500 Preserving Delights: Jams, Chutneys, Infusions, Relishes & More

The simple combination of oranges and lemons topped off with sparkling water is a match made in heaven.

4 1/4 cups water

4 1/4 cups light muscovado sugar

10 lemons

11 oranges

Heat the water and sugar together until dissolved. Zest 5 lemons and 5 oranges (be careful not to get the pith, because this will make the cordial bitter). Squeeze the juice from the oranges and lemons and add it to the sugar solution along with the fruit zest.

Bring to a boil and pour it into warm sterilized bottles with a screw top. Store in a cool, dark place for a couple of days before opening.

four-berry cordial

This fruity concoction is a joy to make. Make sure you wear rubber gloves; otherwise, your hands will be stained a lovely purple hue! I’ve replaced the sugar with fructose for those watching the calories.

3/4 lb. black currants

1/2 lb. red currants

1/2 lb. blackberries

1/2 lb. raspberries

3/4 cup lemon juice (freshly squeezed)

1 1/4 cups fructose

4 1/4 cups water

Clean and rinse the fruit and remove the stalks and tufts from the currants. Add them to a deep bowl along with the berries. Pour the freshly squeezed lemon juice over the berries and stir. In a pan, heat the sugar and water together until the sugar has dissolved. Add the sugar mixture to the fruit mixture. Set aside for a couple of hours while the fruit and liquid work their magic.

Once the mixture has cooled, cover with a clean towel and let stand in a cool, dark place for at least 24 hours. To extract the berry cordial, place the contents in a sieve set over a bowl (don’t squeeze the mixture or you’ll get a cloudy cordial). Decant the cordial into clean, sterilized bottles with secure lids.

strawberry & mint cordial

The combination of juicy red strawberries and the hint of mint make this a winner! Serve with ice and enjoy the fruits of your labor. In other cordials, the fruit is steeped for 24 hours, but strawberries get too mushy with steeping, so they’re best cooked.

2 lbs. 3 oz. strawberries (hulled)

2 cups sugar

5 tbsp. freshly chopped mint

4 1/4 cups water

Place all the Ingredients Into a deep pan and bring it to a boil. Simmer for 20 minutes, until all the juice has run from the strawberries. Let cool.

To extract the juice, place the contents in a sieve set over a bowl (don’t squeeze the mixture or you’ll get a cloudy cordial). Decant into clean, sterilized bottles with secure lids. Store in the refrigerator and use within 2 weeks.

raspberry, rose & vanilla cordial

I love the beautiful aroma of vanilla and rose mixed together. I once had the pleasure of enjoying this truly intoxicating cordial at a very posh hotel for breakfast, and this is my version.

2 lbs. 3 oz. raspberries

5 tbsp. rose syrup

2 cups sugar

2 vanilla pods

5 tbsp. lemon juice

Rinse the raspberries, and place them in a large bowl. Pour the freshly squeezed lemon juice over the berries and stir.

In a pan, heat the sugar, split vanilla pods, and water together until the sugar has dissolved; then add this to the raspberries. Let stand for a good couple of hours while the fruit marinates with the vanilla mixture.

Once the mixture is cool, add the rose syrup and cover with a clean towel. Set aside in a cool, dark place for at least 24 hours.

To extract the raspberry juice, place the contents in a sieve set over a bowl (don’t squeeze the mixture or you’ll get a cloudy cordial). Decant into clean, sterilized bottles with secure lids.

ginger cordial

I often serve this cordial hot in the winter for a traditional hot toddy, along with lemon slices and a shot of whiskey and honey.

1-in. piece of ginger root (peeled and sliced)

1 lemon (peel and juice only)

1 tsp. cream of tartar

1 cup light brown muscovado sugar

10 1/2 cups boiling water

Place the ginger root, lemons, lemon juice, cream of tartar, and sugar in a deep bowl.

Cover with the boiling water and stir to dissolve the sugar. Set aside in a cool, dark place for 3–4 days.

To extract the ginger juice, place the contents in a sieve set over a bowl (don’t squeeze the mixture or you’ll get a cloudy cordial). Decant into clean, sterilized bottles with secure lids. Store in the refrigerator and use within 2 weeks. Top with sparkling water for a refreshing drink.

traditional lemonade

Sweet, juicy, and tart all at the same time; it’s a taste explosion. Serve immediately over ice or topped with cool sparkling water.

Scrub the lemons, and then peel (be careful that you only peel the skin and not the pith, because the pith will make the lemonade bitter) and juice the lemons. In a deep bowl, add the sugar, lemon peelings, and juice. Pour the boiling water over the lemons, stir to dissolve the sugar, and cover. Set aside in a cool, dark place for 24 hours.

To extract the lemon juice, place the contents in a sieve set over a bowl (don’t squeeze the mixture or you’ll get a cloudy cordial). Decant into clean, sterilized bottles with secure lids. Store in the refrigerator and use within 2 weeks.

variations

st clements cordial

see base recipe

lemon & lime cordial

Halve the number of lemons and replace them with limes.

vanilla st clements cordial

Add the seeds from 1 vanilla pod when simmering the cordial.

elderflower st clements cordial

Add several elderflower heads when simmering the cordial; remove them when you decant the cordial.

honeyed st clements cordial

When simmering the cordial, add 5 tablespoons flavored honey.

saffron-infused st clements cordial

Add a big pinch of saffron when simmering the fruit.

variations

four-berry cordial

see base recipe

cinnamon four-berry cordial

Add a cinnamon stick and a split vanilla pod when adding the sugar/water solution to the fruit; discard when decanting.

four-berry cordial

Replace the blackberries with strawberries.

spiced four-berry cordial

Bruise 10 cardamom pods and place them in a muslin bag; infuse with the fruit. Discard the muslin bag when decanting.

honeyed four-berry cordial

Add 10 tablespoons of runny honey to the fruity mix and halve the amount of sugar.

cherry-berry cordial

Replace the blackberries with cherries. Add 1 tablespoon almond extract just before decanting.

variations

strawberry & mint cordial

see base recipe

blueberry bay cordial

Replace the strawberries with blueberries. Replace the mint with 6 fresh bay leaves. Make sure the blueberries are soft before extracting the juice.

blueberry & lemon verbena cordial

Replace the strawberries with blueberries; add a few sprigs of lemon verbena or lemon balm when cooking the blueberries.

strawberry, mint & raspberry cordial

Halve the amount of strawberries and replace with raspberries; continue with the recipe.

lemon–strawberry delight

Omit the mint. Replace half the strawberries with lemons (zest and juice), and then follow the recipe.

strawberry & vanilla cordial

Add the seeds from 2 vanilla pods when cooking the strawberries; omit the mint.

variations

raspberry, rose & vanilla cordial

see base recipe

blackberry cordial

Replace the raspberries with blackberries; replace the rose syrup with half a nutmeg. Add nutmeg along with the blackberries.

orange & raspberry cordial

Replace half the raspberries with the oranges (zest and juice them); add to the raspberries and continue with the recipe. Omit the lemon juice.

raspberry–lime cordial

Add the zest and juice of 2 limes to the raspberries. Omit the lemon juice.

spiced raspberry blue cordial

Replace half the raspberries with blueberries and add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves. Add these along with fruit.

variations

ginger cordial