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Chutney, preserves, jellies and jams

I would like to see a recipe for peach chutney. - C. Brown

This request inspired another brainstorm. If anyone has a good recipe for peach chutney please include it, but also your favorite recipes for chutney, preserves, jellies, and jams.



Strawberry Jam

Here's a quick and easy jam to make. It doesn't keep well, so use it up quick.

  • 16 oz. bag of frozen strawberries
  • 1 cup of sugar or to taste

Put the berries (still frozen) and sugar in a pan and cook until almost boiling. Cool and refrigerate. Lasts a week or two. That's it.

By Alekscat from Richmond, VA (08/04/2001)

Our Families Favourite Recipes

Here are our family's favourite recipes. Happy cooking.

Grannie Jones' Gooseberry Chutney


  • 3 lbs gooseberries
  • 1 lb brown sugar
  • 1 lb stoned raisins
  • 4 ozs onions, finely chopped
  • 4 oz mustard seeds
  • 2 oz ground ginger
  • 2 oz salt

  • 1/4 oz cayenne pepper
  • 2 pints vinegar


  1. Boil gooseberries in the vinegar until soft.
  2. When cold add all other ingredients.
  3. Let it stand a day or two, stirring it occasionally, then cover and seal tightly.

Grannie Jones" Green Tomato Chutney


  • 4 lbs green tomatoes
  • 2 lbs good cooking apples
  • 1.5 lbs onions
  • 1 lb brown sugar
  • 1 lb stoneless raisins
  • 1 tbsp mustard powder
  • 1 tbsp salt
  • 1 oz ground ginger
  • 2 tsp mixed spice
  • 1 tsp ground cloves
  • 1 tsp cayenne pepper
  • 1.5 pts vinegar


  1. Mince tomatoes, apples, onions, raisins. Put in pan with sugar and spices.
  2. Add vinegar and bring to boil

  3. Boil gently, stirring frequently until mixture thickens and gets darker in colour. (about three hours)

Lemon Cheese

(in Yorkshire we call this lemon curd)

Submitted by: Christine Moore


  • 2 cups (1 lb) sugar
  • 1/4 lb butter
  • 6 eggs
  • 3 lemons


  1. Put sugar, butter, juice of lemons, and rind of 2 lemons, in the top of a double boiler pan. Stir till dissolved, then add beaten eggs.
  2. Cook till mixture thickens and put in jars.

Note: This recipe is something I always remember my grandmother, Annie Downes making. We used to spread it on toast or bread, or use it to make lemon tarts. These were the original instructions for this recipe. The ingredients were as listed, but the actual instruction were as follows:


Place sugar, butter, lemon juice, rind of 2 lemons, in double boiler pan, stir till dissolved, then add beaten eggs. (less eggs if large, 4 duck eggs). Cook till mixture thickens. (If dried eggs use five, half amount of water and one shell egg).

Pumpkin and Tomato Chutney


  • 1 kg (2lbs) pumpkin
  • 1/2 kg (1lb) tomatoes
  • 250gr (8 oz) onions
  • 2 cloves of garlic
  • 60 grams (2 oz)
  • raisins, salt, ground ginger, pimento, pepper
  • 1/2 kg (1lb) brown sugar
  • 300 ml (1/2 pint) wine or apple vinegar


  1. Peel the pumpkin, deseed it and chop it in cubes.
  2. Peel the tomatoes and cut them in slices.
  3. Skin the onions and cut them in rings.
  4. Peel the garlic and chop it finely.
  5. Put all the ingredients together in a pan (not enamel) and bring it to the boil.
  6. Simmer for about 50 minutes, stirring often.

  7. Let it cool, adjust the seasoning and fill it in sterilised jars.

Keeps for about three months. Best kept for a week or two before eating. You can also use marrow for this chutney instead of pumpkin.

