Busy day today, in the nicest possible way.
Picking Morello cherries this morning. I always think they look like sparkling jewels in the container. No time to admire them at length though, into the preserving jars they must go.
Next – Morello cherry syrup – a cordial base or to pour over ice cream, use in smoothies and so on. Delicious.
Then there is a cherry essence in the making, which will be used to flavour Robert’s upcoming batch of wet hop beer.
At Midway Point we found a man selling Moor Park apricots. They are in perfect condition – just right for bottling and jam. Had to have 12 kilos or more.
Robert dealt with getting the halves into bottles for the preserver, while I made apricot jam and a batch of apricot chutney.
As the jars start to line up along the bench in the cooking school, I just realised that I haven’t even given dinner a thought. Poor Robert.
Will finish the rest of the preserving later this evening.
There’s not a lot not to like about this time of year and it’s fabulous produce.
(Incidentally, all the above recipes are in either “A Year in a Bottle” or “Complete Preserves”)
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