It is no wonder that as soon as I had my own home and kitchen, I started preserving. It is fun, makes you feel like a domestic goddess and is frankly addictive. Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat.

Strawberry and Pimm’s Jam - The Happy Foodie Strawberry and Pimm’s Jam - The Happy Foodie

After two batches you are twice as experienced as after the first batch. After four you are twice as experienced again!The first preserve I ever made was a tomato and apple chutney, my adaption of a recipe from The Edmonds Cookbook, a New Zealand iconic cookery book dated 1908. Every New Zealand household owns a copy and it remains cookery bible (even though the recipes are super dated), with a world of traditional Kiwiana culinary staples. We continue to produce this chutney in our Newton & Pott range for its sentimental origins. Once your friends and family know you are a jam maker and preserver, I guarantee that they will offer to save jars for you, in the hope that you will return some of them full. I used to make traditional big batches of jam, but one day I realised that the jars were taking over. It got to the point where I had too many jars, and I was in danger of turning something fun into a chore. All of this makes it a lot easier to make small batch preserves more frequently. It’s a lot easier on the home cook than boiling up a year’s supply in one great binge.

Kylee Newton, The Modern Preserver

While you are learning, things will go wrong at least once! If a small batch goes wrong, it’s less of a disaster. If you let the jam catch on the bottom of the pan, you might waste a pound’s worth of fruit and it’s not the end of the world. Big batches take ages to come to the boil. They fill your kitchens with condensation and you need to watch them for what seems like hours. Home / Recipes / Recipes by Course / Easy Jam, Jelly & Preserve Recipes / Secrets of the Modern Preserver – Small Batch Preserves Secrets of the Modern Preserver – Small Batch Preserves Here are some of my favourite fail-safe small batch recipes for home preserving, yielding just 2–3 jars – even a single jar!Fill the jars with the vinegar brine, distributing the remaining spices (in the brine) evenly between them and gently pushing down on the contents to let out the air bubbles. Tap the jars gently on a hard surface to remove any more bubbles, add more brine if necessary to completely cover the vegetables, then seal. Small batch is the way to go. Sometimes you’ll reach setting point before you have had time to drink a mug of tea! You’ll like it if: You enjoy putting an interesting twist on your cooking, you’re interested in experimenting with new preserving techniques and flavour combinations or love to make edible gifts for friends and family.

The Modern Preserver: A mindful cookbook packed with seasonal The Modern Preserver: A mindful cookbook packed with seasonal

Newton has brought the art of preserving bang up to date... This book is for anyone who wants to dabble in home preserves." ( Sunday Times)

Newton details the craft involved and the equipment needed with pith and understated elegance" ( Guardian) Newton & Pott was born out of a want to give food longevity rather than create something that would go to waste if it wasn't sold that day. I thought I wanted to make and sell baked goods but I saw preserving as a better way to save the seasons with less refuse.

the Modern Preserver – Small Batch Preserves Secrets of the Modern Preserver – Small Batch Preserves

From chutney to kimchi, from jam to gin – over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! Topping and tailing gooseberries and currants for a large batch of jam can really eat into your weekend. I’ve not got time for that! At the time, I had a busy and stressful job. Most Saturday mornings, I would come home with bags laden from the market and make a massive batch of something or other to preserve. Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.

For this reason, it makes sense to make two big batches and get it over with as soon as we get our marmalade oranges.