Pickling Onions - Available again from September 2026

Ingredients 1kg fresh raspberries rinsed and drained 2 tablespoons lemon juice 1kg granulated sugar Method Place raspberries in a pan and cook gently till soft. Add the sugar and lemon juice and stir until the sugar has fully dissolved.  Bring to a rolling boil. Increase the heat and boil rapidly for 5-7 minutes until at setting point Drop a little jam onto a cold plate, and it should wrinkle when pushed.  Remove the jam from the heat and pour into warm sterilised jars. Close the lids immediately and allow to cool completely. Recipe tips To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.

It's never been easier to make your own strawberry jam, than by following these simple instructions. You’ll need to pop a couple of plates in the freezer beforehand. Ingredients 1kg fresh strawberries, washed, hulled and dried 1 lemon, juice only 1kg jam sugar Method If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. Recipe tips To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.

It's never been easier to pickle the perfect onion using our super simple pickling recipe. Here at Parrish Farms we have 90 years’ experience growing and pickling our own pickling onions and shallots using this recipe so hopefully you'll have the same success with it as we do. Ingredients 750g onions or shallots, peeled 600ml Malt Vinegar (or enough to cover your onions) 1 Tablespoon Pickling Spices (or your chosen spices) 1 Tablespoon Salt (canning or pickling salt recommended as these do not contain the anti-caking agent that can spoil brine) 1 Litre Jar 1 Tablespoon Sugar (Optional) Additional table salt Method Place your peeled onions in a bowl, sprinkle over some table salt and leave covered for 24 hours. This process helps them stay crunchy. In a saucepan, bring your vinegar, salt, sugar and spices to the boil to make your pickling liquid. Rinse your onions, dry with kitchen paper and spoon into sterilised jars. If you have any leftover spices, you can add them at this stage if desired. Pour the hot vinegar into the jars, making sure your onions are completely covered. Once cooled, tightly lid your jar and place in the fridge or keep in a cool place. We recommend waiting at least 2 weeks before eating.   Consume within 3 months