I’ve got a hankering this year I’ve not had for a while. I want to make preserves, bottle some fruit and I especially want to try my hand at Onion Jam. Apparently, according to a greengrocer I was chatting with, the stonefruits are late this year, so I am awaiting bounteous apricots, peaches and plums anytime now, fragrant and gorgeous.
I’ll get out my preserving pan – I can’t believe I actually have one, and I’ll get slicing, weighing and stirring. The warm sweet smells will fill the house and imagine I will be briefly transported back in time.
I have wonderful childhood memories of helping both my grandmothers and my mother in the kitchen at this time of year. Nothing beats a slice of really soft bread with butter and still warm raspberry jam slathered on top! Seeing all the jars of various hues all lined up in the cupboard afterwards is also both satisfying and a joy to behold.
There’s a great selection of jam and preserve books throughout the libraries, if you lurk about in the 641.852 area of the non-fiction section of any of our libraries, you will find recipes and advice for the classics, such as raspberry jam or orange marmalade, through to the more exotic, such as pink pickled ginger or peach and passionfruit preserve.
Do you have a favourite recipe for jam, preserves, a pickle or sauce, care to share. Maybe a book you find invaluable?