Disappointingly, the two fruit trees in our garden haven’t been overly prolific with produce since we planted them three years ago. Having picked a “bountiful” harvest of just 1.5lb of small, very hard pears at the weekend and with several jars of chutney in the cupboard already, I decided to turn them into a conserve with ginger and lemon. Yesterday, I turned to an old WI recipe which required the fruit to be layered with sugar for 24 hours before cooking, thwarting my plans to have it bottled by tea time. Clearly patience is required in the world of preserving
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