Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
Sweet and spicy homemade chutney. Image: Kathryn Hawkins
Hello again. I hope you are keeping well and enjoying the colours of Autumn. It’s remained quite dry here in central Scotland and the trees are looking very colourful around and about. Everywhere I look, it really has been a bumper year fruit especially plums and apples in my garden. The old apple tree produced yet another bountiful crop of some 70kg! Now that the harvest is in, it’s enjoying a well earned rest I’m sure.
A tree full of apples. Images: Kathryn Hawkins
Harvest gathered, this year’s bumper crop of cooking apples. Images: Kathryn Hawkins
We did a lot of the apples away this year as there were far too many to cook up or freeze down. But I still have a box full to work through and one of the first things to make was some apple chutney. I made this batch in the slow cooker. It’s very easy to make and tastes delicious. One slight difference to this slow cooker recipe is that it uses less vinegar and sugar than traditional recipe so the chutney does need to be stored in the fridge.
Curried apple chutney ingredients. Image: Kathryn Hawkins
Makes: approx. 1.2kg
Ingredients
300g prepared red or white onions, chopped
15g peeled root ginger, grated
10g peeled garlic, grated
750g prepared cooking apples, chopped
125ml cider or white wine vinegar
1tbsp medium curry powder
100g sultanas
200g Demerara sugar
1 1/2 tsp salt
1. Put the onion, ginger, garlic and apples in the slow cooker. Pour over the vinegar, mix well, cover with the lid and cook on High for 4 hours.
Apple chutney preparation. Images: Kathryn Hawkins
2. Stir in the remaining ingredients, cover and cook for 30 minutes longer to dissolve the sugar. After this time, remove the lid and if the mixture looks watery, leave the chutney to cook without the lid on for up to 2 hours, stirring occasionally, until thick and jam-like.
The 4 stages of slow cooker chutney. Images: Kathryn Hawkins
3. Leave to cool completely then pack into clean jars, seal tightly and store in the fridge for up to 3 months. It’s ready to eat immediately and doesn’t need to mature. Great news for the impatient preserve-makers amongst us 🙂
A spoonful of homemade chutney. Images: Kathryn Hawkins
This chutney makes a great alternative to mango chutney with and Indian meal as well as a delicious finishing touch to a sandwich.
That’s me for another month. Enjoy the rest of the season and I’ll see you again next month when winter will be upon us. Until then, take care and thanks for stopping by.
Happy May everyone! What a glorious start to the new month here in the UK with the continuation of fine weather and subsequent earlier blooming of many of my favourite garden flowers. I couldn’t resist sharing a few images of the garden as it springs into life in a riot of colours. Apple blossom is one of the prettiest of the fruit blossoms, and it looks like the old Lord Derby apple tree is going to put in another good show this year.
It’s the time in the gardening calendar when everything seems to take off at once, and everywhere has something colourful to show. The later flowering rhododendrons and the wonderfully bold and brash Azaleas, jammed packed with petals as usual, are putting on a great display at the moment.
May soft pink Rhododendron. Images: Kathryn Hawkins
May is all about bluebells and they have been popping up all over the garden since Easter, alongside other cooler coloured flowers like the forget-me-nots, mountain cornflower and the first of the lavenders.
May blues. Images: Kathryn Hawkins
Tufted lavender and mountain cornflower. Images: Kathryn Hawkins
There are still a few reminders of the first spring flowers dotted around like this magnificent white daffodil and the very fragrant Narcissi. The Welsh poppies have put in an early appearance. Usually just one or two would be in flower by now, but this year, they are flowering all round the garden already.
White daffodil and Narcissi. Images: Kathryn Hawkins.
May poppies. Images: Kathryn Hawkins
To round off my post, I have captured the two varieties of Aquilegia that opened up as I started putting this post together. Such delicate and intricate layers of petals, like frilly dresses, the flowers last for a fair length of time and make me feel that Summer isn’t too far away.
Pretty in pink: the first of the Aqualigeas. Images: Kathryn Hawkins
I hope you have enjoyed my flowery photos. I’ll be back in the kitchen for my next post. Until then, happy gardening and enjoy the late Spring colours 🙂
Last of the Autumn produce preserved. Image: Kathryn Hawkins
Hello there. When I planned to make this chutney a couple of weeks ago, it was very much still Autumn. I picked off the last of the tomatoes and put the greenhouse to bed during a lovely sunny afternoon. I was going to call the chutney “End of Autumn”.
