Preserve

This strawberry and cherry jam recipe is perfect for Christmas Day, as the hints of cinnamon and vanilla give it a beautiful festive flavour. Have it with scones in the morning for breakfast!

This lime marmalade is a deliciously tangy addition to your morning breakfast spread or afternoon scones. The tartness of the limes is balanced out by the sugar, creating a beautiful flavour.

All you need is four ingredients to bring this simple blackberry and apple jam recipe to life. Share a jar with your nearest and dearest or keep in the pantry a delicious dose of fruity goodness whenever you want

Cranberries and Christmas go hand in hand, and this rich-red chutney is the best way to make the most of the festive pairing. Make little jars for gifts, or keep them all for yourself to be enjoyed with your turkey!

I love the way Mum and her friends have swapped recipes over the years when their gardens are overflowing with produce that needs using up. This chutney recipe comes from Mum’s good friend Sue and it’s so simple to make.

The carrot and ginger in this sauerkraut recipe add a fantastic new zing, fermenting for at least five days to get the best flavour development possible. What a delicious way to get those probiotics!

This is such a lovely Nici Wickes jam recipe! It’s so seasonal and great as a little Christmas gift for anyone. And it can be made ahead of time, so you won't get stuck in the Christmas rush.

Take your next platter to a whole new level with this homemade pickled onion recipe. Easy to master and even easier to eat, these onions go down a treat with sandwiches, cheese and crackers or on a ploughman's platter.

Tamarillo takes to spices brilliantly. While this Nici Wickes chutney recipe is well spiced, it isn’t overly hot – there’s just enough heat to keep it interesting. Try it with cheese or roast pork

Filled with exceptional flavour, this tasty ratatouille chutney recipe is fantastic dolloped onto ciabatta rolls filled with plenty of rare roast beef. Delicious!

These bacon-wrapped rissoles are perfectly complemented with the homemade chilli jam that's the star of this easy recipe. Serve with creamy mashed potatoes and crunchy broccolini for a tasty dinner

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

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

Once you try this beetroot and apple relish, you’ll never have apple sauce with your roast pork again! And it makes an attractive gift as it’s got such a gorgeous glossy purple colour

Is there anything better than a bacon and egg sammy? The success of this simple snack relies on good-quality bacon and eggs, while homemade relish adds just the right amount of pickly goodness

Tamarillos and apples – autumn’s bounty – collide in spectacular fashion in this tamarillo and apple relish recipe. Eat it with anything!

There's nothing quite like homemade ice cream, especially when it's topped with a tart rhubarb compote made from scratch. The orange undertone matches both these dishes wonderfully

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

If you’re lucky enough to have a quince tree, you’ll know it's a true autumn treasure. The fruit makes a gorgeously rosy and fragrant paste that's the perfect accompaniment for cheese and crackers

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.

Hold on tight to this precious delicacy with its unique sweetness – it’s possibly too good to share. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.

Give your immune system a real boost with the beneficial bacteria in this delicious kefir yoghurt, from Lee Holmes' book, Heal Your Gut. Made without dairy using coconuts, it's natural fermentation process is great for digestion.

As soon as peppers become plentiful, Mum starts making this favourite relish. It’s an absolute treat to have with cold meats and cheese.

Healthy and delicious!

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!

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.

Have you heard? Fermented food is in! Try this simple recipe for delicious homemade sauerkraut. It’s easy to make, colourful and makes a great gift to enjoy with hot dogs and corned beef sandwiches. It’s an instant hit of healthy. Photography by Todd Eyre

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

Pickled kahawai brought to you by Taste. Part of a sustainable dining event by Taste and Lincoln University. Recipe by: Michael Smith, photography by: Jani Shepherd and styling by: Fiona Hugues.

This watermelon and rosewater conserve from The Australian Women's Weekly 'Made from Scratch' cookbook is a delightfully sweet perfumed jam and perfect with morning or afternoon tea.

Enjoy this deliciously fresh and zesty passionfruit curd- the perfect accompaniment with breakfast or dessert.

Instead of buying beetroot in a tin, why not pack a big jar of it yourself to keep in the fridge? This pickled beetroot recipe contains far less sugar than the processed stuff!

Homemade marmalade is the best you can get. Make it when oranges are in season and gift a batch to your friends.

Cooked in a microwave, this citrus marmalade is a delicious homemade addition to any breakfast table.

Sweet meets tangy and tart in this juicy, fragrant fruit and vegetable conserve. It's ideal as a spread with breakfast, morning or afternoon tea - or better still, as a fabulous home-made gift.

This roasted capsicum sauce is so versatile you can keep finding uses for it! Take advantage of capsicums in season from the farmers markets when they are cheap.

This versatile zesty spread can form the base of an amazing dessert pie or tart, serve as a substitute for jam on afternoon tea scones, or even coat your morning toast.

This fruity chutney is the perfect companion to your favourite cheese.

