How to Make It

A guest post here from Olivia, daughter of Philippa – 24 year old trying to maintain the family heritage! Summer may be looking dreary here in the UK but I’m holding out hope for another heatwave and I know for everyone it would be a sad day if we called summer over before September has even…
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It is another bumper year for cherries and I am glad to have so many ways of enjoying them. Sadly my neighbour with the abundant morello cherry tree, who supplied me so well last year, has just moved house. The newcomers have delayed moving in, so I have not met them yet let alone become on cherry…
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Autumn is a good chutney making time of year so there should be no suggestion of boiling up ingredients only to have jars of the stuff abandoned at the back of your kitchen cupboard (see JAM JAM JAM). If in any doubt of its versatility, here are my suggestions for when to use chutneys: The classic…
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  I have been prompted into these pouring out USES FOR JAM by Jackie Kaines Lang’s suggestion that after all the time spent over a preserving pan, jars may just be lurking at the back of cupboards. What a thought! There are so many and so here are mine. Do you have any to add? HERE…
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Jackie Kaines Lang recently wrote a wonderful piece for her local paper which may strike a chord with other would-be preservers. http://www.berwick-advertiser.co.uk/news/columnists/border-lines-the-problem-with-preserving-1-3019411 Despite a hankering to fill her kitchen cupboards with homemade jars she ended up waging a war on preserves. So for Jackie and those similarly disposed, these are my TOP TIPS for stress free…
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During Summer, farms start overflowing with produce and many welcome visitors picking their own. I was able to combine a trip to Tunbridge Wells (to buy myself a new croquet mallet) with a visit to such a farm in the Garden of England where I found a glut of strawberries. I was also able to ensure that…
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Sterilising jars for storing all preserves—chutneys and pickles, jams and marmalade—is essential for avoiding bacteria, fungi and yeast contamination but very simple. After removing old labels discard any jars with chips or cracks and likewise for lids with signs of damage or rust. You may have to buy new lids. Thoroughly wash in hot soapy…
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Make sure your jam pan has a really heavy base and it will last you a life time. The thick base ensures an even temperature and avoids the sugar sticking and the traditional preserving pan with sloping sides allows some evaporation of the jam or chutney necessary when reaching setting point. The straight sided pan…
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Choosing fruits with high pectin content such lemons and oranges are a safe start if you are anxious about your marmalade or jam setting. The pectin in citrus fruit is high in the skin not in the fruit itself so don’t hold back adding peel. See Beryl’s list of high, medium and low pectin content on…
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