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Food
A waste that’s truly terrible
Undignified is the word that probably best describes the sight of a middle aged mother of three upended in a supermarket skip. Fortunately the night was dark, and the strategically posted lookout ensured that nobody witnessed this less ...
Garden
F*** I’m Good! Just Ask Me!
Just after making some fig jam I discovered that FIG JAM is also an acronym (of Aussie origin I think) for F*** I'm Good Just Ask Me! And that's rather appropriate as I was feeling very smug, having not only made the jam but also grown ...
Food
How to make lavender shortbread
I have heard so much about lavender biscuits recently that I finally had to give in and try my hand at some. ..and the result? Amazing! They are now a firm favourite; perfect for a summer's afternoon, served with a cup of tea or a few ...
Food
Redcurrant jelly from the allotment
Redcurrant jelly is one of those preserves I’ve always shied away from. 1) I’ve had no access to decent quantities of redcurrants and 2) it’s a jelly! You need complicated things like jelly bags and loads of space - don't you? I ...
Food
How to make elderflower champagne
I was so inspired by Clare OB's recent post on making elderflower cordial, I found myself thinking of other ways to prolonging the taste of summer and started looking around for other recipes. I found the perfect answer - elderflower ...
Food
A first lesson in making jam – VIDEO
People often think that making jam is a time-consuming and difficult job. Marianna, a student at UCL, was no exception. She was keen to give it a try, but expected it to take a lot longer than the 15-20 minutes it actually took her. We ...
Food
Making cherry jam and cherry pickles
Pickled cherries? Have you ever made them? Well, I love my preserves, but I’d never made them, nor cherry jam before. But a few days ago I managed to rescue around 7 kilos of Rainier cherries from the lopped branches of an oversize tree ...
Food
Making jams, pickles and preserves
Some of the most popular posts on our website are about making jams, preserves and pickles. One of the keys of our make and mend philosophy is to take advantage of things we can grow. We've published lots of pieces on this topic as well ...
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