A forgotten dip, spread or jar of something-or-other that hides at the back of the fridge can become the saving grace of an impromptu dinner party, and it’s an easy add-on that’s much more impressive when homemade.
With these jam, jelly and chutney recipes, you can use a small dollop
There’s a range of flavours in the recipe collection below. Some take their ingredients into surprising savoury tastes (read: bacon jam), while others enhance subtle sweetness with cinnamon, vanilla and caramel brown sugar, from mandarin marmalade to a feijoa preserve.
There’s also ample opportunity to make the last of summer fruits last throughout the winter (think strawberry, peach and plum jellies).
Jams
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/YNY6LSVTABD6FHPED5TJM5SPOU.jpg?auth=4682cacc9d619748ca1a8b389995668c75e1b01bdbda3cd011147d8e8b7a70b6&width=16&height=11&quality=70&smart=true)
A spoonful of this vibrant, garlicky spread adds some life and spice to sandwiches, salads and crusty bread. It’s especially tasty with a stacked steak sandwich.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/EALBC3MHTFUHSRFBMURJP5G7CY.jpg?auth=c9ee791661d9fffeada15c93309222c455d7123490868ac7a2df18883d919be6&width=16&height=11&quality=70&smart=true)
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Advertise with NZME.This speckled sweet jam pairs well with funky blue cheese, and is even better straight from the jar.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/RQPGT2TSFLD6LWOKF2MHBZLDJ4.jpg?auth=b5b6a5844215c01fa6e5c40e4b7075011518f297b4e7c2dd9a401fa27be962d3&width=16&height=11&quality=70&smart=true)
There’s a deep toastiness that comes from the oven-roasted cherry tomatoes and a tangy saltiness in the addition of fish sauce. Angela Casley suggests adding it to a cheese platter, roast lamb or vegetables.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/7W2S5PPWH25NAC2FSSXM7YGD2E.jpg?auth=90d282eb50d6d127d95bff98f5b60de692ab230beac0092a5723fe320c12422d&width=16&height=11&quality=70&smart=true)
Since this jam is a little more sweet and subtle, you can serve it quite generously over toasted brioche, yoghurt, in a galette or as a filling in cupcakes. Spreading over ricotta creates a luxurious texture.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/YE3KHXQRYVWEW2SXRXTV6WYPEU.jpg?auth=9188d0e924e3b831eef43c2ebb9aa722ca2cf1fbc5a2d10612c2a75b8cedf8ac&width=16&height=13&quality=70&smart=true)
If you’d like those last-of-the-season strawberries to go the distance, this zesty and sweet jam recipe gives you the opportunity to have them on your winter morning toast.
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Advertise with NZME.![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/MGGOTMUTIXHVPVHP3G2XEHJSGY.jpg?auth=4cc3d79e9194675b0436191d33cfb566abf2cee106717abc5cd9c295fd54e3be&width=16&height=13&quality=70&smart=true)
Lemon juice and orange rind add a citrus taste to the rhubarb spread, which Amanda Laird pairs with vanilla scones.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/VFQ3MOTJAIB4VF54FRLVB5PFRI.jpg?auth=bb15976cfa4e5d11cea8162bc7917ae06efa7e349e91d46e958ef384ffe2dce9&width=16&height=11&quality=70&smart=true)
This combination features a variety of textures and flavours, with the chilli jam adding a sweet kick to the crispy entree.
![Photo / Eleanor Ozich](https://www.nzherald.co.nz/resizer/v2/YKYXIBSB6NPQYONOCJ26F3P4R4.jpg?auth=22cb8477f9f4f12c1fcc83cb7417cbf8d27295ec89cd26d6cb21ba559cbefb34&width=16&height=11&quality=70&smart=true)
A fruity pink jam creates a layering effect in these homemade popsicles, with honey, raspberries and vanilla extract creating a subtle toffee flavour.
![Photo / Eleanor Ozich](https://www.nzherald.co.nz/resizer/v2/Y4UFTBUJ2UVCFV3FMUKYKJWB5M.jpg?auth=ba458d10550b261a613ed71aab3b260f7fabfa721f0ed04a921c455a3dd4b4ae&width=16&height=11&quality=70&smart=true)
Eleanor Ozich uses chia seeds to set this sweet jam, which you can dollop into a smoothie to create texture and add colour.
