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Preserving


I love cooking but I have a surprisingly low tolerance for faff – particularly faff involving large quantities of sticky substances that need to sit for a long amount of time. I’m also very clumsy, live with an equally clumsy boy, and have less than graceful pets. In other words, preserves that involve the use [...]

Continue reading about Super easy blackberry jam recipe


Here’s the first recipe from my preserving marathon on Tuesday: spicy marrow chutney. With all the different spices, it’s got a very full taste rather than a one-note blast of chilli heat. It’s not the texture of either smooth jelly-like jam nor chunky like Branston — although it would be possible to make it like [...]

Continue reading about Spicy marrow chutney recipe


I had yesterday largely away off work/from my computer in order to catch up on my preserving. As I tweeted last night: Today I’ve made 5.5lbs of spicy marrow chutney, 3lbs of marrow & chilli jam, 4lbs of blackberry & apple jam, & 3lbs of spicy plum chutney. Also made 3lbs of ratatouille & 2 [...]

Continue reading about Adventures in Preserving: insert your own hilarious jam pun here


After writing up the wild plum jam recipe the last week, I realised that I hadn’t written about the super easy marrow and ginger jam I made a few weeks ago. We’ve had a lot of marrows this year – more by accident than design — too many courgette plants to keep up with. I [...]

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So last week, we went fishing for fruit on the mystery fruit tree outside our kitchen window. We collected 5.5kg of the plum-ish fruit, probably sacrificed as much the floor gods, and there is still a fair bit up there (albeit not terribly accessible). We’re not sure if they’re wild plum or cherry plum as [...]

Continue reading about Wild plum/cherry plum jam recipe


After the pickling success a few weeks ago, I wanted to find other ways to use wild garlic seed pods for the year. Experiment 1: Mint and wild garlic seed pods pesto *Everyone* makes pesto from wild garlic leaves so I decided to give it a go with the pods and mint leaves. (After the [...]

Continue reading about More experiments with wild garlic seed pods