Well, it really didn't last too long, it sprouted wings, and flew out of the door, but I am in Limerick, let me see what delightful fruits I can round up here, I have found a lovely green grocers, and he has a vision, so he will have something yummy for me to turn into a lovely jam. When I get a good batch up, I will send out a mail and let you know. Any requests?

Just don't ask for morels over here. They're mushrooms (and thus not ideal for jam-making, and this is from a seasoned domestic goddess of many generations). The sour cherries are Morello, as used in Black Forest Gateau which is a personal favourite to the point that I had a dream about it once  . You can make a big cake and then cut it into slices and freeze them in bags, so you can efficiently thaw one out every day and pretend to be exercising at least some degree of control.

As for the jam, gooseberry with a bit of orangeflower water is nice (and the gooseberries have just about finished), but chutney is better because it gives you an excuse to eat lots of cheese. Boiling vinegar is unbelievable rank, mind - not good for killing time on incall days  .

That is impressive, soups and veggies. Way out of my league. I would love to learn to pickle stuff, I love that sweet and sour of some pickled things, I will refer to Mrs. Beeton's and see what she has to say.

A, the Dutch are notoriously cheap, and that goes for words as well. Morel is used for the cherries and the mushrooms. And I slipped into Dinglish. Although a Morel mushroom savory jelly could be interesting, with cold cuts, or foie gras.