Every year I go a little crazy picking chestnuts, shelling them and freezing them for eating throughout the year.
This year I have decided to go sweet treats with them so I have made a sweet chestnut puree.
The chestnut Puree can be added to a variety of bakes and treats.
Continue reading “Chestnut Puree”
Plums are in abundance at the moment and they make amazing jam. Personally I’m not keen on the skin in my jam so I make a jelly rather than jam.
Jam making is all about proportions, this is the quantities I used today.
Continue reading “Spiced Plum Jam”
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”
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”
This is so unbelievably easy you will wonder why you never tried making your own before. Continue reading “Christmas Mincemeat”
Cranberry sauce is so very easy to make and it so much nicer then the bought jars you will wonder why you never tried before. Continue reading “Cranberry Sauce”
This is the time of year I get a little carried away preserving my fruit and veg.
This spiced apple jelly is a perfect condiment with pork and sausages etc as well as being rather tasty with bread and butter in a sandwich. Continue reading “Spiced Apple Jelly”
Not only is Autumn the season for Blackberries but also apples. If you are lucky enough to have a good blackberry bush nearby as well as a fine apple tree then you will only need to purchase the sugar for this jam! The apple will naturally help this jam to set and become a jelly. Continue reading “Apple and Blackberry Jam”
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”
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