Pear and Vanilla Butter (jam)

I can't believe i waited so long to talk about this!
As mentioned before: i love Lemons and i love Vanilla - 2 of my all time favourite flavours. Lemons i eat continually in many formats - but vanilla seemed relegated to 'dairy products'.... sloppy yogurts and custard style desserts... why? Joy when i saw THIS in my favourite recipe book....
2lb pears ** 3 lemons **1 vanilla pod split ** 650g sugar ** 300ml water....
Perfect for the smell and taste of vanilla without having a sanitised pudd.


Pears: peeled, chopped and put in a large pan with the water, juice of the lemons, a split vanilla pod. Bring to the boil - then reduce, cover and simmer for 15 minutes or so.

Uncover and cook for a further 20 mins.

Remove the pod - then scrape through all the seeds and pop them in the mixture. Discard the pod now.

Blend / puree / push through a sieve - back into the pan.

ADD 275g of sugar for every 600ml of liquid you have. You'll need to measure this in a jug really.

Dissolve the sugar slowly over a low heat - then boil for 15mins. Until it has really thickens. If you drop a small dollop onto a dish, it should 'hold its shape'.

pretty pretty light orange shade with those fantastic vanilla seeds in.

It is so delicate and great for vanilla fans.

Serve on: Toast, CROISSANTS!, scones, pancakes, bagels, waffles, home made bread rolls... it is probably too soft a flavour to use in a cake but it's worth a try?

Great recipe x

Brambley Hedge Jam...

Forgive us for posting 2 jam recipes... it is a joint blog and we love to share :)
This is my own recipe for "Brambley Hedge Jam" and made with the minimum of cost. The amount i made here produced 5 jam jars, so make sure you have friends to share it with x

3 or 4 Apples (windfall or neighbours freebies - the friend i got mine from will receive a jar of jam as 'thankyou', of course)
Hedgerow Fruits: Blackberries, Elderberries and Blackcurrants from my freezer. Don't let your daughter (or Son) be in charge of the scrumping container - when you turn round you will find all fruits have been eaten (!)
Altogether i used about 800g fruit - just so you have an idea of quantities. You will need sugar also - but the quantity depends on the yield... i will explain as you read on!
I use Tate & Lyle JAM SUGAR with added pectin.
I use a lemon for this recipe too.

Wash all the fruits - peel / de-core / remove stalks and chop finely. Then all the fruits go into a large Jam Pan / Saucepan. Add the juice and pips and rind (if you want) of 1 lemon.
Once they are in the pan, cover the fruit with water. You want the water to cover all the fruits 'just'. Simmer this lot for 1 hour - enough time to wash up / clean up / play with children?

Then you have this amazing purple pulp. I have a large metal sieve and i bought a pack of muslins from LAKELAND. I have a recipe that tells me to "strain fruit overnight".... i found this totally un-necceassry. In a muslin and sieve it took no time at all (30 mins top?)

It is an idea to strain it all into a DEEP wide necked measuring jug, if you have one - as you will now need to know how much fruit liquid you have.

Unfortunatley - discard the pulp :( it ain't worth it (as MrsB says in her post)

The MATHS: 400g of Jam Sugar for every 600ml of liquid. I found i had 1,200ml from my 800g fruits so i used 800g Jam Sugar.

Simmer all the liquid with this sugar till it is all dissolved.

We are ready to BOIL! (gulp)

Now - i do use a Jam thermometer. ManFish purchased this for making toffee lat Christmas and it is really useful. I also use a purpose Jam spoon - see below>>> they both have 'hooks' on the back to prevent them from falling into the huge Jam Pan. You might want to invest in these if you preserve alot? Tis up to you x

Hubble Bubble Toil and Trouble!!

I literally boil away until the temperature hits the "JAM" line (over 100c)

Maybe 10-15mins.

Often, a 'scum' will appear on top. I like the relaxing process of standing over the jam and scraping off this scum layer. You don't have to but, it makes the jam more attractive.

