Make the most of the hedgerows

We’re right in the middle of bumper crops of fruit and vegetables from the garden and plentiful summer fruits going cheap in the market. Here’s a chance to get out Grandma’s recipes for some homemade preserves. 

Grandma’s expertise wasn’t just limited to baking cakes and puddings; her Recipe Index was packed with ideas for jams, chutneys and various cordials and syrups.  Her approach to food was influenced over the years by cost, rationing, access to food from her garden and eagerly spotting useful recipes.

Elderflowers are turning to luscious fruits and I’ve been picking them to make Grandma’s Elderberry Syrup. It’s so simple to make and a old fashioned remedy for coughs and colds as well as a lovely warm drink at any time. Here's the recipe.

Elderberry Syrup

Stew the berries in a large pan very slowly over a low heat for the juice. When ready, strain through a sieve or cloth. For each pint of juice, add 1 lb sugar. Simmer very slowly until the sugar has dissolved. Let the syrup cool and then bottle.

We’ve been out blackberrying too so we’ll be enjoying Blackberry and Apple pie made with Grandma’s prizewinning mouthwatering shortcrust pastry!

Have you got any good recipes to make the most of these gluts of fruit and vegetables?