The Preserver's Year

kippers

Patchwork_Quilt wrote: »

Rhubarb jam

Just wanted to post that I tried a new method (to me) of making rhubarb jam. Instead of softening the fruit first with a little water, you cut it into chunks and layer it when raw with an equal weight of sugar. Leave overnight. This draws out the juice and then, in the morning, you boil it up to setting point. It seems to have worked.

Thats how i make mine and its gorgeous. I only managed a couple of jars this year as the rhubarb at my allotment wasn't too good this year

nickyhutch

Gigervamp wrote: »

I noticed that some of the blackberries are ripe. Not enough yet to make jam, but soon there will be, so I'm looking forward to that. The hawthorns are ripening up nicely too and I found some sloes, so I'll be busy using the hedgerow fruits to make jam and wine.

I've done some today, but I'm a complete novice and ended up with 2 jars of very hard blacurrant toffee! I missed the setting point completely.

Gigervamp

Patchwork_Quilt wrote: »

Just another note to say that last year, I bought a walking stick in a charity shop for £3 to help with lowering the bramble branches to within reach. The best ones always seem to be just a little bit too high up

I bought one at a car boot sale for the same reason. Comes in very handy!

thriftmonster

I made the beetroot and chive jelly - but ended up with 1 1/4 pts liquid to 8oz sugar which for a jelly looked dodgy. I increased the sugar but it's still a bit sloppy - might have to reboil. But it tastes good!! However as a bonus, when you cook the beetroot it would be fine to pickle after - so two recipes in one.

JonTurner

Made up a giant batch of Spiced Damson Chutney last night (recipe in Delia's Complete Cookery Course, or on her website- really delicious rich, dark chutney, made loads last year too- highly recommended, just make sure you leave it to mature for a few months or it's just too potent!)- I know it seems early for damsons, but they're everywhere here, and at the perfect ripeness for chutney (though I am in the heart of plum country!), along with loads of wild plums (made some cinnamon and wild plum jam last week- really tasty)

thriftlady_2

JonTurner wrote: »

Made up a giant batch of Spiced Damson Chutney last night (recipe in Delia's Complete Cookery Course, or on her website- really delicious rich, dark chutney, made loads last year too- highly recommended, just make sure you leave it to mature for a few months or it's just too potent!)- I know it seems early for damsons, but they're everywhere here, and at the perfect ripeness for chutney (though I am in the heart of plum country!), along with loads of wild plums (made some cinnamon and wild plum jam last week- really tasty)

My absolute favourite chutney recipe too, it is really really good. The recipe is on her website.

I'm nearly out of my 2007 batch there were no damsons here last year so I'm planning on making lots as soon as the farmshop has damsons in -none this morning although I've seen them in the hedgerows (out of reach). Where did you get yours Jon?

Valli

am interested in the wild plums as I found a tree with small, yellowish plum type fruit on (bigger than sloes though) picked one and established it was a stone fruit - would that be wild plum?

JonTurner

thriftlady wrote: »

My absolute favourite chutney recipe too, it is really really good. The recipe is on her website.

I'm nearly out of my 2007 batch there were no damsons here last year so I'm planning on making lots as soon as the farmshop has damsons in -none this morning although I've seen them in the hedgerows (out of reach). Where did you get yours Jon?

It is so good, and yep, there are so many more damsons (and other wild fruit) about than last year. There are damson and plum trees growing wild (or re-naturalised) everywhere in Evesham, and probably in Worcester too. There's a hedgerow full of damsons and sloes just at the end of my road, and another cluster of damson trees at the edge of the common round the corner. And plum trees seemingly everywhere- if you're ever in Evesham, I can tell you the best wild fruit locations!

floss2

Patchwork_Quilt wrote: »

Just another note to say that last year, I bought a walking stick in a charity shop for £3 to help with lowering the bramble branches to within reach. The best ones always seem to be just a little bit too high up

Which makes them out of reach of most dogs too

JonTurner

Valli wrote: »

am interested in the wild plums as I found a tree with small, yellowish plum type fruit on (bigger than sloes though) picked one and established it was a stone fruit - would that be wild plum?

Definitely sounds like some kind of wild plum tree- most "wild" trees tend to be ones that have become re-naturalised from orchards anyway, so they come in all colours and sizes. The yellow ones often taste a bit bland and mealy when eaten straight from the tree, but they'll make a delicious red jam, with a light fragrant flavour. For chutneys, look out for small darker red ones (often called cherry plums, and often found growing wild), or purplish blue damsons, which give a good full flavour.