Jams, jellies, marmalades and chutneys are a great way to preserve large quantities of fresh seasonal fruit and vegetables. That way you can enjoy the flavour of the fruit all year round. They are far more than something to put on your toast. They are incredibly useful for in making desserts and smoothies. In fact many of my recipes will use the jams I made.
Fruit Preserves

Aloo Gobi - Cauliflower and Potato Curry

Apple and Cinnamon Smoothie

Apple Cinnamon Frozen Soya Yoghurt

Apple, Beetroot and Ginger Juice

Beetroot and Apple Bread

Beetroot and Kidney Bean Burger Bites

Broccoli and Carrot Bake

Carrot, Apple and Ginger Juice

Cashew Nut Butter

Cauliflower "Cheese" Bake

Celery, Asparagus and Mushroom Risotto

Chewy Chocolate, Orange and Coconut Truffles

Chocolate Orange Frozen Soya Yoghurt

Chocolate Orange Smoothie

Chocolate Swirl

Date and Walnut Smoothie

Kale and Apple Juice

Leek and Jerusalem Artichoke Soup

Marmalade and Peanut Butter Smoothie

Orange Marmalade

Orange Marmalade Frozen Soya Yoghurt

Parsnips Roasted with Marmalade and Rosemary

Pear and Celery Juice

Pickled Red Cabbage

Potato Wedges with Smoked Paprika

Pumpkin Seed and Basil Pesto Pasta

Pumpkin Seed and Cinnamon Smoothie

Pumpkin Seed Butter

Pumpkin Seed Sauce

Purple Kimchi - Fermented Spiced Red Cabbage

Raw Walnut and Date Pudding

Red Peanut Butter

Roasted Leek Pasta Bake

Ruby Kraut - Fermented Red Cabbage Sauerkraut

Sage and Onion Bread

Sauerkraut - Fermented Cabbage

Soya Yoghurt

Spiced Butternut Squash and Coconut Soup

Squash and Lentil Soup

Strawberry Jam Frozen Soya Yoghurt

Sunflower Seed Butter

Sunflower Seed Pesto Pasta

Thai Yellow Butternut Squash and Butter Bean Curry

Vegan Mayonnaise

Vegetable Cottage Pie

Winter Vegetable Stew