Cherry jam with chocolate
Canning & Preserving
Preserving is how you put summer in a jar — jams, compotes, pickles, and preserved vegetables that last into the next season. Find recipes for sweet and savory preserves and tips on doing it safely. Whether you've got a fruit glut or just want a good stash, start here.
Harvest your plums, skip the slivovitz, and make chutney instead
Cherry jam with rainbow pepper and thyme
Ginger with lemon and orange in honey
Summer fruit in a jar
Chilli marmalade
Cherry jam with tonka bean
Beetroot with cabbage
Cherry jam - basic recipe
Pickled mushrooms in vinegar
Cherry syrup – a quick and easy method
Tastes great and does you good: elderflower syrup
Frequently asked questions
What can I preserve?
Almost anything — fruit for compotes and jams, vegetables for pickles, plus sauces, chutneys, and syrups. It just depends on the season and your taste.
How do I sterilize jars?
Boil or oven-heat clean jars and lids, fill them hot, and seal. For preserves that are processed, the recipe gives the temperature and time.
How long do preserves last?
Properly preserved and stored somewhere cool and dark, they easily keep a year or more. Once opened, refrigerate and use within a few days.
How do I tell if a preserve has gone bad?
The lid should be curved inward and pop when you open it. A bulging lid, mold, fizzing, or a sour smell all mean one thing: toss it, no regrets.
Why won't my jam set?
Either the fruit is low in pectin or it didn't cook long enough. Gelling sugar or a piece of apple helps, plus the plate test: drop hot jam on a cold plate — if it doesn't run when tilted, it's done.