One of the natural consequences of growing food is that sometimes you get an overabundance of produce. The plum tree that ripens kilos of fruit, the tomatoes that seem to come on all at once or the herbs that just demand to be stored for leaner times. Indeed, preserving food was a way of making food available for the months when growing slowed down before refrigeration and freezing was an option. And if you don’t grow enough to preserve, buying when fruit and vegetables are seasonal is also a great way of purchasing at their cheapest price to make your preserves.
The seasonal nature of preserving produce to consume later in the year has also led to transforming simple ingredients into the making of delicious preserves. Tomatoes can be preserved simply in jars or as passata but can also be turned into sauces and chutneys. Berries make superb jams and even the humble zucchini can make a pickle that graces many a ham sandwich.
So start saving your jars and collecting your recipes because preserves not only extend your harvest but also make wonderful gifts to dedicated foodies.
My recipes are tried and true and I have included them because they work and are delicious.