With the end of summer crops nigh, my thoughts have turned to how to capture their magic for times ahead when I'm craving sun. My favourite way to preserve fruit is to make jam. It started with a new year's resolution in 2011 to learn how, and I've been zealously pouring sugar over berries ever since. My go-to recipes include damson jam with orange and blackberry jam with the juniper tones of gin.
Jam-making involves cooking the fruit in water before adding sugar, which stops the fruit from softening further, and then boiling away the excess liquid until the concoction reaches the desired consistency. Pectin is needed for jams to set, so those made from high-pectin fruits, like blackcurrants and gooseberries, set easily, while others like strawberries require additional pectin.
Another set of summer flavours I want to capture this year is that of soft, leafy herbs—basil, coriander, dill, chervil and fennel—which can be stored in the freezer. Finely chopped, they can be portioned into an ice cube tray with water or olive oil, then kept in freezer bags for months, ready for winter soups and stews.
There are also plenty of vegetables that can be prepped and stored in the freezer, including runner beans, chopped kale and cubed squash. These methods not only help preserve the summer bounty but also ensure you can enjoy those vibrant flavors long after the season ends.
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