preserve

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

Autumn piccalilli with pear

cauliflower,

silverskin onion

courgette,

pears, cored, and cut as the courgettes

salt

1.7l cider vinegar

fresh root ginger,

coriander seeds

tbsp brown or black mustard seeds

golden caster sugar

tbsp cornflour

tbsp English mustardpowder

turmeric

In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.

The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.

In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

Corn, black beans, tomatoes, red bell peppers, onions, and chipotle peppers in adobo sauce; is there a better salsa combination?&nbsp;&nbsp;Trader Joe's Copycat Cowboy Caviar is easy and delicious, and now you can stock your pantry with it and eat to your heart's content!

Trader Joe's Copycat Cowboy Caviar

olive oil

red bell pepper, (finely chopped)

onion, (finely chopped)

corn, (frozen

black beans, (canned, rinsed and drained)

whole chipotles in adobo sauce, (minced)

tomato sauce

tomato paste

lime,

cumin

chili powder

paprika

garlic powder

In a large sauce pan, add the olive oil and onions.&nbsp; Cook the onions over medium heat until translucent - about 4-5 minutes.

Add the red bell pepper and cook for another 4-5 minutes.

Add all of the other ingredients and stir well to combine.&nbsp; Lower the heat to simmer, place a lid on the sauce pan and allow to cook for 30 minutes, stirring occasionally.

In the meantime, prepare 8 250 ml jars by washing them thoroughly with hot, soapy water.  Be sure to rinse the jars until the soap residue is gone.  Set the jars aside.  Next, boil a kettle full of water.  Place the seals and jar rings into a large bowl.  Pour the boiled water over top and let them sit.

Prepare your canning pot for the water bath method.  I use a large stock pot with a round metal cooling rack at the bottom so that the jars do not touch the bottom of the pot.  Fill the pot half full with water and bring to full boil.

Using a ladle, spoon the caviar into the prepared jars.  I like to use a metal funnel to avoid any of the caviar coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar so that only 1/2 inch  of head space remains. Remove the funnel and place a hot, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.

Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred caviar to remain in the boiling water for 20 minutes. Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your relish for future consumption.

For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. The caviar will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and consume within the next 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work.&nbsp;

A beautifully intense flavoured Lemon Curd which is ridiculously quick and easy to make!

Granny's Quick Lemon Curd

Sugar

lemons

unsalted butter

eggs (well beaten)

Put the sugar, lemon juice, zest and butter in a pan on a low heat and stir with a wooden spoon until the sugar has dissolved and butter melted.

Turn the heat up to medium and whisk in the beaten egg and keep whisking until boiling.

Whisk for another minute (the mixture will thicken and coat the back of a wooden spoon). Thickens further on cooling.

Pour into hot sterilized jars and seal with lids immediately.

Allow to cool, then store in fridge and consume within 2 – 3 weeks.

Makes approximately 300 mls (1 to 2 small jars)!

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My Granny’s Quick Lemon Curd is the best recipe for lemon curd I’ve ever come across. You won’t find a quicker or easier lemon curd recipe plus it tastes amazingly tangy and delicious, a fusion of sweet and tart.

This has a kick, but won’t blow your head off, and goes well with any selection of cold cuts of meat

Sweet chilli jam

red peppers, deseeded and roughly chopped

red chillies, roughly chopped

fresh root ginger, peeled and roughly chopped

garlic cloves,

cherry tomatoes

milliliters red wine vinegar

Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.

A superb homemade relish to use as an accompaniment with cold meat and salad, or on sandwiches. Best made from homegrown tomatoes to really bring out the tomato flavour. I have made one or two batches of this relish each year for many years and everyone that I give a jar to absolutely loves it.

Tomato Relish Recipe

tomatoes

kg onions

sugar

tbs curry powder

mustard powder

cayenne pepper

L white vinegar

tbs cornflour

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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.

Fill pastries and tarts with this versatile lemon curd recipe.

Lemon curd

eggs

(165 grams) caster sugar

(80 grams) chilled unsalted butter

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A great base to any pasta sauce, soup or stew; Canned Stewed Tomatoes is an inventive way to jazz up baked chicken or broiled seafood. Each jar is packed with tomatoes, onions, celery, and green bell pepper, making meal prep fast and easy!

Canned Stewed Tomatoes

tomatoes,

basil

black pepper

Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water.  Place clean jars on a baking sheet and place in oven preheated to 200 degrees.  Set screw bands aside.  Next, boil a kettle of water and pour into a clean glass bowl.  Carefully submerge the sealing discs in the bowl of hot water.  Set aside.

To peel the tomatoes, start by bringing a small pot of water to a full boil.  Next, just slightly score the bottom of each tomato making an X with your knife.  Don&#x27;t cut too deep - the point is to just slice the skin.  Next, place a bowl of ice water in your sink.  Once the water comes to a full boil, carefully drop about four tomatoes into the hot water for 30 seconds.  Using a slotted spoon, remove the tomatoes and place directly into the ice water.  Place four more tomatoes into the hot water.  Continue to do this until all tomatoes are done.  You will notice that the bottom of each tomato has opened up.  You can now use your finger to peel the skin off, placing the peeled tomato into a clean bowl.  Once done, chop the tomatoes, removing and discarding the core.

