If you are looking for various Elderberry recipes to experiment with, look no further than Wild Cottage.
Elderberry & clove cordial (also similar recipe here Elderberry cordial )
Blackberry & elderberry jelly
Elderberry wine
Elder bush remedies
Elderberry & ginger cold and flu remedy/cure all
The magic of elderberries
I'd love to know if you have any unusual elderberry recipes please.
I am adding new recipes all the time - please visit again.
Showing posts with label Preserves. Show all posts
Showing posts with label Preserves. Show all posts
Friday, 12 September 2014
Thursday, 4 September 2014
Seedless Blackberry Jam
The perfect blackberry jam - seedless, no pips and smooth !
However, it isn't quite a jelly as you use a setting point to create a spreadable jam, rather than leaving it a bit longer and creating a jelly that sets and wobbles. If you would like to make jelly, just let it boil a bit longer until your setting point test tells you that it's at 'wobble point'.
This is the ultimate taste of Autumn, and if you make enough of the jam, you can have it all year round.
I adore normal blackberry jam, but I also love smooth jams, as they have that extra special, melt in the mouth sensation... Although not as good as Galaxy chocolate !
Seedless Blackberry Jam Recipe
Ingredients
6 lb / 2.75 kg Blackberries
1/4 pint Water
2 Lemons
6 lb / 2.75 kg Sugar - roughly
Method
1. Put the cleaned fruit, the water, the lemon rind and lemon juice into a large jam making pan.
2. Using a potato masher, mash the blackberry mix well, to extract the juice.
3. For every pound (lb) of blackberries, use 1 lb of white sugar (0.5 kg). Put the sugar into the pan and stir in thoroughly. Leave it, well covered to keep tiny winged critters out, for a couple of hours, until the sugar has drawn the juice from the blackberries, and you have much more liquid that when you started.
4. Simmer gently until the fruit is soft, not too long or it will start to boil and begin to thicken. Don't let it boil at this point. You may need to stir it to check for, and prevent, sticking and burning on the bottom of the pan. Keep the pan lid ON, to prevent any loss of your precious juice via evaporation.
5. Pour the now sweet mushy fruit mix through a small holed sieve, (or through muslin cloth for extremely smooth). Return the pip free, seed free, skin free juice to the saucepan (make sure it's cleaned from earlier to remove any stray seeds, insect body parts, bat wings and so on).
6. Turn the heat up (but not on full) and boil rapidly until setting point is reached. (I use the cold plate in the fridge setting point method). Remember to remove the pan from the heat each time you do the setting point test, otherwise the test won't be accurate and you'll have a much thicker jam than you maybe intended.
7. Once setting point has been reached, remove from the heat and skim off any foam etc.
8. While the jam is still very hot, pour it into sterilised jam pots. Put the (also sterilised) lids on straight away while the jam is still very hot. This is so that, when the jam cools and contracts, it will take up less space in the jar. The shrinkage will create a vacuum at the top of the jar, between the jam and the lid. This will help to keep the jam long term, as bacteria cannot live in a vacuum (no air, nothing).
Just remember to NOT tip the jars at all, so that you keep the vacuum below any remaining air.
This will make around 8 or 9 jars of jam, depending on jar size. Well made jam can last for years, and this should be fine for at least 2 years. Jam tends to thicken with age, but the taste can improve sometimes.
This recipe is excellent for making early Christmas presents, or a gift for a friend. It's not everyday you can use one recipe to make both blackberry jam and blackberry jelly.
However, it isn't quite a jelly as you use a setting point to create a spreadable jam, rather than leaving it a bit longer and creating a jelly that sets and wobbles. If you would like to make jelly, just let it boil a bit longer until your setting point test tells you that it's at 'wobble point'.
This is the ultimate taste of Autumn, and if you make enough of the jam, you can have it all year round.
I adore normal blackberry jam, but I also love smooth jams, as they have that extra special, melt in the mouth sensation... Although not as good as Galaxy chocolate !
Seedless Blackberry Jam Recipe
Ingredients
6 lb / 2.75 kg Blackberries
1/4 pint Water
2 Lemons
6 lb / 2.75 kg Sugar - roughly
Method
1. Put the cleaned fruit, the water, the lemon rind and lemon juice into a large jam making pan.
2. Using a potato masher, mash the blackberry mix well, to extract the juice.
3. For every pound (lb) of blackberries, use 1 lb of white sugar (0.5 kg). Put the sugar into the pan and stir in thoroughly. Leave it, well covered to keep tiny winged critters out, for a couple of hours, until the sugar has drawn the juice from the blackberries, and you have much more liquid that when you started.
4. Simmer gently until the fruit is soft, not too long or it will start to boil and begin to thicken. Don't let it boil at this point. You may need to stir it to check for, and prevent, sticking and burning on the bottom of the pan. Keep the pan lid ON, to prevent any loss of your precious juice via evaporation.
5. Pour the now sweet mushy fruit mix through a small holed sieve, (or through muslin cloth for extremely smooth). Return the pip free, seed free, skin free juice to the saucepan (make sure it's cleaned from earlier to remove any stray seeds, insect body parts, bat wings and so on).
6. Turn the heat up (but not on full) and boil rapidly until setting point is reached. (I use the cold plate in the fridge setting point method). Remember to remove the pan from the heat each time you do the setting point test, otherwise the test won't be accurate and you'll have a much thicker jam than you maybe intended.
7. Once setting point has been reached, remove from the heat and skim off any foam etc.
8. While the jam is still very hot, pour it into sterilised jam pots. Put the (also sterilised) lids on straight away while the jam is still very hot. This is so that, when the jam cools and contracts, it will take up less space in the jar. The shrinkage will create a vacuum at the top of the jar, between the jam and the lid. This will help to keep the jam long term, as bacteria cannot live in a vacuum (no air, nothing).
Just remember to NOT tip the jars at all, so that you keep the vacuum below any remaining air.
This will make around 8 or 9 jars of jam, depending on jar size. Well made jam can last for years, and this should be fine for at least 2 years. Jam tends to thicken with age, but the taste can improve sometimes.
