If you've never made marmalade before then this shortcut recipe is for you - it saves hours on the traditional method
A real treat. Associate food editor, Barney Desmazery, has had this recipe in his family for 100 years
A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts
A staple of Christmas, this mincemeat will make the perfect addition to all your seasonal baking
Seize the short Seville orange season with homemade marmalade. Follow our simple step-by-step instructions to make this brilliant breakfast offering
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
A lighter, zingier and fruitier version of traditional mincemeat. Can be frozen for up to 6 months
This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums
This coarse traditional mincemeat doesn't require any cooking- just throw in your nutmeg, brandy and suet and leave to soak
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger
An easy way to use up all those cucumbers from the garden.
Transform an abundant batch of onions into this more-ish preserve to serve with cheese or cold meats, or stir into casseroles and sauces
Use up a seasonal glut of fruit in a tasty homemade preserve - store it for months or present it as a gift in a rustic hamper
Preserving is a canny way to make the most of leftover lemon and lime wedges and skins. You can use the rind part of the fruit in future recipes
If you have berries that need using up, boil them down into jars of preserve in mere minutes
Add a kick to a classic. Marmalade lovers won't be able to resist
This makes two preserves in one, as pulp left over from making the jelly is used to make quince paste, also known as 'membrillo' in Spain
Enjoy the true taste of sun‑kissed apricots in a homemade jam, highlighted by delicate lemon notes and the fragrance of orange blossoms – a perfect accompaniment for toast, pancakes and cheese.
Rich aroma of coriander, cumin and mustard seed highlights the juiciness of apples and grapes. This chutney becomes a bright accent in gift sets or festive tables.