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PRESERVE THE MEMORIES OF SUMMER

Transform the season’s abundant fruit and berries into pots of goodness, to be enjoyed long after the glorious days of summer have cooled into autumn and winter

I love preserving. From the selecting of the fruit and vegetables to the final labelling of the jar, each aspect of this age-old skill thrills me. I find joy in stacking my shelves with homemade pickles, jams and chutneys then, months later, enjoying the fruits both of the harvest and of my labour.THANE PRINCE, FOOD WRITER”

THANE’S 10 TIPS FOR SUCCESSFUL PRESERVING…

KNOW HOW

1 Choose the best quality fruit and vegetables to ensure good clean flavours.

2 Read the recipe through carefully and have everything in place before you start.

3 Make small batches of several different preserves to avoid boring your family with endless jars of, say, courgette chutney.

4 Wash, rinse and sterilise your jars, bottles and lids carefully (see box, p64). I heat them in the oven at 140°C for 20 minutes.

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About Delicious Magazine

The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.
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