Last night I started on the production of the mother. in law’s favourite, rhubarb and ginger jam of which more later. The night before it was apples and more tomatoes. What you see below is from left to right: stewed apples with a small clove filled muslin bag inside, canned tomatoes with a home-grown chili and stewed apples with mixed spice.
The apples are from the old orchard by the river where Joshua and I continue to harvest. As yet, despite torrential rain, it is not flooded but I fear it will flood soon so we better gather what we can while we can.
I know that stewed apples in jars last only about five days in the fridge. So this was just the apples cooling overnight. Some is now in the fridge where it is used on my morning and evening Greek yoghurt as an alternative to a banana: healthier and cheaper. The rest has been put in bags which go into the freezer where it will keep for up to six months.
The tomato plants in my garden are starting to look a bit bedraggled by all the rain and I am not entirely sure that all of what is left will ever be anything but green. But I harvest what I can every few days and hope that I can make another few jars to store in the packed larder.
A reader worries that creating all these jams may not be good for my blood sugar. His thesis is that diabetics should not make jam or cordial. He need not fear, the jams are for my family and will be Christmas and pre-Christmas gifts. For me it is still rabbit food and fish only. But I find making jams, chutney and other preserves strangely relaxing. I look at packed ,larder shelves and feel a warm glow of satisfaction though what is there is not something I shall actually eat myself. The Mrs thinks this is odd but it is just the way I am.
