel is thickened, about 5 minutes. Remove from the heat, add the butter, rum and vanilla. Stir the mixture until the butter is melted. Stir in the shredded coconut.

Line a baking sheet with parchment paper. Place as many pretzels as you can on the baking sheet, I was able to fit about 55. Place about a teaspoon or two of the coconut caramel mixture onto each pretzel and then sandwich together with another pretzel. Place the pan in the freezer for 15 minutes.

Meanwhile, melt the chocolate over a double broiler until smooth (or use the microwave, stirring in 30 second intervals). Use a fork to dip each pretzel into the chocolate, letting the excess shake off. Place back on the parchment lined baking sheet. Repeat with the remaining pretzels. Place in the freezer until set, about 10 minutes. Drizzle on more melted chocolate, if desired, and then place back on the parchment lined baking sheet. Sprinkle the tops with sea salt.

Refrigerate for 30-45 minutes to set. Store in the fridge or in a cool place.

Roast almonds, Brazil nuts and cashews with spiced flavours then pack up into bags as a homemade gift

Sweet & spicy nuts

sunflower oil

cinnamon

½ tsp mixed spice

mixed nut

tbsp honey

Heat oven to 140C/120C fan/gas 1. Mix the oil with the spices, then stir in the nuts and drizzle over half the honey. Spread over a baking sheet and cook for 10 mins.

Remove from the oven and drizzle over the remaining honey, then return to the oven and cook for a further 10 mins. Allow to cool completely.

Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds

Aubergine pickle

onions

chunk ginger

vegetable oil

tbsp yellow mustard seed

tbsp cumin

curry leaves

tamarind paste

raisin

soft light brown sugar

milliliters malt vinegar

Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.

Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

Top 8 present recipes from across the web

The most viewed present recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Passion fruit curd

Strawberry jam

Apple & cranberry chutney

Tomato sauce

Cocktail truffle selection

Chocolate Covered Pretzel Coconut C...

Sweet & spicy nuts

Aubergine pickle

Top 8 present recipes from across the web

The most viewed present recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Passion fruit curd

Strawberry jam

Apple & cranberry chutney

Tomato sauce

Cocktail truffle selection

Chocolate Covered Pretzel Coconut C...

Sweet & spicy nuts

Aubergine pickle

The most viewed present recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine