I enjoy the growing, and I enjoy the preservation.
At the moment it's jam making. We've already had our Strawberry glut, and now the Tayberries/Raspberries are going crazy. They need to be preserved for the lean months; and that means mostly 'Jam'.
I'm a relative newcomer to Jam making, but I really enjoy it; it's a very satisfying process. 1 Kilo of fruit, 600 gms of special Jam sugar, a splash of Lemon juice, 5 mins stirring; and viola!
We have loads of Red Currants, and loads of Black Currants too, but I'll leave the making of jelly to Lady Magnon. She's already made her first lot of Apricot jam; the store cupboard is starting to fill.
The Walnuts are now pickling, and there are Girolles in the freezer.
We're getting there!
Every thing looks so good,Also Rick Stein behind:).
ReplyDeleteI have several of his books. Good recipes, and highly entertaining.
DeleteYou definitely live in the land of plenty.
ReplyDeleteIt's just beginning to 'overproduce', and everything needs to be preserved. Lady M brought some Pak Choi seeds back (3 colours). I sowed them and they came up almost at once. Did you grow yours as pukka plants, or did you eat the leaves as they came?
DeleteHaven't eaten them yet but I have always eaten them as plants. I suppose one could easily just pick the leaves.
DeleteI shall try to grow them as whole plants.
DeleteI didn't realise pak choi came in different colours although I just googled and see there is a red one so I presume they would be also be pale green and dark green. Must look for the red one. As far as the ACV is concerned I used it tonight to cook our red cabbage. ACV and a little brown sugar. Delicious with pot roast beef.
DeleteThe ant and the grasshopper... :)
ReplyDeleteGreetings Maria x
I've always been an Ant. When you live in the country it seems right.
DeleteOur strawberries and cherries were wonderful this year but our raspberries and tayberries aren't performing well. Might be time to replace with some new canes.
ReplyDeleteOur Tayberries do best every two years, but even on an in-between year they do well. We have hardly any Cherries. The jam is sensational; it's a shame I don't really eat such things.
DeleteSinon candidat au diabète, si ce n'est pas déjà le cas. Et oui je suis une emmerdeuse.
DeleteWhen I moved here last October I still had a cupoard full of jam from the previous year - too much sugar for me.
ReplyDeleteI use as little sugar as I can get away with. It's still too sweet for me.
DeleteDont forget to boil a few red currants and tayberries together for dessert. Delicious.
ReplyDeleteI'm sure we will.
DeleteBravo. I made strawberry and apricot. I don't eat much either because of the sugar but a small spoon of apricot jam with some yoghurt is delicious.
ReplyDeleteBut it must be Greek Yog.
DeleteThe squirrels are gathering their nuts too. Do you not add jam setter/pectin? Perhaps it is in the 'jam sugar'.
ReplyDeleteYes, I use special jam sugar with added pectin. It takes away the angst.
DeleteAll the Night Scented Stock shoots in my window box are looking like they are going to die - again. What a contrast.
ReplyDeleteWhat happened? Did you change the soil?
DeleteOld soil or old seeds. Could have been sold a batch of old seeds.
DeleteIf you’re going to have jam, make it homemade ..... delicious. Summer berry jam is my favourite as is apricot. Whenever we are in France, I always bring back a couple of jars of apricot and almond jam. XXXX
ReplyDeleteLady M makes the Apricot jam. Our Croissants wouldn't be the same without it!
DeleteRaspberries--a wonderful childhood memory. Oh, the jam! And they were so easy for children to pick and bring by the potful to mom to turn to jam.
ReplyDeleteIt has such flavour.... and it sets easily too.
DeleteWe have blueberries and blackberries in season at the moment, and delicious peaches are just appearing at the farmer's market. I love a luscious, ripe peach!
ReplyDeleteI love juicy ripe peaches too, we have two trees that are covered but we'll have to wait a while.
DeleteI will be making strawberry jam soon and then raspberry. One of the great things about jam making is how great your house smells. Your pantry is looking good.
ReplyDeleteIt's a wonderful aroma; it makes you feel happy.
DeleteI bet you got your smile back as you were making these jams.
ReplyDeleteI did indeed, and the jam making continues.
DeleteReading all the comments about jam making and your answers made me so very happy.
ReplyDeletecheers, parsnip