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 can, though where I live it's called 'bottling'. I am a photographer, jam maker and shopkeeper, following and living the seasons through ingredients. A well stocked pantry is a glorious thing.
From the depths of winter, aromatic blood oranges and vibrant pink stems of early forced Yorkshire rhubarb are the preservers equivalent of rose tinted spectacles. This lovely marmalade has a fresh citrus hit with just enough of a tangy aftertaste.
Full of colour and full of flavour. A special jam to enjoy for the holidays.
Our local plum variety used to be the plum of choice for jam manufacturers. When combined with English lavender it makes a colourful preserve worthy of a royal garden party.
With asparagus such a prized vegetable, ever having enough to pickle seems an impossible dream!
You can't find blueberries in plentiful supply in the UK and those little punnets cost a bomb in the shops. There's nothing for it... I'll just have to grow my own.
Oranges are not the only fruit. This marmalade has a great flavour and uses ingredients with a longer season than a traditional marmalade.
The longer they poach the richer they become. Quince are an unusual fruit that reward you by long slow cooking.
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.
A jam so black when you peer into its dense glossy richness you have to hang on so's not to fall through into an alternative jammy universe. Powerful stuff!
Take a walk on the wild side. It is all about consistency; jams you dollop but cheeses you slice.
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