jams, chutneys & preserves

For centuries jams, preserves, chutneys & pickles have been made to keep a regular food supply going through the colder months. Best made at the peak of the season when fruit & vegetables are flavoursome, plentiful + at their cheapest.

The critical thing is clean, well-sealed jars. GoodLife Jars can go straight into the oven at 110°C after washing to heat through. Hot Jar, Hot Liquid, Heated Lid. Before putting the lid on, wipe the rims with a paper towel dipped in vinegar to remove any residue and ensure a good seal.

Jams ~

Store in an airtight jar in a cool dark place for 6–12 months.

Keep your batches manageable — no more than 2kg of fruit at a time. Use a large pan so when the sugar goes in, the mix sits no deeper than 6cm. This really helps with reduction time.

Remove any scum that forms on top during cooking. When the jam looks thick & syrupy it should fall from a wooden spoon heavily, with 3 or 4 drops joining into a sheet as they drop. That's your setting point. Be patient, some jams take longer than others, just keep it at a rolling boil.

(A good trick — pop a small plate in the freezer before you start. When you think its ready, run a little jam onto the plate and return it to the freezer for 2 minutes. It should crinkle on top when its set.) Don't leave it sitting in the pot once its there or it will start to set before you've had a chance to bottle it.

Jellies ~

Choose fruits with a good pectin & acid balance for the best results. The fruit is cooked down then strained overnight in a mesh bag suspended over a wide bowl. The most important rule — do not squeeze the bag or the liquid will go cloudy.

Sugar is added to the strained liquid and boiled down to form a jelly. They take a little more time than jam but are worth the effort. Fabulous to have on hand and serve alongside a cheese board. Think Guava, Mint, Lemon Balm, Apple & Rosemary.

Sauces, Chutneys & Relishes ~

These acidic preserves go straight from pot to jar & keep beautifully for a long time. Quantities are not too critical, which makes them a really good starting point if you are new to preserving.

Chutney is a long slow cook of fruit & vegetables with sugar, vinegar + spices until you have a concentrated, thick, flavoursome pulp. To test if its ready, run a spoon through it on a plate — it should leave a clean trail with no runny liquid behind it.

Most chutneys & pickles are best left for a month or so to let the flavours mellow + mature. Sauces benefit from a few weeks at least, while relishes can be eaten straight away. Properly sealed, some chutneys & sauces will keep for many years. As a rule of thumb, check at the 6 month mark and aim to use within a year. Store in a cool dark place.

Marinated Preserves ~

Bringing out your own preserves to a table platter is a real moment. Italian Peppers, Marinated Mushrooms, Preserved Lemons alongside a good cheese & crusty bread — guests love it.

Generally its a matter of charring or blanching your produce until tender, then combining with olive oil, herbs, vinegar + bay leaves. Submerge the vegetables in the oil mix, seal in a GoodLife jar and enjoy within 4–5 months.

Pickled Preserves ~

Pickled Onions & Pickled Beetroot are a great place to start with this style of preserving. The vinegar base does all the work — high acid content means no further cooking method is required. Simple + satisfying.

Our Recipes page has a few favourites to get you started. For the real deep dive — tips, seasonal recipes + a community that loves this stuff as much as we do — come find us on social media.