Food Round-up: Autumn preserves

Can you believe that we’re in September and the kids have all gone back to school? It’s the season of mists and mellow fruitfulness. The leaves are turning, the nights are drawing in and the hedgerows are laden with berries. This is the time of the year where my thoughts turn to preserving. The combinations of fruit, sugar, vinegar, alcohol and jam jars enables us to enjoy the Autumn harvest for months to come. It can also be the idea opportunity to start working on edible gifts for – I’ll whisper it – Christmas!  Homemade chutneys, pickles, jams, curd and booze always make a great addition to a festive Stocking or Hamper. So roll up your sleeves and fill up your cupboards.

Bintu at Recipes from a Pantry has used up a glut of tomatoes by making her very own Spiced Tomato Ketchup whilst Elizabeth’s Kitchen Diary also used tomatoes along with courgettes in her Spiced Tomato and Courgette Chutney. Keeping with the chutney theme I love the flavours in and colour of Emma’s Beetroot and Apple Chutney. Perfect to brighten up a ploughmans lunch.  Nicole at Yumsome says that her chunky, sweet and tangy Tomato and Persimmon Chutney is simplicity itself to make, and will keep for ages too. All of these would make ideal accompaniments to cheese or charcuterie or simply to spice up a sandwich. 

Boozy preserves always make very welcome gifts. Jane at Hedgecombers Blackberry Flavoured Vodka turns those favourite hedgerow berries into a delicious spirit, perfect for sharing around the Christmas dinner table.I do have a soft spot for Rhubarb so anything that’s going to preserve it through the Autumn and Winter months is always going to be a winner with me. I’ve shared my own very popular recipe for Rhubarb Gin which always goes down a storm and makes a great addition to Prosecco. Jacqui suggests that Mr B’s Award Winning Rhubarb Chutney is a great way to use up end of season Rhubarb – and it won 1st prize at the local horticultural society show. Rhubarb Curd is another great way to preserve but it must be kept in the fridge and does have a much shorter shelf life. 

It’s a case of waste not want not from Veggie Desserts with her Quick Pickled Beet Stems. Kate tells us that quick-pickling retains the crunchy bite of these vibrant stems which are lovely eaten on their own, as a side dish or served on salad. Love them or hate them, now’s the right time to start thinking about Pickled Onions and you can make your own with this traditional recipe from The Crafty Larder. If Gherkins are more your thing Emma from Supper in the Suburbs has you covered with her Dill Pickles that will most certainly pack a punch. 

Lastly one of my personal favourites. Spiced Apple and Rosehip Jelly. Nothing tastes as good as free food, so head out to the hedgerows and get foraging for those Rosehips.