This recipe is excellent for making early Christmas presents, or a gift for a friend. It's not everyday you can use one recipe to make both blackberry jam and blackberry jelly.
Sunday, 1 November 2009
Sloe Jelly
This is a very old traditional recipe and makes the most delicious tart jelly which has a multitude of uses, not least with your turkey for Christmas dinner or Thanksgiving if you live in the states.
The recipe below has a ratio of 4lb apples to 3/4lb of Sloes, and this is quite heavy on the apples as many people find sloes hard to find. This year, in the west of Ireland, they are almost impossible to find as for some reason it has been a terrible year for them (the apple crop is also very poor).
I have various other Sloe Jelly recipes which have varying proportions of apples to sloes. They range from 1lb apples to 3lbs sloes, to the 4lb apples 3/4lb sloes one below, with various combinations in between.
I don't think it matters as all will work, just use what you have available and obviously which combination is mostly to your personal taste.
Sloe Jelly Recipe
3/4 lb of Sloes
4lb Apples
White Sugar (you can also use Jam Sugar for an easier set)
2 Lemons
1. Wash all the fruit.
2. Chop the apples and lemons into chunks. I always use organic lemons as they do not have the wax coating that non organic ones always have. I don't want chemical wax in my food !
3. Put the apples and lemons into a largish pan, and cover them with enough water to just about cover them, no more.
4. Bring the pan to the boil and then simmer for about 1.5 hours, until the fruit is completely like pulp.
5. Put the sloes in another pan, just about cover with water and bring to the boil. Simmer them also until they are very pulpy and mushy.
6. Set up a jelly bag, or muslin cloth, over a large bowl or food grade plastic bin.
7. Once both pans of fruit are in a state of mush (I like that word), put the mush, pulp and all the contents of the 2 pans into the jelly bag/muslin cloth over the bowl.
8. Leave this for several hours, or even overnight, to drip through gently. Don't be tempted to hurry it and squeeze the bag, as you will just get cloudy yukky jelly.
9. Put the resulting fruit juice into a big clean pan.
10. Add 1lb of sugar for every 1 pint of juice (imperial pints UK, not US pints).
11. Heat this gently until all the sugar is dissolved.
12. Once the sugar is dissolved, bring the mix to a boil. Keep it boiling for 10 minutes and then test to see if it is setting.
13. Once setting point has been reached, allow it to cool for 10 minutes and then pour it into sterilised glass jars and seal them immediately whilst hot.
This, as usual, will keep for at least a year in a cool, dark place. It's best kept in the fridge once opened though.
The recipe below has a ratio of 4lb apples to 3/4lb of Sloes, and this is quite heavy on the apples as many people find sloes hard to find. This year, in the west of Ireland, they are almost impossible to find as for some reason it has been a terrible year for them (the apple crop is also very poor).
I have various other Sloe Jelly recipes which have varying proportions of apples to sloes. They range from 1lb apples to 3lbs sloes, to the 4lb apples 3/4lb sloes one below, with various combinations in between.
I don't think it matters as all will work, just use what you have available and obviously which combination is mostly to your personal taste.
I even have one which uses crab apples instead of normal apples.
In all cases you just chop the apples. Don't peel them and don't core them, just use all of the apple.
Sloe Jelly Recipe
3/4 lb of Sloes
4lb Apples
White Sugar (you can also use Jam Sugar for an easier set)
2 Lemons
1. Wash all the fruit.
2. Chop the apples and lemons into chunks. I always use organic lemons as they do not have the wax coating that non organic ones always have. I don't want chemical wax in my food !
3. Put the apples and lemons into a largish pan, and cover them with enough water to just about cover them, no more.
4. Bring the pan to the boil and then simmer for about 1.5 hours, until the fruit is completely like pulp.
5. Put the sloes in another pan, just about cover with water and bring to the boil. Simmer them also until they are very pulpy and mushy.
6. Set up a jelly bag, or muslin cloth, over a large bowl or food grade plastic bin.
7. Once both pans of fruit are in a state of mush (I like that word), put the mush, pulp and all the contents of the 2 pans into the jelly bag/muslin cloth over the bowl.
8. Leave this for several hours, or even overnight, to drip through gently. Don't be tempted to hurry it and squeeze the bag, as you will just get cloudy yukky jelly.
9. Put the resulting fruit juice into a big clean pan.
10. Add 1lb of sugar for every 1 pint of juice (imperial pints UK, not US pints).
11. Heat this gently until all the sugar is dissolved.
12. Once the sugar is dissolved, bring the mix to a boil. Keep it boiling for 10 minutes and then test to see if it is setting.
13. Once setting point has been reached, allow it to cool for 10 minutes and then pour it into sterilised glass jars and seal them immediately whilst hot.
This, as usual, will keep for at least a year in a cool, dark place. It's best kept in the fridge once opened though.
Monday, 19 October 2009
Blackberry Syrup
I made this this afternoon with a few blackberries I picked in my bottom field.
Its reasonably quick and easy - and the result is the most fresh tasting and vibrantly coloured ice cream sauce you can imagine !
Of course you can use for many other things too.........
I measure the fruit and sugar in cups or mugs or whatever you please !
Blackberry Syrup or Sauce
Freshly picked Blackberries
White Sugar
Water
Lemon Juice
1. Wash the blackberries to remove bits and wildlife...
2. For every cup of blackberries, use a 1/4 cup of water.
3. Put the blackberries and water into a large saucepan.
4. With a potato masher or something similar, squish the fruit down well, to release the juice.
5. Bring to the boil and then reduce the heat to simmer.
6. Simmer for about 5 minutes, or until the fruit is soft.
7. Pour the pulp/fruit mash through a fine sieve or a muslin/jelly bag, into a bowl. Don't push it through harshly, let it drip and just encourage it gently by pressing it with a spatula or similar.
8. Once the juice stops running through, measure the juice and discard the pulp to the compost.
9. For every cup of juice add a cup of white sugar, and put all this back into the cleaned saucepan with about 1/2 teaspoon of lemon juice per cup of juice.
