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In the KG pantry

Ever wondered what to do with your surplus produce? KG's resident cook, Roxanne Warrick, suggests ways of storing your bumper harvests

Blackberries

Project of the Month
Successful jam making relies on the reaction of pectin and acid to help it set and although these are naturally present in fruit, blackberries are low in both. Combining with apples will give a great flavour and ensure your jam will set. Take a kilo of blackberries and the same of cooking apples. Remove stalks from the blackberries, rinse and place them into a large heavy-based saucepan. Peel, core and cube the apples and add them to the pan along with 250ml of water. Place over a medium heat and simmer until tender. Sugar has a toughening effect on fruit, so more fibrous berries like these are best simmered for 20 minutes to soften skins before any is added. You will need at least a kilo if your berries are tart or you have a sweet tooth.
Slowly add the sugar and stir over a low heat until dissolved. Turn up the heat and bring up to a rapid boil. To test if the jam’s reached setting point, place a small amount on a chilled saucer. Allow to cool and gently push with your finger. If the surface wrinkles the jam is ready, if not it will need to boil for a further five minutes. While it cools, there is time to sterilise the jars.
Wash in hot soapy water and rinse before placing in a warm oven to dry. Fill the jars to the top before placing circles of greaseproof paper on top, sealing the lids tightly and labelling. Shelf life and uses At least a year, but usually eaten long before that!

Tomatoes

TomatoesSlow roasting in a steady low heat dries, sweetens and intensifies the flavour of tomatoes. Slice in half and spread out on a baking tray, leaving space around them for air to circulate. Season generously. Slithers of garlic or sprigs of thyme can be inserted into the flesh for extra flavour. Roast for a couple of hours at 100°C until dry. Check none are catching and rotate occasionally. When they are to your liking, turn the heat off and allow to cool in the oven. To store, pick out any blackened garlic and thyme and pile into jars.
Shelf life and uses
They will keep in the fridge for two weeks. To store longer immerse in oil to exclude air. Great for pasta sauces, pizza toppings or tapas.

Apples

ApplesApples can be frozen for later use in sweet and savoury dishes. Cooking apples that are not over-ripe or bruised are ideal, but other apples will work to, but may take a little longer to cook down. Peel, chop and cube the fruit and place into a large saucepan. Add a splash of water to prevent sticking and a squeeze of lemon juice to prevent discolouration.
Cover and simmer over a low heat until the apples are soft then beat to a smooth puree with wooden spoon. Allow to cool before decanting into pots or bags, labelling and freezing. Shelf life and uses Apple puree will store in the freezer for many months. To use, defrost in the fridge overnight then season to taste with sugar, salt or pepper.

Perfect baked in a tart or as a Sunday roast accompaniment.

For more advice, see this month's issue, available to buy online!