Traditional English Recipes
Pickles and Preserves

I've caught the preserving bug big time over the last few years. To the extent that I've bought the largest jam making pan that I've ever had. And it's great.

Home-made jams, pickles and preserves are ever so useful to have round the house, be it for jazzing up a quick lunch of cold meat and salad, or to make speedy cakes or treats for unexpected visitors. And there are enough traditional English recipes around to satisfy even the keenest cook.

And best of all, once you've mastered the basic techniques - and they are basic - you'll find them all very easy to follow.

A couple of years ago I finally tried my hand at making proper English Marmalade.

My husband declared the product such a success, that the following year I took a few days to make a quantity that would last longer than 8 weeks. And it still didn't last past Easter. So this year, 2010, I've been buying oranges in bulk and made so much marmalade that I can turn it into delicious cakes and biscuits as well as offer it at breakfast time.

I regularly make jams and - every once in a while - real Lemon Curd. And during late summer and autumn, pickles and chutneys are bubbling away frequently, filling the whole house with a wonderful spicy scent.

Try the traditional English recipes for jams, preserves, sauces, chutneys and pickles below and see what you think:

English Marmalade

Orange Marmaladeis a true classic. If you've never had it on your breakfast toast, you should try. It comes finely cut or coarsely shredded, just as you prefer and the combination of sweet and bitter is simply irresistable. Read the recipe

Strawberry Jam

I can think of nobody who doesn't like Strawberry Jam, especially not when it's home-made. It's the true flavour of an English summer. And have you ever tried adding elderflower cordial to your strawberry jam mix? Almost too good for breakfast! Read the recipe...

Blackberry Jam

Blackberry Jam has to be my favourite jam, deep purple, acidic and with a hint of forest about it. It tastes even better if you pick your own wild blackberries rather than use farmed ones. And if you grate a sour Bramley apple into the mix. Read the recipe...

Mincemeat

Mincemeat, the sweet, fruit-packed version at least, is inextricably linked to Christmas traditions and mince pies. But it's also a useful thing to have around the house if you need a quick cake or dessert for unexpected guests. Read the recipe...

Lemon Curd

Lemon Curd is heaven in a jar: rich , voluptuous, silky and oh so lemony. I can eat it with a spoon! It's great on toast, makes wonderful tea-time treats and even after-dinner puddings. And when you make it at home, your kitchen will smell simply divine. Read the recipe...

Cumberland Sauce

One of England's great classy sauces, Cumberland Sauce is a perfect accompaniment for cold meats, ham and rich pate. It's equally wonderful with cold roast game. Read the recipe...

Cranberry Sauce

Cranberry Sauce is usually served as accompaniment to the Christmas turkey, but it goes equally well with roast chicken and duck, and even the Christmas ham. Read the recipe...

Bread Sauce

One of the traditional English recipes I'd never heard of before I came to England, Bread Sauce is served alongside the roast turkey at a traditional Christmas dinner. Read the recipe...

Apple Sauce

Apple Sauce is something you should always have in the house, not just when roast pork and crackling is on the dinner menu. Read the recipe...

So here we go, traditional English recipes for jams, sauces, pickles and preserves - enough to stock your larder for a good long time.