As the summer fruits ripen and give way to Autumn, I like to collect and blend the result into a slow cooked sort of jam, good with cheese or alone on bread. It also gives you s sense of summer in the dead of winter, when you most need it!
Today I am cooking figs, apples, pears and a mix of white moscato grapes and barbera from the garden. First juice the grapes, I do this by hand, the chop the fruit and bring to the boil. Then reduce to simmer for a few hours with sugar. I may add cinnamon for a change. Place this piping hot liquid in clean jars and store for a year or more. No one ever regrets the time spent preserving summer flavour for winter!