Last of the greenhouse tomatoes, mid-November 2024. Images: Kathryn Hawkins
However, when I came to make the chutney last weekend, snow was falling very heavily and suddenly we were in winter. And so I thought “Change of Season” chutney would be more appropriate 🙂
November snowy garden. Image: Kathryn Hawkins
I made the chutney in my slow cooker. It is ready to eat as soon as it cools and tastes delicious. I used up the last of this year’s apple harvest along with some black-skinned tomatoes that I had frozen down a few weeks ago. The spices I used give a mild curry flavour but you can change them if you prefer – cinnamon, cumin and coriander for a more earthy flavour would work well.
If you haven’t made a preserve in your slow cooker before, the technique is slightly different in that you can’t boil the preserve down like you would in a saucepan on the stove. The chutney is also cooled before putting in jars, and as such needs to be kept in the fridge. It will however keep for a few weeks or can be frozen for longer term storage.
Makes: approx. 1kg
Ingredients
400g green tomatoes, chopped
2 medium onions, peeled and chopped (about 180g prepared weight)
2 garlic cloves, peeled and chopped
2 sticks celery, trimmed and chopped (about 110g prepared weight)
2 large cooking apples, peeled and chopped (about 300g prepared weight)
2 bay leaves
100ml cider vinegar
75g sultanas or chopped dried apricots
2tsp garam masala
1tsp each nigella seeds, turmeric and salt
150g demerara or light brown sugar (or you can use granulated white sugar)
1. Put all the vegetables in the slow cooker with the bay leaves and mix well. Pour over the vinegar, cover with the lid and cook on High for 4 hours.
2. Add the remaining ingredients, mix well, re-cover and cook for 30 minutes to dissolve the sugar.
Slow cooking and seasoning chutney. Images: Kathryn Hawkins
3. Remove the lid, stir well and cook uncovered for a further 2 hours, stirring occasionally until reduced down and jam-like.
4. Switch off the cooker and leave the chutney to cool completely. Discard the bay leaves and spoon into clean jars. Seal, label and store in the fridge for up to 3 months. Once opened, use within a month. Alternatively, freeze the chutney in containers and defrost when required.
Reducing the chutney down ready for storing. Images: Kathryn Hawkins
A sweet and spicy spoonful. Image: Kathryn Hawkins
That’s me for another month. I have one more post before Christmas, so until then take care and keep warm 🙂
Another bumper year from the old apple tree. Images: Kathryn Hawkins
Hello again. Well, that’s just about everything edible in from the garden for another year. It was a fine bright day yesterday, perfect weather for apple and pear picking. What a bumper harvest this year: 35kg apples and 10kg pears – woo hoo!
This year’s Concorde and Comice pear harvest. Images: Kathryn Hawkins
I’m glad to report on the back of last month’s post, there have been runner beans to enjoy at last. I picked off the last of them yesterday and took the plants down. As I type, the weather has become very stormy and I am pretty sure that the beans wouldn’t have survived a pounding from gale force winds.
Runner beans at last! Images: Kathryn Hawkins
In the greenhouse, some plants are shutting down like the French beans, cucumber and tomatoes. There are a few tomatoes left on the vines to ripen, but I was pleased with this basket full. The baby sweetcorn I planted (almost too) late is also about ready to pick.
Last of the runner beans. Image: Kathryn Hawkins
The sweetcorn fairies are coming. Image: Kathryn Hawkins
Looking forward to next spring, the potted mimosa plant is doing well in the greenhouse and has set lots of flower buds. Now all I need to do is keep it from the harm of a potentially very cold Scottish winter.
A hint of spring. Mimosa flower buds. Images: Kathryn Hawkins
Outside the garden is alive with beautiful colours of the Japanese maple and Autumn crocuses.
Glorious Autumnal shades. Images: Kathryn Hawkins
Sunny Autumn crocus. Images: Kathryn Hawkins
The deliciously scented pink rose is out flowering again. Such a heady aroma when you catch the scent in the air.
In the pink in October. Images: Kathryn Hawkins
I’ll end my post with a nod to the next season. I’ve been working on Christmas projects for a few weeks already but in the garden the holly trees are bursting with berries this year. Some would say that this means we’re in for a cold winter, but I’d prefer to believe that it simply means that this year has given the trees just the right growing conditions to produce a huge amount of fruit. We’ll see…..fingers crossed I’m right.
