Raspberry freezer jam


  • 1.5 kg fresh raspberries
  • 1 kg sugar
  • 1 lemon, juice and zest

Makes 6-7 half pints jars


  1. Combine ingredients in a large, shallow, heavy bottom pot.
  2. Heat on medium heat until sugar dissolves, then increase to medium-high heat. Bring to a boil.
  3. After sugar is dissolved and berries have softened, with a potato masher press the berries to squeeze some extra juice out but keep the texture chunky.
  4. Stirring frequently, continue to boil mixture.
  5. Mixture will foam up and expand before shrinking again.
  6. Skim foam with a metal spoon and discard.
  7. Continue boiling until mixture visibly thickens in to a slow bubbling lava type consistency.
  8. Once the jam has jelled, pour into jars or plastic containers. Allow to cool completely before placing your jars into the freezer.
  9. After opening, you can store your jam in the fridge for up to three weeks.

Apricot Butter

Fresh apricots become a tangy fruit butter, perfect to enjoy with Ricotta cheese and crackers or buttered toast. The apricot butter can be refrigerated for up to 1 week.


  • 1.5 kg fresh apricots, halved and pitted
  • 500 ml apricot juice
  • 100 g sugar
  • 3 tablespoons fresh lemon juice
  • one pinch of salt



  1. Combine all of the ingredients in a large saucepan and bring to a boil. Cover partially and simmer over moderately high heat, stirring frequently for about 15 minutes or until apricots are very tender.
  2. Uncover and continue to simmer over moderate heat, stirringly frequently, until very thick (about 1 hour).
  3. Scrape the apricot mixture into a food processor and let cool slightly. Puree until very smooth.
  4. Transfer the apricot butter to jars and let cool completely.
  5. Close the jars and refrigerate until chilled (about 1 hour).

Fresh Strawberry Mousse

The perfect summer dessert, quick, easy (doesn't involve any baking) and it requires only 3 ingredients!


  • 350g fresh strawberries
  • 120g granulated sugar
  • 240ml whipping cream (cold)
  • extra strawberries for topping


  1. In a blender puree the strawberries with the sugar.
  2. Remove about half a cup of puree and set aside.
  3. Whip the cream until very thick.
  4. Fold the remaining puree into the whipped cream until combined.
  5. Place a couple of tbs of strawberry puree on the bottom of each glass (4 medium glasses).
  6. Top with the strawberry mousse and refrigerate for one hour.
  7. Serve with fresh sliced strawberries.


Spectacular Squash

Butternut, Crown Prince, Kabotcha, Spaghetti... whichever you choose, squashes are seriously versatile.  Packed with Vitamin A and a great source of fibre and potassium, the simple squash is wonderfully healthy – and also delicious. 


If you're looking for suppertime inspiration, try: 


Roasted Squash 

Squash is a great accompaniment with any roasted meat. Just pop it in, cut in half and with the seeds scooped out – or if you prefer, you can remove the skin and roast it already cut into chunks. Add a little seasoning if you wish. Roast for about 30 minutes and serve immediately. It can be also be kept in the fridge for a couple of days once cooked, so if your quantities are a little off, none has to go to waste! 


Gently fry a little onion in a knob of butter, then add a cup of arborio rice.  Add about a litre of hot chicken stock a little at a time, stirring all the while. When the rice starts to soften, add small cubes of squash and keep stirring and adding stock until the stock is absorbed and the rice is soft, but still has bite.  This will take about 20 minutes.  A splash of white wine works wonders in this dish. Try adding smoked garlic, bacon, cooked chicken, mushrooms, sweetcorn or peas, or indeed anything else you fancy.  Probably not authentically Italian, but tasty nonetheless. 



Chop a big handful of tomatoes and an equal volume of roast squash. Place in a pan with a cup of water. Cook with the lid on until the tomatoes are soft.  Blitz in the blender and return to the pan.  Add a teaspoon of balsamic vinegar, a squeeze of tomato ketchup and a good pinch of salt and pepper.  Bring slowly back up to heat, adding either milk, water or stock until you get the right consistency - as thick as you like. 


If you need any advice or assistance, Farmer Jack’s staff are on hand in the shop and will be happy to help. 

Creating the Perfect Cheeseboard

Ideal for when you’re entertaining friends or as a light supper, a simple cheeseboard can finish off a meal superbly, or be a feast in its own right. 


The perfect cheeseboard should be simple yet tasty, with a selection of textures and flavours for variety. A guideline would be to choose one cheese from each of the following five cheese groups:

Soft cheese: Isle of Wight Soft, Stinking Bishop, Camembert, Brie de Meaux
Hard cheese: Cheddar, Isle of Wight Galleybagger, Sussex Charmer, Parmegiano Reggiano, Manchego
Blue cheese: Isle of Wight Blue, Cornish Blue, Blue Vinny, Blue Stilton, Cambazola   

Medium-soft cheese: Edam, Port Salut, Taleggio
Goat or sheep cheese 


As a general rule of thumb, your cheeseboard should complement your main course. So, if you’ve served up a rich meal, such as venison, strong cheeses will work well for afters. If your main course has more subtle flavours, follow it with milder cheeses. 


A few of our top tips for the perfect cheeseboard: 


  • Keep cheese wrapped in wax paper and stored at the bottom of the fridge or in a cool, dry place. 
  • Cheese should be served at room temperature – so if your cheese has been stored in the fridge, take it out at least half an hour before serving.  
  • Serve with a selection of our savoury biscuits or crusty bread and a bunch of delicious grapes to compliment.  
  • To create a real feast, a selection of olives and antipasti can also work perfectly with cheese. 
  • Select your accompanying wine with care – a bordeaux is perfect with peppery or garlic infused cheeses, while sweet whites work wonderfully with milder flavours. 


For help with creating your perfect cheeseboard, pop into the shop, where our friendly staff are always on hand to offer advice. 

Sweet Late-Summer Sweetcorn!

There’s something rather special about the end of Summer. It brings promise of golden leaves, bracing walks, log fires and cosy blankets. And as the nights draw in and the air becomes brisker, but the sun still beats down, our Sweetcorn is at its most delicious.  


What could be better than butter running down your fingers as you enjoy a grilled sweetcorn cob in the last of the Summer sun?  It’s sweet, versatile, tasty and almost impossible to cook badly – so grab some cobs and get cooking! 


Sweetcorn goes with almost every meat, but buttered sweetcorn with roast pork is a firm favourite of ours. Cut a whole cob into thick ‘rings’ and serve as a side dish, or boil the cob and slice off the cooked kernels.  A knob of butter, and a pinch of salt and pepper and you’ll have the ideal accompaniment to your late Summer Sunday roast.