A simple and easy rhubarb jam to use up Spring’s abundant bounty. This delicious jam with chunks of rhubarb and citrus overtones is a delight to make. Spread thickly on toast, crumpets, croissant or your favourite breakfast bread or pastry. Use a generous dollop on scones with cream as an alternative to traditional strawberry jam, use as a tart, pancake and crepe filling or serve with ice-cream, cheesecake or waffles. A truly versatile jam that won’t last long in the pantry. Although most often eaten as a fruit, rhubarb is actually a vegetable. Oh, and is there a difference between red and green rhubarb? Apart from the colour difference, they taste the same. They are just a different variety. And where does it's tart flavour come from? It contains high is levels of naturally occurring oxalates. Read More . . .
Tall rustling stalks swaying gently in the summer breeze never ceases to excite. When the cobs are fully formed with each perfectly shaped golden kernel, its pick’n time. 
For marmalade officados, this combination of grapefruit and lemon produces a deliciously sweet and tangy preserve. Our abundant Marsh grapefruit and Meyer lemon trees form the basis of many of my marmalade recipes. The Meyer lemon, slightly sweeter than other lemon varieties and with a distinctive golden yellow colour offset the intense grapefruit flavour. To get a ruby – blushed marmalade substitute yellow grapefruit with a ruby variety. 
Our abundant crop of Granny Smith apples are perfectly suited to drying. So simple to prepare. Just peel, slice, a quick easy natural pre-treatment with salt, lemon or lime juice and then into a dryer and they are transformed into a versatile and 
These pickled limes are hot and salty and sweet and sour all in one mouthful. Easy to prepare, the limes are pickled over two days, but don't dismay, the limes are soaking either in water or salt for most of this time. The final finishing only takes about 60 minutes.
