Cooking Up a Treat

Its that time of year when the Seville oranges are in the shops so we couldn’t resist making marmalade. It has only 28% sugar so its lovely and bitter! We also experimented with rosehips in January and this time added some rasperries we had picked in the summer to the rosehip juice to make Rosehip & Raspberry Jam, giving a jam consistency to a classic jelly. We are really pleased with the results and would love to know what you think. And finally we decided to use up the last of the incredible apple harvest this year and made some Spiced Apple Jelly – delicious with pork or spooned over ice cream or yoghurt.

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