Maggie Beer

July 10, 2015

Making jam is surely one of the most revered, and sometimes elusive, accomplishments in a country cook’s skill set; all that chat about brix and pectin levels, a good set versus a bad, and what constitutes a bright fruit colour, are important parts of the story. When produce is picked at its peak, all that needs be done is to let the flavour of the fruit be the star. Maggie simply follows the tradition set down by each growing season to bring out the concentration of old-fashioned flavour we all remember.

Maggie’s approach has always been to make the most of what’s at hand; the most flavour, the most appreciation, and the most enjoyment, and if ever there was a season to celebrate that, it is this year’s apricot harvest from Maggie’s orchard.


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