Here are two methods for preserving the bounty of your damson harvest, from Frederick Nutt’s C18th volume of confectionary cookery.
Making medlar cheese and medlar jelly are great ways to get the best out of this unusual and tasty Autumn fruit. Here’s how.
Here’s an idea for preserving your quince harvest, and maybe making quince flavoured cider at the same time.
This eighteenth century method for drying greengages calls for candying your plum(b)s in syrup before setting them to dry.
The anonymous author of this 18th century tract takes time our from moralising to make something jammy.
Here’s a C19th recipe for a grape-and-apple jam that seems to be good with all sorts of things.