Using frozen apples
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Les Jardins d'ici
The wonders of growing, eating and sharing fruit
Freezing fruit enables to process it anytime out of the harvesting season. Here is what I did two years ago with frozen apples given by an Earlsfield resident.
A process used to keep morsels firm in strawberry jam can be applied to other fruit such as apricots and plums. We applied it to Victoria plums in Southfields last September.
It is surprising how sweet and tasty some grapes that grow in South West London can be. We also made jam with an other variety that was not as pleasant to eat fresh.
Adding enough thickening agent to a jam is a quick way of making the delicious sweets that we call in France ‘pâtes de fruits’. Probably not a recipe for complete beginners, but still not very difficult.
Here is the story of the pear and raspberry jam I donated to St Barnabas’ church for sale at their Christmas fair today, and its recipe. Not the best in my view though, I prefer the pear and lemon I made for Abundance. Continue reading 
The comparative test we carried out at the Wimbledon Common Stables Open Day in September provided us with cheerful evidence of taste bud satisfaction.
Got there in the end. Instead of making a fully home-made tart I went to buy an uncooked pastry at the local supermarket, for this recipe to appeal to busy households. Quince glazing optional, can be replaced with something else.
I chose a picture of plums picked a year ago in a Wimbledon garden to make a background image for this blog. Here is the original photo and a quick description of the recipe I used to make jam with them.
It took twenty minutes to cook a kilo of them and prepare three different desserts, including an original combination with medlar jam and cream. Photos and full details below.
Pick the pears before they fall and let them ripen for a week or two behind a window. From hard and tasteless, the eating pears below became juicy and sweet.
Les Jardins d'ici 