Bursting with berries. Images: Kathryn Hawkins
I’ll be back recipe posting in a few days, something suitably spooky for Hallowe’en. Until then, thanks for stopping by.
A promising harvest awaits. Image: Kathryn Hawkins
Hello again. It certainly feels like the season is beginning to change here in central Scotland. The daylight hours are shortening and there is a distinct nip in the early morning and late evening air.
Ripening orchard fruit. Images: Kathryn Hawkins
Really happy to see so much fruit on the pear, apple and plum trees this year. It must have been all the rain we have had. Not long to wait until the picking starts 🙂 I have already harvested a few potatoes, and a few greenhouse tomatoes and French beans. Such a treat, and there is plenty more to come.
Garden and greenhouse treasures. Images: Kathryn Hawkins
Around the garden, there are still some signs of Summer like the orange lupin flowering for the third time, and such a large bloom. Usually the second and third flowers are small, but this one is a real beauty.
Late Summer flowering Crocosmia and a late blooming Lupin. Images: Kathryn Hawkins
Lovely Lacecap Hydrangea. Images: Kathryn Hawkins
And the bees are still very busy, especially around the Echinops and Golden Rod.
Busy bees in the sunshine. Images: Kathryn Hawkins
But you know the season is changing when the first Autumn crocus emerges in a darker corner of the garden, and the late flowering heathers are in full flower.
A few nights ago, as the daylight was fading, a new visitor came up the driveway and started tucking into the fallen sunflower seeds from the bird feeder. He/she stood on their hindlegs to reach a few seeds caught on the stone wall. You’ll see it is quite a chunky fellow, and is obviously finding enough food to keep its strength up:) The other image is of a magnificent Peacock butterfly absorbing the warmth from the sandstone wall outside my office the other day. What a beauty.
Night and day time visitors. Images: Kathryn Hawkins
My final images this month are of the Rowan tree in the back garden which has been quite bereft of berries for several years. This year it is laden, and so much so that they are beginning to fall to the ground before the birds have started to eat them!
Ripe Rowan berries. Images: Kathryn Hawkins
That’s me for another month. See you in September! Thanks and best wishes until then.
This year’s cooking apple harvest. Images: Kathryn Hawkins
Hello there. It’s been a very varied weather picture here in central Scotland this October. It was mild and kind at the beginning of the month, which presented perfect conditions for bringing in this year’s harvest of apples and pears. Compared to last year, the yield from the old apple tree and 2 small pear trees was small, but there was still enough to enjoy, and now the trees are having a well earned rest.
Homegrown pears. Image: Kathryn Hawkins
After the harvest. Image: Kathryn Hawkins
The morning following the fruit picking, the first frost of the season fell, and a few days later, there was another one. A subtle reminder that winter is not too far away.
First October frost. Image: Kathryn Hawkins
Frosted Autumn plants. Image: Kathryn Hawkins
Having had a late spell of very warm weather last month, the trees held on to their leaves longer than usual. The Autumn colours have been really showing in all their glory since the middle of the month. The Japanese maple in the back garden looks as spectacular as ever this year.
Fiery leaves. Image: Kathryn Hawkins
The second half of the month has seen strong winds, a named storm (Babet) and heavy rain hitting this part of the country. Little damage here thank goodness, but lots of flooding around the area. The rain has washed plenty of leaves to the ground, and there are piles to be swept up all over the garden.
Autumn on a grey, wet day. Image: Kathryn Hawkins
Just leaves. Image: Kathryn Hawkins
There aren’t so many flowers in the garden at the moment. But these Bidens, usually a summer annual here in Scotland, seeded themselves and only started flowering last month. The Autumn crocus suffered in the frost and then the heavy rain, and the poor pink rhododendron is very confused by the weather. It produced a solitary flower last week which sadly didn’t last more than a couple of days.
Bidens, Autumn crocus and solitary rhododendron flower. Images: Kathryn Hawkins
I put the greenhouse to bed this weekend. The tomato plants had just about finished and the last of the aubergines (egg plant) were ready for picking. All that remains are some late season potatoes. I’m not sure how well they are doing but I guess that I will find out in another month or so when I dig them up.
