
Why do I never have enough jam jars when it comes to making jellies, chutneys and things? I save them every time I finish a jar, so where do they go? Maybe there is a secret jam jar land where they creep off to hide, rather than being filled up again with boring old hot stuff. i once asked the other staff at school if they could spare me some. One person did, complete with marmaladey bits in the bottom. Yuk.
I made 10 pounds of our favourite Apple jelly last week, adding with great pride the two big apples that had made it through the summer on one of our new trees. The rest, needless to say, fell off. I love to see my jars of clear coral jelly, and I know that 10 pounds wont be enough. We eat it with cold meat as well as on toast. My grandmother made it every year, and we had it for tea on the thinnest slices of her home made brown bread.
Today, having recovered from my wretched cold, and having found some energy returning, I made roasted tomato soup for the freezer. We are still picking around one or two pounds of big Marmande tomatoes every day from the greenhouse, and I'm working hard at using them in different ways. The roasted tomato soup is one of Delia's, and keeps all the flavour and colour in. Tomatoes, skinned, halved in a roasting tray, topped with garlic, basil and olive oil, roasted at high heat for an hour, and then whizzed in a Magi mix with a little boiling water and a sliced cooked potato for thickening. Not that it really needs any.
Blackberries, huge, have been mixed with apple and frozen. Onions, the biggest I've ever known my husband grow are being turned into French onion soup. I could do chutney, which I love, but he doesnt, so hardly worth making jars just for the sake of it. We have ears of sweetcorn but havent discovered a way of conserving so we just eat them, with very naughty salted butter.
The next and last thing will be the leeks. Must start consulting my books for things to do with them. I always feel so very Pollyanna-ish and glad when I look at my efforts!
I made 10 pounds of our favourite Apple jelly last week, adding with great pride the two big apples that had made it through the summer on one of our new trees. The rest, needless to say, fell off. I love to see my jars of clear coral jelly, and I know that 10 pounds wont be enough. We eat it with cold meat as well as on toast. My grandmother made it every year, and we had it for tea on the thinnest slices of her home made brown bread.
Today, having recovered from my wretched cold, and having found some energy returning, I made roasted tomato soup for the freezer. We are still picking around one or two pounds of big Marmande tomatoes every day from the greenhouse, and I'm working hard at using them in different ways. The roasted tomato soup is one of Delia's, and keeps all the flavour and colour in. Tomatoes, skinned, halved in a roasting tray, topped with garlic, basil and olive oil, roasted at high heat for an hour, and then whizzed in a Magi mix with a little boiling water and a sliced cooked potato for thickening. Not that it really needs any.
Blackberries, huge, have been mixed with apple and frozen. Onions, the biggest I've ever known my husband grow are being turned into French onion soup. I could do chutney, which I love, but he doesnt, so hardly worth making jars just for the sake of it. We have ears of sweetcorn but havent discovered a way of conserving so we just eat them, with very naughty salted butter.
The next and last thing will be the leeks. Must start consulting my books for things to do with them. I always feel so very Pollyanna-ish and glad when I look at my efforts!



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