It used to be all about the soup but recently I have found myself becoming more excited by preserving.
It started a few years ago making my own marmalade. My mum has always made marmalade and so I thought I would give it ago, I then progressed to raspberry jam then strawberry jam. Then I began making my own sloe gin, then blackberry gin, raspberry vodka and now I can’t stop.
Being from Yorkshire and it being February I am going to make Forced rhubarb, rose and cardamom jam next. This is a soft set jam and I will use it to either spread on a cake or to top some yoghurt with a sprinkling of pistachios.
I am already planning what I will do after that so far the list is
– freezer jam – no cooking just use apple pectin to set (supposed to be great for strawberries and raspberries)
– raspberry and violet jam
– blackberry and sloe gin jam
– pear and chestnut jam
– apricot and lavender jam
– rose petal jelly
– earl grey tea jelly
– sweet blackcurrant vinegar
– pickled cucumber
– pickled garlic