Though it’s been a delightfully sunny summer, i always look forward to the approach of the autumn. The closing in of a season encourages a natural sense of reflection in me, and my thoughts turn from what has been to what harvests may come. Last autumn we were settling in to our new house and much time was spent putting things here and there and finding a nook or corner for everything. My usual seasonal preserves were thus few and so this perhaps partly explains why i am now gathering produce and preserving it like we’re approaching a major world meltdown.

No summer is complete for me without a trip to Borderberries near Kelso to pick raspberries. At this time of year they are an absolute bargain price so i picked 3 kilos this week, and 1 kilo of redcurrants. This sun was peeking through the canes as i plucked the sweet morsels and as the lady in the next row remarked, ‘the raspb’ries are hingin’ hivvy’. (This can only be deciphered with a ear for the Borders tongue).

The key to good raspberry jam is berries as fresh as you can manage, so i set to work that same evening. The technique itself couldn’t be simpler, adding an equal weight of sugar and boiling til setting point – usually about 10 minutes later. Or refer to the jam thermometer.

If you ever consider preserving, do invest in a jam funnel. Saves you chipping rock-hard bits of jam off your surfaces for a few hours afterwards.

Day 2 and i was onto the redcurrant jelly. This involves the slightly arduous task of using a straining bag, which seems to ever evade me as it all gets horribly stuck in the material and fails to strain properly. Into the bargain, it appears not to have actually reached setting point, and consequently we have several jars of what could only loosely be described as ‘jelly’. Plus, as you can see, a very messy kitchen table.

But when all else fails, a bit of simple pimping is called for. Bring out your best Kidston fabric, dicky up the jars and you’ll be wondering why you ever left the WI.

Come september and i tend to focus on preserves i actually eat, like chutney.