The best time to make preserves for the winter months is in the summer when berries and soft fruits of all sort are abundantly available. English berries at the height of summer are a real treat and require little more than some good clotted cream and perhaps a crisp biscuit. When you tire of such simple things, preserves are by far the best way in my opinion of capturing summer in a jar. One of my favorite types of berries which can be a little hard to track down is white currants. They have delicate and subtle flavour make the best and a easiest of jelly. This type of preserve looks equisite as it is champagne is yew. It can of course made with any type of currant or a mixture but white currants make a fantastic preserve. When combined the with wild or alpine strawberries no bigger than your thumb nail you are in for a real treat.

One Response to “Preserves – Introduction”


  1. Hello, I belive this can be a super web site with magnificent stuff. That’s why I are going to ask you if I can talk about your site on my weblog if I offer you hyperlink back again?


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: