Homemade preserves are such a joy to make, give and receive that it's a shame many of us find we don't have the time to do it. If you're keen maybe a change of perspective to the way Kathy Paterson goes about it will assist. Rather than thinking of it as one whole hot, sticky day's work, do it little and often. I am in to it with an icecream container of raspberries from the garden (the weather has been kind to the raspberry patch in Central Otago) and I now have three jars of raspberry jam on the shelf. It took me 18 minutes!
Following our first frost on Saturday I pulled all the basil and whizzed up pesto to store in the freezer - 20 minutes including picking time. Next up, 3 jars of Kathy Paterson's butternut, quince and apple chutney, that should be made within two hours. To borrow a phrase from Ray McVinnie - you get the idea? Kathy has also added recipes for piccalilli and roasted tomato sauce in to our preserving recipe collections this week. Take a wander through the sweet and the savoury and brush up on your technique with our preserving 101.
Looking ahead to Easter, Allyson Gofton is roasting chicken, with herby Greek flavours.