10. Bring it to the boil and stir to dissolve the sugar.
11. Reduce the heat to low and simmer until the liquid becomes slightly viscous, but still runny. This should only take a minute.
12. Pour into sterilised jars while very hot and seal immediately.
Will keep for months and months.
Its reasonably quick and easy - and the result is the most fresh tasting and vibrantly coloured ice cream sauce you can imagine !
Of course you can use for many other things too.........
I measure the fruit and sugar in cups or mugs or whatever you please !
Blackberry Syrup or Sauce
Freshly picked Blackberries
White Sugar
Water
Lemon Juice
1. Wash the blackberries to remove bits and wildlife...
2. For every cup of blackberries, use a 1/4 cup of water.
3. Put the blackberries and water into a large saucepan.
4. With a potato masher or something similar, squish the fruit down well, to release the juice.
5. Bring to the boil and then reduce the heat to simmer.
6. Simmer for about 5 minutes, or until the fruit is soft.
7. Pour the pulp/fruit mash through a fine sieve or a muslin/jelly bag, into a bowl. Don't push it through harshly, let it drip and just encourage it gently by pressing it with a spatula or similar.
8. Once the juice stops running through, measure the juice and discard the pulp to the compost.
9. For every cup of juice add a cup of white sugar, and put all this back into the cleaned saucepan with about 1/2 teaspoon of lemon juice per cup of juice.
10. Bring it to the boil and stir to dissolve the sugar.
11. Reduce the heat to low and simmer until the liquid becomes slightly viscous, but still runny. This should only take a minute.
12. Pour into sterilised jars while very hot and seal immediately.
Will keep for months and months.
Blackberry & Apple Jelly
Blackberry and Apple Jelly is sometimes called Bramble Jelly, which is a name I kinda like... it describes the time of year that these 2 fruits arrive and are plentiful, and the time of year when you spend most of your time preserving things for the winter and the year to come.
Kind of like Squirrel Nutkin, stashing away all manner of wonderful stuff to ensure that you have a pleasant and healthy winter ahead !
This is fairly easy to make and is incredible with chicken, turkey and even pork maybe.
Blackberry & Apple Jelly
3 lb Blackberries
2 large Bramley Cooking Apples (or any other cooking apples)
3/4 pint Water
Juice of 1 lemon
White granulated Sugar
Muslin cloth (or old tea towel or a jelly bag)
1. Wash the animals and dirt from the blackberries, being careful and only lightly rinsing, as you can easily wash away precious juice.
2. Peel, core and chop the apples.
3. Set the muslin cloth up over a large bowl. Make sure that the cloth is sterilised and immaculately clean.
4. Put the blackberries, apples, lemon juice and water in a large heavy bottomed preserving pan, and bring it to the boil.
5. Once boiling, reduce to a simmer on a low heat for 20/25 minutes, until all the fruit is nice and soft.
6. Tip the whole lot into the jelly bag or muslin cloth over the bowl, letting the liquid drip through.
7. DO NOT SQUEEZE OR PRESS IT THROUGH.
8. Leave this to drip through, a minimum of 8 hours, no more than 9 or 10.
9. Use the dripped through juice and discard the rest onto your compost heap.
10. For every 1 pint of juice, use 1 lb of the sugar.
11. Put the juice and sugar back into the clean pan and heat gently until all the sugar is dissolved.
12. Then bring it to the boil and simmer for 10 to 15 minutes, or until setting point is reached.
13. Skim off any scum from the surface and pour the jelly into freshly sterilised jars, right to the top. Put the lids on straight away to create the vacuum and the seal while hot.
14. Store in a cool and dark place.
Kind of like Squirrel Nutkin, stashing away all manner of wonderful stuff to ensure that you have a pleasant and healthy winter ahead !
This is fairly easy to make and is incredible with chicken, turkey and even pork maybe.
Blackberry & Apple Jelly
3 lb Blackberries
2 large Bramley Cooking Apples (or any other cooking apples)
3/4 pint Water
Juice of 1 lemon
White granulated Sugar
Muslin cloth (or old tea towel or a jelly bag)
1. Wash the animals and dirt from the blackberries, being careful and only lightly rinsing, as you can easily wash away precious juice.
2. Peel, core and chop the apples.
3. Set the muslin cloth up over a large bowl. Make sure that the cloth is sterilised and immaculately clean.
4. Put the blackberries, apples, lemon juice and water in a large heavy bottomed preserving pan, and bring it to the boil.
5. Once boiling, reduce to a simmer on a low heat for 20/25 minutes, until all the fruit is nice and soft.
6. Tip the whole lot into the jelly bag or muslin cloth over the bowl, letting the liquid drip through.
7. DO NOT SQUEEZE OR PRESS IT THROUGH.
8. Leave this to drip through, a minimum of 8 hours, no more than 9 or 10.
9. Use the dripped through juice and discard the rest onto your compost heap.
10. For every 1 pint of juice, use 1 lb of the sugar.
11. Put the juice and sugar back into the clean pan and heat gently until all the sugar is dissolved.
12. Then bring it to the boil and simmer for 10 to 15 minutes, or until setting point is reached.
13. Skim off any scum from the surface and pour the jelly into freshly sterilised jars, right to the top. Put the lids on straight away to create the vacuum and the seal while hot.
14. Store in a cool and dark place.
Saturday, 10 October 2009
Spiced Blackberries
This is adapted from a recipe I only found this year. It intrigued me as it was so different to anything I had previously done with blackberries.
I twiddled it slightly to suit my tastes, and sorry I can't remember which bits I twiddled and in what way !
It really is to die for, and very very different.
Spiced Blackberries
2 1/4 lbs Blackberries
1 lb white Sugar
1/2 pint (UK pints) Malt Vinegar
1/2" piece of Cinnamon Stick
1" piece of fresh Root Ginger (chopped but not peeled)
1/2 teaspoon ground Mixed Spice
5 Juniper Berries
5 whole Cloves
3 rose scented Geranium leaves
1. Gently rinse the blackberries. Pick them over to remove all gunky bits and wildlife (insects). Leave to dry as much as possible.
