We all want to feel the love of summer fruit year around, and the first way to save on the goodbyes is to fill your freezer with the stuff. “Knowing you’ve got a stash of sunshine makes a big difference, especially during the winter dearth,” says Anna Higham, baker and owner of Quince Bakery in north London. Even now, she is focused on getting as many redcurrants in the freezer as possible, ready for jam. “Adding redcurrants to any softer fruit that doesn’t have acidity or pectin really helps with the set,” she explains – winter rhubarb being one particularly good example. “Honestly, being able to make a few jars of jam in winter from your summer fruit store makes your kitchen smell of hope.”
Of course, you’ll want other fruits by your side, too. Sarah Johnson, author of Fruitful, freezes raspberries and blackberries whole (to fold through muffins, toss into crumbles or to add to pear and brown butter tarts), and tops and tails the likes of gooseberries. “I know that freezer space can be hard to come by, but do freeze them in a single layer on a tray first, then move the frozen fruit into bags or plastic boxes,” she says, because that way it will keep its integrity. “Plums and apricots also freeze well,” she adds, “but it’s best to puree them first; plums make a delicious sauce for steamed ginger pudding, say, or spooned warm over vanilla ice-cream.”
