Tomorrow I turn some of our allotment fruit into jam, blackcurrant - TopicsExpress

Tomorrow I turn some of our allotment fruit into jam, blackcurrant jam and red currant jelly is on the cards. Later we will be making greengage jam too. Our supply of chutney is dwindling, those savouring it with their lunches are eager to buy some to take home, so an autumn rustling up new jars lies ahead, then a winter of marmalade production - silver thread, golden diamond, whisky-laced, orange and ginger, grapefruit and lemon. A shame people have lost the taste for it. We love it - on toast, or as the topping of that winter favourite, steamed sponge pudding, always with custard. Oh yes, more recipe books to write - main courses and just desserts to add to this on sale.

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