Are, from top left clockwise
Seville Orange Marmalade, oranges bought in Waterford and brought to France frozen to be made here (I still havn’t found a source of Sevilles in France).
Roussillon Apricot Jam, these apricots are almost red and quite tart and make the best apricot jam.
Quince and Pomegranate Jelly, food for free from the hedges around the village last autumn.
Strawberry and Rhubarb Jam, a surprising and very successful jam, the colour and the flavour quite intense.
I need hardly say these are all home made.
Comments
Petra
on July 8, 2010Well done: you live in a painting and add more colours and detail from within!
I’ll have to try and make apricot jam if I ever find reasonably ripe ones in Ireland (ha!) – presumably the process is similar to the one using strawberry and rhubarb…? Your recipe for that has been a great hit with everyone who tasted my attempt at it
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