![Photo / Supplied](https://www.nzherald.co.nz/resizer/v2/HATWQQ2NRW2SIB3FDWSLXX5O6E.jpg?auth=ed008bfce335dc091cd1e5e26e34a697248a50005bfe34672c01f9c3520d9d24&width=16&height=20&quality=70&smart=true)
Jack Campbell, who wrote The Little Bacon Cookbook, shares his sweet and salty recipe for bacon-laced jam. He adds malt vinegar and maple syrup for a strong punch of flavour.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/LLKFR3IJTUQRTIOKZZNA6UUCH4.jpg?auth=f7dee17a8ba9f69f249c01b2ebf0d96d39ee7335bdf493b5c52fdce6d37ffcbf&width=16&height=11&quality=70&smart=true)
This tasty marmalade can be used just as Paddington intended — in a sandwich kept under your hat — but also makes for a delicious glaze for a slow-cooked pork loin.
Jellies
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/O2GXACI2THFQRNQUPF4QEZCATI.jpg?auth=c4df24f76a3c37f9c613d5ad7407bf912acc0f13013ab9f9f1b94fb9ec1eb448&width=16&height=12&quality=70&smart=true)
This seasonal preserve turns the most beautiful violet shade as it sets, making it a pretty pair for salty cheeses.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/JKR5D2527257ILKGBH2VHUAXBI.jpg?auth=1c4fb81856f44753941bbaeffb37073efc3fd67979ed564bf17b4d7e9b0a34e5&width=16&height=13&quality=70&smart=true)
When this jelly catches the light, it turns the most capturing golden colour. If it weren’t so delicious, you’d probably have trouble eating it.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/NXV26NWQGNH27TWBJIUCKUPUNY.jpg?auth=e2cf45885c678360548c62a77928aac266c424fec4696c4bca6cde7c9efe7c53&width=16&height=13&quality=70&smart=true)
Cooked peaches provide a floral juice for this stovetop jelly, with lemon zest added to brighten the flavour.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/7QRHHYP4J6PY2IWHPBES4UVETM.jpg?auth=0a11fb6c5d73b1bc103cb031bd0ee5b5da8059260524ede72702b95680cdb50c&width=16&height=11&quality=70&smart=true)
Just two ingredients, plum and sugar, come together for this bright preserve. It’s delicious with rare lamb, darker green salads and creamy cracker spreads.
Chutneys
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/AVOFEMLHMURIN3RTMOHWAQQMK4.jpg?auth=262bb3edcddd5c4520ba093553e97288d3e82fd6e9b91bf1b1ab5bcb010682ac&width=16&height=11&quality=70&smart=true)
Granny Smith apples grant a slightly sour taste to this spread, though it’s well balanced with heaps of caramelly brown sugar.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/FMQTOFOF64Q6LYRA4LS7GWENYA.jpg?auth=0e6aab864a0c132a28a553c827d76a47d95d9308463b0aa976e1db583e291853&width=16&height=11&quality=70&smart=true)
This chutney, which Angela Casley suggests pairing with sausage rolls, has a mix of tomatoes, cardamom, apple, sultanas and cinnamon, with lots more herbs and spices providing punch.
![Photo / Supplied](https://www.nzherald.co.nz/resizer/v2/NJOCH2KJAJETTRTTKG4GR5W7NY.jpg?auth=08c528dc8d4f5b9a417840b6e1860b2616d6a745b857cd4a6ed85faaae0171b0&width=16&height=12&quality=70&smart=true)
Onions, hot curry powder and cayenne pepper are added to the floral autumn fruit in the recipe, creating a unique sharpness that makes the spread versatile.
![Photo / Guy Coombes](https://www.nzherald.co.nz/resizer/v2/GICDGOP2VT4OJ5A5IBGSCATNUU.jpg?auth=19483c51e10135680059eb6ccb13f6100bf7b74f9528df22b1b79ba5dd0ba751&width=16&height=12&quality=70&smart=true)
The savoury flavours of the tangy tamarillo are enhanced with onion, malt vinegar and cayenne pepper, a combination that makes a delicious savoury garnish.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/5IBPBKSZSDEQNSLYQMRGCHOQCI.jpg?auth=8f4a903d7fe23d62b05def5d1bcf43cebb5b754a8e95419eb655a4b88d5fbfdb&width=16&height=13&quality=70&smart=true)
If you’re missing the flavours usually associated with the holiday season, this chutney is a subtle way to work them into the everyday. You can use cranberries from frozen to create this easy recipe.
![Photo / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/5GO2TOREIIUFZFPRN62XDKNYSE.jpg?auth=92b0c7036fa6a5f38608c5634dfdeccae38fca7b47b1f4e604094e20cbe207db&width=16&height=13&quality=70&smart=true)
A cinnamon stick plays on the subtle spice flavour of the pears to give a warm toastiness to this chutney recipe.