Spend a bit of time in the kitchen and create preserves for the year
Have you ever been inundated with fruits or berries that have grown in the garden but you do not have a clue what to do with it?
Turn those leftover dropping from the trees or plants into preserves to be used throughout the year with these couple of recipes.
This is not only a great way of clearing up the garden, but also saves a few pennies.
Strawberry and black pepper jam
A classic preserve with a bit of a twist.
Everyone loves a bit of strawberry jam, whether on your scones or toast, with added black pepper offering a refreshing taste.
Pick those fresh strawberries from the garden ,around one kilograms worth will do.
For this recipe, you will also need about one kilogram of jam sugar, a tablestood of black pepper and the juice of a lemon.
Start off by mashing up the strawberries in a saucepan using a fork, before adding the sugar, black pepper and the lemon juice.
Place a small plate in the freezer for later.
Start mixing well and heat over a low heat until the sugar has clearly dissolved.
Turn the heat right up to high and leave for around 10minutes.
To test if the jam is ready to set, take the cold plate out of the freezer and spoon on a small bit of the jam.
Leave this for a minute or so then slightly push it with your finger, if the jam surface wrinkles, it is ready to be poured into jars and after setting for 48 hours, perfect to serve.
Another delicious preserve which can be created from just three apples plucked from the garden, along with 50g of caster sugar and 50g of butter.
To make, simply tip all of the ingredients into a saucepan and cover with a lid.
Place the pan on a low heat, occasionally sitting, for roughly 15 minutes until you can clearly see the apples have broken down into a puree.
This sauce can be enjoyed almost straight away or frozen for later in the year.