The Modern Preserver: Chutneys, Pickles, Jams and More by Kylee Newton

  • Tomato and apple chutney (page 18)

    from The Modern Preserver: Chutneys, Pickles, Jams and More The Modern Preserver by Kylee Newton

    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: tomatoes; apples; onions; dark brown sugar; distilled malt vinegar; raisins; limes; bird's eye chiles; cinnamon sticks; whole cloves; black peppercorns
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Notes about this book

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Notes about Recipes in this book

  • Tomato and apple chutney

    • Ladymafalda on September 12, 2020

      Link doesn't work but this link does: https://thelittleplantation.co.uk/blog/vegan-apple-and-tomato-chutney

  • Hot spiced greengage chutney

    • mondraussie on September 02, 2023

      Fabulous! My favourite chutney so far :)

  • Caramelised red onion chutney

    • FJT on July 24, 2021

      Really, really good. I made a half quantity because I don't have a jam kettle and 900g of onions was the limit for my biggest, widest pan and that's also about as many onions as I can bear to slice at one time. First recipe from this book and I'm looking forward to making a few more soon.

  • Dr Ben's chilli jam

    • Caja on February 17, 2022

      Loved the taste but didn't make anywhere near as much as stated

    • mondraussie on September 02, 2023

      As already noted by others, the taste is great but the quantity is nowhere near what the recipe says. Perhaps the quantity of tomatoes is incorrect?

    • Juleslovesgoldies on January 18, 2026

      Our favourite chilli sauce.

  • Roasted red pepper and tomato chutney

    • mondraussie on March 09, 2021

      Fantastic! Never buying tomato sauce again!

  • Spiced zucchini relish

    • mondraussie on September 02, 2023

      Lovely, will definitely repeat!

    • Hansyhobs on June 23, 2024

      Had a glut of courgettes to use up so made this, easy and tasty

  • Beetroot and orange chutney

    • mondraussie on September 02, 2023

      Interesting flavours, but perhaps a tad sweet for my taste.

  • Tomato kasundi

    • eeeve on November 10, 2016

      An awesome chutney - with chunky tomato-y bits and tastes of curry. Also not too time-consuming to make. New go-to recipe for surplus tomatoes.

    • anniecc on September 12, 2022

      Really good recipe. I used 3 cayenne chillies rather than 10 bird’s eye, and it was plenty spicy. If I made it again I might be tempted to skin the tomatoes.

  • Cranberry, Port and orange sauce

    • skvalentine on November 14, 2025

      Very good cranberry sauce. I like the addition of port wine. Might add some maple syrup for additional sweetness next time, but overall I would make this one again!

  • Homemade tomato ketchup

    • mondraussie on September 02, 2023

      This was very nice, but I think I prefer the roasted pepper ketchup from the same book.

  • Roast red pepper ketchup

  • Homemade Chinese plum sauce

    • mondraussie on August 18, 2021

      Didn't have any mustard powder so used Dijon Mustard, seemed to turn out just fine. Absolutely delicious!!

  • Gin pickled cucumber

    • eeeve on August 26, 2021

      Made with home grown cucumbers from the garden; find it quite sharp and prefer my go-to Scandinavian pickled cucumbers recipe (much sweeter tasting). I think the recipe/title sounds nicer than it actually is, as I'm not sure whether the small measure of gin even added anything to the flavour!

    • Hansyhobs on June 23, 2024

      I made this last year in one of Kylee's London classes. I don't like cucumbers or gherkins but Steve enjoyed this. Making again in 2024 as I got cucumbers in my veg box.

  • Salt and pepper kumquats

    • Ganga108 on March 07, 2024

      Very easy to make. I made a half recipe with cumquats from the garden. They now sit (with daily shakes( for 2 weeks before being opened. I have made very similar pickles before but this is an intriguing spice mix (pepper, cinnamon Lemon zest) I used makrut lime zest)).

  • Spicy beer or bourbon pickles

    • Silverscreensuppers on June 02, 2017

      I love this recipe but please note - you will need twice as much pickling liquid for this many cucumbers!!

  • Japanese pickle brine

    • Ganga108 on June 19, 2024

      It is my pickling month - so many things from the garden needing preserving. I made this to do the Daikon pickle in the same book.

  • Pickled mooli with lemon thyme

    • Ganga108 on June 19, 2024

      Who can resist the photo of this pickle in the book? I am making it tonight using the Japanese pickling broth. The thin slices initially float, so it is difficult to keep them under the brine - it would be good to have a preserving weight for this recipe. I fashioned something out of some polymesh to fit the jar. I found after a day or two they weren't as buoyant.

  • Apricot and Amaretto jam

    • Hansyhobs on November 07, 2023

      This turned out well, especially as I was worried it hadn't set (but it's perfect). You can taste the amaretto but it's not overpowering which is good as I don't usually like amaretto.

