Tag: preserving | Orchard Notes

Robert May, on Preserving Green Fruits

Here’s a quick seventeenth century guide to preserving green or under-ripe fruit: gooseberries, plums, pippins, peaches and grapes.

Making medlar cheese and medlar jelly are great ways to get the best out of this unusual and tasty Autumn fruit. Here’s how.

This eighteenth century recipe for preserving green apples is a bit of a challenge to interpret, never mind attempt.