Apple Jelly
A clear apple jelly flavoured with lemon and vanilla.
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Preserve recipes
Explore fruit preserves and follow each recipe’s storage instructions.
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28 recipes
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Apple Marmalade
A thick apple preserve flavoured with lemon and vanilla.
Apricot Jam
Apricots gently cooked in vanilla syrup.
Apricot Preserve for the Fridge
Smooth apricot preserve made by weighing the cooked fruit purée before adding sugar. Makes one variable-size batch. Weigh the cooked, sieved fruit first and use 800 g sugar per kilogram of purée; the ingredient quantities depend on that weight.
Azaroles in Syrup
Small peeled azaroles kept whole with their stalks, cooked in a thick clear syrup.
Bitter Orange Preserve
Tender strips of bitter orange in a rich syrup, softened before cooking with sugar.
Blackberry Preserve
A simple seedless blackberry spread with a modest amount of sugar.
Candied Lemon Peels
Twenty-four lemon rinds blanched and simmered in a three-pound sugar syrup.
Candied Orange Peels
Tender orange peel candied in sugar syrup.
Caul-Wrapped Pork Liver for Freezing
Seasoned pork liver parcels cooked in caul fat and packed with lard for chilled or frozen storage, then reheated to serve.
Cherry Jam with Currant Juice
A cherry preserve cooked with pure currant juice and sugar, kept refrigerated after cooking.
Confiture Ménagère (Mixed Fruit)
A mixed-fruit conserve with apricots, plums, cherries, peaches, pears and quinces, flavoured with rum and vanilla.
Dried Porcini Mushrooms
Firm porcini dried in a controlled dehydrator, then stored in small dry portions for later cooking.
Firm Quince Preserve
A thick quince preserve made with peeled fruit and a separately prepared sugar syrup.
Grape Jam
Grape conserve made by cooking the fruit in vanilla syrup and concentrating the syrup in stages.
Orange Preserve with Rum
Thin strips of whole orange cooked with lemon and sugar, with rum added after cooling to lukewarm.
Peach Jam
Peach halves gently cooked in a sweet vanilla syrup.
Pear Jam
Tender pear quarters in a sweet vanilla syrup.
Plum Preserve
Smooth plum preserve, preferably made with ripe greengages, sweetened in proportion to the whole fruit.
Quince Jam
Pieces of quince gently cooked in a sweet vanilla syrup.
Quince Jelly
Clear quince jelly made from gently drained cooking liquid, with an optional spread from the leftover pulp.
Raspberry Preserve
A smooth seedless raspberry preserve, with a complete redcurrant-jelly alternative.
Redcurrant Jelly
A clear redcurrant jelly set by the fruit’s own pectin, without fermentation or added gelatine.
Rose Petal Preserve
Fragrant edible pink rose petals worked with lemon and cooked in syrup.