Preserves
There is something rather magical about putting the seasons in a jar. A glut of summer berries, a basket of autumn fruit, a few forgotten vegetables from the garden ... with a little sugar, vinegar, spice and patience, something fleeting becomes something you can keep.
This is where I keep the things I make when Nature’s Larder gives me more than I can eat in one sitting. Chutneys, jellies, syrups, fruit cheeses, pickles and the occasional bottle of something a little more spirited.
Some are made to be tucked away for winter, some are destined for a cheeseboard, and some are simply too good not to make.
Because preserving isn't just about making food last, it's about bottling a little bit of the season to enjoy later.
A little sugar, a little vinegar, a little patience... and the season becomes something else entirely
