Jams and chutneys

With the incredible amount of fresh fruit on offer in the UK during the summer, here are some fantastic jams, preserves and chutney recipes to make at home…

750g Mixed baby tomatoes 175g mixed sweet peppers 350g red onion 1 tsp salt flakes 2 tsp mustard seeds ¼ tsp crushed chillies 2 garlic cloves 300ml cider vinegar 90g sultanas 225g light muscovado sugar 2kg plums, stoned and roughly chopped. 2kg white granulated sugar. 2 tsp ground cinnamon. 1 tbsp lemon juice. 3 cinnamon sticks. Knob of butter 8 Red Onions 1 Red Chilli 2 bay Leaves 25 ml Olive Oil 200 g brown sugar 2 teaspoons Mustard Seeds 150 ml Balsamic Vinegar 150 ml Red Wine Vinegar

This is an easy to make sweet, sour and spicy chutney that is perfect for autumn. It tastes even better with homegrown tomatoes and peppers from the garden…

METHOD 1. Add all the ingredients to a large preserving pan except the tomatoes. 2. Bring to the boil and simmer for 25 minutes. 3. Add the tomatoes and simmer for a further 35-minutes, stirring occasionally.

4. Ladle into hot jars and seal.

Plums are in abundance this time of year, and this recipe with a warming cinnamon twist is incredible on toasted teacakes.

METHOD 1. Put the plums in a large preserving pan and add 200ml water. Bring to a simmer and cook for 10-minutes. 2. Add the sugar, ground cinnamon and lemon juice and allow to dissolve without boiling. 3. Increase the heat and bring to the boil. After 5-minutes spoon a little jam onto a cold saucer and wait. If it wrinkles it is ready. 4. Remove from heat and add the cinnamon sticks and the butter. Let cool before ladling into jars and sealing.

This really easy caramelised red onion chutney is perfect with cold meats and crackers any time of the year.

METHOD 1. Cut the onions and chilli into thin slices and put into a pan with the bay leaves and olive oil. Cook gently for 20-minutes. 2. When the onions have browned, add the sugar, vinegars and mustard seed, and simmer for 30-minutes until the chutney is thick. Stir occasionally. 3. Pour the hot chutney directly into hot, sterilised jars and seal.