The jam will become a stunning purple black colour... and the smell? Divine x

As said before: Jam Jars sterilized in a hot-ish oven. Lids popped into a bowl of boiling water.

I use a Jam funnel to pour into the jars to stop it spilling everywhere (this is sticky stuff!)

Pop the lids on tight once the Jam is totally cooled.

I think i am allowed to say it: this tasted sooo good. And i loved how cheap it was to make. I only paid for the Jam Sugar and got 5 full jars from this recipe.

Keep it for up to 3months.

Once opened - keep in the fridge, no longer than a few weeks. x

Man, i love Jam making!!

Eat The Seasons...x

I read somewhere that a good cure for jet lag, is simply to watch the sun rise and watch the sun set. Your body, absorbing the sun's rays, understands.

Seasonal eating, I like to think, is a similar process.

I think it is completely possible that the nature knows best and that asparagus*, broccoli*, purple sprouting broccoli*, radishes*, rhubarb*, rocket*, sorrel*, spinach*, spring onions*, watercress are just what we need in Spring, after a long winter. All little packages of iron, vitamin C and fibre. In the summer fruit and veg is plenty and we can eat little and often. Come Autumn, who doesn't crave butternut squash, courgettes, marrow and fruit crumbles, stewed apples. Stocking up on our resources for the winter ahead, Then through the cold, shorter days artichoke*, beetroot*, butternut squash*, celeriac | celery*, chicory*, jerusalem artichoke*, kale*, kohlrabi*, leeks*, parsnips*, potatoes (maincrop)*, pumpkin*, swede*, turnips*, watercress*, wild mushrooms* are at their best, filling carbohydrate rich foods to keep our energy up and our bodies warm.

It is not fashion or fad to take a seasonal approach to food, it is common sense. Food tastes much better, (it actually 'tastes'....out of season tomatoes, anyone?....urrrgggggh!) it is aplenty, it should cost less (say no to supermarkets racking up the prices of something that is in season....it's NOT 'finest' it is simply being eaten when it should be, from where it should be, with less murky, science-y jiggery-pokery!) and when, even better it is prepared by you, it is wholesome!

August

VEGETABLES

artichoke*, aubergine*, beetroot*, broad beans*, broccoli*, carrots*, courgettes*, cucumber*, fennel*, french beans*, garlic*, kohlrabi*, leeks*, mangetout*, marrow*, onions*, peas*, peppers*, potatoes (maincrop)*, radishes*, rocket*, runner beans*, sorrel*, sweetcorn*, watercress*

FRUIT

apricots*, blackberries*, blueberries*, damsons*, greengages*, loganberries*, melons*, nectarines*, peaches*^[i], plums*, raspberries*, redcurrants*, tomatoes*

MEAT

lamb*, rabbit*, wood pigeon*

FISH & SEAFOOD

cod*, crab*, dover sole*, grey mullet*, haddock*, halibut*, herring*, john dory*, lemon sole*, lobster*, mackerel*, monkfish*, plaice*, salmon*, sardines*, scallops*, sea bass*, squid*

Here in the city, I usually have to rely on our greengrocers, supermarkets and the occasional Farmer's Markets. I have however been doing some cyber 'surfing' and as with all things crafty there is an amazing foodie vibe out there too! I have found more markets and farmer's shops in my area, something I didn't think possible without living somewhere posh and having a car, thanks to the following sites. And have become wholly inspired and convinced by the idea and practicality of seasonal eating!

www.localfoodadvisor.com, www.eattheseasons.co.uk, www.farmersmarkets.net

Have a browse! If you find something gorgeous, don't keep it to your ownsome....let us play too!

x

Quick Blackberry Jam

1lb blackberries (surprisingly few, I managed to collect 2lbs, just pootling along with the mini B's)

1lb sugar

175ml of water

juice of 1 lemon (I used a lime as that is all I had to hand...as far as I can tell the jam is no the worse for it!)

