Preserve Archives | Women's Weekly Food

Julie Goodwin’s curried mango chutney

Perfect on sandwiches, or as part of a cheese platter or ploughman’s lunch.

Spicy mango chutney

A delicious mango chutney to make for gifts. Or to have on hand for your next cheese platter or ploughman's sandwich.

Green mango chutney

A tangy chutney made with raw green mangoes, ginger and spices.

Choko pickle

Chokoes fruiting in your garden? In this pickle recipe, choko is turned into a delicious sandwich condiment.

How to sterilise jars

Our simple guide to storing homemade jams, marmalades, and preserves the hygienic way.

Mulberry jam

The mulberry season is short and sweet. Here's a delicious way to preserve the fruit to enjoy throughout the year.

Quince jelly

Create this delightfully sweet quince jelly to enjoy on fresh crusty bread or toast, or as an accompaniment to your favourite cheese platter.

Quince paste

This classic sweet quince paste is a great accompaniment to cheese, or can be melted down and used in fruit tarts and pies.

Tomato & sweet chilli relish

Best served with grilled meat, sausages, or on hamburgers and sandwiches.

Mozzarella with heirloom tomatoes and pickled melon

Give your favourite Italian salad a boost with a touch of pickled melon.

Dark plum jam

This plum jam uses blood plums creating a rich dark coloured preserve and a beautiful sweet flavour.

Kimchi 2 ways

We give you two easy ways to make the classic Korean fermented cabbage.

Pickled ginger

If, like us, you fell in love with pickled ginger with your sushi, now you can make your own and serve it with all of your favourite Japanese dishes.

Bread and butter pickles

You'll be making delicious pickled cucumbers in no time!

Perfect preserves recipes

We've compiled our best jam, preserve, conserve, pickle and chutneys.

Pickled chillies

Enriched with the heady flavours of coriander seeds and peppercorns, these hot pickled chillies are the perfect companion for antipasti, platters and starter dishes.

Julie Goodwin’s strawberry jam

Home-made is simply the best.

How to pickle beetroot at home

Pickled beetroot is a delicious and vibrant condiment that livens up any meat platter or salad instantly - and it's so easy to make at home.

Mandarin marmalade

Make the most of juicy in season mandarins.

Caramelised onion and beetroot relish

Keep a jar in the fridge and add it to all your favourite foods.

Bread and butter pickles

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

Mint jelly

Granny Smith apples are best for this recipe. The jelly has a natural soft pink colour before the colouring is used; you can omit the colouring, if you prefer. Note

Chunky quince, rosè and vanilla preserve

This fragrant and sweet quince preserve is perfect served with a sharp cheese and crackers or warm scones or toast.

Rhubarb and raspberry jam

Give your regular berry jam a distinctive lift with the addition of rhubarb. For best results use only the reddest parts of the rhubarb stems.

19 sweet strawberry dessert recipes

When strawberries come into season, they are wonderfully sweet and juicy; perfect for adding to your homemade desserts for a naturally fruity flavour. Here, we've gathered together a selection of our favourite strawberry recipes, from cakes and tarts, to crumble, cheesecakes and homemade jams. You'll find cooling homemade ice-cream and frozen yoghurt recipes, plus mousse, dessert pizzas and little almond friands. Take a flick through for some weekend baking inspiration.

Nectarines with labne pistachios & mint

Rosewater, pistachios and mint add rich flavour and crunch to this sweet and creamy dessert. This dessert is lactose-free.

Everything you need to know about jams and jellies

The science and techniques behind good jams, jellies and marmalades, and what to do when they don't turn out as planned.

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Watermelon and rosewater conserve

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.

Passionfruit curd

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

Orange marmalade

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

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Strawberry and rhubarb conserve

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.

Roasted capsicum sauce

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.

Lemon curd

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.

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Ratatouille relish

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

Beetroot and orange pickle

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

Summer berry jam

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 […]

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To sterilize jars, wash the jars and lids in warm soapy water. Rinse well. Place jars in large saucepan and cover with water. Bring to the boil and boil for 10 minutes. Carefully drain water from jars; transfer jars and lids to a baking tray lined with a clean tea towel. Cover with a sheet […]

Mango, passionfruit and lime jam

Homemade jam doubtless beats the store bought version any day. Why don't you break away from the traditional berry flavoured jams and try this more tropical flavoured version? You'll be glad you did.

Slow-cooked quince

This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.