Though some of us will be looking forward to cooler weather, others need to be dragged kicking and screaming from their lavalavas and sunscreen. The thought of shelves full of jars filled with the flavours of summer may go some way towards appeasing the latter. Sweetcorn, tomatoes and peaches are a good place to start, especially if you have generous friends who insist on you helping yourself to their white peach tree groaning with the juiciest fruit.
If you're not so fortunate, I suggest selecting the peaches carefully as some can taste disappointingly like cotton wool. Yellow peaches, nectarines and apricots can be used instead, although the subtle white peach and sage flavours work very well together.
Sweetcorn is abundant and though I never seem to tire of munching it boiled or grilled and dripping with butter, making this relish means its flavour can be enjoyed on sandwiches or with meats and fish for a long time to come in the chilly days when the fresh vegetable is a distant memory.
Head off to a market to buy a couple of kilos of ripe tomatoes at the best price and whizz up a Mexican sauce. Being uncooked (apart from the tomatoes), the flavours are so fresh and delicious it becomes addictive and it's easy to see why the sauce is a Mexican dinner table staple. It works well with chicken, fish and grilled vegetables. The tomatoes are dry roasted - a common technique to intensify the flavour - and chillies can be added according to taste.
Remember to fill the sterilised jars right to the top and seal well to prevent any surface mould developing.
Chef's tip
When making jam, warm the sugar first the sugar will dissolve more quickly meaning less cooking time therefore retaining the fresh flavour of the fruit in the jam.
Well preserved (+recipes)
Photo / Babiche Martens
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