Jams / Condiments / Preserves

If a white sauce is needed quickly, warm a small carton of natural yoghurt in a pan over a low heat. Beat in two egg yolks and cook, stirring all the time for three minutes. Season to taste just before serving. This is ideal for freshly cooked vegetables. Read more......

This does not take much time and you don't need a jelly pan! Take one large orange, one lemon and half a grapefruit. Grate skins, pulp, pips and put all into a baking bowl. Add one pint of water and allow to stand for 24 hours. Next day, boil with 2 lbs sugar until the marmalade sets, about 15 minutes usually, stirring all the time. Pour into small jars suitable for the table. Read more......

What about that rhubarb that is getting more and more stringy? Here is a recipe for rhubarb and orange jam which tastes for all the world like apricot preserve. You will need:- 4lbs jam sugar 2 large sweet oranges 2lbs rhubarb Cut the oranges finely and rhubarb into pieces. Put in a basin and cover for 24 hours. Then boil it for ¾ hour, no longer. That's all! Read more......

Ingredients: 5lb marrow, free from pith and skin, 5lb sugar, 2 large lemons, 2oz bruised ginger, ¼ teaspoon cayenne. Cut the marrow into little lumps about 1 inch long and ½ inch thick. Put them into the preserving pan. After the sugar has been melted in as much water as will cover the bottom of the pan, add the juice and rind of lemons, ginger and cayenne, tied in a muslin bag. Boil all steadily for one hour. This is best made in September. Read more......

Take 2 lb fresh gooseberries, 10 to 15 heads of fresh rose petals (all pink or a mixture of colours), 1 tbsp lemon juice, ½ tspn salt, 1 lb sugar to each pint of juice. Wash gooseberries and rose petals and just cover with water. Boil gently for ½ hr and strain through jelly bag. Place measured juice in a large pan and to each pint add 1 lb sugar the salt and lemon juice. Boil fast for 20-25 mins. Test for setting and put into warm jars. Read more......