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On the Shelf – Jams, Chutneys, Pickles & Marmalade
Appears in
Published 2019
There are few things more satisfying then making your own preserves, whether they be from your own home-grown produce or excess crops from family and friends. They’re often desperate measures to offload 40 kilos of marrows, soft fruit, beans and onions etc. in under a day. Alternatively, it may be that great bulk buy from the local farmers’ markets.
Making jams, jellies, pickles and chutneys is an ancient form of long term preserving and who can fail to smile when opening a jar of ruby red strawberry jam in the midst of winter, the smell redolent of those heady summer days even before spooning it on to your toast or scones and tasting it, plus it’s a great way to preserve the seasons.
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