Quick and Easy

12 of the best jam, preserve and chutney recipes

Make like your nana and get to work preserving the best of the season! Dig into our best recipes for plum jam, peach chutney, preserved lemons, tomato chilli jam, mango chutney and more.
Jams, preserves and chutneys

Want more preserving inspo? Watch our how-to video and see how to create your own pickled courgettes from scratch.

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Plum & vanilla jam
Quick and Easy
February 2, 2016

Plum & vanilla jam

I used to think plum jam was a bit ordinary so I started experimenting and came up with this stunning recipe. It’s loaded with lavish amounts of good-quality vanilla and now it’s one of my favourite jams to make… and eat!
By Nici Wickes
Perky preserved lemons
Quick and Easy
November 17, 2015

Perky preserved lemons

A common ingredient in Moroccan and some Middle Eastern cuisines, preserved lemons add a wonderfully complex citrus note to both sweet and savoury dishes. They can be expensive to buy, yet they’re so easy to make. Photography by Todd Eyre
By Women's Weekly Food
Tomato chilli jam
Side Dishes
March 20, 2017

Tomato chilli jam

Serve this delicious tomato chilli jam with anything – Parmesan and crackers, alongside a frittata, with a mince pie, heck even a boiled egg! We guarantee you’ll be coming back for more
By Nici Wickes
Tomato chutney
Quick and Easy
February 2, 2016

Tomato chutney

Halfway between a jam and a chutney, I’ve been making this tomato and currant brew for years and it goes so well with a grilled cheese sandwich that I often call it dinner! While tomatoes are cheap and at their best, why not make a few jars for yourself and some to give to friends – they’ll thank you once they’ve tried it.
By Nici Wickes
Microwave strawberry jam
Breakfast
March 29, 2012

Microwave strawberry jam

To sterilise jars, preheat oven to very slow, 120°C. Wash jars and lids in hot soapy water, rinsing well. Place in a large saucepan and cover with water. Boil 10 minutes. Using tongs, transfer to a baking tray. Place in oven until dry. Fill jars while warm. Note
By Women's Weekly Food

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