Chatting with a friend the other day, we started to discuss the seasons – random I know – and tried to pick a favourite.
I found this really difficult but in doing this task I realised that my love of the different seasons revolves around food choices!
Spring: I love spring – the fresh colours – vibrant greens of new buds, blossom laden trees – replaced with fruit in the autumn, blankets of yellow for daffodils. Planting of vegetables under glass ready for the frosts to stop. Hens, ducks and quail come back in to lay.
Summer: fruit sorbets / nice cream. Arrays of salad vegetables. New potatoes…yum
Autumn: the amazing palette of colours and the trees enter their quiescent phase for the winter. This is when I really wish I could paint. With autumn comes such a marvellous bounty of fruits and vegetables and the sound of the tractors harvesting wheat, barley, maize. hay for the animals etc. Nights turning cooler – one pot suppers / casseroles / fruit crumbles / jam/ liqueur and chutney making / freezer filling.
and then there is winter…curtains closing early, log fires burning, mulled wine, fruit cakes, mince pies, rich food and of course – family gatherings.
If I had to choose one…probably autumn.
How about you?
I first tasted this delicious combination at a friend’s house a couple of years ago. Whenever they visited some friends in France they would come back with a jar of loveliness called: Confiture de pommes au romarin et au miel de montagne. I acquired a recipe and then promptly forgot about it until recently. Recipe translated and tweaked resulted in 5 jars of apple, honey and rosemary jam in my kitchen yesterday. I resisted the urge to taste it until today to allow the rosemary to infuse the jam…delicious.
This is what I did:
2kg of cooking apples – peeled, cored and chopped in to small pieces (pips saved)
250g honey – I used set
Juice of 3 lemons – keep pips
20 ml of water.
Rosemary sprigs – washed and dried
Put the sugar, water, lemon juice and honey in a large pan and bring to the boil – stirring frequently. Put the apple pieces in to the syrup mixture along with the apple and lemon pips wrapped in a piece of gauze. Bring back to the boil and simmer gently for about 15 minutes or until the apples are soft. Remove from heat and mash about half of the apple mixture down – I used a potato masher. Put back on the heat and simmer for anohter 5 – 10 mins. Put in to prepared jam jars and push a sprig of rosemary in to the mixture ahead of sealing the jar.
I have no idea how long this will store – probably quite irrelevant as one jar has nearly gone already. I didn’t treat this like an ordinary jam, cheese or jelly in that a setting point wasn’t reached. The consistency is of a very, very thick sauce. Delicious on toast but I would imagine equally scrumptious with pork or game.