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”

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