Our top jam, pickle and chutney recipes
Part of the magic of British seasonal produce is how short-lived their prime is – of course, we can enjoy imported produce all year round, but the flavours pale in comparison to fruit and vegetables gathered from their ideal surroundings. Each season is defined by its tastes and aromas: a sun-warmed summer strawberry fresh out the garden; a crisp, tart apple plucked from a tree in late autumn; sweet Christmas clementines. Jams and chutneys are a great way to bottle (well, jar) the magic of each season to enjoy year-round. Here are some of our favourites:
Hedgerow jam with foraged fruit
While blackberries freeze well, we think they are at their best eaten fresh off the hedge on an autumn walk. Relish the autumnal flavours of these sweet berries and ripe bramley apples for seasons to come in this jewel-coloured jam.
Sensational strawberry and Prosecco compote
What could encompass the flavours of summer better than strawberry and Prosecco compote? One mouthful and we’re immediately transported to a gloriously sunny day at Wimbledon.
Plum and ginger jam
Plum and ginger is a wonderfully warming combination. Dollop it on yoghurt or spread on toast to evoke memories of autumn all year round.
Simple runner bean chutney
Runner beans have a tendency to totally take over the veg patch. Even if we aren’t growing them ourselves, we know that in the height of their prime in late summer, friends with a glut in their garden will be handing out bags full of them left, right and centre. This runner bean chutney is a great way to cook down a whole heap of them before they turn past their best.
Simple spring green sauerkraut
A few forkfuls of sauerkraut each day should help to keep your gut topped up with good bacteria (probiotics). When kneaded thoroughly the spring greens release all their natural juice, which can be used as their fermenting liquid. Adding fennel, garlic and chilli makes a supremely flavoursome kraut, but it’s equally as satisfying with just two ingredients: salt and spring greens.
The easiest mango chutney recipe
Mango chutney adds an instant sweet-sour tang to curries and dhals. This recipe is simple enough to whip up a batch while your curry is cooking – just simmer together mango, vinegar, garlic and lime then leave to cool.
Quick pickled onions
These pickled onions add a beautiful pop of pink to any dish. They’re a versatile staple that can be made in just half an hour and keep well in the fridge for a couple of weeks after.
Native to Korea, Kimchi is filled with gut-friendly goodness. Made with fermented cabbage, garlic, salt, chilli and spices, the individual flavours all meld together over time, which is when you know your kimchi is ready to be enjoyed. This potent side dish or salsa can be kept for up to a year.
Spring greens and coconut dahl recipe with coconut salsa