The scent of autumn is all around – especially at the many farmers’ markets, says Clare Latimer

HEARING that the Farmer’s Market was now back at Swiss Cottage I decided to go along and see what was happening. I was greeted by a girl handing out leaflets stating, that at this Farmers Market you will only find bona fide farmers and producers.
Producers adhere to strict rules that only permit their own products for sale and within a radius of 100 miles of the M25. How strange then to find a girl proudly saying that she only has ingredients from the South American rainforest. Also an Italian was selling Cornish fish.
Moving on from this rather strange set up I can say that all the food looked interesting and Nick and Paul have the most wonderful fruit and veg stall all home grown in Lincolnshire.
It varied from baby salad leaves; beetroot with their tops, celeriac with their tops and even the most perfect crab apples.
They chatted about some customers buying the beetroots and cooking the leaf tops like spinach and the celeriac tops being used for garnish or flavour as well.
Then there was the tomato man from Isle of Wight and the cheese man from Somerset with his award winning Cheddar cheese. The cake stall had one of the best muffins I have ever tasted which was stuffed and overflowing with apple, plum, fig and peaches.
There was fresh coffee to give you the boost to carry the shopping home and I for one am thrilled that the market is back as it gives a wonderful local feel and it is a good place to bump into friends. So choosing two ideas this week from the market I am going for the wonderful crab apples and the end of season strawberries and giving you the following.

Crab Apple Jelly
One can smell autumn when you mention crab apple jelly and this year seems to have produced great crab apples so this makes the perfect excuse and then you can enjoy their flavour all through the winter.

Ingredients
Four pounds of crab apples;
Three pints of water;
Granulated sugar.

Method
Simmer the washed and quartered apples in the water until the apples have cooked to a pulp and the liquid has reduced by about one third.
Drain through a scalded jelly bag shifting the pulp gently but do not force through, as this will make the jelly cloudy.
Measure the quantity of strained juice and add 1 lb sugar for each pint of juice. Bring the juice and sugar to the boil and boil rapidly for about 10 minutes or until a drop jells on a cold plate.
Pour into sterilised warm jars and seal. Remember to label and date.

Strawberry Jam
Ingredients
Four pounds of
strawberries, slightly under ripe, hulled and washed;
Four pounds granulated sugar;
The juice of two lemons.

Method
Layer the strawberries with the sugar and lemon juice in a bowl. Cover and leave in a cool place for 24 hours.
Bring the contents of the bowl to the boil in a heavy based saucepan, and boil for 5 minutes.
Leave the strawberries in the bowl for 48 hours and then boil for 20 minutes or until setting point is reached. To test this keep a plate in the deepfreeze and then take out and drop a little jam on the plate.
Wait a few seconds and then mark your finger through the jam; you will see if it is setting or use a thermometer and take temperature to 220F.
When ready, leave for 15 minutes, remove scum from the top and then pour into sterilised warm jars.
Leave to cool, cover with waxed discs, label and date and then store in cool dark place.