2. Crush all the spices and put them into a 'spice bag', a small muslin bag tied tight.
3. Put the vinegar and the spice bag into a stainless steel saucepan and bring to the boil. Boil hard for 5 minutes.
4. Cover the pan and leave to stand until it is cold. Then remove the spice bag.
5. Put the cold vinegar and the sugar in a stainless steel saucepan and heat it up very gently, stirring often, until the sugar has all dissolved.
6. Add the blackberries to the vinegar liquid, and simmer until they are just tender.
7. Lift the blackberries out with a large spoon with holes in it and put them into hot, dry, sterilised glass jars (4 should be enough as this makes about 4 lbs). Use not metallic lids.
8. Keep the jars of blackberries warm.
9. Boil the remaining syrup hard, until it becomes nice and thick.
10. Add a geranium leaf to each jar on top of the blackberries.
11. Pour the hot syrup over the blackberries in the jars, making sure that they are all well covered.
12. Seal the jars immediately while it is all hot.
I twiddled it slightly to suit my tastes, and sorry I can't remember which bits I twiddled and in what way !
It really is to die for, and very very different.
Spiced Blackberries
2 1/4 lbs Blackberries
1 lb white Sugar
1/2 pint (UK pints) Malt Vinegar
1/2" piece of Cinnamon Stick
1" piece of fresh Root Ginger (chopped but not peeled)
1/2 teaspoon ground Mixed Spice
5 Juniper Berries
5 whole Cloves
3 rose scented Geranium leaves
1. Gently rinse the blackberries. Pick them over to remove all gunky bits and wildlife (insects). Leave to dry as much as possible.
2. Crush all the spices and put them into a 'spice bag', a small muslin bag tied tight.
3. Put the vinegar and the spice bag into a stainless steel saucepan and bring to the boil. Boil hard for 5 minutes.
4. Cover the pan and leave to stand until it is cold. Then remove the spice bag.
5. Put the cold vinegar and the sugar in a stainless steel saucepan and heat it up very gently, stirring often, until the sugar has all dissolved.
6. Add the blackberries to the vinegar liquid, and simmer until they are just tender.
7. Lift the blackberries out with a large spoon with holes in it and put them into hot, dry, sterilised glass jars (4 should be enough as this makes about 4 lbs). Use not metallic lids.
8. Keep the jars of blackberries warm.
9. Boil the remaining syrup hard, until it becomes nice and thick.
10. Add a geranium leaf to each jar on top of the blackberries.
11. Pour the hot syrup over the blackberries in the jars, making sure that they are all well covered.
12. Seal the jars immediately while it is all hot.
Sunday, 4 October 2009
Photos of my Garden Today
This is my tarragon hung in bunches to dry beside the fire just a few days ago. The stove is in my office and the turf gives a nice gentle heat for drying.
Turf dried tarragon....It will take a few weeks to dry totally.
Now I went out to feed and water the donkeys, came back in to my office and these 2 were on the chair....
How on earth did they get up there ? !!!!!
The runner beans are always prolific and long lasting. They are still flowering and producing beans, and will do so long into November around here.
These are my Autumn fruiting raspberries... the bushes were new in last year so are still baby bushes as raspberries go...
However, during one of Thomas and Aoife's escape adventures, they munched all the top leaves from at least half the raspberry bushes - See the very sad bush on the left ! They ate the leaves off and left the growing fruits !
The bush on the right they didn't touch...
These Alpine Strawberries are incredibly prolific fruiters, well worth growing in anyones garden. They are perennial for a few years, and fruit all summer and autumn.
The berries are Oh So Sweet - exactly like the ones we used to pick in the hedgerows when we were children...
I am busy planning a full website to host this blog in, complete with a recipe database, conversion charts, tips and answers to all those questions you always wanted to ask.
I am busy planning a full website to host this blog in, complete with a recipe database, conversion charts, tips and answers to all those questions you always wanted to ask.
I am also planning a series of foolproof instructions for basic meals for the human being who us allergic to kitchens and cooking !
Thursday, 1 October 2009
Blackberry & Elderberry Jelly
This is a heavenly, sharpish and almost free of cost jelly preserve, which is to die for with lamb or game meats, even chicken. It also goes well with a strong cheddar.
And the colour is like something Albert Irvin would like to use in a painting ! In case you never heard of him, he is my favourite abstract painter ever.
You can adjust the quantities, depending on how many berries you have picked. It is basically 1 lemon per 2lbs of fruit.
I use organic lemons because there is no wax or preservatives on the skin, and so you can safely use it for cooking. If you don't mind what chemicals you feed yourself - by all means use normal lemons.
Blackberry & Elderberry Jelly
2lbs Blackberries and Elderberries
1 organic Lemon
White Sugar
1. Squeeze the lemons to extract all the juice from them.
2. Put the lemon juice, the pips and the 2 skin halves into a large pan.
3. Add the berries.
4. Add 2 or 3 tablespoons of water and stir well.
5. Cover the pan and simmer very gently on a very low heat for a few hours, until the berries are tender and very soft and squiggy. Do not be tempted to rush this on a higher heat, it will be ruined.
6. Remove the pan from the heat and crush the fruit with a potato masher.
7. Sterilise a muslin bag or cloth by pouring boiling water over it. Or do the same to a jelly bag.
8. Pour the fruit mixture into the jelly bag or the muslin, and allow to drain through at its own speed for 12 hours or overnight, into a non metallic container. Don't be tempted to squeeze it as you will cloud the jelly.
9. Measure the resulting juice.
10. Put the juice back into the clean pan and add 1 lb of sugar for every 1 pint of juice.
11. Heat gently, stirring continuously until the sugar has dissolved.
12. Now raise the heat and boil the liquid hard until setting point has been reached.
13. Pour the hot jelly straight into sterilised jars and put the lids on immediately.
Et voila - heaven in a glass jar !
If you are into preserving food from the hedges in interesting ways, and even in everyday ways, then this River Cottage cookbook is a kitchen bookshelf must. It has loads of jams and preserves in general, from things that are in many gardens and hedges.
