Look what I made!
Carrots, spuds and tomatoes - suffering the effects of a somewhat aggressive watering!
The never-ending courgettes / marrows...
Broccoli going to seed before we can eat it...
Pumpkins taking over the universe...
Our first and only apple - heaven help the 2 year old fingers that dare to pick it!
A beefy-looking Minty. Can a sheep look 'beefy'? Maybe she should be described as 'muttony' on retrospect...
And... more preserves!
Apricot and Ginger Jam and Spiced Apricot Chutney.
For the jam, I used the trusty Edmonds recipe, but added grated ginger:
2.75kg apricots, halved and stoned
* 2.5c water
* 12c sugar
* 2T grated fresh ginger
* 10-12 apricot kernels (give husband or naughty child job of extracting these without crushing them)
Slowly cook all but the sugar in a preserving pan until pulpy. Add sugar and stir until dissolved. Boil briskly for 30 minutes until the elusive 'setting point' is reached**. Remove kernels and pour into hot, sterilised jars. Makes 10 large jars. Or 8 large and 6 small :D
** Whatever this nonsense about 'setting point' actually means, varies according to which website / cookbook you read. Without a cooking thermometer (will buy one one day - unless a kind soul feels the need to buy one for me, in exchange for treats :D) it is fair to assume that it means 6 minutes longer than you think it needs, but at a slow boil, lest you burn it, which smells and tastes nasty.
And the chutney was made to this recipe:
* 3kg apricots
* 1kg onions
* 750g sugar
* 2 teaspoons salt
* 1 teaspoon whole cloves
* 1 teaspoon black peppercorns
* 1 teaspoon ground mace
* 1 teaspoon curry powder
* 1/2 teaspoon cayenne pepper
* 4 cups malt vinegar
Remove the stones and coarsely chop the apricots. Finely chop the onions. Combine all the ingredients in a large saucepan and boil slowly for 1 hour, stirring often, especially towards the end of cooking time.
Pour in hot, clean jars and seal.
Makes about 3.5 litres
They are seriously good. I may or may not share.