Blackcurrant Jelly

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Blackcurrant jelly has a lovely sharp flavour. Rather than a jam I made this into a jelly. I find the blackcurrant skins can be a little tough sometimes so I prefer to sieve them out. I am lucky enough to have a jelly strainer, if you do not have one that is not a problem just pass the cooked fruit through a colander to take out the large pieces and then pour the liquid through a sieve to remove the smaller pieces of fruit to achieve a smooth jam. Continue reading “Blackcurrant Jelly”

Butter Making

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Have you ever made your own butter?

If the answer is no read on to find out how easy it is and you don’t even need any special equipment, just a clean jam jar with lid and a pot of double cream!

You can flavour your butter with just about anything you want, my favourites are: garlic, herbs and honey and of course plain. Continue reading “Butter Making”

Blackberry Syrup

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With Blackberries in abundance at the moment, it is all system go to pick them and use them before they disappear for another year.

Personally I don’t think you can beat the flavour of wild Blackberries, cultivated ones, to me, taste a bit too sharp.

I started making Blackberry Syrup a few years ago, I use it as I would any other syrup, in a steam sponge pudding, as a topping for ice cream or yogurt, and in baking in general.

Here is my recipe, it is very similar to jam making, except it isn’t set like jam. Continue reading “Blackberry Syrup”