Lakeland, the home of creative kitchenware

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Bottle nature's bounty...

All preserving begins with the picking and this time of year when nature's harvest is at it's best and ripe for taking.

Preserving the

With nature's bountiful harvest all around, is it any wonder that Keats described autumn as the 'season of mists and mellow fruitfulness'?

Truly Scrumptious Jams

What's more satisfying than making your own preserves? Enjoying the reward! Line up your cakes and crumpets, we're celebrating jam in
all its glory.

Chilli & Tomato

A fruity accompaniment,
just made for cheeseboard
or cold cuts platter

By Steven Doherty
What you need (makes 2.25kg)

  • 1.5kg red tomatoes, peeled & roughly chopped
  • 1kg cooking apples, peeled, cored & roughly chopped
  • 225g brown onions, roughly chopped
  • 1 fresh red chilli, split lengthways, deseeded & finely chopped
  • 1 fresh green chilli, split lengthways, deseeded & finely chopped
  • 25g pickling spice
  • 25g dry mustard
  • 25g salt
  • 300ml cider vinegar
  • 225g sultanas
  • 350g light brown sugar

What you do

  1. Place the tomatoes, apples, onion and chillis in a large pan.
  2. Tie the pickling spice in a muslin bag, add to the pan and simmer gently, adding a little water if the mixture begins to stick.
  3. Blend the mustard and salt with a little of the vinegar and stir into the pan. When the mixture has softened, add the sultanas, sugar and remaining vinegar.
  4. Continue to simmer, stirring continuously, until the chutney is thick and smooth.
  5. Pour into warm, sterilised jars and seal immediately. Store in a cool, dark place for 2 months before using.


No self-respecting ploughman's lunch
should be without a generous helping

What you need
(makes 2.5 litres)

From our Lakeland Preserves Book

  • 140g coarse cooking salt
  • 500ml boiling water
  • 1.75 litres cold water
  • 400g small pickling onions, peeled & left whole
  • 1 small cauliflower, cut into small florets
  • 250g green beans, trimmed & coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 220g granulated sugar
  • 50g plain flour
  • 2 tbsp mustard powder
  • 2 tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 litre cider vinegar

What you do

  1. Combine salt and boiling water in a large non-metallic bowl; stir until salt dissolves. Add the cold water. Add the vegetables, mix well. Place a plate in the bowl to keep vegetables submerged and leave to stand overnight.
  2. Rinse well and drain on absorbent paper.
  3. Combine sugar, flour and spices in a large pan, gradually whisk in the vinegar until smooth. Cook, stirring until mixture boils and thickens. Add the vegetables; simmer, uncovered, for about 10 minutes or until the vegetables are barely tender.
  4. Spoon into hot, sterilised jars and seal immediately. Store in a cool, dark place for at least 3 weeks before using.

Simple Sloe Gin

A delightful festive tipple, make it
now to be ready for Christmas

What you need

(makes approx. 1 litre)

  • 1 litre airtight jar, sterilised
  • 400g sloes, cut or pricked
  • 150g granulated sugar
  • Approx. 500ml gin

What you do

  1. Place the sloes and sugar in the jar and top up with gin, leaving a small space for air at the top.
  2. To dissolve the sugar, shake the jar once or twice a day for the first week, then leave in a cool place for at least 2 months, shaking once a week.
  3. Strain the gin through muslin into a sterilised bottle and store in a cool place.


Can be stored in a fridge for up to 6 months. You could also add spices at step 2 – try cloves, coriander seeds, peppercorns, a cinnamon stick or bay leaf.

Spiced Plum &
Port Jam

A fruity accompaniment,
just made for cheeseboard
or cold cuts platter

What you need

From our Lakeland Preserves Book
(makes 1 litre)

  • 1kg plums, stones removed, quartered
  • 60ml orange juice
  • 250ml water
  • 1 cinnamon stick, halved
  • ½ tsp cloves
  • 1 star anise
  • Approx. 1.1kg granulated sugar
  • 125ml port

What you do

  1. Combine plums, juice and water in a large pan and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until plums are pulpy. Meanwhile, tie the cinnamon, cloves and star anise in muslin.
  2. Using a cup, measure fruit mixture into a large pan – allow a cup of sugar for each cup of fruit mixture. Add the port and muslin bag. Stir over high heat without boiling, until sugar dissolves.
  3. Bring to the boil; boil (uncovered) without stirring for 35 minutes, then test for a set. Test every few minutes until setting point is reached.
  4. Discard muslin bag. Pour into warm, sterilised jars and seal immediately.

Rosehip Jelly

Forage for these little treasures
and make our deliciously sweet,
blush pink jelly

What you need

  • 900g rosehips, stalks removed
  • 1.8kg sweet eating apples, skin on, washed, roughly chopped
  • Zest of half a lemon
  • Granulated sugar (454g for every 600ml of strained juice)
  • Juice of half a lemon, strained

What you do

  1. Place rosehips in a large pan; add water until just covered. Bring to the boil then simmer gently, stirring occasionally until soft. This could take between 30-60 minutes, depending on how ripe they are. Pass through a jelly strainer, set the juice aside for now.
  2. Place the apple in large pan; add water until just covered then add the lemon zest. Slowly bring to the boil and simmer gently until the fruit is very soft. Pass through a jelly strainer to collect the juice.
  3. Combine rosehip and apple juice and measure. Pour into a large, heavy-bottomed saucepan; add 454g of sugar for every 600ml of juice. Add the lemon juice.
  4. Heat gently until the sugar has dissolved then slowly boil to 220°C/425°F. After 10 minutes, test for a set. Test every few minutes until setting point is reached.
  5. Pour into warm, sterilised jars and seal immediately.

Blackberry & Apple
Jam Tarts

Easy to make and loved by all, who says they're just for summer

What you need
(Makes 24)

  • 400g plain flour
  • 200g cool butter, cut into chunks
  • 2 egg yolks
  • Grated rind of 1 orange
  • 50g caster sugar
  • Approx. 400g blackberry and apple jam

What you do

  1. Sift the flour into a bowl. Using your fingers, rub in the butter until the mixture resembles breadcrumbs.
  2. Beat together the egg yolks and orange rind; add to the flour mixture, mix together with a table knife then use your hands to form a dough, adding a little cold water if necessary. Wrap in clingfilm and refrigerate for 20 minutes.
  3. Heat the oven to 190°C /375°F. Lightly flour surface and roll out pastry to 3mm thick. Cut 24 circles using a fluted cutter, ensuring they're slightly larger than the holes in your tin.
  4. Place pastry circles into two 12-hole bun tins; prick the bases lightly and blind bake for about 15 minutes. Remove from oven and add small spoonfuls of jam to each, taking care not to overfill. Return to the oven and bake for 5 minutes. Allow to cool before eating.