Now for some Proper Preserving. Still quick, still easy, but unbelievably delicious. Fresh Lemon Curd is one of those delights in life which may be short-lived, as it isn't meant to be stored, but it is short-lived and magnificent.

Back in the day, I used to go to lots of food markets and fairs, and I always had a cool box with some Lemon Curd. There would always be people who would creep up to the stand, rather furtively glancing from side to side, and then whisper, 'Do you have any Lemon Curd?' with a kind of dread that I would have sold out.

I always found it amusing - if only they realised they could make it at home in ten minutes, their life would have been so much easier. The same group of people often asked, 'What do you eat this with?' 'A spoon' was always my reply.

If you decide to make some to gift, just remember that it needs to be refrigerated at all times except when you are actually eating it, of course. It makes a fab gift for a hostess if you are invited for the weekend or Christmas/Easter.

Make some Lemon Curd and a few fresh scones - you will be invited back again and again.

(TIP: there are lots of different flavours of curd!)

SHOW LINK:
https://preservepod.co.uk/ep007

#preserving #simplypreservedmagazine #lemoncurd

Caution: DO NOT start singing the song - it will be with you all day! I took marmalade as my theme for the Fifth Day of Christmas - but don't worry, we are not making marmalade in the middle of the Christmas workup.

We are making Marmalade Gin, which is one of the easiest gifts you can make - or why not just keep it for yourself - it's delicious.

Buy - or use homemade (Hint: Better) the best marmalade that you can find - supermarket own brand just will not give a good result as it has many, what I coyly refer to as, extenders. Undesirable ingredients that are used to make the product cheaper, go further, and therefore make more profit. You can, however, use an own-brand gin quite happily, although even that may have ultra-processed ingredients, but it is impossible to tell. An ingredients list is not a requirement, as it does not come under the food regulations. You need to allow two weeks to make this splendid concoction, but the wait is well worth it.

Oh, you will need a big jar as well.

SHOW LINK:
https://preservepod.co.uk/ep006

#preserving #simplypreservedmagazine #marmaladegin #homemadedrinks

Making some treats for our feathered friends at this time of the year is both kind and a brilliant diversionary occupation for children who are at home for the holidays, but it also builds up a head of steam of excitement.

It provides both indoor and outside activities and a prolonged interest in spotting the different visitors to the treats. Simply Preserved Magazine Christmas edition, Day 4 gives all of the details.

Meanwhile, you can be making this delicious Cranberry Relish, which will provide enough for the Christmas Dinner and plenty left for Boxing Day Buffet or plates of sandwiches made with the leftover cheese into the New Year.

It keeps for at least a year, so use it with a baked whole Brie and crusty bread as a supper or starter, with pate, quiche, or as a topping to a jacket potato with some cold ham. It is very quick and easy to make, and I love watching the cranberries burst open when the temperature is right.

One of the ingredients is fresh pear, which I find really softens the acidity of the cranberries beautifully. Listen along to my podcast and learn about The Exciting Life of the Cranberry - before it even gets near a shop.

SHOW LINK:
https://preservepod.co.uk/ep005

#preserving #simplypreservedmagazine #cranberryrelish #cranberries #birdtreats