2.7kg (6lb) Vegetables (Cauliflower Sprigs, Baby Onions, Cucumber or Gherkin, Baby Green Tomatoes, Runner beans, etc)
1.2lt (2 pints) White Vinegar
450g (1lb) Salt
40g (1½oz) Cornflour or Plain Flour
160g (6oz) Sugar
25g (1oz) Dry Mustard
25g (1oz) Ground Ginger
15g (½oz) Turmeric

Preparation:
Clean and prepare the vegetables.
Spread the vegetables over a large dish and sprinkle with the salt.
Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.
Drain, wash and rinse the vegetables.
Add the vegetables and simmer gently until the required texture is attained (this depends on personal choice).
Mix the flour with the remaining vinegar and add to the saucepan.
Bring to the boil and simmer gently for 2 – 3 minutes to cook the flour.
Pot and seal.
Leave for 6 – 8 weeks to allow the flavour to mature

Preparation:
Finely chop the rhubarb and garlic.
Place the crushed the root ginger, peppercorns and lemon peel and into a piece of muslin and tie with string.
Place all of the ingredients into a large saucepan and bring to the boil.
Simmer gently, stir frequently, until the mixture thickens.
Remove the muslin bag.
Place the mixture into jars, whilst hot.
Seal immediately with airtight lids
Leave for 3 months to mature before using.

Preparation:
Peel, core and dice the apples.
Peel and crush the garlic, crush the juniper berries.
Place half the vinegar and apples into in a large saucepan.
Add the remaining vinegar and ingredients.
Return to the boil and simmer gently for about 30 minutes, until thickened.

1.8kg (4lb) Green Tomatoes
675g (1½lb) Onions
450g (1lb) Cooking Apples
450g (1lb) Soft Brown Sugar
600ml (1 pint) Vinegar
225g (8oz) Seedless Raisins or Chopped Dates
25g (1oz) Root Ginger
8 Red Chillies
2 tsp Salt

Preparation:
Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes, onions, apple and half of the vinegar into a heavy bottomed saucepan, bring to the boil and cook for about 30 minutes or until tender.
Place the bruised ginger and chillies into a muslin bag and add to the mixture.
Add the raisins or dates.
Continue cooking for 1 hour until the mixture starts to thicken, stirring occasionally.
Add the sugar, remaining vinegar and salt, stirring until fully dissolved.
Continue simmering, pressing the muslin bag occasionally with a wooden spoon, until the mixture becomes thick, stirring occasionally.
Remove the muslin bag before potting.
Leave for 4 – 6 weeks to allow the flavour to mature

4 medium Oranges or Lemons
450g (1lb) Caster Sugar
225g (8oz) Butter
5 Eggs

Preparation:
Thinly peel the rind and squeeze the juice from the fruit.
Place the rind and juice into a double boiler (a bowl placed over a saucepan of boiling water).
Add the sugar and butter, cook over a low heat until the sugar is fully dissolved.
Remove from the heat and blend with the strained and beaten eggs.
Return to the low heat and cook until the curd will coat the back of a spoon.
Pot and seal as for jam.
Keeps for 2 weeks or 4 weeks if kept in a refrigerator.

900g (2lb) Cooking Apples
900g (2lb) Pears
900g (2lb) Plums
2kg (4½lb) Sugar
25g (1oz) Root Ginger
1 Lemon
Water

Preparation:
Peel, core and slice the apples and pears.
Halve the plums and remove the stones.
Place all of the fruit into a heavy bottomed saucepan, add just enough water to cover the base.
Cook for 40 minutes or until the fruit is tender.
Remove from the heat, add the sugar, stir until fully dissolved.
Place the grated rind of the lemon and the bruised ginger into a muslin bag and add to the jam.
Add the juice of the lemon.
Bring to the boil, cook for about 15 minutes, cooking rapidly until the setting point is reached.
The jam is then ready for potting.

900g (2lb) Rowan Berry
900g (2lb) Crab Apples
1.8lt (3 pints) Water
Sugar

Preparation:
Pick over the rowan berries, removing any stalks, wash if necessary, drying well.
Wash the whole crab apples, removing any bruised parts.
Place the fruit and just enough water to cover into a heavy bottomed saucepan.
Bring to the boil and simmer, covered for 20 – 25 minutes, until tender.
Strain through a jelly bag or muslin cloth, allow about 4 hours for this, do not squeeze as this will cause the jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 – 15 minutes.
Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 – 15 minutes until the setting point is reached.
Skim the surface if necessary, allow to cool slightly then pot.

Preparation: Place all the ingredients In a large bowl, mix well to combine.
Cover with clingfilm and allow to stand overnight.
Pack the mixture into sterilised jars and close tightly.
Leave in the refrigerator for 4 to 6 weeks.
Stir the mixture well before using.