Click here to see 'The River Cottage Preserves Handbook'
And the colour is like something Albert Irvin would like to use in a painting ! In case you never heard of him, he is my favourite abstract painter ever.
You can adjust the quantities, depending on how many berries you have picked. It is basically 1 lemon per 2lbs of fruit.
I use organic lemons because there is no wax or preservatives on the skin, and so you can safely use it for cooking. If you don't mind what chemicals you feed yourself - by all means use normal lemons.
Blackberry & Elderberry Jelly
2lbs Blackberries and Elderberries
1 organic Lemon
White Sugar
1. Squeeze the lemons to extract all the juice from them.
2. Put the lemon juice, the pips and the 2 skin halves into a large pan.
3. Add the berries.
4. Add 2 or 3 tablespoons of water and stir well.
5. Cover the pan and simmer very gently on a very low heat for a few hours, until the berries are tender and very soft and squiggy. Do not be tempted to rush this on a higher heat, it will be ruined.
6. Remove the pan from the heat and crush the fruit with a potato masher.
7. Sterilise a muslin bag or cloth by pouring boiling water over it. Or do the same to a jelly bag.
8. Pour the fruit mixture into the jelly bag or the muslin, and allow to drain through at its own speed for 12 hours or overnight, into a non metallic container. Don't be tempted to squeeze it as you will cloud the jelly.
9. Measure the resulting juice.
10. Put the juice back into the clean pan and add 1 lb of sugar for every 1 pint of juice.
11. Heat gently, stirring continuously until the sugar has dissolved.
12. Now raise the heat and boil the liquid hard until setting point has been reached.
13. Pour the hot jelly straight into sterilised jars and put the lids on immediately.
Et voila - heaven in a glass jar !
If you are into preserving food from the hedges in interesting ways, and even in everyday ways, then this River Cottage cookbook is a kitchen bookshelf must. It has loads of jams and preserves in general, from things that are in many gardens and hedges.
Click here to see 'The River Cottage Preserves Handbook'
Friday, 18 September 2009
Blackberry Ice Cubes
I just had to post this very neat idea that just came to me.
These would be perfect in lemonade, or even maybe in vodka or Bacardi. Or how about putting one in your gin and tonic !
Blackberry Ice Cubes
Fresh Blackberries
1. Rinse the blackberries very quickly under the tap to wash off any unwanted wildlife.
2. Pack them into ice cube holes in an ice cube tray. Squish them down a bit to fill them well, but not too much.
3. Freeze the filled ice cube trays in the freezer.
4. When well frozen, remove the blackberry cubes from the trays and pack quickly into freezer bags or Tupperware containers (whilst still very hard and frozen).
5. Return straight back to the freezer to store.
These would be perfect in lemonade, or even maybe in vodka or Bacardi. Or how about putting one in your gin and tonic !
Blackberry Ice Cubes
Fresh Blackberries
1. Rinse the blackberries very quickly under the tap to wash off any unwanted wildlife.
2. Pack them into ice cube holes in an ice cube tray. Squish them down a bit to fill them well, but not too much.
3. Freeze the filled ice cube trays in the freezer.
4. When well frozen, remove the blackberry cubes from the trays and pack quickly into freezer bags or Tupperware containers (whilst still very hard and frozen).
5. Return straight back to the freezer to store.
Monday, 14 September 2009
Apricot & Walnut Chutney
I have been making this chutney for several years now... It really is quite yummy, and different.
Apricot & Walnut Chutney
3 lbs fresh Apricots or 1 lb of dried Apricots
1 lb Onions (chopped)
1.5 pints Cider Vinegar
2 Garlic Cloves (chopped and crushed)
Zest of 2 oranges (just the orange outer surface, not the white pith)
1 lb demarera Sugar
8 oz Raisins
8 oz Walnuts
1.5 teaspoons Sea Salt
1 teaspoon English Mustard
1/2 teaspoon Allspice powder
1. If using dried apricots, put them in water overnight to swell, then drain and chop them up.
2. If using fresh apricots, halve them, remove the stone and chop them up roughly, but not too big.
3. Boil the chopped onions for a few minutes until just soft. Then drain them.
4. Put all the ingredients (apart from the walnuts) into a large preserving pan. Bring it to the boil.
5. Once boiling, turn down the heat and simmer gently, stirring often. Simmer for about 1.5 hours, or until it is thick and jammy. Remove from the heat.
6. Add the walnuts (very roughly chopped) and stir them in.
7. Pour, whilst hot, into sterilised jars and seal straight away.
This will make about 6 lbs.
Apricot & Walnut Chutney
3 lbs fresh Apricots or 1 lb of dried Apricots
1 lb Onions (chopped)
1.5 pints Cider Vinegar
2 Garlic Cloves (chopped and crushed)
Zest of 2 oranges (just the orange outer surface, not the white pith)
1 lb demarera Sugar
8 oz Raisins
8 oz Walnuts
1.5 teaspoons Sea Salt
1 teaspoon English Mustard
1/2 teaspoon Allspice powder
1. If using dried apricots, put them in water overnight to swell, then drain and chop them up.
2. If using fresh apricots, halve them, remove the stone and chop them up roughly, but not too big.
3. Boil the chopped onions for a few minutes until just soft. Then drain them.
4. Put all the ingredients (apart from the walnuts) into a large preserving pan. Bring it to the boil.
5. Once boiling, turn down the heat and simmer gently, stirring often. Simmer for about 1.5 hours, or until it is thick and jammy. Remove from the heat.
6. Add the walnuts (very roughly chopped) and stir them in.
7. Pour, whilst hot, into sterilised jars and seal straight away.
This will make about 6 lbs.
Wednesday, 9 September 2009
Pickled Eggs, Tattooed Gentlemen & Flying Donkeys
It's now dusk and I have (hopefully) secured the donkeys in their summer field with some extra poles in the electric fence, together with a new battery for the fencer itself. I live in dread and constantly expect to see them munching their way through my raspberries and mowing my precious wild flower area just outside the office windows...
