Posted on 30 June 2016
In South Australia we are currently welcoming the sweet and zesty flavours of Winter with an abundance of citrus fruits such as lemons, oranges and grapefruits cropping up on frivolous fruit trees (and if your a few weeks short of an orange, your neighbours are sure to be hoarding enough to share).

Now, for all you overachieving fruit bearers who are still holding their weight in sweet and spicy Autumn fruits and already showing off their winter yield- this one is for you.

THE OFFLOAD Sharing is caring, and we all know that the gift of giving is better than receiving. So one way to get rid of those old Coles plastic bags is to fill em up with delicious fruits fresh from your tree and share them with your friends, families and work colleagues.

THE JAM SESH Once you've managed to offload enough fruit to make previously mentioned neighbours, friends, and work colleagues hide behind their fences, doors, work desks when they see you waltzing towards them with aforementioned Coles bag it's time to get creative in the kitchen. Making jam is one of the easiest and tastiest ways to preserve those sweet seasonal memories in one neat little package. Get creative by fusing unusual flavours and spices. Stored in jars, it makes a wonderful gift, while paired with freshly baked bread, jam makes the perfect accompaniment to a cosy cuppa in bed on a wild Winter morning.

THE DEHYDRATION STATION Whether you're lucky enough to own a fancy five-tray dehydrator or are simply using an oven, dehydrating excess fruit is a great way to get extra mileage from your crops. Top your porridge with dried berries, figs and grapes, or eat them by the handful for a quick and easy go-to snack.

To get your creative juices flowing try this ridiculously delicious recipe for Fig and Walnut Jam with a Lavender and Thyme twist from one of our favourite one-stop recipe spots, My New Roots.

Autumn Fig Jam with Lavender, Thyme, and Walnuts

900g figs
4 thyme branches
1 tsp. dried lavender, plucked from stem
pinch of sea salt
½ cup honey
¼ cup shelled walnuts, chopped

1. Remove hard stems from figs, rinse off dust, and then chop them into small pieces, leaving the skins on.
2. Place figs in a heavy non-corroding saucepan with the thyme, lavender blossoms, sea salt, and honey. Gradually heat; then simmer until the jam is thickened, well flavoured, and the pieces are broken down (cook time will depend greatly on the water content of your figs).
3. Stir in walnuts and cook another 5 minutes.
4. Pour jam into sterilised jar and keep refrigerated for up to 2 weeks, or process according to whatever canning method you're using.
Tags: Gardening Tips

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