Last winter a Meyer’s Lemon (actually a cross between citron and a mandarin / pomelo hybrid) in a large Air-Pot container produced about 20 fruits; enough to preserve a jar-full Moroccan style in salty brine. The skin is thin so can be eaten preserved like this and it tastes much like an Indian lime pickle.

It is gratifying to see that the plant is thriving and is developing about 30 swelling fruit which should be ripe sometime early next year. It is a fairly cold-tolerant citrus but ideally should not be exposed to temperatures much below 5C, so here in Scotland we are dragging it between garden, greenhouse and heated shed. A bit of a hokey-kokey (in and out), but worth it.

The chilli harvest has been gathered and several batches of chilli jam made. My favourite method uses up some of the apple glut. Simply boil then simmer and mash 1kg chopped apple (inc. cores) with 600ml water. After about an hour simmering, cool then strain through a jelly bag to yield about 1/2 litre apple pectin liquid. Combine the pectin liquid with 1kg sugar in a large pan with 200g-300g chopped chilli / sweet pepper – mix to taste. Add the juice of a lemon and 50ml wine or cider vinegar. Bring to a very high boil, a little above jam setting point for at least 5 minutes, allow to partially cool before jarring so shreds of chilli remain suspended and do not bob to the top. This recipe will make about 4 jars.

A Brown Turkey fig tree in a 20 litre Air-Pot container, has formed a nice tree, with lots of fruit, in just two years from a cutting. Normally in far northern latitudes it is only the early over-wintered fruit that ripens, but because this tree was kept in a poly tunnel the later main crop has also ripened.

We got some good squashes in the polytunnel, unfortunately some scallywag got to them around Halloween.