All the local farmers tell me how after just 1 or 2 zaps from an electric fence, no animal will even go near it ever again. Once zapped and scared of it, they stay well away even when it is turned off...
That is all animals in Ireland except Thomas and Aoife... The only flying, belly creeping, pole lifting donkeys on the island, maybe even in Europe. They roll under the fence, they jump over it, and they will even push it over bit by bit until they can walk over it... and this is all whilst it is connected to the 'Turbo' electric fencer I bought to replace the normal one they used to laugh at.
So I am sat here this evening with my fingers crossed and hoping that my blood pressure can cope.
I thought that I would share a recipe today, which goes back to my younger years in England when guys in bars used to be incredibly macho and eat pickled eggs with their 'real' ale. In fact in some parts of the UK this traditional snack is still considered a delicacy by many a tattooed, beer swilling gentleman whilst he is partaking of his lunchtime victuals.
Pickled Eggs
10 fl oz (300ml) Malt Vinegar
2 teaspoons Cayenne Pepper
1 handful Pickling Spice
2 teaspoons Black Treacle
4 cloves Garlic, chopped
1 teaspoon Sea Salt
3 dozen hard-boiled Eggs, shelled
1. Boil all the ingredients together, except the eggs, for 15 minutes.
2. Allow the liquid to cool.
3. Place the cold hard-boiled eggs (without their shells) and the pickling liquid in a 2.5kg/5lb sterilised jar.
4. Turn upside down to mix well.
5. Leave for about 1 month before eating.
All the local farmers tell me how after just 1 or 2 zaps from an electric fence, no animal will even go near it ever again. Once zapped and scared of it, they stay well away even when it is turned off...
That is all animals in Ireland except Thomas and Aoife... The only flying, belly creeping, pole lifting donkeys on the island, maybe even in Europe. They roll under the fence, they jump over it, and they will even push it over bit by bit until they can walk over it... and this is all whilst it is connected to the 'Turbo' electric fencer I bought to replace the normal one they used to laugh at.
So I am sat here this evening with my fingers crossed and hoping that my blood pressure can cope.
I thought that I would share a recipe today, which goes back to my younger years in England when guys in bars used to be incredibly macho and eat pickled eggs with their 'real' ale. In fact in some parts of the UK this traditional snack is still considered a delicacy by many a tattooed, beer swilling gentleman whilst he is partaking of his lunchtime victuals.
Pickled Eggs
10 fl oz (300ml) Malt Vinegar
2 teaspoons Cayenne Pepper
1 handful Pickling Spice
2 teaspoons Black Treacle
4 cloves Garlic, chopped
1 teaspoon Sea Salt
3 dozen hard-boiled Eggs, shelled
1. Boil all the ingredients together, except the eggs, for 15 minutes.
2. Allow the liquid to cool.
3. Place the cold hard-boiled eggs (without their shells) and the pickling liquid in a 2.5kg/5lb sterilised jar.
4. Turn upside down to mix well.
5. Leave for about 1 month before eating.
Wednesday, 2 September 2009
Homemade Tomato Ketchup
Tonight I am making tomato ketchup mmmmm.
I hated ketchup all my life (junk food full of chemicals). And then 2 years ago I had so many tomatoes I needed something extra to make with them. As I was involved in farmer's markets at the time, I decided to make tomato ketchup and sell it !
I never dreamt I'd want to eat it all...
Now I make enough to last me a year until next years tomato crop. Roughly double the quantities in the recipe below will supply me for the year, although I'm just one person.
I also use almost all organic ingredients, and naturally the veggies are organic as I grow most myself.
Tomato Ketchup
(Original recipe adapted from the Australian Women's Weekly)
4.5 lbs Tomatoes
2 medium Onions
8oz White Sugar
4.5 fluid ounces Red Wine Vinegar (just over half a cup)
1 tablespoon thick Tomato Puree
2 teaspoons coarse Sea Salt
1 Bay Leaf
1 teaspoon Black Peppercorns
6 whole Cloves
1. Chop the tomatoes and onions roughly. They don't need to be small. Put in a large saucepan.
2. Place the bay leaf, peppercorns and cloves into a muslin bag and tie tightly to close. Put the bag into the pan with the tomatoes and onion.
3. Bring to the boil.
4. Simmer uncovered for about 45 minutes. Stir now and then. If at 45 minutes the onion isn't soft, keep going until it is.
5. Take out the bag and throw away.
6. Cool in the pan for about 10 minutes.
7. Blend the mixture with a hand blender or in a food processor until it is smooth.
8. Strain the blended mixture through a fine sieve and put it back into the saucepan.
9. Add all the other ingredients. Stir over a gentle heat and do not let it boil. Do this until the sugar dissolves.
10. Now simmer for from 15 to 60 minutes, uncovered, or until the mixture thickens to the pouring consistency that you personally like.
11. Pour the hot ketchup into sterilised jars or bottles and seal them fast whilst still very hot.
I have kept these in a cool dark place for up to a year. However, once you open one it will need to be kept in a fridge.
I hated ketchup all my life (junk food full of chemicals). And then 2 years ago I had so many tomatoes I needed something extra to make with them. As I was involved in farmer's markets at the time, I decided to make tomato ketchup and sell it !
I never dreamt I'd want to eat it all...
Now I make enough to last me a year until next years tomato crop. Roughly double the quantities in the recipe below will supply me for the year, although I'm just one person.
I also use almost all organic ingredients, and naturally the veggies are organic as I grow most myself.
Tomato Ketchup
(Original recipe adapted from the Australian Women's Weekly)
4.5 lbs Tomatoes
2 medium Onions
8oz White Sugar
4.5 fluid ounces Red Wine Vinegar (just over half a cup)
1 tablespoon thick Tomato Puree
2 teaspoons coarse Sea Salt
1 Bay Leaf
1 teaspoon Black Peppercorns
6 whole Cloves
1. Chop the tomatoes and onions roughly. They don't need to be small. Put in a large saucepan.
2. Place the bay leaf, peppercorns and cloves into a muslin bag and tie tightly to close. Put the bag into the pan with the tomatoes and onion.