Stew your fruit, gently, in the water, which takes about 20-25 minutes, mashing the fruit to extract as much juice as possible. This is a gorgeous process, I was happily surprised at the sweet smell of blackberries...just like a fruit pastille! The colour was glorious. I would love a cord dress that colour!

After this add your lemon juice (or in my case lime, I think it is probably something sciency about acids rather than for the flavour anyway!) and sugar, keeping the temperature down mix for 10-15 minutes to ensure all the sugar granules are dissolved.

Then rack up the heat! Boil rapidly and unafraid, for 8 minutes! Then the mess can begin.

Take your sterilised jars (and this is where I stray from Delia's sensible, measured tone...), place a jam funnel on top, and using a sieve pour your jam through, pushing with a spoon, to get the juice through quickly. Now Delia would have you sieve this into a hot bowl then pour into the jar....but I didn't really 'get' the two fold process and since I was only making enough for me and a neighbour, I couldn't see the sense. So straight into warm jars it went, using my tiny sieve! No need for great speed, there was ample time and the jam set fine! I even tried the pulp left over because it looked so good and I thought maybe like raspberry jam, the seeds would be fine. Don't make that mistake! On that account Delia is quite right, they are gross, hard and may crack a tooth....and I don't want to be held accountable!

And there we have it!

There are not words enough, for the joy that is this jam! It is August in a jar! Brilliant on my current poppy seed scone obsession, with the cream cheese. The boy B's had it on toast this morning! And I tell you what, I bet it would make amazing homemade jammie dodgers!

x

When Life hands you Lemons...

I have 2 absolutely MUST have flavours in my life that make everything OK in the world:
Vanilla and Lemons. MMmmmm.
One is as soft and comforting as the other is sharp and ascerbic (Much like my personality me thinks!)
I alway have a huge bowl of lemons in the kitchen and they are the staple ingredient to so many things... Lemon Curd being one. I make this Lemon Jam / Lemon Cheese / Lemon Preserve for ME and my NANNA as we both love it. It really is quick and easy to make:
3 lemons
200g Caster Sugar
115g diced unsalted butter
2 large eggs
2 large egg YOLKS
2 standard jam jars - this list makes 2 jars!

Get a pan of water on the gentle boil. A taller pan works well and you don't need too much water. On 'top' of the pan you're now going to place a heatproof bowl in which to heat the ingredients so you don't want water bubbling up over the edges.

Grate the lemon RINDs into the bowl. Then add the juice of both lemons.

Add the sugar and stir and the butter... keep stirring it all till it dissolves nicely.

Beat together the 2 full eggs and 2 egg yolks. You're now going to add the eggs to this gently heating bowl through a sieve so you might need a metal spoon to help push the eggs through.

Stir the ingredients gently and slowly for maybe 8 mins? The mixture should be smooth and glossy and when you lift the wooden spoon from the pan the mixture should 'coat' the back of a spoon.

Remove from the heat and allow to cool ever so slightly.

You need your jars sterilized really. The Curd will preserve for longer and without risk of bacterial interference.

Cover with a wax disc and seal with a lid!

Keep in the fridge and use within 3 months.

Never eaten Lemon Curd? You're missing out!

Would you call me a greedy pig if i tell you i eat this spread on Lemon Drizzle Cake!? It is also divine on American Style Breakfast Pancakes..... or spread on toast... on a slice of bread and butter... as a cupcake topping?

LEMONS are the gift of the gods!
(and i score extra points for giving 1 jar to me Nanna)

Beetroot and Orange Preserve x

As in the previous post - it was the fat, muddy bulbs of Beetroot that inspired the making of this. I wanted to pickle them but i came across the recipe in Lakelands Book. I wasn't sure about the orange to begin with, but the recipe wanted 3 and i happend to have 3 oranges sat in my fruit bowl that needed to be used up.... thrifty cookery is the best x 300ml of Malt Vinegar
200g Granulated Sugar ..... heated gently in a large pickling pan.
I added a little less Malt Vinegar and substituted with some Raspberry Vinegar and White Wine Vinegar so i had 400ml i think, all in.


