With fruit continuing to ripen earlier than the last few years, this week is becoming my ‘Processing Damsons’ week.
My other half loves Victoria plums and is very happy picking huge quantities of them but he prefers to eat them as they are. So, last Sunday, we went to our local pick your own fruit farm and picked a few pounds to keep him happy. Some were ripe, but most needed an extra week.
We also found a few Damson trees with lots of ripe fruit, so picked about 30 pounds!
This week, I am making loads of Damson chutney, Damson cheese and various other Damson recipes to use these small delicious plums. These should be available to buy in the run up to Christmas as well as at the Chiddingstone Castle Country Fair on Sunday 9 September, along with other preserves that I have been making.
I’d better get back to my preserving pan!
The beginning of the new year has been a good time to do a thorough stock take and to start making more chutney.
Thank you to everyone who bought food from me in the run up to Christmas. I lost count of the number of Panforte and biscuits I made! Thank you also for the lovely comments – it is pleasing to hear that you enjoy eating the foods I have made as much as I have enjoyed making them.
I have made three chutneys so far this year
Apricot, apple and hazelnut which has cardamom seeds, ginger and mixed spice giving a crunchy texture and spicy fruit flavour
Plum, pear and apple with chilli and pepper giving a hot flavour
Pear and apple which is a classic chutney flavoured with cinnamon, ginger and cloves.
All three chutneys are maturing and will soon be ready to purchase. Those of you who are local to Southborough can buy a selection of my chutneys and jellies from Southborough Butchers on London Road. They all go well with cold meats and cheeses and can also be used to enrich casseroles and gravies.