Jars full of Delight

My store cupboard of preserves, pickles and chutneys isn't as full as it should be - why?  Because I haven't made any jam this year - why?  Because I still have jam in the cupboard from 2006!  It is obvious that we don't eat as much jam as we used to, so I can't see the point of making it - anyway, I have been given some crab apple jelly and damson jam which will be enough to keep us going.  The trouble is that I feel a little guilty not preserving all the lovely fruit that we have had this year - but there is still plenty of it in the freezer, which I am sure will all get used eventually.

On the other hand, I have pickled some onions and beetroot and made picallili and one or two different  chutneys. but in general I do make a lot less of everything, it just doesn't get used - and I'm not going to make stuff for the sake of it, and the produce seems to get used in other ways.

One thing I do like making though is  windfall marmalade which is made from apples but looks and tastes just like the real thing.

To make 4 - 1lb jars
1lb windfall apples, 1 grapefruit, 2 lemons, 2.1/2 pints water and 2.1/2 lb sugar

• peel core and chop apples reserving the cores and peel
• pare rinds from grapefruit and lemons as thinly as possible and shred finely
• remove pith from fruits and chop flesh removing pips
• tie citrus pith pips and apple peel and cores in muslin
• put all fruit in preserving pan with shredded rind water and muslin bag
• bring to boil
• simmer for 2.1/2 hours until reduced by half
• remove bag and add sugar then boil rapidly for 15-20 mins.
• leave to stand for 15 mins
• then stir to distribute the peel before potting and covering the usual way

Enjoy!