Thursday, 27 July 2017

Jam and egg sale/swap this Saturday

lemon curd July 17

We will have a stall selling our preserves and eggs at the Whinnies Community Garden in Sunniside on Saturday 29th July, 12pm – 3pm. If you have any surplus produce, fish or game, feel free to pop in a do some bartering. If you have nothing to swap, but want to buy lemon curd, jams, jellies, chutneys and hen and quail eggs, we are always happy to exchange them for cash!


We keep our goats at the Whinnies so feel free to visit Pinkie, Georgina and Spot and our goat kids Snow, Coal and Sunny.

Raspberry jam

raspberry jam July 17

Most of the wild raspberries I picked recently went into making this jam. I have some left over. They will be used to make raspberry, rhubarb and apple jam. Watch this space.

How to make cherry and gooseberry jam

cherry and gooseberry jam July 17 (1)

Cherries and gooseberries are a good combination for jam making. Gooseberries provide the pectin and a tartness that balances the sweet juice of the cherries. Start by boiling up the cherries. Then press the pulp through a sieve to make a puree. This avoids having to stone each cherry individually (life is just too short for that!)

cherry and gooseberry jam July 17 (2)

Measure the puree (it's more like a liquid at this stage). Weigh and add the gooseberries to the preserving pan and add the puree. Bring to the boil and keep simmering until the gooseberries have broken down. Add sugar. You will need one kg for each litre of puree and each kg of gooseberries. Bring back to the boil and keep on a rolling boil until the setting point is reached.

cherry and gooseberry jam July 17 (3)

cherry and gooseberry jam July 17 (4)

cherry and gooseberry jam July 17 (6)




Using up the redcurrant pulp

redcurrant and rhubarb jam July 17 (2)

The pulp left over from making redcurrant jelly needed to be put to good use. Time to make redcurrant and rhubarb jam. Despite straining off the liquid, there was still plenty of pectin in the pulp. The rhubarb helped bulk up the jam. A small amount of water was added to stop rhubarb and redcurrants catching on the bottom of the preserving pan.

redcurrant and rhubarb jam July 17 (3)

redcurrant and rhubarb jam July 17 (5)

redcurrant and rhubarb jam July 17 (6)

How to make rhubarb and gooseberry jam

rhubarb and gooseberry jam July 17 1

We have a large amount of rhubarb at the moment so it is making an appearance in various jams we are producing. One of them was rhubarb and gooseberry. Approximately equal quantities of gooseberries and chopped rhubarb were used. The gooseberries provide the pectin, making sure the jam sets.

Put both into the preserving pan with a small amount of water (enough to cover the bottom of the pan). Bring to the boil and simmer until all the gooseberries and rhubarb have turned to pulp. Add sugar (same weight as total of gooseberries and rhubarb), bring back to the boil and keep on a rolling boil until the setting point is reached.

rhubarb and gooseberry jam July 17 (2)

Redcurrant jelly

redcurrant jelly July 17 2

The redcurrants we picked last week were made into 7 jars of jelly. The berries are packed full of pectin so getting the jelly to set was not a difficult job. This preserve is best used with meat (hot or cold) or with smoked cheese.

Tuesday, 25 July 2017

A good hazel crop

hazel July 17

While I was picking raspberries yesterday, I was able to have a quick look at the wild hazel crop. It is looking very good! We should have nuts in abundance in the late summer and autumn.