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?
I am slightly addicted to chilli and eat it on as many foods as possible. This is a spicy and sweet chilli jam with garlic and ginger. I think it has a bit of a spicy kick but it is not mouth burning.
Hedgerow harvesting is starting to slow now after an intense period of abundance. Don't let the last ingredients go to waste. All the fruit for this fabulous jelly was foraged for free.
Take a walk on the wild side. It is all about consistency; jams you dollop but cheeses you slice.