Late summer and early autumn are perfect times to make the most of seasonal produce. From the final late strawberries, juicy blackberries and plums to apples, tomatoes, chillies and garden vegetables, there is plenty of inspiration for filling your cupboards with homemade jams, chutneys and pickles to enjoy in the months ahead.
Preserving your own produce can also be a satisfying way to make use of a seasonal glut and reduce food waste. Whether you are trying jam making for the first time or fancy experimenting with homemade pickles, a little preparation and the right equipment can make all the difference.
Preserving fruit with sugar has a long history, although homemade jams as we know them became much more widespread as sugar became more readily available.
Over the centuries, the fruits used for preserves changed too. Traditional British ingredients such as quince, medlars, hedgerow berries and rhubarb were later joined by fruits including oranges, apricots and pineapples.
Pickling has an equally long history and has been used for thousands of years to make seasonal produce last longer. While cucumbers may be one of the foods most associated with pickling, today you can pickle all sorts of fruit and vegetables, including onions, cauliflower, beetroot, carrots, chillies, radishes and cabbage.
There are plenty of ways to preserve seasonal fruit and vegetables, but the finished results can be quite different.
Jam is generally made by cooking fruit with sugar until it reaches a set consistency.
Marmalade is traditionally made using citrus fruit and contains pieces of peel.
Chutney is usually a sweet and savoury preserve made by cooking fruit or vegetables with ingredients such as vinegar, sugar and spices.
Pickles are made by preserving fruit or vegetables using an acidic pickling liquid or, depending on the method, through fermentation.
The word preserves can also be used more broadly to describe a variety of foods that have been prepared to help them last longer.
Clean, properly prepared jars are essential when making preserves.
Before you begin, check your jars carefully for chips, cracks or other damage and discard any that are not in good condition. Wash jars thoroughly and follow the manufacturer's sterilising instructions for the particular jars, lids and seals you are using.
Different preserving systems can require different preparation and sealing methods, so it is always worth checking the instructions before you start.
Choose fresh, sound fruit and vegetables and remove anything mouldy, damaged or spoiled.
For jam making, slightly under-ripe fruit can sometimes be useful as it may contain more naturally occurring pectin, which helps a jam to set.
Preserving is a brilliant way to make use of seasonal abundance, but it shouldn't be used as a way to rescue produce that has already started to spoil.
If you are new to preserving, start with a reliable recipe and follow the quantities and method carefully.
This is particularly important when making pickles or other preserves intended for longer-term storage. Avoid casually reducing the amount of vinegar, changing ingredient ratios or altering the preservation method unless the recipe specifically allows for it.
It is also worth reading the whole recipe before you begin so that your ingredients, jars and equipment are ready when you need them.
You do not have to invest in lots of specialist equipment before making your first batch of jam or chutney.
A large, wide, heavy-based saucepan can work well, particularly as the wider surface area helps moisture evaporate. However, a purpose-made preserving pan can be useful if you plan to make preserves regularly, as it provides plenty of space for bubbling mixtures.
Remember not to overfill your pan, as jams and chutneys can rise considerably as they cook.
Boiling sugar mixtures become extremely hot and can cause serious burns.
Use a deep pan, a long-handled spoon and suitable oven gloves or mitts when necessary. Take extra care when stirring, transferring hot mixtures and handling heated jars.
A jam funnel can also make filling jars easier and help reduce spills around the rim.
When making pickles, follow the type and quantity of vinegar stated in your chosen recipe.
As a general guide, pickling vinegar should contain at least 5% acetic acid. White vinegar, malt vinegar and cider vinegar can all be suitable, while some wine vinegars can also be used as long as they have sufficient acidity.
Always check the label rather than assuming that one particular type of vinegar will automatically be suitable.
If your recipe calls for salt, use the type specified.
Pickling salt, pure sea salt or rock salt may be recommended in some recipes. Certain table salts contain anti-caking agents, which can sometimes make pickling liquid appear cloudy.
Different preserving jars use different styles of lids, sealing discs and rubber rings.
Some sealing components are intended to be replaced between uses, so check the manufacturer's instructions and make sure you have compatible spares before you begin.
Keeping a few replacement lids, seals or rings in the cupboard can be particularly handy during the preserving season.
Once your preserves have been filled and processed according to your chosen recipe and jar system, allow them to cool as directed and check that an airtight seal has formed.
The correct way to check the seal depends on the type of jar you are using, so follow the manufacturer's guidance rather than simply retightening the lid after cooling.
If a jar hasn't sealed correctly, follow the recipe or manufacturer's advice rather than storing it at room temperature.
Allow your jars to cool completely before adding labels, otherwise the heat and condensation may prevent them from sticking properly.
Adding the name of your preserve and the date it was made means there is no guessing involved when you come back to your homemade creations later.
Labels also add a lovely finishing touch if you are planning to give jars of homemade jam, chutney or pickles as gifts.
How long a homemade preserve can be stored depends on the recipe, preserving method and jar system used.
Follow the storage instructions provided with your recipe and jars. Shelf-stable preserves should normally be kept in the recommended cool, dry conditions and refrigerated once opened.
It is also worth remembering that quick or refrigerator pickles are different from long-term preserves. They should be stored in the fridge rather than treated as shelf-stable jars.
If you ever notice mould, an unusual smell, signs of fermentation where it isn't expected or any other obvious spoilage, discard the contents.
You don't need a cupboard full of equipment to make your first homemade preserve, but a few useful essentials can make the process much easier.
Depending on what you are making, you may find it helpful to have:
At Lawsons, you'll find everything from preserving jars and replacement seals to jam-making accessories, strainers and labels to help you get started.
Whether you're turning a bowl of freshly picked berries into homemade jam, transforming an apple glut into chutney or giving home pickling a try, preserving is a rewarding way to enjoy seasonal produce for longer.
Browse our full range of Preserving & Homemade products to find jars, jam-making equipment, preserving accessories and more.