Place the chopped tomatoes and all of the other ingredients into a large sauce pan or pot.  Bring to a full boil over medium heat for 30 minutes, stirring often.

In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack.  Bring to a full boil.

Ladle the stewed tomatoes into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.

Use the non-metallic bubble remover to remove any air bubbles.

Wipe down the rim of each jar with a damp paper towel to ensure none of the stewed tomatoes has come in contact with the rim.

Carefully remove the sealing discs from the hot water with a magnetic lid lifter.  Position the sealing disc directly onto the lid of the jars.  Do not touch the underside of the lid.

Screw on the screw bands until firm - do not apply pressure!  Just use your fingertips to tighten the screw bands.

Using the jar lifter, place the jars into the water bath canner with the boiling water.  Do not place the lid on the canner.

Boil for 20 minutes.  Carefully remove each jar from the canner using the jar lifter.  Try not to tilt the jars.  Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

Leave the jars to cool for a minimum of 12 hours.  Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process.  Label the jars and store in a dark, cool cabinet for up to one year.

To Prepare Mason Jars:

A thick dark rich fruity smooth plum jam with excellent keeping qualities

Italian Plum Jam

plums

kg sugar

Prepare

Wash and halve 1750g (3lb 14oz)  plums and remove and discard the stones.

Cook

Place the plums in a preserving pan or large saucepan with 1kg (2lb 4oz) granulated sugar. Heat gently stirring until the juices run and the sugar has dissolved.

Continue cooking

Reduce the heat and simmer for 2 hours, until the jam is thick and dark, stirring occasionally to prevent it from burning on the base of the pan.

Puree

Remove from the heat and allow to stand for about 10 minutes. Purée in small batches before pouring into sterilised jars Seal, allow to cool and label.

https://embed.mediavine.com/videos/wabgiel8j0wkgjehiwag

Step by step recipe to make Italian Plum Jam. An easy to make slow-cooked jam. Delicious spread on bread or use as a cake filling or in jammy bakes.

Home-made blueberry jam is sensational with how buttered toast.

Blueberry jam

(2 1/2 cups) caster sugar

blueberries

lemon juice

milliliters (2 tsp) white wine vinegar

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This spicy chilli jam makes two cups which means you can give one cup to friend and  keep the other for yourself.

Chilli jam

(about 2 medium) red capsicums, halved, deseeded, roughly chopped

(about 2 large) ripe tomatoes, roughly chopped

fresh red chillies (like serrano

milliliterss (1/2 cup) white wine vinegar

(2 cups) sugar

(1/4 cup) jam setting powder (like Jamsetta)

From Mexico to Malaysia, chillies are prized for the hot kick they give to all sorts of dishes. Follow their lead and set fire to your cooking - get started with this spicy jam.

red chillies,

brown onion, coarsely chopped

water

(2 cups) white sugar

milliliters (1/3 cup) Coles Italian White Wine Vinegar

lime, juiced

tsp fish sauce (see note)

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Spicy tomato and chilli jam is a versatile product which can be used in many different seafood dishes.

1kg ripe tomatoes, peeled, chopped

white wine vinegar

red chillies, sliced (leave the seeds

tsp sea salt

tbsp fish sauce

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Relish this chutney, brimming with sweet and savoury spices. It's the perfect accompaniment to the festive turkey.

Cranberry and rosemary chutney

(1 cup) raw sugar

milliliters (1/2 cup) red wine vinegar

brown onion, finely chopped

rosemary leaves

x 7cm cinnamon stick

black peppercorns

bay leaf

nutmeg

pkts craisins (dried cranberries)

Ground nutmeg, extra (optional)

Experience the satisfaction of spreading a slice of toast with your very own home-made jam!

Basic jam

1kg valencia oranges

Nothing beats the taste of homemade jam on crunchy toast or soft scones. This berry jam recipe is the perfect way to use up spare berries throughout the year.

Mixed berry jam

mixed berries (strawberries, raspberries, blackberries)

(335 grams) white sugar

Liven up winter with the sunny taste of lime in this lick-your-lips marmalade, spread on hot buttered toast.

Lime marmalade

1kg (about 11) limes

2L (8 cups) cold water

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Garlic, lemon and lamb: Maggie Beer's recipe is easy but so impressive.

Marinated lamb

1.5 kg boned leg of lamb

garlic cloves, sliced

milliliters (1/4 cup) extra virgin olive oil

rosemary, leaves picked

verjuice*

bay leaves

lemon quarters*

milliliters (1/3 cup) extra virgin olive oil

milliliters (1/4 cup) verjuice

shallots (spring onions), finely sliced

Top 40 preserve recipes from across the web

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Italian Plum Jam

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