End of season in the greenhouse. Images: Kathryn Hawkins
There was a new visitor in the garden this week. A little hedgehog made its way to the apple tree. I think he/she was in search of dropped bird seed from the feeder above. The prickly visitor rolled into a ball as soon as it heard us approaching. There are plenty of leaves around in the garden so hopefully this little fellow will make a comfy bed in one of the hedges for the coming winter.
Garden hedgehog. Image: Kathryn Hawkins
That’s all for this week. Thanks for stopping by. I hope you enjoy the changing season. Until my next post, take care and my best wishes to you 🙂
Hello again. I hope this posts finds you well. The season has definitely shifted here in central Scotland, and Autumn is upon us once again. It’s been a mixed bag of weather with some unseasonal, very hot and humid days back at the beginning of the month, and now wet, windy and stormy ones to bring the month to a close. On the whole, it has been quite mild. Given this mixed bag of growing conditions, it is a wonder that the plants know what season it is, like these foxgloves still producing flowers since June.
September foxgloves. Images: Kathryn Hawkins
A couple of weeks ago, I was able to harvest the plums from the small tree in the garden. Like a lot of fruit trees this year, the harvest was good and there were a fair few plums to pick. All now cooked and made into jam 🙂
This year’s plum harvest. Images: Kathryn Hawkins
The next garden harvest will be from the apple tree. I think we’re looking at a more modest harvest this year compared to last year’s bumper crop.
The old apple tree, September 2023. Images: Kathryn Hawkins
Hydrangeas do quite well in the garden due to the acidic soil. This one was planted back in late spring, and although the blooms naturally fade at this time of year, it still adds some colour and cheer in the flowerbed.
Fading gracefully, red Hydrangea. Images: Kathryn Hawkins
No post from me at this time of year would be complete without a few images of the Japanese anemones. They have done very well this year, surviving the heat and now the wind and rain. As delicate as they look, their hardiness still amazes me.
Autumn favourites. Japanese anemones. Images: Kathryn Hawkins
My favourite rose bush in the garden didn’t do quite so well earlier in the year, so I was very happy to see new buds forming at the end of last month and some healthy foliage forming. In the past couple of weeks, new heavily scented flowers have opened up along with fresh green leaves.
Pink rose, second time around. Images: Kathryn Hawkins
After my hedgerow harvest post at the end of last month, I have been on the look out for more wild berries. Whilst the blackberries and sloes have finished now, there are still plenty of elderberries ripening. On a walk last weekend, I picked this container-full. Once the berries were removed from the stems, I had just under 2lb of fruit which are now stashed in the freezer for later use.
Ripe Scottish elderberries, September 2023. Images: Kathryn Hawkins
That’s me for another week or so. I will be back in the kitchen for my next post. Until then, enjoy the change of season and thanks for stopping by 🙂
Happy New Year! I hope you have had a good holiday. We find ourselves at the beginning of a brand new year, wondering what 2023 has instore for us all. Let’s hope it’s a good one.
It’s been a chilly, frosty and snowy end of year here in central Scotland. I didn’t venture very far. I have been in the kitchen keeping cosy and have been trying new ways of using up what remains of the stored fruit from last Autumn. This week’s post is the result of one of my experiments, slow-cooked fruit butter. It keeps for about a week in the fridge but can be frozen for use later in the year.
In the jar. Images: Kathryn Hawkins
Fruit butter has nothing to do with dairy butter. In fact, it is completely fat free. I guess it gets its name from the fact that it is silky smooth in texture. It tastes delicious and is very easy (and moreish!) to eat. You can use it like jam, spread on toast, or as a filling for pancakes, pastry cases and sponge cakes, or as a dessert with yogurt. It is delicious served with rice pudding, granola, porridge or as a topping for a cheesecake.
Fruit butter with coconut yogurt and on griddle scones. Images: Kathryn Hawkins
The sugar content is much lower than jam so you do need to keep it in the fridge. It freezes very well with no alteration in texture, colour or flavour. If you portion the butter up in small containers, it will defrost quickly and can be used up in a few days.
Ripe fruit and flavourings. Images: Kathryn Hawkins
I used a combination of quince, cooking pears and small cooking apples, but you can use the same method for a single fruit butter, although you may need to adjust the sugar content. And when it comes to flavouring, you can use whatever you fancy. For speed, ground spices are the easiest option because it saves time at the end of cooking. You can simply blitz the fruit and store. I prefer whole spices along with lemon rind, and as long as you know how many pieces you have added, then you know how many bits you need to fish out before your start blending. Cinnamon, allspice, cloves, ginger and orange would all work very nicely, it’s just personal preference.
