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Using your home garden to make classic preserves

Sullivan Entertainment

Summer is the perfect time for making some classic preserves and your garden can contain most of what you need to do so. Here are three recipes inspired by Cooking With Anne of Green Gables: Recipes From Edwardian Kitchens.

Rhubarb Relish


8 cups fresh rhubarb, cut into ½ inch pieces

1 cup chopped onions

1 cup white vinegar

2 ½ cups granulated sugar

½ teaspoon ginger

1 teaspoon ground cloves

1 tablespoon pickling salt


Combine ingredients into a large saucepan. Bring to a boil and allow to simmer for about 45 minutes, until thickened. Stir frequently until the consistency of applesauce is attained. Remove from heat and cool before putting in sterilized jars and sealing.

Makes 6 cups.

Rose Hip Jam


Rose hips (1 pound or more)

Water (1 cup per 1 pound of rose hips)

Equal amount of sugar by weight


Use a heavy, stainless-steel saucepan. Add water and rose hips, and simmer until rose hips are tender. Drain and rub rose hips through a fine sieve, then measure pulp and return it to the saucepan with an equal amount of sugar. Simmer until thick. Pour into hot, sterilized, half-pint jars and seal. Store in a cool cupboard, and use within six months; refrigerate after opening.

Mustard Pickles


2 heads cauliflower

9 ½  cups small cucumbers

9 ½  cups Silverskin onions

4 ¾ cups yellow string beans

2 green peppers

7 cups vinegar

¼ pound dry mustard

3 teaspoons turmeric

1 teaspoon celery seed

3-4 cups brown sugar

1 cup flour


Cut vegetables in small pieces. Cover with boiling brine and let stand overnight. Wash with cold water and drain well. Mix mustard, flour, sugar and enough vinegar to make a smooth paste. Add remaining vinegar and cook until mixture thickens. Add all the vegetables and cook for 20 minutes, stirring continuously. Seal in sterile jars.

For more recipes like this. inspired by the time period of Road To Avonlea, check out The Avonlea cookbook.

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