Well it’s a sunny afternoon at the start of October and Autumn is here in all its glory!
This is my favourite time of year due to the huge changes in colour and landscape, leaves move through glorious shades of yellows, oranges, golds and red before falling away in the crazy autumn winds and farmers harvest their crops, plough fields and then re-sow. Darker nights and cooler mornings make the duvet so inviting and last week has seen many gaggles of geese fly overheard conversing loudly as they go, and all our swallows have moved on to warmer climates, hopefully this in not a sign of imminent cold weather. It is however time to get ready for winter. Jam making is top of my agenda with wild Autumn fruits like Elderberry, Rosehip and Rowans all good to go. Vegetables are also in season for chutneys and relishes. The good thing about jams and chutneys is that you don’t need the perfect ingredients it can simply be what you have grown, found or is on offer at your local shop. It is true you could buy some of those preserves from the same shop, but the love is in the making and knowing exactly what is in your preserve and where it has come from. Jams and preserves always make good gifts and if you end up with too much you can share or swap for someone else’s delicious products. My two favourite makes this week have been Blueberry Jam and Beetroot chutney, both are the most magnificent colour of purple and taste divine even if I say so myself! They are jarred up in recycled glass jars of all different shapes and sizes. Made pretty by a handwritten label. What are you going to make?
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