The Preserver's Year

shaz_mum_of__2

Thanks giger your thye second person to say so ..................was worried people would say different things then i would be really confused lol

Bookmarked the site too thanks


Shaz

thriftlady_2

I think the bottom picture is guelder rose too -didn't know they were edible, so thanks for that Giger;)

The other ones couldbe crab apples or plums. But that's easy to establish, just cut one in half to see if it has a core or a stone.

shaz_mum_of__2

Both the yellow and red/yellow ones have stones and look like mini plums so i am assuming they are the cherry plums i have read so much about

Got plenty of sugar in so jamming later......

Shaz

ktpie

I was inspired last night by this thread to make some tomato, fig and caramelised onion jam with some tomatoes next door gave me, I'm very pleased with how it has come out!

Can anyone point me in the direction of a good lemon curd recipe? Did a search on here and could only find it made in a slow cooker, which I don't have.

Chris25

don't know if this has already been posted but...

you can use fuschia berries for jam http://www.vegetable-gardens.co.uk/forum/food-wild-harvest/466-fuchsia-jam.html

relish or a dessert sauce http://www.growfruitandveg.co.uk/grapevine/season-taste/fuschia-jam_4501.html

and you can use them for flavouring vodka too

thriftlady_2

Chris25 wrote: »

don't know if this has already been posted but...

you can use fuschia berries for jam http://www.vegetable-gardens.co.uk/forum/food-wild-harvest/466-fuchsia-jam.html

relish or a dessert sauce http://www.growfruitandveg.co.uk/grapevine/season-taste/fuschia-jam_4501.html

and you can use them for flavouring vodka too

Wow! I'm surprised about that, I was always told that fuchsias were poisonous. Maybe that was just my mum being cautious as I used to make ballerinas out of the flowers when I was little.

helyg

ktpie wrote: »

Can anyone point me in the direction of a good lemon curd recipe? Did a search on here and could only find it made in a slow cooker, which I don't have.

I use the one in Delia's How to Cook book 3:

Makes three 1 lb (350 ml capacity) jars

grated zest and juice 4 large juicy lemons

4 large eggs

12 oz (350 g) golden caster sugar

8 oz (225 g) unsalted butter, at room temperature, cut into small lumps

1 level dessertspoon cornflour


You will also need three 1 lb (350 ml capacity) jars, sterilised.

Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.

Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.

HTH

helyg

thriftlady wrote: »

Wow! I'm surprised about that, I was always told that fuchsias were poisonous. Maybe that was just my mum being cautious as I used to make ballerinas out of the flowers when I was little.

Ooh you were much more girly than I was, I just used to get in trouble for popping all of the flowers. I loved that satisfying snap they made!

misskool

has anyone on here made plum sauce please? we've got a plum tree heaving with fruits about to ripen and been eating too many plums every night.

thriftlady_2

Those big poppies were great for making dolls too. You turned them upside down so that the seed head became the head of the doll and the petals the skirt. Then you could scratch a face on the seed head with a pin, and stick a stalk through for arms. Now those are poisonous! So maybe that's what I'm thinking of.