Sunday, 5 April 2020

Traditional Jams & Preserves - Eve Parker

At this time of year ~ when I am waking up and coming out of hibernation! ~ I start to think about the gifts of Mother Nature throughout the year, which ones I will use, and what I will do with them.

Elderflowers, Elderberries, Blackberries, Ramsons, Rosehips, Nettles, Apples, Chestnuts, Cherries - so many lovely things!

I love this simple book; it is full of tasty recipes for Jams, Conserves, Chutneys and Butters.

Apple & Elderflower Jam
🍎 1kg Cooking Apples
🍎 500g Elderflower heads
🍎 400ml water
🍎 500g preserving sugar

 Rinse the Elderflowers, shake dry. Pull the flowers from the stalks and tie in a square of muslin.
🥣 Placed the peeled, cored, diced apples into the pan with the Elderflower bag.
🥣 Add water, bring to a simmer. Cool for 20 minutes, or until the Apple is pulped.
🥣 Add sugar and stir until dissolved. Bring to the boil and cook for 20 minutes, making sure the jam is bubbling on the surface, stirring occasionally to stop it sticking to the pan.
 Test for set. When ready pour into sterilised jars, add wax disc, and screw lids on tightly. Leave to cool.

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