Keen Shropshire growers who are overwhelmed by their harvest of autumn fruit and vegetables are today being given the chance to preserve the county’s abundant supplies – and win a selection of delicious chutneys and preserves.

Food producer Mike Dentith, of Mike’s Homemade, is teaming up with Shropshire Star as part of a tasty new campaign called Shropshire Preserves.

He wants people to make sure that they find a use for the season’s plentiful supply of apples, pears, raspberries, damsons and plums – as well as the courgettes, pumpkins and other autumn fruit and vegetables.

Mr Dentith said: “Autumn is upon us and there are plenty of fruits and vegetables ripe for the picking.

“It’s been a bumper year for produce – the damson trees, for instance, are creaking under the strain.

“Rather than simply leave produce unpicked, or use it to make compost, people can follow a few simple instructions to make their own jams, pickles and preserves.”

Mr Dentith will be supplying regular recipes to the Shropshire Star over the coming weeks.

These will include one for a delicious apple, pear and walnut chutney.

He added: “It’s easy to make and uses ingredients that are in abundant supply at the moment.”

Readers will also get information about chutney meal ideas, like curry with spicy pumpkin chutney or a rack of lamb on a bed of spiced balsamic and red onion chutney with sweet potato mash.

Mr Dentith said: “We also want to hear readers’ questions and share readers’ recipes.

“I’ll donate a hamper of my Christmas Chutney range to the person who sends in the best.”

People can send recipes by e-mail to arichardson@shropshirestar.co.uk or post them to Andy Richardson, Shropshire Star, Waterloo Road, Ketley, Telford, TF1 5HU.

* Veg Swop was launched to encourage growers of fruit and vegetables to trade surplus supplies, rather than throw them away. Shropshire Star readers have been sending e-mails to the newspaper with details of their surplus, then being put in touch with others who want to swop.

People who have a surplus of vegetables or fruit and want to trade through Veg Swop can e-mail newsroom@shrop shirestar.co.uk and add the words Veg Swop in the message line.

Basic recipe for own jam:

Delis and independent stores across Shropshire sell jams and chutneys made by local producers. You can try outlets like Greenfields Farm Shop, Telford; Buttercross, Market Drayton; Appleyards, Shrewsbury, and Deli on the Square, Ludlow.

Here’s Mike Dentith’s recipe for homemade raspberry jam. Mike said: “This is a basic recipe and could be used with other berries or a mixture of different berries.”

Ingredients:

• A 25g knob of butter
• 1kg raspberries/berries to 1kg sugar

Method:

1. Pour berries into a pan, simmer for about 10 to 15 minutes until liquid reduces by a quarter and then bring to the boil.
2. Once boiled, remove pan from heat and stir in sugar and butter.
3. Place pan back on heat and boil rapidly for about 10 minutes.
4. Remove from heat and place a small amount of jam on a cold plate, pop in fridge for a couple of minutes and then check the jam sets to a consistency you’re happy with.
5. If set place in a sterlised jar. If not set, place back on to a repaid boil for a couple of minutes and then check for set again.

Mike’s top tip:

Some supermarkets sell a preserving sugar which has natural pectin in it. That helps set the jam more easily.

By Andy Richardson