  • Raspberry and rose jam

    • Melanie on April 28, 2016

      The rose is a lovely background note in this jam. Used frozen raspberries which worked very well.

  • Gooseberry and fennel seed jam

    • eeeve on July 08, 2018

      Made this jam with a home grown batch of jostaberries (a cross between gooseberry and black currant), and it came out fabulous! The fennel seeds add a nice touch, and the jam set perfectly. (It's a lovely dark red colour and tastes more of black currant than gooseberry, though that's of course just fruit-specific.)

  • Rhubarb and strawberry jam

    • Hansyhobs on June 28, 2022

      British strawberry season. Made this in my new Kilner jam pot - I did half the recipe so it cooked up really fast but I almost burnt it so must remember to keep an eye on temp next time. Tasted great when I was filling my jars.

  • Rhubarb and blood orange jam

    • Hansyhobs on March 05, 2022

      Yum. I made a small batch so it took about 30 mins in total

  • Seville and Campari marmalade

    • Hansyhobs on January 09, 2023

      Used Jameson's orange whiskey instead of Campari. Made x4 the amount (2kg of oranges). Took ages to reach the setting point and that's with having the seeds and pulp tied up in a muslin pouch and submerged during the cooking.

    • FJT on January 19, 2024

      Made with Campari - this is a delicious combination; will definitely make again. I included the lemon peel rather than just using the juice and I pressure cooked the fruit in its juice to start with which speeded up the whole process considerably.

  • Bergamot marmalade

    • FJT on January 28, 2025

      Delicious! This could be my favourite marmalade yet - so tangy! As I always cook fruit for marmalade in the pressure cooker I reduced the water, but otherwise followed the recipe. Will probably make again every year.

  • Blood orange marmalade

    • Hansyhobs on March 20, 2022

      Delicious. I roughly based what I did on this recipe i.e. the amount of sugar but as I've made marmalade before I just freestyled the actual method. Didn't use any peel as I didn't fancy it

  • Citrus curds

    • FJT on August 02, 2021

      Made this because I had 2 spare egg yolks in the fridge. Used a mixture of lemons and limes and the result is a very zingy curd. Just as well curds are one of my husband's favourites as this makes a lot of curd to use up in 2 weeks; I'm sure he'll rise to the challenge though!

  • Damson and rosemary cheese

    • Caja on August 02, 2022

      I really struggled to tell from the recipe when it was cooked enough, mine is way too solid but the flavour is great

  • Spiced plum liqueur

    • eeeve on August 29, 2020

      I used what I thought was a 2L jar, but couldn’t fit all the booze in, maybe 150ml were left over. I didn't always remember to shake the jar regularly, but the sugar did dissolve in the end. Read the recipe quite a few times and the instructions omit guidance on when to add spices. I've added them to the jar a few months later. Used captain Morgan’s instead of brandy. The end product came out great, will make again with this year's harvest!

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Reviews about this book

  • The Independent

    ...there's a summery, fun and zesty feel to all of these recipes, because they're full of delicious fruit and veg, all tasty, crunchy, sweet and sticky, then stewed or pickled into a future treat.

    Full review

  • Food in Jars

    There is nothing in this volume that I don’t want make and many things I wish I’d thought of first.

    Full review

  • Food in Jars

    The design is clean, the photography is gorgeous...My only quibble with this book is that there’s no acknowledgement that best practices for preserving vary depending on where you are in the world.

    Full review

Reviews about Recipes in this Book

  • Gin pickled cucumber

    • Salt Sugar and I

      They are sharp, pickley, spicy, zingy and go so so great with cold smoked salmon. If you love pickled things, you will LOVE these.

      Full review
  • ISBN 10 0224101161
  • ISBN 13 9780224101165
  • Linked ISBNs
  • Published Aug 20 2015
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Vintage
  • Imprint Square Peg

Publishers Text

Preserving is an ancient technique which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship - all aspirations of the thoughtful modern cook. The Modern Preserver takes you through every aspect of preserving: from classic chutneys and jams, through pickles and fermentation, to cordials and compotes. It weds age-old methods with a very contemporary feel. There are fresh flavour pairings like Raspberry and Rose Jam, and Carrot and Citrus Chutney. There are ideas from across the world like Kimchi and Japanese Pickled Ginger. And there are more than 130 creative and unique recipes, be it for Strawberry and Lavender Gin or Roasted Red Pepper Ketchup. Kylee Newton is a passionate self-taught preserver with stalls at London's Broadway, Maltby Street and Peckham markets under the name Newton & Pott. Here she includes both simple recipes and immersive projects, and her recipes make stylish gifts and reassuringly natural homemade treats.

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