Late summer often brings an abundance of fruit and vegetables, making it the perfect time to preserve what cannot be eaten immediately. Fermenting, pickling and macerating can extend the life of seasonal produce while creating new flavours for the colder months.

From plums and blackberries to courgettes and tomatoes, several simple techniques can turn a surplus into jars worth keeping.

Ferment Fruit in Honey

One of the easiest ways to preserve fruit is to ferment it in honey. Blackberries work particularly well, while whole plums are another good option.

Pack the fruit into sterilised jars and pour over just enough honey to cover it. If the fruit is naturally low in acidity, add a spoonful of lemon juice or a splash of cider vinegar.

Seal the jar and leave it for several weeks. The mixture will become gently fizzy as it ferments. Because of the high sugar concentration, it should not become excessively active. The fruit can keep for up to a year at room temperature, although transferring the jar to the refrigerator after a few weeks is a practical option.

The resulting fruit works well with cheese, while the syrup can be used much like maple syrup or cordial.

Try a Seasonal Kimchi

Kimchi can also be adapted to late-summer ingredients. Apples and pears are traditional additions in Korea, but seasonal versions can incorporate produce such as courgettes, blackcurrants and strawberries.

Tomatoes can also be blended into the seasoning paste, making this a useful way to preserve several types of produce at once.

For plums and damsons, another option is to take inspiration from Japanese umeboshi. A high proportion of salt is essential: around 15g of salt for every 100g of fruit.

Layer the salt and fruit in jars. If the mixture seems too dry, add a little water; otherwise, crushing a few of the plums can release enough juice to combine with the salt and create a natural brine. That brine can later be used as a deeply savoury, fruity seasoning.

Pickle Courgettes and Tomatoes

Lacto-fermented cherry tomatoes develop a bright, salty tang and can later be chopped into grain bowls, salsas, pasta dishes and sauces.

Courgettes are equally useful for pickling and can retain their crunch particularly well. Slice them, salt them and allow excess moisture to drain before covering them with a sweet vinegar brine.

From there, the seasoning can go in several directions. Mustard, fennel and celery seeds create a more traditional pickle, while soy sauce, ginger and garlic offer a different profile. Dill and allspice work well too.

Preserving summer produce does not require complicated equipment or elaborate recipes. A few jars, some salt, sugar, honey or vinegar and a little patience can transform seasonal fruit and vegetables into ingredients that continue bringing brightness to meals long after summer has ended.