The Fruit Preservation Society

Fruit Preservation Society

Bring a little burst of year-round summer magic to your taste buds with Sara Whatley’s fruit preserving recipes

The sun has shone down diligently on the crops all summer long and come September, the harvest should be beautiful and abundant. Eating fresh from the soil, tree or bush is an absolute joy and should wholeheartedly be taken advantage of, but there is a way to experience that burst of summer flavours all year long: preserving.

Bottling, jams, jellies, chutneys, curds, pickling and fermentation are all excellent methods of preserving and can result in some truly special culinary delights. Here we look at three different fruits and three different recipes to make the most of a glut. Blackberries

These little shining clusters of deep purple berries appear in the hedgerows from August, but can carry on into September and even October. They are at their best earlier in the season however, so make sure you pick your way through the brambles and gather as many as you can to freeze for later use.

Purple stained fingers (and mouths!) is a sure sign of a good haul. Look in sunny spots for large and early ripeners and more shaded areas for later fruits.

I try to fill my freezer every year then enjoy adding the frozen berries into smoothies or a good old-fashioned apple and blackberry crumble. This recipe takes blackberries to a new and wonderfully indulgent place, for a special taste of summer all through the year.

BLACKBERRY CURD

MAKES APPROX

1 large or 2 small jars Blackberry smoothie

This recipe takes blackberries to a new and wonderfully indulgent place

INGREDIENTS 400g (14oz) blackberries (fresh or frozen) 200g (7oz) fine sugar 100g (3½oz) butter 3 eggs, whisked ½ lemon, juiced

METHOD

1Heat the blackberries then strain through a sieve, mashing with a spoon to generate all the juice you can muster.

2Put the blackberry juice, lemon juice, butter and sugar into the pan over a very low heat and stir until dissolved.

3Add the eggs and whisk continuously until the curd has thickened and is glossy. Transfer into jar or jars and keep in the fridge for up to two weeks.

Plums

From August to October plum trees drip with fruit, soft and forgiving in the hand. There are a large variety of plums and other fruits in the plum family, such as damsons, sloes and gages, some sweet and ready to eat, some tart and more suitable for cooking. The range of colours they come in varies from light green through orange and yellow to dark purple.

If you have your own plum tree in the garden all the better, otherwise these juicy fruits are readily available at grocers, farm shops, by the side of the road and at food shops too.

Plums are divine when added to cakes, creating little explosions of moisture in the mouth, or for a more grown up take on this fruit, make a batch of plum gin to warm the cockles come winter.

Plum gin This recipe requires sterilised jars and screw on lids with a push button in the middle to create a seal. There are other types of seals, just make sure you seal correctly, or the fruit will spoil when stored. Depending on how sweet you want the syrup, add or reduce the sugar content, or use fruit juice instead. About 14 plums (28 halves) fit into a 1 litre jar (1.65 pints) or 7 plums into a 500ml jar (just under a pint).

BOTTLED PLUMS

MAKES APPROX

1 x 1 litre jar or 2 x 500ml jars INGREDIENTS 1kg (2lb 3oz) ripe plums, halved and pitted 250ml (8½fl oz) water 175g (6oz) sugar Lemon or cinnamon sticks

METHOD

1First sterilise the jars and lids (wash in hot soapy water then heat for 15 minutes in a low oven, 160°C or gas mark 3 and put the lids in a bowl of boiling water or run through a hot dishwasher cycle and keep warm ready for use).

2Wash the plums, remove any really soft ones, cut in half and remove the stone. Add the sugar to the water in a large saucepan and bring to the boil to dissolve the sugar. Add in a few strips of lemon peel or a couple of cinnamon sticks if desired. Add the plums and let them bubble for 2 to 3 minutes then take off the heat, lid and leave for a minimum of 30 minutes or overnight.

3Spoon the fruit into the jars and ladle in the liquid (removing the lemon or cinnamon). Leave half an inch headspace.

4Screw on the lids then heat process to seal: place the jars in a large pasta pot with draining insert and fill with water, 5cms (2 inches) from the top of the jars. Bring to the boil then cover with a lid and leave for 20 minutes. Raise the drainer, tighten the lids (carefully as they will be hot!) then leave to cool. The airlocks should all depress meaning they are fully sealed. If not, repeat.

5Store in a cool dark place for up to two years.

