Preserving for tomorrow

Preserving for tomorrow

When nature is giving with abundance, preserve the excess for another day.

Preserved rhubarb
Makes: 3 jars
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

Preserved Rhubarb


  • 2kg rhubarb
  • Pinch of salt
  • 50 ml lemon juice


  1. Use the rhubarb that is bright red and crisp. Remove the lead and cut off any leafy remains.
  2. Cut the rhubarb into 2-3cm bits; always cut across the stern otherwise it will be stringy once cooked.
  3. In a saucepan, add the sugar, pinch of salt and lemon juice to the rhubarb.
  4. Simmer for 10 minutes until the rhubarb has softened; take care not to mix and agitate the fruit too much as it will disintegrate very easily.
  5. Pour the hot rhubarb into sterilised jars and seal immediately.

Warning: Rhubarb leaves must not be eaten as they contain a poison.

Pineapple, almond and chili chutney
Makes: Three 340ml jars
Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes

Pineapple, almond and chili chutney



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  • 1 ripe pineapple
  • 1 red chili, finely chopped
  • 15 ml pickling spice
  • 10 ml freshly grated ginger
  • 1 onion, finely chopped
  • 5 ml salt
  • 125 ml brown vinegar
  • 125 ml water
  • 100 ml slithered almonds, roasted


  1. Remove the leaves and skin from the pineapple, ensuring all the eyes are removed. Chop the pineapple, finely removing the core.
  2. Transfer the pineapple to a pot; add the sugar, chili, spice, ginger, onion and salt.
  3. Add the vinegar and water, and mix together until all the sugar is dissolved. Add the roasted almonds.
  4. Bring to the boil and then simmer for 20 minutes, adding more water if necessary.
  5. Pour the chutney into sterilised jars and seal.

Did you know? Pineapple contains an enzyme that is used as a meat tenderiser; the enzyme is no longer there once the pineapple is cooked.

How to sterilize bottles in 5 steps

  1. Check that all the jars have lids that seal properly. If rubber seals are used, ensure they are not perished.
  2. Wash the jars and lids using hot, soapy water.
  3. Place the bottles into a cold oven and heat to 160ºC. Leave for 10 minutes and then turn off the oven.
  4. Boil the lids in water for 10 minutes.
  5. Remember to use sterilised tongs to handle the bottles and lids.

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