new to the flock Posted August 8, 2008 Report Share Posted August 8, 2008 Last Saturday was Trix and Mines first day of processing some of our harvest this year. We set out and made Garden Chillie, Red Current Jelly, Black Current Jelly,Cherry Jam, Cherry pie filling, Black Raspberry Jam, Hot/Sweat Red Pepper Jelly, and started to grade up the Zuchinni freezing it in portions to make muffins and loafs. These will be used throught the school year in the boys lunches. I will be harvesting rose hips this weekend for jelly, as well as my wild Canadian Plums. Should also be making a couple of batches of regular Plum Jam this weekend, along with some Mulberry Jam and Strawberry Jam. How is everybody else making out....come on H we know you are a closet jam maker NTTF Quote Link to comment Share on other sites More sharing options...
Mrs Sweepy Posted August 8, 2008 Report Share Posted August 8, 2008 O dear please dont tell Ash. His starting to think am not such the perfect housewife he once thought i was . As i have been finished work three weeks now. And the pickle jars are still collecting dust on the shelve. xxxxsuzy Quote Link to comment Share on other sites More sharing options...
henry d Posted August 9, 2008 Report Share Posted August 9, 2008 The wet weather is causing havoc here, hope it gets sunny/dry here for a few days so we can get some fruit that isn`t mildewed. Apples trees are looking good though...........Mmmm cider Quote Link to comment Share on other sites More sharing options...
Kay Posted August 10, 2008 Report Share Posted August 10, 2008 I love homemade jam & i intend to do some blackberry Quote Link to comment Share on other sites More sharing options...
salisburykeeper Posted August 10, 2008 Report Share Posted August 10, 2008 Has anyone got any ideas of what to make with courgettes? I picked 2 wheelbarrows full 2 days ago and ive got the same again ready now! any ideas would be useful Quote Link to comment Share on other sites More sharing options...
new to the flock Posted August 10, 2008 Author Report Share Posted August 10, 2008 salisburykeeper courgettes = zuchinni Trix and I peel them and then grate them into 2 cup measures to be frozen. Grate them length wise down to the seed area....feed the seeds and peels to the chickens they love them, as do the pigs. A 2 cup measure is perfect for making into muffins or loafs of zuchinni bread. NTTF Quote Link to comment Share on other sites More sharing options...
henry d Posted August 10, 2008 Report Share Posted August 10, 2008 Courgette Pasta Sauce - 1kg courgette 2tbsp Olive oil 1 clove garlic crushed 50gm FRESH parmesan 2tbsp double cream or splash of milk and a **** of butter Salt & pepper Heat the oil in a large frying panthen add garlic and courgettes(don`t over crowd the pan) add some salt and fry gently without browning so they soften first. stir in cream/milk & butter then the cheese. Bubble for a minute and add to cooked pasta..........damn tasty as I just had it for tea Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted August 11, 2008 Report Share Posted August 11, 2008 I will be harvesting rose hips this weekend for jelly Forgive my asking NTTF, but do you have a failsafe recipe for rosehip jelly that you can post? Mine always come out cloudy regardless of how carefully I manipulate the jelly bag, and frankly it always tastes a bit grim. Am I over-boiling them or do I just have to face the fact that I don't really like rosehips? Regards, LS Quote Link to comment Share on other sites More sharing options...
new to the flock Posted August 11, 2008 Author Report Share Posted August 11, 2008 I will be harvesting rose hips this weekend for jelly Forgive my asking NTTF, but do you have a failsafe recipe for rosehip jelly that you can post? Mine always come out cloudy regardless of how carefully I manipulate the jelly bag, and frankly it always tastes a bit grim. Am I over-boiling them or do I just have to face the fact that I don't really like rosehips? Regards, LS LS I will see about getting the reciepe I use up alittle later today. NTTF Quote Link to comment Share on other sites More sharing options...
