It continues to be a great year for produce so we have continued to preserve what we can. We have added ratatouille with home grown tomatoes, zucchini and eggplant to the shelves, as well as pumpkin (perfect to make quick pumpkin soup in winter), carrot and bean mix, pickled cucumbers, and some ready made meals using home produce.
We have had an abundant supply of passionfruit, so this weekend we preserved 2 litres of passionfruit pulp to use in winter and 2 litres of passionfruit skin jam!
The softened rind was scooped out with a teaspoon (taking care not to get any skin as it is very brittle), and added to a pot with lemon juice and the pulp of 12 fresh passionfruit. This gave us 7 cups of mixture, to which we added 6 cups of sugar. After boiling for about an hour and a half (and checking for consistency on a plate), it was poured into jars.
it is delicious!!! We are looking forward to trying it on some toast or scones, but think it could be good as a chutney with some cold meat or with a cheese board!
The produce room is certainly getting full, even though we have been eating some of what we have preserved!