Preserves
Green With Tomatoes
My tomatoes never ripen very much. Not that it really matters, because they’re still good for a batch of green tomato chutney.
Red And Berried
The story of my redcurrant crop and the wonderful redcurrant curd made from it…
Onion Relish. Sweet.
My red winter onions were one of the more successful garden growers this year. Just as successful too, I reckon, was this sweet onion relish with caraway, inspired by a similar relish from Laragh Stuart.
Stilts, Gooseberries, And A Spud For All Seasons
My afternoon at the Temple Bar Midsummer Fair, at which I scored some gooseberries with which to make gooseberry curd.
Farewell Sweet Rhubarb
It’s past rhubarb season but I still have some of this spicy, sweet rhubarb chutney left. Not unlike a sweeter version of Branston pickle, and good with strong cheeses, it’ll be missed when it’s gone.
The Jellies That Weren’t
I was on a mission to make apple jellies. The mission, however, did not succeed, as the jellies refused to set. All was not lost, though. I re-branded the result as apple butter and enjoyed it on toast.
An Apology to my Pressure Cooker
I must apologize to my pressure cooker. It is not an implement designed for jam-making and has barely recovered from a rather batched attempt at rhubarb jam.
Munchy Crunchy Lunchy
I am a absolute sucker for cheese and pickle and this courgette and onion pickle is one of my favourites…
