Earlier this week – full on preserving. It’s apricot season again, hooray – especially as Moor Parks are now readily available.

20 kilos were bottled in a flash, mostly as halves in a light syrup. Those that were a bit softer were stewed and this (sugar-free) pulp bottled, ready to make crumbles, tarts or pies over the winter months.

Meanwhile boxes and boxes of other various preserves, made a couple of days before – cordials, jams and chutneys, have been transferred to the shelves in the cool of the cellar.