Stuart and I spent the day yesterday making our annual batch of quince jelly, sweetening and bottling up 5 litres of Highbury sloe gin, and making some jars of red onion preserves.
A lovely afternoon of home cooking warming the whole house with the sweet smell of quince and sloes.
Mind you, we sampled the sloe gin as we went too. So it wasn’t just the onions that got pickled. 😀
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