Homemade delights from our kitchen to yours

Making chutneys and jams holds a special place in my heart, rooted in cherished family memories. Both my nan and mum were avid preservers, especially around Christmas time. Their kitchens were always filled with the sweet and tangy aromas of simmering fruits and vegetables. These recipes are a loving tribute to them, continuing a tradition that brings warmth and deliciousness to our home, and now to yours.

Strawberry Jam

Strawberry Jam

  • 500g Strawberries
  • 375g Jam sugar
  • Juice of a lemon
  1. Cover strawberries with sugar and leave for 15-20 minutes or ideally over night (hands up I don't always do overnight if I'm short of time or want the jam now!)
  2. Place a clean plate in the fridge. This will make sense later.
  3. On a low het add fruit and sugar to a deep pan with the lemon juice. stirring occasionally so that the sugar doesn't burn.
  4. When the sugar has dissolved turn up the heat and boil for 10 minutes and take of heat. 
  5. To test if the jam is ready drop a small spoonful of jam onto the cold plate and push with your finger, if its still running, boil the jam for a few more minutes and retest.  The jam should wrinkle up and stick to plate leaving a mark where you pushed it
  6. Allow the jam to cool for a few minutes before pouring into sterile Jars, leaving a gap at the top of each Jar. Seal lids on tightly, allow to cool at room temperature, before popping in the fridge.

Lemon Curd

  • 1/2 cup lemon juice 
  • 1 tbsp lemon zest
  • 1 cup plant based milk
  • 1 cup sugar
  • 2 tbsp corn flour
  • 2 tbsp plant based butter
  1. Mix a little of the milk into the corn flour to make a paste, this prevents lumps forming
  2. Add all ingredients into a pan and mix well
  3. Bring to boil and then reduce to a simmer
  4. Simmer for 10 minutes until sauce has thickened
  5. Remove from heat 
  6. Transfer into sterile Jars and leave to cool 
  7. Once cool pop in fridge and use within a week. 

Dandelion Honey

  • 100g Dandelion Flowers
  • Half lemon 
  • Half Orange
  • 400ml water 
  • Approx. 300g sugar
  1. I always leave picked flowers outside for a while to allow the bugs to leave. Then give them a shake. 
  2. Place the flowers and fruit in water in a pan with lid on and simmer for 15 minutes.
  3. Leave in pan off heat with lid on over night to infuse or at least 12 hours. 
  4. Strain the liquid from the flowers with a fine sieve or muslin cloth, push the flowers into the mesh to get all the liquid out. 
  5. weight the liquid and add an equal amount of sugar 
  6. Gently simmer until sugar has dissolved
  7. Bring to the boil and boil for 10 minutes.
  8. Take of heat and allow to cool slightly before transferring to sterile jars
  9. Store in cupboard.

Eldeberry Chutney

  • 500g Elderberry
  • 1 onion, chopped
  • 1/2 tbsp Mixed spice
  • 1/2 tsp Mustard seed
  • 250 ml malt vinegar
  • 1 medium apple, finely chopped
  • 50g Sultanas 
  • 75g brown sugar
  1. Remove berries from stalks and rinse
  2. Heat berries, onions, spices and vinegar
  3. Simmer for 40 mins
  4. Add chopped apple, sultanas and sugar, slowly return to boil for 15 mins.
  5. Spoon into sterile jars and cover with wax paper.
  6. Allow to cool before putting the lid on and keep in the fridge.

Elderberry Jam

  • 500g Elberberry
  • 500g Sugar
  • Juice of 1 lemon
  1. Remove berries from stalk, rinse with water.
  2. Add sugar and leave over night to macerate.
  3. Add lemon and bring to boil  for 15 mins, until reaches 105oC (or if your child has smashed it use the cold plate method, by putting a spoon on and if it sticks its ready)
  4. Ladle into sterile jam jars,  cover with wax paper and allow to cool before putting into.