Preserves and pickle recipes Archives

Leftovers recipes

Marmalade-baked Camembert with home-made scones

25 minutes

Preserves and

Fragrant pork with home-made pickle

6 hours

Preserves and

Pineapple pickle

10 minutes

Roast Flavourburst stone fruit jam

Serves Makes 2 jars

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

12 plums, quartered
6 yellow nectarines, quartered
4 white nectarine, quartered
150 g organic brown sugar
1 lemon, juiced and zested
4 T honey

Method

Preheat the oven to 180°C. Arrange plums, yellow nectarines, white nectarines, in a baking tray. Sprinkle sugar (or a mixture of coconut sugar and brown sugar) and the lemon juice and zest. Roast for 45 minutes to 1 hour, or until soft.

Drizzle with honey, then place under the grill until caramelised – keep an eye on them so they don’t burn. Allow to cool, then transfer into a sterilised jar.

Cook's note: The easiest jam you’ll ever make. Plus, the recipe uses less sugar than most so you’ll get bonus points. This jam is deliciously sticky and chunky, perfect for the top of a pavlova or on Vanilla sponge.

Discover more preserve recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Crunchy tsukemono (pickled brinjal)

Easy pickled watermelon rind

Grilled raspberry-and-chia tray jam

Radish pickle

Blueberry pickle

Red cabbage pickle

Marmalade-baked Camembert with home-made scones

Pickled mushrooms

Fragrant pork with home-made pickle

Pineapple pickle

Quick-and-easy kimchi

Roast Flavourburst stone fruit jam

Roast Flavourburst stone fruit jam

Ingredients

Method