The store cupboard of tasty dreams.
The angle in the utility room doesn't do it full justice but the contents certainly do. We will need more space next year in order to increase the bartering stock and cover the percentage pillaged by family and friends.
Making jams, preserves, pickles, relishes, vinegars, oils and jellies has become an obsession for the boss and as the chief taster I quite like it too. The contents include:spiced plum sauce, lime pickle, piccallili, pickled onions, pickled walnuts, sweet courgette pickle, carrot pickle, sweet cucumber pickle, pickled pears and pickled blackberries plus pears in red wine and pears in brandy syrup.
The jams are many and made from a variety of local fruits; Grenadier apple and Victoria plum, Victoria plum, Tsar plum, Laxton's Early plum, Yellow Egg plum, Marjorie Seedling plum, Burbank Giant Prune, strawberry, raspberry, blackcurrant and blackberry jam, sweet chilli sauce, one very hot and the other slightly milder, sloe and blackberry gin, raspberry, redcurrant and blackberry vinegars and still to be made quince jelly, apple and chilli jelly and medlar jelly. Oh, nearly forgot there are also jars of apple and sage jelly and pear and rosemary jelly as well as blackberry jelly and good old fashioned marmalade.
There was also a special request from a friend in the form of blackberry and pinot noir jam, now that really does come highly recommended.
Apart from the limes all of the produce is locally sourced. Perhaps we should invite you all round for a tasting? No, it's mine all mine.
After reading this the boss has gone for a lie down!
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