Apples

All summer long the children have been watching and waiting for the apples in the garden to be ready. A few casualties have been lost along the way with eager hands unable to wait, but as we turn the calendar to the month of September, it’s finally time for the harvest.

Apples are a very versatile fruit and lend themselves to being enjoyed in many different ways; fresh off the branch, squeezed into juice or cider, or softened into a pie or crumble. Apples mix well with many other flavours too, sweet or savoury or all manner of herbs and spices from the warm and comforting cinnamon and ginger to the spicy and exotic chilli and star anise.

This recipe can be adapted by adding either rosemary or chilli, or any other herbs or spices that take your fancy. l

Apple pie

APPLE JELLY

MAKES APPROX

4 x 450g (1lb) jars

INGREDIENTS 2kg (4½ lbs) apples, roughly chopped (not peeled or cored) About 1.2kg (2lb 10oz) sugar or 900g (2lbs) honey 3 to 4 tbsp cider vinegar or lemon juice (to make sweet apples a little tarter) 3 sprigs rosemary or 3 tsp chilli flakes

METHOD

1Put the apples in a large pan and half cover with water. Slowly bring to the boil and cook until the apples are soft, stirring occasionally.

2Line a large bowl or pan with a jelly bag or muslin and pour in the apple mix. Suspend the apples and let the juice drip (if you push it through the jelly will be cloudy) for at least 5 hours, or overnight.

3Measure the juice in a large pan; for every 500ml (almost a pint) use 400g (14oz) sugar or 300g (10½oz) honey. Add the vinegar or lemon juice and either the rosemary or chilli and heat slowly until the sugar has dissolved. Then bring to a boil and cook until setting point is reached (about 20 minutes). Remove any scum on the surface.

4In the meantime, sterilise the jars (as for the plums) and put a plate in the freezer.

5To test if the jelly is set, drop half a teaspoon onto the cold plate and leave for about a minute. Push it with a fingertip and if it wrinkles it is done. If not continue boiling and test every few minutes.

6Fish out the large rosemary stalks (if used) but leave the loose leaves as they look pretty. Pour into warm sterilised jars, lid and let cool. Decorate with a label and store for up to 6 months.

FOOD GLORIOUS FOOD

Cuckfish

Celebrating 3 years in the heart of Cuckfield, the menu at Cuckfish includes all the traditional favourites that a quality fish and chip shop should offer. The fish is freshly cooked to order and includes Cod, Haddock, Huss, Plaice and Skate along with tasty chips and usual side orders such as mushy peas or a pickled gherkin. All customers are catered for with additional options such as pies, pasties, sausages and chicken. Come and enjoy great tasting food lovingly cooked and prepared just for you. Unit 3, The Clock House, High Street, Haywards Heath RH17 5JX 01444 414414

Lewes Farmers Market

For a sumptuous selection of the best of fresh, local Sussex produce. Plenty of seasonal organic vegetables, handcrafted goat, sheep and cow cheeses, artisan breads, homemade cakes, organic milk and yoghurt, eggs, free range meats, wild game, pork pies, sausage rolls, jams, pickles, kimchi, gin and craft beers, vegan and gluten free delights, wood and charcoal, wool for knitting and healthy dog treats! Open the first and third Saturday of every month from 9am to 1pm, at Friars Walk car park, one minute walk from the Lewes precinct. email:lewesfarmersmarket@gmail.com www.commoncause.org.uk/lewes-farmers-market.

The Wheatsheaf, Henfield

The Wheatsheaf is a vibrant and laid-back country pub, located near the village of Henfield. Serving delicious homemade food which takes a quality modern European approach, with a Brazilian twist. A social hub and friendly pub with a great atmosphere and freshly prepared tasty food using locally sourced quality ingredients. The Wheatsheaf Deli/Shop is now open Monday to Saturday 9am-4pm and Sunday 9am-1pm, serving coffee, breakfast, lunch foods and local produce. Wheatsheaf Road, Woodmancote, Henfield BN5 9BD 01273 492077 www.thewheatsheafhenfield.co.uk thewheatsheafhenfield@gmail.com

A new wine shop from The Royal in St Leonards

Order online Free local delivery Membership Club•Tastings & Events Wine on tap & wine by the glass

www.thebottleofhastings.com @bottleofhastings 91/92 Queens Road, Hastings, TN34 1RL (opposite Morrisons)

An Organic Café in the heart of Forest Row