Excess Fruit

Often a mature fruit tree tends to produce so much fruit (all at once), that it’s difficult to know what to do with it. If you don’t net your trees, you will always lose some to birds, but there is usually still abundant fruit to preserve and to give to family and friends.

Another alternative is to be organised with your neighbours; excess fruit can be swapped with them for fruit or vegetables they grow that you may not have. Another idea is to plan ahead and pool resources, for example: you might grow the apples for the neighbourhood, and your neighbour grows the pears. If everyone in your street put in a different fruit tree and shared the fruit around, you could all have fresh fruit for months on end and still also have plenty to preserve. Vegetables can be approached in a similar manner especially if space is restricted.

Another idea for all your excess fruit and vegetables ripening all at the one time is to turn your backyard hobby into financial gain. Why not sell excess fruit at local markets or street stalls, or preserve excess fruit into jams, jellies, pickles, chutneys sauces and bottled fruit for the winter months?

JAMS AND JELLIES

The secret to good quality preserves and jam making is well prepared top quality vegetables and fruits, free of any deterioration, spots and blemishes and using clean, sterilised equipment and cooking for the correct amount of time. Harvested crops should be processed as quickly as possible when ripe.

Equipment

• A stainless steel preserving pan is ideal to hold jam jars and lids (without chips, clean, dry and sterilised) - either heat jars in the oven or boil them in hot water making sure you place them in a cool oven or cool water to avoid the jars from cracking.

• A heatproof jug

• A candy thermometer

• Labels (always name and date your produce)

• Jelly bags or cheese-cloth for straining jelly

• Large bowls

• Bottling jars, lids, clips and rubber rings etc.

• Jars with screw tops

• Wooden spoons

• Large ladle, tongs

• Funnel

Making a jelly is similar to the process used for jam. The fruit is cooked further until it is quite soft and then strained through a jelly bag or piece of cheesecloth. (High natural pectin fruits such as red currants, are needed for good jelly making).

There is nothing like the fun and rewards of harvesting fresh, juicy fruit from your own garden. If you garden organically you can be

certain your produce is nutritious and chemical free.