Preserves and jams. Australian Women’s Weekly. 2011.

For most fruit and vegetables, there is a recipe to transform it into a delicious preserve. Berries make brilliant jewel-coloured jams, conserves and jellies; citrus fruits transform into tangy marmalades, and pickled vegetables can be enjoyed months after they are harvested from the garden.

Preserving isn’t always about jam - turn blueberries into a refreshing cordial, make plum butter, or try naughty-but-nice liqueur marmalades. Retain the crunchy freshness of cauliflower, corn on the cob or cabbage by pickling them with garlic, peppercorns, mustard seeds and thyme, or make your own chutneys and relishes with allspice, cinnamon, apples, tomatoes, mint and peppers.

The combinations are almost endless, and here we offer you over 100 ways of preserving your freshly picked or shop-bought fruit and vegetables with sound advice so you can be certain of success.