350g/ 3 Raw Beetroot (from the Veg Box)
350g/3 Cooking Apples (scrumped from a neighbour if possible)
225g/ 3 Red Onions (Man sent to the shops to fetch)
Chop them all as small or big as is your preference. I like mine as small as i can, 1cm cubed on average. Add them to the liquid in the pan.

3 oranges - the rind and juice of (i just re-read the recipe and it says only 2, oop, i added 3)
1 garlic clove crushed
1tsp ground Allspice
1tsp Salt
... i added to the mix also: 1tsp Mustard seeds / 1tsp Corriander seeds / Celery Salt / 1tsp GROUND Peppercrons. Add whatever you like... oh and some fresh tiny cut Rosemary! (love that stuff)


Bring it the boil - just - then put it on a low setting and simmer away for 40mins. I put a lid on mine but you don't need to....

Give yourself a pat on the back and feel rather pleased with yourself :)

After 40mins - whack i gave mine a good mulch with a big potato masher as i don't like anything too chunky. Then whack the heat right up again and boil away the last of any liquids you dont want. I kept a bit of liquid in mine.

Oh IF ONLY this screen was scratch and sniff! This kitchen smells amazing x i am in love with my own culinary genius... or i love chutney / presrves / pickles x

This ingredients list made 2 FULL 1/2Litre Kilner Jars - so you are looking at 4 standard jam jars? or even 5 if you want to give away / sell jars that aren't too big?

A glass of chilled white wine to celebrate the fact it was now 5pm on a Friday and i had survived another week as an amazing Mum! tee hee (i have to keep saying it as one day, i'll believe it)

Decorate the jar a bit, of course! And i always put the dates on each jar as i will never remember, come Nov / Dec when they were made or how long they will keep:

"Made in beg. August 2009 - use in Nov 2009 - once opened, keep refridgerated and use within one Month"

So there you have it - open it mid November and you'll have a sweet and spicy preserve to accompany meats and cheeses and it will take you right through Christmas festivities from Mid November into the New Year x

Do i sound like Nigella yet? I hope I am a little more real than that x

Friday is VEG BOX day...

I had just finished vacuuming the entire house and i even managed to mop the kitchen floor (i know, Knight me) when the Fortnightly "Veg Box" arrived :) We buy tomatos, by the hundred, weekly... they are like sweets in my house. ManFish and ChildFish eat them on a continual grazing routine, like small house trained cows...

These HUGE field mushrooms will be eaten at their best: lightly fried on a low heat with butter, garlic, a splash of water - to keep them fat. Popped into a toasted ciabatta roll with a splodge of organic mayo - veggie heaven!

I get Fruit in my 'Veg Box' too.... and milk and eggs and Apple Juice... i love the fact, that no matter how scatty I am (and I am quite scatty!) there will be food, every fortnight, at my back door. There is a sneaking suspicion we might starve if not, as i have a life threatening allergy to Supermarkets....

AND, because i am the way i am, i left all the veg in its box outside (cleaning anything being LAST on my agenda, especially after having vacuumed AND mopped floor today) i decided to use this book>>>>>> to make some stuff.

This is one of my bestest all time cookery books. I got it from Lakeland for about £4.99 and i swear by it people. You want a preserves book? This is THE ONE x

And these chalky fat bulbs were sat on the top of the Veg Box... Beetroot!! a challenging vegetable i feel...

I was all intent on pickling them ready for Winter but then i found a great recipe in above book for "Beetroot and Orange Preserve"

Yes! Of course i made it - there and then! Whilst my 5yr old and her chum played in the paddling pool (one eye on the chutney / one eye on the dog's drooling / half an eye doing 'health and safety' on the kids...)

I have photographed the whole lot and i'll show you next week.

I also made Lemon Curd for my Nanna... so that is two NEW exciting food posts to follow soon! And, reading this all back, it would seem i have 2 and half eyes!

I LOVE this place, thanks for coming x