Summer in a jar

Having heard Ghillie James on Woman's Hour recently, I couldn't wait to buy her book, Jam, Jelly and Relish. It is full of simple to follow instructions and fuss-free recipes.

I went to the pannier market in Barnstaple early yesterday morning to stock up on strawberries, raspberries, blackcurrants, cherries and apricots and spent a great day in the kitchen. I just had to try Muddled Berry Jam with a colourful mixture of strawberries, raspberries and blackcurrants

Then I prepared the apricots which looked so wonderfully golden and luscious that I had to force myself to tip them into the preserving pan

Then I used the rest of the strawberries and raspberries with the cherries to make  Cherry Berry Jam, which Ghillie James describes as the tastiest of all the jams in her book. By teatime I had a box full of glistening jars to store until winter, when some will be given pretty tops and labels to give as presents and the rest will bring a bit of summer to our tea table.

Alongside the recipes for the preserves there are lots of ideas for making use of them. The book is full of lovely photographs of irresistible dishes, so one jar of Muddled Berry Jam has been set aside to make ice cream for granddaughter Charlotte's first birthday party next month.

from Page 64

The preserving mood was upon me and I spent the afternoon bunching lavender and drying bay leaves, all of which will eventually be made into more gifts.

It was a very satisfying way to spend a wet and windy summer's day.