Preserving a Lifestyle - Monday, 19th October 2015 - Christmas here we come !!!

Christmas and the season of merry eating will soon be upon us and my stack of homemade Christmas presents of chutney, jam and jellies will be dispatched to family and friends, all prettily wrapped up and gift tagged.

I've not made the marmalade yet but that will happen soon and then I shall be able to hang up my preserving apron and utensils for this season.

Now let me be clear, the marmalade I still have to make is not the marmalade I will be making  in January.  No, this marmalade is a very quick make from a prepared commercial mix to which I shall add a spoonful or two or black treacle, for that deep rich taste and eye-appeal.  It will be perfect for gift boxes and giving and my family will love it.

No, the real marmalade season is January when the Seville oranges are in for a few short weeks.  You buy as many as you can find, cook some and put the remainder into your deep freeze, getting  them out in small groupings to make up thru' the year.  Or if you have the time, sugar and jam jars and black treacle, you cook up all Sevilles immediately and feel that glow of satisfaction for a job well done.

For now it's jelly making season and if you can, why not cook your jelly a little longer than usual into fruit cheese, pour it into hot ramekins and leave it to set well.  Then for your next dinner party, or discreet dinner for two, upturn a few of your ramekins onto a serving dish creating a little tower and surround with well-placed crackers, a few olives, a gherkin or two.  Slice  the "cheese" and nibble with crackers, olives and a little gherkin or whatever you fancy, and enjoy the sensation.

I've just upturned my ramekin of apple and elderberry cheese and here it is......

isn't this a pretty sight!!!

You could even try making a fruit butter, a softer set preserve, which will spread beautifully and be topped with your choice of added decoration.   It's all in the timing of the rolling boil ......

the testing .....

and the spoon-drip-flake test....

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can you just see the jelly flake collecting at the base of the spoon - if it's still a "run-off" your jelly needs more cook-time !

Medieval banquets featured towers of damson and quince fruit "cheeses" placed at intervals along the table and I feel they must have looked rather stunning.  Guests would have enjoyed these "cheese" shapes either as a savoury or sweet delight as a mouthwatering fruit meal enhancement.

Both of these fruits, quince and damsons, cook and set well, are wonderful and would have been widely grown and I'm madly keen on cooking both of them, whenever I can get my hands on either!!

Preserving is definitely a way of  living and a happy life style ....

Happy days...

Daisy xxx

PS....there's only three batches of His and Hers Homemade Green Tomatko Chutney left to cook after which I'll hang up my apron for a week  as I'm off on holiday with my darling children and grandchildren so......while I'm away guys, do play nicely and we'll get together again as soon as I'm back on tract with my computer etc.