started with 3lb of gooseberries from parents' garden with lemons and a dash of elderflower cordial.
rhubarb, lemon and ginger preserve yesterday - not really to be used as a spread but to add to plain greek yogurt with maybe ginger nuts sprinkled on top
and lastly - and certainly the 'pinkest' - apple and blackcurrant made with 3 1/2 lb of thinnings from the apple trees and about 8oz home grown blackcurrants to add flavour and turn it such a gorgeous colour.
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