3. Bring to the boil.
4. Simmer uncovered for about 45 minutes. Stir now and then. If at 45 minutes the onion isn't soft, keep going until it is.
5. Take out the bag and throw away.
6. Cool in the pan for about 10 minutes.
7. Blend the mixture with a hand blender or in a food processor until it is smooth.
8. Strain the blended mixture through a fine sieve and put it back into the saucepan.
9. Add all the other ingredients. Stir over a gentle heat and do not let it boil. Do this until the sugar dissolves.
10. Now simmer for from 15 to 60 minutes, uncovered, or until the mixture thickens to the pouring consistency that you personally like.
11. Pour the hot ketchup into sterilised jars or bottles and seal them fast whilst still very hot.
I have kept these in a cool dark place for up to a year. However, once you open one it will need to be kept in a fridge.
Wednesday, 26 August 2009
Oven Dried Tomatoes in Basil Oil
I'm assuming many people who grow tomatoes through the summer are still looking for delicious ways to store them for the winter. I know I am.
Now I love sun dried tomatoes, so when I found this recipe in an old Australian Woman's Weekly book I tried it. I have been using it ever since and they are heaven !
Oven Dried Tomatoes in Basil Oil
30 Tomatoes (normal sized ones - not big beef ones and not tiny bite size cherry ones)
4 cloves of Garlic, thinly sliced
12 fresh Basil leaves
500ml (2 cups) Olive Oil
1. Cut the tomatoes in half lengtheways, cutting down from where it was attached to the stalk.
2. Place the tomatoes (cut-side up), garlic cloves and basil leaves on wire racks sat in oven trays.
3. Sprinkle the tomatoes with sea salt.
4. Dry inside a very slow oven for 6 to 8 hours. Ensure the oven is on its lowest setting. Dry until the tomatoes are dry to the touch.
5. Take the basil out after about 20 minutes or so, as it should be dry by then. The garlic will take about 30 minutes.
Remove the garlic and basil from the oven seperately when each is crisp in turn.
6. Turn and rearrange the tomatoes several times during the drying process.
7. When all the bits are dry, pack them all into a hot good sized sterilised glass jar or jars.
8. Pour the olive oil over to cover the dried tomatoes completely.
9. Seal immediately.
Now I love sun dried tomatoes, so when I found this recipe in an old Australian Woman's Weekly book I tried it. I have been using it ever since and they are heaven !
Oven Dried Tomatoes in Basil Oil
30 Tomatoes (normal sized ones - not big beef ones and not tiny bite size cherry ones)
4 cloves of Garlic, thinly sliced
12 fresh Basil leaves
500ml (2 cups) Olive Oil
1. Cut the tomatoes in half lengtheways, cutting down from where it was attached to the stalk.
2. Place the tomatoes (cut-side up), garlic cloves and basil leaves on wire racks sat in oven trays.
3. Sprinkle the tomatoes with sea salt.
4. Dry inside a very slow oven for 6 to 8 hours. Ensure the oven is on its lowest setting. Dry until the tomatoes are dry to the touch.
5. Take the basil out after about 20 minutes or so, as it should be dry by then. The garlic will take about 30 minutes.
Remove the garlic and basil from the oven seperately when each is crisp in turn.
6. Turn and rearrange the tomatoes several times during the drying process.
7. When all the bits are dry, pack them all into a hot good sized sterilised glass jar or jars.
8. Pour the olive oil over to cover the dried tomatoes completely.
9. Seal immediately.
Saturday, 22 August 2009
Onion Marmalade
If, like me, you have a tiny addiction to marmalade, you will love this savoury variation which is fantastic with cheese, as well as with cooked meats etc.
Onions are fit for digging up now, and this is a great way to use some up. I got mine from a friend who grows loads... it's a vegetable I have never grown myself, although I'm not sure why not ! My father and grandfather always grew them.
Onion Marmalade
8 (2.5kg) large Onions, sliced
260g (1 & 1/3 cups for those over the water) brown sugar
4 teaspoons Orange Rind (finely grated)
250ml (1 cup) Orange Juice
250ml (1 cup) Malt Vinegar
750ml (3 cups) Water
1. Mix the onion and water in a big saucepan. Bring it to the boil, uncovered. Stir it now and then.
2. Boil for about 20 minutes, or until the onion is soft and the liquid has evaporated.
3. Add in all the other ingredients.
4. Stir whilst still over the heat, but do not let it boil. Do this until the sugar has dissolved.
5. Simmer, covered, for about 30 minutes.
6. Remove the cover and simmer for another 30 minutes, stirring it now and then.
7. When the mixture thickens it is ready.
8. Put the mixture into hot sterilised jam jars and seal them whilst it is still hot. Jars with screw lids are fine, as long as no metal is on the inside as this will corrode with the vinegar.
Onions are fit for digging up now, and this is a great way to use some up. I got mine from a friend who grows loads... it's a vegetable I have never grown myself, although I'm not sure why not ! My father and grandfather always grew them.
Onion Marmalade
8 (2.5kg) large Onions, sliced
260g (1 & 1/3 cups for those over the water) brown sugar
4 teaspoons Orange Rind (finely grated)
250ml (1 cup) Orange Juice
250ml (1 cup) Malt Vinegar
750ml (3 cups) Water
1. Mix the onion and water in a big saucepan. Bring it to the boil, uncovered. Stir it now and then.
2. Boil for about 20 minutes, or until the onion is soft and the liquid has evaporated.
3. Add in all the other ingredients.
4. Stir whilst still over the heat, but do not let it boil. Do this until the sugar has dissolved.
5. Simmer, covered, for about 30 minutes.
6. Remove the cover and simmer for another 30 minutes, stirring it now and then.
7. When the mixture thickens it is ready.
8. Put the mixture into hot sterilised jam jars and seal them whilst it is still hot. Jars with screw lids are fine, as long as no metal is on the inside as this will corrode with the vinegar.
Friday, 21 August 2009
Homemade Tomato Ketchup and a dash of romance
As usual I am realising my excesses... 50+ tomato plants is a wee bit OTT to supply one single female who doesn't even like eating them raw.
