Swimming today: 1.10 km
There are many books written about making preserves from fruit (jams and chutnies) and it's an old art to turn a glut today into a product that can be stored until next a time in the year when the fresh fruit is but a distant memory. I always wanted to grow fruit at La Basse Cour and our 2013 blackcurrant jam truly was something to die for.
Citrus is a bonus for us and so when we picked half the lemon tree and had 1.5kg of perfect lemons the issue of making a preserve came up.
Lemons are usually the supporting act in jams, being squeezed for their juice to be added to other fruits that don't have enough pectin to make a reliable set. We've frequently made marmalade with Seville oranges - they aren't usually available here although there are some rumours on AngloInfo that some have been spotted in BioCoop, our local organic store.
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