Apple Chutney (Microwave Recipe)


  • 2 lbs. (1 kg.) cooking apples
  • 1 lb. (500 gr.) onions, chopped
  • 6 oz (175 gr.) demerara sugar
  • 1/2 (300 ml.) pint vinegar
  • 1/4 tsp. salt
  • rind and juice of a small lemon
  • 4 oz (125 gr.) sultanas or raisins
  • 2 cloves garlic, peeled and chopped
  • 1/4 tsp. dried mustard
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. mixed spice and nutmeg


  1. Peel, core, and finely slice apples (can do them in a food processor).
  2. Place in bowl with onions, 2 oz (60 gr.) demerara sugar and 1/4 pint (175 ml.) vinegar.
  3. Cover and heat on power 10 for 6 minutes.
  4. Stir, add other ingredients. Heat on 10 for 10 minutes.

  5. Stir and repeat on 10 for 10 minutes.
  6. Stir and repeat for 5-10 minutes.
  7. Cool, adjust seasoning and put in sterilised jars.

If you have no microwave, put all ingredients in a large pan, bring to boil and simmer for about 50 minutes. Cool, adjust seasoning and put in sterilised jars. (08/04/2001)

By Hilary from Vienna, Austria

Chutney, preserves, jellies and jams

I got this recipe from This store has a neat recipe site.

Easy Peach Chutney


  • 6 peaches, peeled, medium
  • dice 4 oz red and/or green bell pepper
  • finely diced 3 oz currants, steeped for 30 minutes
  • 3 oz walnuts, chopped
  • 1 oz light brown sugar, lightly packed
  • 2 tsp. ground coriander
  • 1/2 fl oz fresh lime juice
  • 2 tsp. jalapeno pepper, finely diced


Combine all the ingredients in a large bowl and toss gently until thoroughly combined. Cover and refrigerate overnight.

By Margaret (08/04/2001)

Chutney, preserves, jellies and jams

I make the easy strawberry jam with the recipe that comes in the Sure-Jell box. It is easy to make and freezes well for up to 6 months. You can also find the recipe on the Smucker's Fruit Pectin box. You can find numerous types of jellies and jams and they even come in "No Sugar Added" for those of you that do not want to add lots of sugar.

By Richard from Cocoa Beach FL. (08/07/2001)

Chutney, preserves, jellies and jams

Green Tomato Jam

  • 6 cups ground green tomatoes
  • 4 cups sugar
  • 1 6 oz package raspberry gelatin

Add sugar to tomatoes in heavy pan. Boil for 20 minutes. Stir in gelatin and mix well. Pour into sterilized jars and seal. Looks and tastes like raspberry jam.

Jello Jelly (any flavor you like)

  • 4 cups sugar
  • 1 box Sure Jell
  • 3 oz. box Jello
  • 3 cups water
  • 1/4 teaspoon soda

Measure sugar and set aside. Measure water into large pan. Add Sure Jell and soda. Mix well. Bring to a boil and let boil hard for 1 minute while stirring. Stir in sugar; then Jello. Bring to full rolling boil and boil 1 minute. Skim foam and pour into jars and seal.

Dandelion Jelly

  • 1 quart fresh dandelion blossoms
  • 2 quarts water
  • 2 Tablespoons Orange Extract
  • 1 pkg Sure Jell
  • 3 drops of yellow food color
  • 5 1/4 cups sugar

Combine blossoms and water. Bring to boil and simmer for 3 minutes. Strain through a cloth. Measure 3 cups of this "juice" into a large pan. Add Sure Jell. Bring to a rolling boil. Add sugar all at once. Bring to a boil and cook, stirring, for 3 minutes. Add color and orange extract. Pour into jars and seal.

Apple Butter Tip

I also have a tip for making Apple Butter although I have misplaced my recipe. This will work for any Apple Butter recipe. Mix as usual in a large pan, but instead of cooking it on the top of your stove, place it in the oven at 375 degrees F. Stir it occasionally, and just let it bake until it is the thickness that you desire. No more scorching.

By Harlean (from Arkansas) (08/09/2001)

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