I have about 40 Moneymaker plants which are normal size tomatoes, 10 Tumbling Toms which are cherry toms (can't remember the exact name), 5 Gardener's Delight plants (more cherry toms but climbers), 2 plants given to me by a friend who used seeds from the Irish Seed Savers, and a few strays (no idea what kind) which have self seeded into the tunnel's soil from last summer. After an early setback where I unknowingly deprived the poor little dears of nitrogen, they are now rampaging happily around the tunnel reproducing like mad.
And of course I also put it on pasta.
Naturally amid all this bounty and frenzied cooking and preserving, I have become rather a recluse, for want of a better word... Who could possibly want a wild social life when she can spend her evenings making jam, preserving various vegetables and writing this blog.
Well into this domestic bliss has snook a white knight in shining armour, who has declared that he's whisking the aforementioned blog writer off for a day of nature appreciation and good food. Will the tomatoes manage without me for a few hours ? Will the donkeys choose this moment to go walkies up the road yet again ? Will I ever be the same again ? Do I wear wellies or high heels ?
For the answers to these questions I am afraid that you will have to wait until next Tuesday... Meanwhile, here is the Tomato Ketchup recipe I promised you.
Sophii's Tomato Ketchup
16 large Tomatoes (about 4kg), chopped
4 Onions (600g), chopped
2 cups (440g) white Sugar
2 tablespoons Tomato Puree (paste)
12 Cloves (whole)
2 teaspoons Black Peppercorns (whole)
2 bay leaves
1 cup (250ml) Red Wine Vinegar
4 teaspoons coarse sea salt
1. Have a small of muslin and pile the peppercorns, cloves and bay leaves in the middle. Tie the ends to make a small herb bag.
2. Put the tomatoes, onions, and the muslin herb bag into a large heavy bottomed saucepan. Bring to the boil.
3. Once boiling, turn down the heat until the mix is just simmering, uncovered, for around 45 minutes. Make sure the onion is soft, if not simmer a bit longer. Remember to stir it now and then.
4. Take out the muslin herb bag. Let the mix cool for about 10 minutes.
5. Use a blender (a hand one will do) to blend the mixture into a smooth consistency.
6. Strain through a fairly fine sieve, and then return the mix to the pan. This part is important.
7. Add the rest of the ingredients.
8. Return to the heat and stir gently, until the sugar is dissolved. DO NOT let it boil.
9. Simmer the ketchup, uncovered, for 15 minutes maybe more, until it thickens to the consistency that you like your ketchup. This process is called reducing. Remember to stir it now and then to stop the mix sticking to the bottom of the pan.
10. When thickened, pour the ketchup into pre-sterilised glass bottles or jars, and put the lids on straight away whilst they are very hot.
This should store for at least 6 months in a cool place, maybe more, without light if possible. Once you open a bottle, keep it in the fridge.
I have about 40 Moneymaker plants which are normal size tomatoes, 10 Tumbling Toms which are cherry toms (can't remember the exact name), 5 Gardener's Delight plants (more cherry toms but climbers), 2 plants given to me by a friend who used seeds from the Irish Seed Savers, and a few strays (no idea what kind) which have self seeded into the tunnel's soil from last summer. After an early setback where I unknowingly deprived the poor little dears of nitrogen, they are now rampaging happily around the tunnel reproducing like mad.
Hence, all my friends and relatives are going to be receiving tomato ketchup for xmas this year... with a cute little red bow on each bottle of course.
Lucky I also like pasta sauce... I find I use it for no end of meals, including lasagne and spaghetti bolognaise, as well as those heavenly burrito thingamys they have in southern parts of the states, or is it Mexico ? Yummy.And of course I also put it on pasta.
Naturally amid all this bounty and frenzied cooking and preserving, I have become rather a recluse, for want of a better word... Who could possibly want a wild social life when she can spend her evenings making jam, preserving various vegetables and writing this blog.
Well into this domestic bliss has snook a white knight in shining armour, who has declared that he's whisking the aforementioned blog writer off for a day of nature appreciation and good food. Will the tomatoes manage without me for a few hours ? Will the donkeys choose this moment to go walkies up the road yet again ? Will I ever be the same again ? Do I wear wellies or high heels ?
For the answers to these questions I am afraid that you will have to wait until next Tuesday... Meanwhile, here is the Tomato Ketchup recipe I promised you.
Sophii's Tomato Ketchup
16 large Tomatoes (about 4kg), chopped
4 Onions (600g), chopped
2 cups (440g) white Sugar
2 tablespoons Tomato Puree (paste)
12 Cloves (whole)
2 teaspoons Black Peppercorns (whole)
2 bay leaves
1 cup (250ml) Red Wine Vinegar
4 teaspoons coarse sea salt
1. Have a small of muslin and pile the peppercorns, cloves and bay leaves in the middle. Tie the ends to make a small herb bag.
2. Put the tomatoes, onions, and the muslin herb bag into a large heavy bottomed saucepan. Bring to the boil.
3. Once boiling, turn down the heat until the mix is just simmering, uncovered, for around 45 minutes. Make sure the onion is soft, if not simmer a bit longer. Remember to stir it now and then.
4. Take out the muslin herb bag. Let the mix cool for about 10 minutes.
5. Use a blender (a hand one will do) to blend the mixture into a smooth consistency.
6. Strain through a fairly fine sieve, and then return the mix to the pan. This part is important.
7. Add the rest of the ingredients.
8. Return to the heat and stir gently, until the sugar is dissolved. DO NOT let it boil.
9. Simmer the ketchup, uncovered, for 15 minutes maybe more, until it thickens to the consistency that you like your ketchup. This process is called reducing. Remember to stir it now and then to stop the mix sticking to the bottom of the pan.
10. When thickened, pour the ketchup into pre-sterilised glass bottles or jars, and put the lids on straight away whilst they are very hot.
This should store for at least 6 months in a cool place, maybe more, without light if possible. Once you open a bottle, keep it in the fridge.
Tomorrow - Onion Marmalade (as I have a thing about marmalade...)
Subscribe to:
Posts (Atom)