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A real haul |
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What 3 kg raspberries looks like |
Given the revolting weather, I found myself picking fruit until the September rain had soaked right through to my knickers, but once at home and in a warm pair of PJs, Katie and I turned our attention to the fun job of working through our produce to preserve it.


I was interested in Hugh Fernley-Whittingstall's raspberry jam recipe which calls for half the normal amount of sugar, and so I thought I'd give it a try. I was a little concerned when he didn't mention scum removal, which is odd, and I can imagine folk getting into a pickle trying to pot up non-skimmed jam. And what with that and his estimate of seven minutes, which would be a miracle to achieve a set, I decided to wing it. So after a rolling boil of 22 minutes we had 6 lbs of yummy, delicious smelling jam, I'll let you know whether we got a good set.
Then Katie and I sliced the runner beans which, once sliced and bagged, can be frozen and used just like peas. Years ago I bought an antique bean slicer like the one my parents have which is ideal for the job. I picked mine up in a junk shop but I notice you can also get them from eBay. They attach to the table or a work surface and give you a perfect slice every time.
Finally we stewed the blackberries with my lovely Granny Smith apples for the perfect addition to cereal and yogurt. A lovely welcome home from our holiday, even if it is still raining.
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