My mother brought us up in the austerity of the post-war years. She was a great preserver of food. We grew fruit and vegetables and ate
them in season, and she stored any excess. We had to help with every part of the process and so I learned from her.
I have also learned from friends in other countries where people still practise old methods. My Clementine Preserve with Whisky is based on a recipe from Mallorca. My friend Esperanza is a farmer’s wife. They have no mains electricity, so freezing is not a useful option for her. She showed me how to make Confitura de Naranjas, which is how she deals with a glut of oranges, and I adapted it.
