of apples and blackberries...

I've been resisting the idea of autumn, I needed reminding about what is beautiful about this time of year and I found it: in the orchard picking apples (my, so many apples!), in the fields as the hedgerows fade to yellow and brown, in the woods as the fungi appear and the acorns drop and the leaves turn.

Most of all I found it in the kitchen with the smell of blackberry and apple simmering on the stove... one sniff of blackberry and apple and it doesn't matter that the summer has passed, that the sun is weakening, that the evenings aren't as light as they were. A dollop of blackberry and apple on my morning porridge and all is well....  Hello Autumn, nice to see you again...

apple pressing day

Our press arrived just in time amidst much excitement. With boxes of freshly picked apples waiting to be transformed into crisp refreshing juice we've been reading this book in anticipation. It was a job for everyone in the family with washing, cutting, bashing, pressing and then freezing our bounty. I've never tasted juice like it... Autumn is a wonderful season and winter will be even better drinking our own mulled apple juice. I dream of cider next year.

Autumn

There's a hint of autumn around here. Finding conkers in the park, trying to be inventive with the huge and glorious apple glut, welcoming the sight of blackberries and watching the hazy sun rise in morning mist. Realising that while making Apple and Blackberry Butter that it smells like autumn. I'm mindful that I should grasp at every last bit of summer before it disappears for another year. Yet I know I welcome the change, I love the change of the seasons and that the autumn preparations for winter is just another part of my handmade year.  Jago just loves the fact he has new playthings. Just wait til our new toy turns up.....

and the year moves on

Now the longest day has passed by it feels like lots of things that need to be done with winter in mind (and it's still summer.)  My preserving frenzy has started already. Opening a pot of strawberry jam in the depths of winter is opening a jar of instant sunshine. The smell alone is enough to transport me back to the warm long days of summer.  Already we've picked our redcurrants (redcurrant jelly), blackcurrants (blackcurrant jam), strawberries and gooseberries (strawberry and gooseberry jam). A well filled preserves cupboard reassures me that no matter what winter may bring it'll be ok.

Strawberry and Gooseberry Jam

1kg Strawberries, hulled and big ones quartered

500g gooseberries, topped and tailed

1175g sugar (half granulated and half with added pectin)

200ml water

100ml lemon juice

Cook the gooseberries in a preserving pan with 300g of the sugar and 200ml water until they soften. Blend the gooseberries until smooth.

Add 200g of the strawberries to the mix, soften over a gentle heat and then mash with a potato masher.

Add the rest of the strawberries then simmer gently for 5 minutes.

Add the lemon juice and the rest of the sugar - allow to dissolve gently and slowly over a low heat.

When the sugar has dissolved bring to a hard boil until the setting point is reached then pot into sterilized jars.

Enjoy on english muffins toasted on an open fire with lots and lots of melty butter.