Jams, preserves and chutneys

To sterilise jars: Wash in soapy water then rinse. Place on a baking tray; heat in an oven preheated to 150°C/I30°C fan forced for 10 minutes. Setting test: Place a teaspoonful of jam on a chilled saucer; cool. Push jam with your finger; If it wrinkles, it is ready to bottle. Note

Alternatively, you can use caster sugar and add 30g of fruit pectin powder to help the jam set. Note

Stir jam a little while cooking, to help prevent it from sticking. Sterilise jars easily by rinsing and baking in a moderate oven, 180°C, 10 minutes. Remove and cover with a clean tea towel. Note

Sweet, fruity and fragrant, this beautiful spiced dried fruit jam is wonderful spread on scones, bagels or a thick slice of fluffy sourdough. Prepare it as a gift for your friends and family for the holidays.

Rhubarb is available all year and is usually sold as 500g bunches, trimmed of tops, which makes about 3/4 cup of cooked rhubarb. 1 cup chopped raw rhubarb is about 125g. Note

Ensure the rim of the jar is clean before twisting lid on tightly to seal the jar. Chutney will keep in a cool, dry place for up to 6 months. Chill once opened. Note

Create your own apricot and vanilla jam for your family and friends.

This flavoursome, chunky tomato chutney is wonderfully fruity and delicious served with meatloaf, roast lamb or beef, or spread over cheese and ham sandwiches.

When peaches aren’t dangling from trees or being bitten into they should be waiting for you like golden orbs of summertime carefully packed into jars for enjoyment all year round. Sadly with the pace of life for most of us, time to pack and preserve them is scarce. This peachy chutney, however, can be made and eaten all year round thanks to the convenience of tinned peaches in juice. Serve this chunky peach chutney with a large wedge of Dutch walnut gouda, grilled peach halves if they are in season, and plenty of salty pancetta or dried ham. Photograph by Jani Shepherd

Packed full of flavour, this fragrant and spicy tomato and chilli chutney is extremely versatile. This tasty sauce is superb served atop fresh pasta, on the side of your favourite meat dish or as a gourmet spread on a sandwich.

Homemade jam makes a great gift for family or friends.

Fruity, sweet and tart all in one spoonful, this divine homemade passionfruit and pineapple jam is wonderful spread on warm scones or freshly toasted sour dough.

Preserving rose petals may sound odd, but no doubt it’ll grow on you.

Julie Biuso presents an array of creative condiments

Add some zing to your pantry. You’ll need to begin this jewel-bright marmalade recipe a day ahead. Recipe and photography by Bauer Syndication.

Gently scrub then rinse citrus fruit under warm water before preparing. You can freeze strips of citrus peel and portions of juice. Note

Pink grapefruit marmalade, fruit recipe, brought to you by Australian Women’s Weekly

You can use red, white or brown onions in this recipe. Note

Prepare this zesty homemade lemon and lime marmalade for your family and friends. This fruity, tart spread is perfect on toast for breakfast.

Easy and economical, marmalade can be made with a mixture of citrus fruit, plus you can add other flavours such as whiskey or ginger.

Test by spooning 1 teaspoon of marmalade onto a cold plate. Push with your fingertip and if it wrinkles it is ready. If not, continue boiling until setting point is reached. Alternatively, if setting is taking too long, it may be that the fruit is slightly over or under- ripe, affecting the amount of pectin […]

Equal amounts of sugar and fruit must be used to achieve a good gel. Test if jam is ready by placing a teaspoon of it on a cold plate. Touch with your fingertip – if the top wrinkles, the jam is ready to jar. Note

To test that jam gels: Place a teaspoon of marmalade on a cold saucer; place in freezer for 2 minutes. Run finger through marmalade. If surface wrinkles and jam separates, it’s ready. Note

Not suitable to freeze or microwave. Note

Chunky-cut vegetables in this relish make a hearty, satisfying addition to many meals.

Easy and inexpensive to make, this relish is delicious served with barbecued chicken or grilled beef. It also makes a wonderful homemade gift.

This sweet homemade beetroot relish is beautiful served with grilled meats, or heaped on top of a burger for another level of flavour.

Nanna’s retro recipes

Always label and date your preserves at the time of cooking. Note

MAKES 4 CUPS This relish is a great way to use up leftover vegetables, and is also delicious with cauliflower, chopped green beans or tomatoes. Note