Fowlers - Preserving Blog

Posted by in Jam & Chutney Making

Figs date back to 2900BC.The Black Genoa variety has a quite dark purple skin with red flesh. Select firm but ripe figs. Figs should feel plump when given a slight squeeze, but not overly hard or mushy.

Makes...

Posted by in Preserving

Quince has a relatively short season and well worth using. Raw quince has a pale flesh and when exposed to air will oxidize. The deep rosy colour that develops during cooking is an important part of quince...

Posted by in Preserving

Apricots have a complex sweet-tart flavour that marries well to a wide variety of spices. Generally, fresh apricots reach their full potential when cooked -- roasted, poached, sautéed or incorporated into baked...

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