new to the flock Posted August 12, 2008 Author Report Share Posted August 12, 2008 Here you go LS this is the recipie that Trix and I always use. Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam). Bring to a boil and boil hard for 2 min. Remove from heat and pour into sterilized jars and seal with caps and rings. The jelly has a wonderful flavor and is the consistency of liguid honey. Quote Link to comment Share on other sites More sharing options...
pavman Posted August 12, 2008 Report Share Posted August 12, 2008 hey well done guys we have been a bit lazy but have pickled some cucumber and eggs, The Blackcurrants are only just ripe and we also have some cherries for the Brandy :blink: Quote Link to comment Share on other sites More sharing options...
Dunkield Posted August 12, 2008 Report Share Posted August 12, 2008 Due to the glut of both Blackberries and Damsons we, ok, she, won't be making any jam at all this year. We still have jars, bottles, kilners dotted arround full of the stuff and have been doing my bit on the toast front as well :blink: But from what I have seen driving arround the blackberies must be ready, as the blue rinse WI brigade have been out in force. Quote Link to comment Share on other sites More sharing options...
Wookie Posted August 12, 2008 Report Share Posted August 12, 2008 No sign of decent fruit on the tress just yet, but the plums are coming out in droves and should be ready in a couple of weeks. That's a lot of jam taken care of when they are done! Jam is also on the menu for the cheeries I got off the other tree earlier on. That should be lovely. We are also having a bumper courgette crop this year and have yet to start picking any tomatoes. Those are going to get the chutney treatment when they ripen a bit more. Other than that, the only thing we have left in the ground are the leeks. Quote Link to comment Share on other sites More sharing options...
salisburykeeper Posted August 12, 2008 Report Share Posted August 12, 2008 has anyone got a good recipe for tomato chutney? ive just picked 15 kilos of toms and i think i better do something with them :blink: Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted August 14, 2008 Report Share Posted August 14, 2008 Here you go LS this is the recipie that Trix and I always use. Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam). Bring to a boil and boil hard for 2 min. Remove from heat and pour into sterilized jars and seal with caps and rings. The jelly has a wonderful flavor and is the consistency of liguid honey. Thanks NTTF, do you get a clear set with that recipe or are your preseves cloudy? I've never used certo before, relying instead on jam sugar for my low pectin fruits. Perhaps that is what gives your recipe the edge... I'll report back in November when the hips in Blighty should be ripe! All the best, LS Quote Link to comment Share on other sites More sharing options...
new to the flock Posted August 14, 2008 Author Report Share Posted August 14, 2008 Here you go LS this is the recipie that Trix and I always use. Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam). Bring to a boil and boil hard for 2 min. Remove from heat and pour into sterilized jars and seal with caps and rings. The jelly has a wonderful flavor and is the consistency of liguid honey. Thanks NTTF, do you get a clear set with that recipe or are your preseves cloudy? I've never used certo before, relying instead on jam sugar for my low pectin fruits. Perhaps that is what gives your recipe the edge... I'll report back in November when the hips in Blighty should be ripe! All the best, LS LS, I get a very clear set with a lovely pink blush to it. NTTF Quote Link to comment Share on other sites More sharing options...
new to the flock Posted August 14, 2008 Author Report Share Posted August 14, 2008 As I have been teaching everynight this past two weeks except sunday I have not had a lot of time on the jams and jellys. However Trix has mamagaed to squeeze in a couple batches of peach jam and a couple batches of yellow plum jam. And I did get my ripe rose hips picked and ready for this Saturday. NTTF Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted August 15, 2008 Report Share Posted August 15, 2008 I have picked a big bird from the Gate Inn that loves rabbit. Just got to reel her in once the nights get shorter LB Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted August 18, 2008 Report Share Posted August 18, 2008 I have picked a big bird from the Gate Inn that loves rabbit. Just got to reel her in once the nights get shorter LB huh? LS Quote Link to comment Share on other sites More sharing options...
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