Persevering with preserves

It’s that time of year. The fruits of the year’s labours are filling up the kitchen, the fridge, the freezer and our tummies, and I’m looking towards this year’s Christmas hampers of homemade goodies!

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So far this week, I’ve made elderberry vinegar and Elder Rob, mixed tomato chutney, apple chutney, blackberry jam and marigold jelly. The latter is something of an experiment: I’ve plenty of calendula oil warming through and a full jar of dried petals for future use, so have been looking for edible uses for these gorgeous, vibrant flowers. I found this recipe and, loving floral flavours, thought I’d give it a go. On my walk to the post office on Monday, the boughs overhead were laden with apples, and the pavement with windfalls! I filled two carrier bags with 2.7kg of cookers and 1.8kg of crab apples. The cookers formed the main part of the jelly! The recipe yielded four jars – one has made its way into the kitchen cupboard already!

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And the crab apples? They’re soaking in vodka with sugar and cinnamon sticks for Yuletide liqueur! Roll on winter!

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