Edible gifts are always popular at Christmas, especially if you've taken the time to make them yourself. Jams, chutneys and other preserves make great presents and can be made well in advance.

A nice gift idea is to make a selection and package them up in small jars.

Downloadable labels, wrapping and presentation ideas can be found in the labels section above.

Home made candied lemon peel is very easy to make, and a great way to use up left over lemon rinds. It also tastes better than shop bought, and you can cut the peel to just how you like it.

This batch was made from the peel left over from making lemon cordial, but you could easily freeze single lemons until you had enough.

As a convert to making marmalade using the whole fruit method, I was keen to get another batch made before the Seville oranges disappeared from the shops.
I'd several jars of membrillo in the store cupboard and hoped that by adding some of the quinces subtle flavour to the marmalade I'd create something a bit special.

This twist also gives a historical nod to the origins of marmalade as the word derives from marmelo, the Portuguese word for quinces. The original marmalade is in fact thought to have been quince jam.

Lemon curd is one of those great afternoon teatime treats, lovely spread on hot crumpets or used as a filling in cakes or tarts. It is surprisingly quick and easy to make, even with a child helper as I had here.
You can of course buy lemon curd, but it's sure to contain thickeners and preservatives and you'd miss out on all the fun of squeezing lemons and cracking eggs. The whole process only took an hour from start to finish and was a fun way to pass a wet afternoon.

This recipe is taken from the WI book of preserves.

Making marmalade seems to be one of those British winter pastimes whose traditions get passed down through the generations. The day that Seville oranges appear in the green grocers is nervously waited for, then several days are cleared to allow for the slicing and peeling, boiling and bottling, always allowing for a few extra jars to be handed out to those unfortunate enough not to have the time to partake.

I've made marmalade before using a traditional recipe, but this year decided to go for the whole fruit method.
I'd been recommended this technique by several friends who swore by how easy it was, particularly when it came to slicing the oranges.

We've recently had a glut of quinces, and as well as making quince chutney I've been cooking up some membrillo.

Membrillo, or quince cheese, is useful to make in the run up to Christmas as it's a great addition to a cheese board. It's sweetness really complements the strong flavours of a cheese such as mature cheddar.

Quinces have a very unique fragrance, and bowls of them have been scenting our kitchen for weeks.
Soaking the quinces in brandy should capture some of that smell in a drinkable form and enable us to enjoy it all over again in the depths of winter.

This recipe is adapted from one by Nigella Lawson, via the Not Without Salt blog, there are other variations around using spices such as ginger, or adding sugar, or using vodka instead of brandy.

February is the time of the year to make marmalade as the new season of citrus fruit is in the shops. As well as using the traditional Seville oranges, marmalade can be made with limes, grapefruit or lemons, or any combination of the above.

I was inspired to make this recipe because I still have a bag of limes in the freezer, left over from a cheap box full I got at a car boot sale last spring. You can easily freeze all citrus fruit and use them to make marmalade later in the year if you wish.

I've been inspired to make a Chutney for next Christmas, having been given several jars of 'Christmas Chutney' this year. While in some respects obviously a marketing ploy, it got me thinking about what sort of chutney would have the required festive feel.

Delia has a Christmas Chutney which includes lots of dried fruit and  Mary Berry has one made from peppers and aubergines. The general idea seems to concoct something a bit richer than usual, maybe containing fruit associated with Christmas, which also goes well with cold meat and cheese (most chutneys do...)

Preserved lemons are traditionally used in North African cuisine, but are a useful ingredient to have in the fridge and can add a citrus kick to many other recipes. They are very easy to make, see here for a blog post about making preserved lemons.

Try out some of the following ideas: