Sally shares some of her favourite recipes for turning fruit into a dazzling variety of jellies, jams, preserves, conserves and cordials.
This jam need not only be spread, it can be added to curry, used to flavour ice cream, or teamed with shortbread in the place of raspberry.
Sally Wise’s gorgeous banana jam recipe is the perfect spread for your breakfast toast.
A syrup so delicious and nutritious it can be used over ice cream as a topping, or as flavouring with yoghurt.
A great idea for those with a glut of plums at their disposal.
Blackcurrant jam is truly one of the most delicious jams known to man.
This recipe is for those who have the luxury of an abundance of elderberries. Very refreshing, and very good for you.
Apart from any dietary or dental considerations, jellies are outstandingly tasty. The yield may not be as good as jam, but the flavours are intensified.
This is the best way to capture the flavour of greengage in a bottle.
Take your pick of two lemon curd recipes: one for those with a sweet tooth and the other, sugar-free.
Loganberries make the most wonderful jam, so if you are fortunate enough to have them take note of this recipe.
Sally’s freshly picked peaches and raspberries make their way straight into the jam pot. Scones are the perfect accompaniment.
Pineapples are ripe, juicy and ideal in cordial syrup. Here is a recipe that requires minimal effort for maximum reward.
If you’re lucky enough to have some cumquats lying around, put them to good use in a preserve, syrup or marmalade.
The best way to deal with an abundance of pears is the Sally Wise way: bottle them!
Learn to bottle nashi fruit from the queen of preserves herself, Sally Wise.
Rosellas the fruit, that is; not the birds. And you’d be surprised by how many recipes they can inspire.
Sally’s fruit syrups not only taste great, but are free of artificial colourings, flavourings and preservatives.