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!
34 comments:
Every thing looks so good,Also Rick Stein behind:).
I have several of his books. Good recipes, and highly entertaining.
You definitely live in the land of plenty.
The ant and the grasshopper... :)
Greetings Maria x
It'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?
I've always been an Ant. When you live in the country it seems right.
Haven't eaten them yet but I have always eaten them as plants. I suppose one could easily just pick the leaves.
I shall try to grow them as whole plants.
Our 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.
Our 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.
I 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.
When I moved here last October I still had a cupoard full of jam from the previous year - too much sugar for me.
Dont forget to boil a few red currants and tayberries together for dessert. Delicious.
Bravo. 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.
The squirrels are gathering their nuts too. Do you not add jam setter/pectin? Perhaps it is in the 'jam sugar'.
I use as little sugar as I can get away with. It's still too sweet for me.
I'm sure we will.
But it must be Greek Yog.
Yes, I use special jam sugar with added pectin. It takes away the angst.
All the Night Scented Stock shoots in my window box are looking like they are going to die - again. What a contrast.
What happened? Did you change the soil?
If 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
Old soil or old seeds. Could have been sold a batch of old seeds.
Raspberries--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.
We 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!
I 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.
Sinon candidat au diabète, si ce n'est pas déjà le cas. Et oui je suis une emmerdeuse.
I bet you got your smile back as you were making these jams.
Lady M makes the Apricot jam. Our Croissants wouldn't be the same without it!
It has such flavour.... and it sets easily too.
I love juicy ripe peaches too, we have two trees that are covered but we'll have to wait a while.
It's a wonderful aroma; it makes you feel happy.
I did indeed, and the jam making continues.
Reading all the comments about jam making and your answers made me so very happy.
cheers, parsnip
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