Nectarine & Rosemary Gin Jam

The closing of summer means that soon all the season’s delicious fruits will be going out of season and before we know it winter will be here. Not to be depressing, winter has beauty too and nearly all of my favourite flavours (ginger, cinnamon, cloves, nutmeg, mulled wine, gingerbread, brandy drenched Christmas cake, Christmas pudding and home made mincemeat) are associated with winter. The end of summer traditionally saw everyone preserving all the fruit of the season, often in jams; so here is my goodbye to summer, some beautifully bright jam.

Nectarines have been in season and seem to be a bargain everywhere, so I’ve been getting them when I can, peeling, dicing them and then freezing them until I had ~1 kg to make jam with. Soft fruits like nectarines are easier to peel if  they are ripe and you blanch them in boiling water.

Nectarine

Nectarine and rosemary just feel like a natural flavour combination to me, and I do love a boozy jam. I’ve had a bottle of rosemary gin on the side for months and thought a (large) dash in my nectarine jam would go down well.

I promise next year I will really work on my photography, there is no natural light where we live and I never have time to get anything more than a quick snap. One day though, one day. Also, can we take a minute to appreciate the hexaganol jar? A seriously underrated jar shape if you ask me, and my personal favourite; they are more efficient with regards to storage space than round jars and their tessellation pleases me greatly. A absolutely do not need to get out more.

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Punjab Curry with Yellow Sticky Rice

This summer, James and I went of a cookery course in London. It was a Christmas gift from my family, what a great idea! The location was stunning, St Katherine’s Dock, and the lesson courtesy of The Smart School of Cookery, run by ex Master Chef contestant Ann Hood. We had a great afternoon; we learnt a great way to finely chop onions and that you can keep ginger, lemon grass, chillies and fruit in the freezer to grate or zest from frozen. Other tips we learnt were to use rape seed oil to fry, as it burns at a much higher temperature than olive oil (a whole 60°C higher!) and that when buying oils, always go for cold pressed and good quality. We cooked three curries; Padang, Vietnamese and Punjab. They were all so tasty but my favourite was the Punjab, probably because it has nectarines in it.

Punjab curry and yellow sticky rice

One thing I found really interesting was that  all the curries used the same base, to which curry specific additions were added later. You can make large quantities of the base and freeze it in ice cube trays, to add a cube or two to a curry from frozen. A great time saving tip.

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