Home preserving for beginners: jam, compote and pickles

Preserving is the best way to keep summer's flavour all year. You don't need to be a pro — a few basic rules and you'll succeed. Let's cover the three classics: jam, compote and pickles.

The foundation: clean, sterilised jars

Every successful batch stands or falls on clean jars. Wash them in hot soapy water, rinse, then sterilise: 10–15 minutes in a 100–120 °C oven, or in boiling water. Scald the lids too. Fill the jars while warm so they don't crack.

Jam: fruit and patience

The secret to good jam is high fruit content and slow, thickening cooking. Start with 1 kg of prepared fruit and sugar to taste (less is fine for naturally sweet fruit). Cook until it thickens — the spoon test tells you when it's ready. Fill jars hot, turn upside down for 10 minutes, then cool slowly wrapped up.

Compote: fruit kept whole

Compote keeps fruit whole or chopped in a lightly sweetened (or natural) syrup. Pack the fruit into the jar, top with hot syrup, seal and process with steam — it keeps for months in the pantry.

Pickles: acidity preserves

Cucumbers, cauliflower and mixed pickles keep in a vinegar or fermented brine. The vinegar version is quick and reliable; the fermented (sourdough-style) version uses natural fermentation and is rich in probiotics. For both, make sure the brine fully covers the vegetables.

No time to preserve?

No problem — you'll find homemade jams, compotes, pickles and syrups here, made with the same care as if they came from your own kitchen. And we deliver the fresh veg and fruit if you'd rather make your own.