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.

Our unique collection of preserves

At Vegan Twin Mum, our jams, pickles, and preserves are truly special. We pride ourselves on using ingredients directly from our garden, responsibly foraged, or saved from going to waste. This commitment ensures every jar is packed with flavour and made with the freshest produce, reflecting our dedication to sustainability and delicious taste.

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. 

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