Preserving the fruits and vegetables of your labours

Published on August 22nd 2018

It's time to make jam, chutney and pickles...

Plums are one of the first crops that beg to be preserved, making wonderful chutneys and jam.
I love that smell of cooling chutney and enjoy serving it in the depths of winter, knowing that it came from my garden and I grew it.
One of the simplest recipes I use:


  • 1kg of plums, halved, stoned and finely chopped.
  • 3 onions finely chopped.
  • 100g dried cranberries or raisins, roughly chopped.
  • 1 tbsp finely grated ginger.
  • 1 tbsp black mustard seed.
  • 1 tbsp ground cumin.
  • 1 tbsp
  • 1 tsp chilli flakes
  • 400ml red wine vinegar
  • 500g light muscovado sugar


  1. Mix all the ingredients (except the sugar) in a large sauce pan and bring to the boil. Simmer for 10 minutes.
  2. Ad the sugar, stir and boil for a further 20mins.
  3. Pour into sterilised jars
We would love you to share with us your favourite recipes and your memories of collecting fruits and vegetables and then turning them into wonderful preserves.

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