Foraging Challenge

Aldahbra

jumblejack wrote: »

Wilkinson's bargain no.2 :T

What is it for?

jumblejack wrote: »

It is the consistency of very thick syrup. Perfect for drizzling on your home made confections!!!
Don't try and correct it. It sounds as it should be (judging by my own one attempt!):)

No its thick and almost hard.

Possession wrote: »

OK I may attempt a jelly! Although I have no jelly-making equipment....

You don't need special equipment. Sometimes things make it easier, such as a thermometer, but when people had to make jam etc they did have them. My mum had a preserving pan(an extra big saucepan) and that was it.

jumblejack wrote: »

Right. I'm about to try my champers again...

I am gonna do 6 litres.

I'm just trying to dissolve a little over a kilo of sugar in my new fermentation bucket:j:jT

I'm really excited!

(Sad, aren't I?!)



More help needed...

Now, all the recipes I have read for elderflower champagne have conflicting advice.
The guardian have printed 2 different riverside cottage recipes. Both completely different.
One has brewers yeast and fermentation in a bucket for 24hrs.
The other is no added yeast and in a bucket for upto a week!

What do you guys do?

Cheers

I soak mine for about 3 days no yeast. I've still got some from last year so it keeps OK. Just the sugar does turn to alcohol after a while. If you drink it when it is young it is supposedly non alcoholic and OK for children. DD liked it when she was little, before her taste was ruined by school dinners and "children's menus" while out.

Re the pictures I will ask my family about them tomorrow evening. See if they know.

Chris25

I think No1 is spindle too & I think No2 could be a viburnum. I'm not sure about No3 but I think the tulip tree (liriodendron) only has 1 flower.

what colours are the flowers and the berries when ripe?

jumblejack

Aldahbra wrote: »

What is it for?


No its thick and almost hard.



You don't need special equipment. Sometimes things make it easier, such as a thermometer, but when people had to make jam etc they did have them. My mum had a preserving pan(an extra big saucepan) and that was it.



I soak mine for about 3 days no yeast. I've still got some from last year so it keeps OK. Just the sugar does turn to alcohol after a while. If you drink it when it is young it is supposedly non alcoholic and OK for children. DD liked it when she was little, before her taste was ruined by school dinners and "children's menus" while out.

Re the pictures I will ask my family about them tomorrow evening. See if they know.

Thanks aldahbra!:T
3 days it is then. That is a good compromise from the 24hrs/week divide

The wilkos jelly bag is great for straining your preserves through for a clear jelly. I have 2 now so will double bag my cherry jelly later in them.

They also come into their own when making butter. :T
I made 24 blocks after Christmas when double cream was being sold off for about 8p for a big tub:j

jumblejack

Chris25 wrote: »

I think No1 is spindle too & I think No2 could be a viburnum. I'm not sure about No3 but I think the tulip tree (liriodendron) only has 1 flower.

what colours are the flowers and the berries when ripe?

I think further observation is needed too. When the stages change, I will upload further pics. It would be great if one of them could be utilised

splodger_seedswapper

the spindle is poisonous - so don't use the berries from that (they go a lovely bright pinky colour when ripe, but they are not edible i'm afraid - but the blackbirds will eat them;))

re no' 3 - it's a guelder rose - and the berries turn a lovely red colour when ripe - as i understand it - they are not edible raw, but have heard (not tried myself) that they can be cooked - so do a bit of research first - before you pick a load

jumblejack

Cheers splodger. The leaves do look like a guelder rose. I will post more picks on as the berries mature to make super duper sure.

I am soooooooooo frustrated. The weather here is abysmal. I really want to check out a new spot for foraging as I feel like a pent up animal.
The kids are indoor rock climbing and I am just cleaning out the pantry as I am super bored. The jelly is hanging in a bag now over a bowl. Ive found a good spot for my fermentation bucket and had a little peep and a sniff
I think I may just get my weatherproofs on and go anyway......

splodger_seedswapper

you're welcome :beer:

you might find the list in this link useful - if you want to get serious foraging done -

http://en.wikipedia.org/wiki/List_of_poisonous_plants

adelight

I'm nervous now, the recipe I used said to soak 5 heads in 4 litres of water for 24-48 hours then strain and add the sugar and cider vinegar. Then put into lightly screwed plastic bottles for a week then tighten the lids.
I tasted it pre-sugar and it was lovely, post-sugar was too sweet but that will change.

I guess the logical thing to do is make a batch to the HFW recipe, sadly I only have 12L buckets
I will need to get more bottles to do HFW's. The only thing we regularly buy in bottles is milk so I will have to buy some value bottled water to use in the champagne and a few bottles of coke/lemonade as a "treat" for OH

[Deleted User]

The only thing we seem to be foraging at the moment is rainwater into the water butts!!!!!

jumblejack

Help!
My cherry jelly isn't reaching setting point. Ive used the correct method of boiling, straining. Adding 1lb preserving sugar to 1 ltr syrup with lemon juice.
It's reached a rapid boil now for long enough but it is not passing the push test.

Can it be used as a cordial syrup?

Edit:

Crisis hopefully averted. I think it is now ok.
Actually worried that it might be setting too well if the pan is anything to go by!