On with the recipe. All the work is in the preparation of the fruit, then it’s a case of letting the slow-cooker do the rest of the work.
Makes:approx. 1.6kg
Ingredients
1 unwaxed lemon
2kg quince, cooking or firm pears, and cooking apples (dessert apples will also work, just adjust the sugar quantity accordingly)
125g caster sugar
1 vanilla pod, split
6 to 8 cadamom pods, split
1. Pare the lemon rind in thick strips using a vegetable peeler, and extract the juice. Put the spent lemon shells in a large bowl, pour over the juice and top up with cold water to half fill the bowl. Keep the pared rind for the slow cooker.
2. Peel and core all the fruit, and cut into pieces – apple and pear will cook more quickly than quince if you are using a combination. Simply cut the quince (or any firmer pieces of fruit) into small pieces for even cooking. As you prepare the fruit, put it in the lemony water to reduce the deterioration of colour.
3. When you have prepared all the fruit, use a draining spoon to ladle it into your slow cooker. There is no need to drain the fruit too much as a little of the lemony water will help create steam as the fruit cooks. Discard the lemon shells.
Preparing fruit for slow cooking. Images: Kathryn Hawkins
4. Add the sugar, pared lemon rind and your other chosen flavourings and mix everything together, then cover with the lid and set the cooker to High for 5 to 6 hours, or Low for 10-12 hours. The exact cooking time will depend on how ripe the fruit is. After a couple of hours, give the fruit a stir then re-cover, and stir again after a further 2 hours. Continue cooking until the fruit is very soft.
Before and after cooking. Images: Kathryn Hawkins
5. Switch off the cooker and leave the fruit, covered with the lid, to go cold. Remove the rind and whole spices if using and either use a stick blender to blitz the fruit or transfer to a standing blender. The fruit butter should be thick and beautifully smooth.
The final step to perfect fruit butter. Images: Kathryn Hawkins
6. Once you have your butter, either spoon it into clean, sealable jars or containers for keeping in the fridge, or pack it into cartons for freezing.
Ready for freezing. Image: Kathryn Hawkins
I hope you have enjoyed my post this week. I will be back with another recipe in a couple of weeks. Until then, take care and keep well. I will see you again soon 🙂
Upside-down ginger apple cake. Image: Kathryn Hawkins
Hello again. We’re well into the season of Autumn now, and it wouldn’t feel complete if I didn’t share an apple recipe with you. It has been a bumper year for apples in the UK. Back at the end of last month, the old apple tree in the garden was groaning with fruit, and on a dry, bright day, it was finally time to relieve the tree of all its fruit.
Lord Derby apple harvest 2022. Images: Kathryn Hawkins
With the very sunny and warm summer we enjoyed here, the apple crop was much sweeter than ever before, so as well as being used in cooking, the apples make good eaters this year. There were far too many for one household to cope with, I am pleased to say that several local families in the town were able to enjoy a bag full this year.
Ginger apple cake with ginger syrup. Images: Kathryn Hawkins
On with the recipe. The main preparation for the recipe is the apples, after that there is only a very simple cake batter to make. I picked out the smaller apples for my tin. If you have larger apples, you may want to slice them into quarters or thick rings rather than simply cutting them in half.
Make the cake the day before you want to serve it because it will benefit from a few hours keeping. The flavour and texture will improve greatly overnight. The recipe makes quite a large cake, but it freezes well so you’ll have plenty for another day. Serve warm as a pudding with custard, or cold as a comforting cake.
Serves: about 10
Ingredients
Finely grated rind and juice 1 lemon
approx. 9 small cooking or eating apples
2tbsp stem ginger syrup (I used the syrup from the jar)
125g plant butter
125g treacle
125g golden or corn syrup
125g light soft brown sugar
250g gluten free plain flour
250g gluten free porridge oats
1tsp bicarbonate of soda
4tsp ground mixed spice
75g chopped stem ginger
175ml oat milk or other plant-based milk
1.Put the lemon rind to one side. Add the juice to a bowl of cold water. Peel and core the apples; cut in half and place in the lemony water to help prevent browning. Leave aside until ready to assemble the cake.
