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Posts Tagged ‘jar’

Loaves and fishes

June 24, 2013 Leave a comment
Gooseberry jam and white currant jelly

Gooseberry jam and white currant jelly

A few hot, prickly afternoons went into picking white currants and gooseberries and further hours stripping and top-and-tailing.

From which came 5 small jars of gooseberry jam (reasonably enough), and 2 small jars of precious white currant jelly.

The white currants were extremely plentiful this year and in their raw state filled 3 ice cream tubs, so what happened? Isn’t this the miracle of the loaves and fishes in reverse?

No, because the white currant pulp was a major ingredient in 4 moist and delicious cakes!

White currant and sultana cake

White currant and sultana cake

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Easter fare

March 30, 2013 Leave a comment
Mincemeat tart and custard to go with it

Mincemeat tart and custard to go with it

This lattice tart, our version of Easter fare, is made with port and cranberry mincemeat.

It’s even nicer than ordinary mincemeat (which is nice enough) – I know because I licked out the jar.

I can’t wait to tuck into the tart itself, and the custard to accompany it.

“I’m a cook not a chef,” Clive keeps insisting; much more suitable as far as I’m concerned!

Quince jelly

November 29, 2012 4 comments

Quince jelly, or rather, quince syrup

Well, we cut up and mashed an enormous quantity of quince flesh.

By the time we’d strained it through muslin, there was enough liquid to fill a reasonable-sized saucepan.

By the time we’d boiled it, it had reduced by half and there was enough to fill 4 small jars.

It’s a beautiful colour and it tastes just like quince jelly ought to but … it hasn’t set!!!

Aaaargh!

I’m to blame because I really did think it wrinkled on that saucer.

Oh well. We didn’t make fig syrup this year so we’ll have this instead to pour on our vanilla ice cream.

And the quince pulp has gone to very good use in 8 cakes, no less.

Mystery chrysalis

September 16, 2012 2 comments

The chrysalis up close

I spotted this little chrysalis on the underside of a peach leaf.

When the photo was taken, the leaf was still on the tree, but it’s now in a jar with air-holes.

I’m hoping the chrysalis will hatch and show me what manner of beast I’m dealing with.

I wouldn’t be in the least surprised if it was some pest I ought to know about.

Apricot jam

July 7, 2012 2 comments

Apricot jam and apricots

Clive likes raspberry jam best but my favourite (perhaps tied favourite) is apricot.

I love the smell of it, and its fresh taste.

Our jam always has big bits of fruit in it.

We’ve  made 8 jars, some of them quite massive jars, and we’ve got enough fruit left for another batch.