Pear and raspberry jam
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Les Jardins d'ici
The wonders of growing, eating and sharing fruit
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 
‘I found these quinces in a bag on someone’s front lawn on the outskirts of Seaford.’, did she write. I have quince sharing stories too, and a dream to tell about.
Beyond a comparative tasting between figs picked in Wimbledon and figs purchased in the trade, we look at the pleasures of eating and the dislikes for waste as grounds for a better use of local fruit.
Using windfalls at the end of the harvesting season is like desperately trying to save what shouldn’t have been lost in the first place.
I have just made a kilo of apple puree to start the process I engaged on streetlife.com this morning to save apples in the Southfields area and hopefully beyond.
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 