I know I’ve said it before but this is why I preserve (well, the main reason) – it fuels my passion for baking.

With visitors coming for lunch a couple of days ago, it was a simple thing to make one of their favourites, gooseberry tarts.

These were served with elderflower ice-cream, the flavouring for which was elderflower cordial syrup.

Apricot crumble is always popular, a little reminder of summer on a chilly autumn day. That too was easily prepared by utilising a large jar of preserved apricots, and I always keep a jar of crumble mixture at the ready in the fridge.

For good measure I also made some little apricot tarts with the last of the scraps of shortcrust pastry.

I love being able to showcase the beautiful fruits of a Tasmanian summer, all captured so easily in jars when they are in their seasonal prime.