Preserving Diary

I’ve been doing quite  bit of preserving since 2014, and I particularly enjoy coming up with ideas to deal with gluts of fruit – either because friends and family have overflowing fruit trees, or because of seasonal gluts with commercial fruit, meaning I can buy very cheaply at the markets. I like how you can clearly see both the passing seasons and gluts of particular fruit in the products I’ve made.

I’ve recently started noting how many jars I make, and I’ll also note when they’re used, so this can become something of a stocktake as well. For readers in Canberra interested in buying or bartering, this will also give you an idea of what I have available 🙂

Autumn 2014

Crabapple jelly

Sierra sweet plum jam

Late season peach jam

Fig and glace orange jam

Pear jam with vanilla & elderflower

Winter 2014

Lime marmalade

Strawberry and cumquat jam

Lemon and mandarin marmalade with lavender

Tomatillo and lime jam

Ruby grapefruit marmalade

Limoncello marmalade

Hot Indian lime pickle

Lime and chilli pickle

Thai pickled lime slices

Sweet Indian lime pickle

Dark Seville orange marmalade

Lemon, lime and blood orange curds

Quince jelly

Quince paste

Brandied cumquats

Pickled cumquats

Sweet and salty cumquats

Spring 2014

Blood orange and strawberry marmalade

Blood orange cordial

Blood lime marmalade

Summer 2015

Blackcurrant jam

Crème de Cassis

Nectarine jam

Wild blackberry jam

Blackberry vinegar

Plum butter

Three plum and strawberry jam

Chinese plum sauce

Toffeed fig jam

Plum paste

Sticky fig chutney

Hot, sweet, plum chutney

Fig paste with fennel and thyme

Autumn 2015

Black grape jelly jam


Eggplant pickle

Parsi Tomato chutney

Crystallised ginger

Winter 2015

Passionfruit curd

Lemon curd

Spring 2015

Strawberry jam with black pepper and balsamic vinegar

Rhubarb curd

Rhubarb jam

Pomegranate and blood orange jelly with cranberries

Apple and cherry butter

Roasted apple butter

Summer 2016

Apricot jam with rosewater

Smokey chilli plum sauce

Toffeed fig jam

Sticky fig and rhubarb chutney

Black grape and plum jelly jam

Apple jelly

Autumn 2016

Quince and ginger jam

Rhubarb and grapefruit jam

Winter 2016

Lime marmalade

Spring 2016

Rhubarb jam

Strawberry jam

Summer 2017

Apricot jam

Fig and Galliano jam

Pear and leatherwood jam

Cherry tomato and chilli jam

Parsi tomato chutney

Late season peach jam

Autumn 2017

English green tomato chutney

Indian green tomato pickle

Fermented green tomatoes

Antipasto green tomatoes in olive oil

Winter 2017

Gari (sushi pickled ginger)

Beni shoga (red pickled ginger)

Green tomato and cinnamon jam

Spring 2017

Strawberry jam

Cherry and Amaretto jam

Summer 2018

Fig vodka

Autumn 2018

Glace figs

Winter 2018

Moroccan preserved lemons

Gari (sushi pickled ginger)


Strawberry jam

Spring 2018

Lemonade and orange cordial

Summer 2019

Apricot jam x 5

Plum, rhubarb and strawberry jam x 4