Preparing the apples for cake making. Images: Kathryn Hawkins
2. Put the butter, treacle, golden syrup and sugar in a saucepan, and heat gently to melt. Mix well then leave to cool for 10 minutes.
3. Preheat the oven to 180°C, 160°C fan oven, gas 4. Line a 20 x 30cm tin with baking parchment and drizzle the base with ginger syrup. Drain the apples, pat dry with kitchen paper and arrange over the bottom of the tin – see above.
4. Put the flour, oats, baking soda and spice in a bowl. Mix together and make a well in the centre.
5. Pour in the melted ingredients and add the reserved lemon rind and chopped ginger. Carefully mix everything together along with the milk, then spoon over the apples making sure they are covered.
Making the ginger cake batter. Images: Kathryn Hawkins
6. Stand the tin on a baking tray and bake for about 50 minutes until firm to the touch. Transfer the tin to a wire rack and leave to cool completely. Turn out on to a large sheet of baking parchment. Wrap carefully and store in an airtight container overnight to allow the flavours to develop.
Just out of the oven. Images: Kathryn Hawkins
I mixed some of the ginger syrup from the jar of stem ginger with plain carob syrup and drizzled it over the cake to serve.
Up close on ginger apple cake. Image: Kathryn Hawkins
That’s me for another week. Until next time, happy baking 🙂
Homemade apple and salal berry jelly. Image: Kathryn Hawkins
Hello there. I hope you are keeping well. It’s that time of year when I get the jam pan out and start making preserves and chutneys for the months ahead.
Back in August I harvested a lot of salal berries from the garden. I did compote a few but the rest went in the freezer for making preserves. There are still a few on the bushes now but I am leaving those for the garden birds to enjoy.
August 2022 harvest of Salal berries. Images: Kathryn Hawkins
I haven’t picked all the apples yet, but I have been taking one or two as and when I need them for cooking. The old tree in the garden is looking heavy with fruit this year, so I think I will be gathering in the apples very soon.
October 2022, cooking apples ready for picking. Image: Kathryn Hawkins
My recipe is a very simple jelly preserve. If you don’t have salal berries, blueberries or blackberries will work just as well. Salal berries can be quite challenging to pick as they are quite squishy when ripe so I usually pick short branches and then remove the berries when I get back into the kitchen. Have a look at this post from last year for an easy preparation technique Salal berries – jam and muffins (gluten-free; dairy-free; vegan)
Single jar. Image: Kathryn Hawkins
The recipe below makes a small quantity of preserve and as such can be easily doubled or trebled should you have more berries and apples. Making a smaller amount means that you can strain the fruit through a sieve rather than in a jelly bag; it is quicker to strain, and it also cooks down in less time.
Makes: approx. 650g
Ingredients
200g prepared salal berries, washed
400g cooking apples, washed and chopped, but left unpeeled or cored
approx. 450g granulated or preserving sugar
1. Put the fruit in a large saucepan with 350ml water. Bring to the boil, cover and simmer for 10-15 minutes until soft and pulpy. Mash the fruit occasionally to help break it down.
2. Place a large sieve over a jug or bowl and line with clean muslin. Carefully ladle in the pulp and leave to strain for 3-4 hours.
3. Put the pulp back in a saucepan and the harvested juice in the fridge. Re-cook the pulp, this time with 200ml water, for about 5 minutes, and then strain again as above.
Preparing and cooking the fruit for jelly making. Images: Kathryn Hawkins
4. Measure the juice and pour into a large clean saucepan. Add sugar to the ratio of 450g per 600ml juice – I had 575ml juice and added 430g sugar.
5. Heat, stirring, until the sugar is dissolved, then raise the heat and bring to the boil. Cook rapidly until the temperature reaches between 104°C and 105°C – this will probably take around 10 minutes.
Making the jelly. Images: Kathryn Hawkins
6. Pour into small, clean, sterilised jars and seal immediately. When cold, label and store for 6-12 months, although the jelly is ready to eat immediately. Serve with cold cuts, cheeses or as a sweet spread on toast or crackers.
Apple and salal berry jelly on oatcakes. Image: Kathryn Hawkins
Well that’s the end of my post for this week. I will be back in the kitchen again next time. Until then, I hope you have a good few days ahead 🙂
My Virtually Free-from Kitchen 