This quick version of lemon curd is made in a microwave and food processor and will keep in the fridge for several weeks.

A prepared relish can also be used. Note

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

Bring out the relishes and pickles when entertaining – they impress every time!

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

For flavour, colour and versatility, this is the pickle of all pickles!

I know it’s not the old-fashioned way of making jam, but it is fool proof and sometimes you just need to know it’s going to work and set perfectly. You can use either fresh berries (blackberries, raspberries, strawberries and blueberries) but also thawed frozen berries. I used half and half. The little knob of butter […]

People assume that because one is old that time is not an issue. The trouble is, when you are as old as I am, everything simply takes so much longer to do! I can assure you, Nana’s brain moves just as quickly as ever, but my poor old limbs just don’t seem to follow, so a recipe that is reasonably quick to prepare is a boon for me. Most pickles and chutneys take the best part of a day to make and three months to mature. To speed things along, I’m making a batch of sweet and tangy bread and butter pickles. They are as delicious as a relish, but are ready in 24 hours.

You will need 1/2 cup juice. Use Orange Curd to fill ready-made tart shells, on hot toast, croissants or sandwiched between sweet biscuits. Note

Test for gel by placing marmalade on a chilled plate. If ready, wrinkles will form when pushed with fingertip. Note

All Korean meals must feature kimchi. The most ubiquitous type is cabbage, but other ingredients, like daikon, cucumber and dried squid given the kimchi treatment create a harmonious but pungent taste.

So simple and so delicious.

This is a five-star dish – so good you might consider making double!

This is almost like a chutney in flavour; it’s tart and a little sweet and the juniper berries give a lovely, peppery, aniseed flavour.

Nanna's retro recipes

Spicy Indian mango chutney

Beat the Christmas rush with Alexa Johnston’s delicious make-ahead gifts.

Beat the Christmas rush with Alexa Johnston’s delicious make-ahead gifts.

Cardamom gives this simple pickle an exotic taste. Great with a tray of roasted kumara and broccoli, broccoflower or baby carrots.

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

To sterilise jars, wash them in hot, soapy water, rinse well and dry in a 100°C (80°C fan-forced) oven 10 minutes. Note

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

To sterilise jars, preheat oven to 120°C. Place freshly washed jars on a baking tray; heat for 30 minutes. Use while hot. This recipe was tested using a 750-watt microwave oven. If you use a higher wattage oven, cook on a tower heat setting. Note

Whole star anise is available from Asian grocery stores and delis; you can use a cinnamon stick instead. You’ll need about 900g rhubarb (pre-trimmed weight). Setting point: To test if jam is ready for bottling, spoon a little onto cold saucer and freeze for a few minutes until cool. Run finger through jam. If surface […]

You can use dried fruit medley. Note

For a simple topping, combine 2 tablespoons white sugar with 1 teaspoon ground cinnamon. Sprinkle over porridge to serve. Try topping porridge with sliced bananas and yogurt, then drizzle with maple syrup. Note

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

Big flavour comes in small sizes

You can use 1/3 cup chopped preserved lemon instead of peel. Use a combination of dried fruit, such as apples and apricots. You can use regular caster sugar instead of raw. Note

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

Before sealing jars containing hot mixture, use a skewer to release any trapped air bubbles. To sterilise jars: Wash jars and lids in hot soapy water, rinse in hot water, then dry in a low oven. 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

To sterilise jars, wash jars in hot soapy water, rinse well and place upside-down on a wire rack to dry. Preheat oven to 160°C/140°C fan forced; heat clean jars in oven for 30 minutes. Carefully remove from oven; use immediately. Note

Warm caster sugar by placing in baking tray in warm oven (160°C) for 2 minutes. Jamsetta is available from the baking aisle of any supermarket. To test if jam is set: Place a teaspoon of jam on a chilled saucer; cool. Push jam with a finger; if it wrinkles, it’s ready to bottle. Note

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

This creamy, buttery pate is so simple to make yet so full of flavour. Don't leave it for special occasions only!

To sterilise jars, put cleaned jars on a baking tray in a warm oven, 150°C, for 10 minutes. Remove, cool slightly. Note

To reduce fat, arrange chicken on a baking tray and spray with oil. Bake in a moderate oven, 180°C, 20-25 minutes, or until golden and cooked through. Note

An easy way to test when chutney is ready is to draw a line across the bottom of the pan with a wooden spoon, if the gap doesn’t fill up with excess liquid, the chutney is ready. Note

This marmalade is great use of those winter citrus fruits! Orange, grapefruit, lemon, lime and mandarin combine in a simple recipe by Woman's Day to create a deliciously sweet-yet-bitter marmalade.

Use slightly under ripe fruit as it contains higher levels of pectin – this provides better results for setting. If your fruit is overripe. you may need to add extra dried pectin, such as jamsetta. Sterilise jars in boiling water for 10 minutes. Handling with tongs, place upside down on a baking tray. Heat in […]