Erin Fox
As summer comes to an end so do the last of the summer berries. A soft berry is not a spoilt berry; instead it is an opportunity to create something delicious. A handful of soggy blueberries doesn’t sound too appetising but there are ways to preserve those summer flavours so you can enjoy them to the very end of the season and through to autumn. Come autumn, you’ll be thankful you didn’t toss out that punnet of soggy berries as you tuck into a pavlova drenched in homemade coulis.
You can use your fruity preserves in anything; drizzled over pancakes, stirred into porridge or baked into cakes.
When heating fruits for jams, compotes or coulis, it’s always best to use a heavy-bottomed saucepan so that the fruits don’t catch in the bottom of the pan.
If not using the coulis or compote right away then freeze immediately. Otherwise they will keep up to a week in a sealed jar in the fridge.
Stewed Rhubarb
Stewed rhubarb is the easiest to make. You can use any kind of spice or juice you like to go with it. Vanilla although a popular choice, cancels out the sharpness of the rhubarb, whereas orange juice enhances the delicious tanginess.
500g chopped rhubarb
Juice of two large oranges
4 tbsp sugar
Place the rhubarb with the sugar and orange juice in a heavy-bottomed pan. Cover and simmer for 10 minutes until tender. Leave to cool and then pour into a container or polythene bag and store in the freezer. Defrost and transform a boozy winter trifle with some flavours of summer. Alternatively you can strain the liquid and use this as a coulis or a cordial. The strained liquid will keep for up to a week if refrigerated.
Strawberry and Elderflower Coulis
Summer flowers and herbs transform fruity preserves. Strawberry and elderflower go hand in hand and the combination of raspberry and lavender below is surprisingly tasty.
500g strawberries hulled and roughly chopped.
75g caster sugar
1 tsp lemon juice
1 tbsp elderflower cordial
Place the strawberries with the elderflower cordial in a heavy-bottomed sauce pan over a medium heat for 4-5 minutes, or until they have started to soften. Add the sugar and heat for 2-3 minutes until dissolved. Blend in a food processor or in a jug with a hand held blender until smooth. Strain through a sieve into a bowl and add the lemon juice.
Raspberry and Lavender Compote
300g raspberries
1 tbsp chopped lavender heads
150g caster sugar
Juice of half a lemon
Heat the lemon juice, lavender, sugar and raspberries in a heavy-bottomed sauce pan gently until the sugar dissolves. Allow to cool completely before freezing. If using right away, leave the flavours to mingle for a few hours.
Cherry and Vanilla Compote
Cherries are one of the most fleeting fruits of the season and therefore must be made the most of. Rich and juicy, a handful makes a delicious summery snack but their juices also complement a wintery dessert. The Chambord gives this recipe a sweeter flavour but ordinary brandy works well if you can’t get any Chambord.
1kg cherries (stoned weight)
500g jam sugar
Juice of half a lemon
4 tsp Chambord or brandy
1 vanilla pod split in half lengthways
150ml water
Put the cherries in a large saucepan and add the water. Bring to the boil and cook for 15 minutes, stirring until the fruit starts to soften. Add the jam sugar, lemon juice, one vanilla and 4 tsp of the brandy or Chambord. Bring to the boil and cook for a further 15 minutes. Remove from the heat and leave to cool for 15 minutes. Pour the compote into sterilised jars. Fruit is delicious in savoury dishes and apricot pairs brilliantly with meat. Slices of cold meat and cheese are the perfect accompaniment to this apricot chutney.
Apricot Chutney
1 tbsp vegetable oil
1 onion, sliced
700g (prepared weight) firm apricots, peeled and cut into small dice
4 thumb-sized red chillies, finely chopped
Thumb-sized piece ginger, peeled and grated
1 tbsp cumin seeds
4 to 5 cardamom pods
200g soft light brown sugar
250ml cider vinegar
Split the cardamom pods in half and crush the seeds finely using a mortar and pestle. Heat the oil in a large pan over a low heat. Add the onion and cook for five minutes until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the apricots have softened. Check on this after 30 minutes and leave for another 15 minutes if needed.
Transfer the chutney to the jars, seal and allow to cool before eating.
Once opened, store in the fridge and use within four weeks.
Sterilising jars and bottles
To sterilise jars and glass bottles, preheat oven to 140 degrees for a conventional oven or 130 degrees for a fan oven. Wash the jars and lids in warm soapy water, rinse and then place the jars in a shallow tray in the oven for 15 minutes.
Alternatively you can place them in the dishwasher on a full cycle. Fill the jars with jam or compote while they are still hot from the sterilisation process.
