Jams, Preserves and Syrups
Sally shares some of her favourite recipes for turning fruit into a dazzling variety of jellies, jams, preserves, conserves and cordials.
Apricot Jam
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.
Banana Jam
Sally Wise’s gorgeous banana jam recipe is the perfect spread for your breakfast toast.
Berry or Blackcurrant Cordial Syrup
A syrup so delicious and nutritious it can be used over ice cream as a topping, or as flavouring with yoghurt.
Bottled Plums
A great idea for those with a glut of plums at their disposal.
Currant Buns and Blackcurrant Jam
Blackcurrant jam is truly one of the most delicious jams known to man.
Elderberry Cordial Syrup and Tonic
This recipe is for those who have the luxury of an abundance of elderberries. Very refreshing, and very good for you.
Fruit Jellies
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.
Greengage Jam
This is the best way to capture the flavour of greengage in a bottle.
Lemon Curd
Take your pick of two lemon curd recipes: one for those with a sweet tooth and the other, sugar-free.
Loganberry Jam
Loganberries make the most wonderful jam, so if you are fortunate enough to have them take note of this recipe.
No Fuss Scones with Peach and Raspberry Jam
Sally’s freshly picked peaches and raspberries make their way straight into the jam pot. Scones are the perfect accompaniment.
Pineapple Cordial Syrup
Pineapples are ripe, juicy and ideal in cordial syrup. Here is a recipe that requires minimal effort for maximum reward.
Preserved Cumquats, Cordial Syrup and Marmalade
If you’re lucky enough to have some cumquats lying around, put them to good use in a preserve, syrup or marmalade.
Preserving Pears
The best way to deal with an abundance of pears is the Sally Wise way: bottle them!
Preserving Nashi Fruit
Learn to bottle nashi fruit from the queen of preserves herself, Sally Wise.
Rosella Syrup, Jelly, Jam and Icecream
Rosellas the fruit, that is; not the birds. And you’d be surprised by how many recipes they can inspire.
Tasmanian Cherries, Berries and Mulberry Syrup
Sally’s fruit syrups not only taste great, but are free of artificial colourings, flavourings and preservatives.