Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
If you are like me and love strawberry jam but feel like it’s a waste using all those lovely fresh berries to turn into jam, this recipe will help you to let go of that notion.
A tropical inspired Christmas mincemeat made with the addition of pineapple, orange, lemon, cranberries and banana. Think of it as a fresher, zingier, hip younger sister to the version your Nana makes.
A beautifully clear, almost jelly like Marmalade, flecked with large lumps of
fruit and julienned zest which turns into lovely candied
goodness. Oh and there's ginger...........
You get the lovely creaminess from the butter and yolks, a little tang from the citrus, though not quite as much as a lemon curd, then you get this interesting little bitter thing happening at end, reminiscent of a good marmalade. Quite nice really.
