We had so many fabulous entries with loads of tips and recipes but there could only be five winners.

Congratulations to:

Christina Cox

Remove air bubbles by sliding a small non-metallic spatula inside the jar, gently pressing food against the opposite side of the jar. Air bubbles inside the jar can impact jar sealing.

Tessa Rawolle

Lacto-fermented carrot sticks with lemon and lime slices, lemongrass, ginger, garlic, kaffir lime, and chilli - for a delicious Vietnamese flavoured snack!

Riann Aveling

Preserve with friends! Organise a group of friends to have a 'jam session' each season.... that way there are more recipes to share, more goods to preserve, more empty jars (I never have enough) - and many more laughs.

Donna Roberts

Cut lemons lengthways into quarters, keeping bases intact. Rub 1/4 cup of sea salt into the centre of each lemon. Place lemons in the jar with bay leaves and cinnamon sticks. Sprinkle 1/4 cup sea salt into the jar. Add enough lemon juice to cover the lemons. Seal and store in a cool place, away from direct sunlight for six weeks. To use, rinse with water then cut away and discard flesh.

Mark Chadwick

The best tip I can offer is to grow your own.  I make jam from our backyard apricots, youngberries, raspberries and strawberries. Magnificent!

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