12 of the best jam, preserve and chutney recipes

I used to think plum jam was a bit ordinary so I started experimenting and came up with this stunning recipe. It’s loaded with lavish amounts of good-quality vanilla and now it’s one of my favourite jams to make… and eat!

Nici Wickes’ peach chutney recipe is simply sensational. This is delicious served with cold meats, cheese and crackers or even with a spicy Indian curry.

A common ingredient in Moroccan and some Middle Eastern cuisines, preserved lemons add a wonderfully complex citrus note to both sweet and savoury dishes. They can be expensive to buy, yet they’re so easy to make. Photography by Todd Eyre

Serve this delicious tomato chilli jam with anything – Parmesan and crackers, alongside a frittata, with a mince pie, heck even a boiled egg! We guarantee you’ll be coming back for more

Sweet. Hot. Plummy. This chutney has it all going on! Nici Wickes’ tasty plum and apple chutney recipe is great served spread on bread or crackers and accompanied with cheese

This lemon chutney by Nici Wickes goes so well with a hearty curry but is also fabulous to have with cheese and crackers

Make the most of the plentiful rhubarb season and enjoy it all year round with this easy rhubarb jam recipe. Pairs perfectly with pikelets or scones with whipped cream

Halfway between a jam and a chutney, I’ve been making this tomato and currant brew for years and it goes so well with a grilled cheese sandwich that I often call it dinner! While tomatoes are cheap and at their best, why not make a few jars for yourself and some to give to friends – they’ll thank you once they’ve tried it.

Sweet, tart and fruity all in one spoonful. This gorgeous homemade passionfruit and pineapple jam is delicious when spread on a warm scone alongside a hot cup of tea or coffee.

Spicy Indian mango chutney

Nici Wickes’ peach and kaffir lime chutney makes a great pairing for seafood, such as crumbed fish, or try it with sticky pork or other Asian-inspired dishes like soy chicken

To sterilise jars, preheat oven to very slow, 120°C. Wash jars and lids in hot soapy water, rinsing well. Place in a large saucepan and cover with water. Boil 10 minutes. Using tongs, transfer to a baking tray. Place in oven until dry. Fill jars while warm. Note