It's been another hot day here in deepest Cornwall and to beat it I got up early. I managed to do some garden tidying by nine o clock, ably assisted by Max the
four legged lodger, who loves sticks! I managed to do some weeding and bagging up some of the smaller logs for my neighbours so they can have some of our wood.
I then came in and spent most of the day amusing myself with my quilt making and then some Hedgerow Jelly making. I have jars of bramble jam and sloe jam in the cupboard and Dearly Beloved won't touch anything
jammish, or with a pip in it, so I'm making jelly this year in the hope that he might enjoy this more; if not then there's more for me!
It's so easy to make. I covered the sloes in water and cooked them until all soft, I then added some Crab Apple pulp that I had frozen previously and some of the blackberries. I cooked them all through and then strained them.
For each pint of fluid I added 1lb of sugar, although I added more sugar later as it was extremely tart. The predominant flavour is sloe which gives it such a fresh tang with the apples and blackberries in the background.
It's a bit worrying waiting for it to set, but there is such a naturally high level of pectin that it usually sets and lasts really well. All if cost me was a bag and a half of sugar, for natural homemade, chemical free jam, most of which was picked from the hedgerows on Saturday. This will be wonderful on toast for breakfast or in a sponge cake.
It's been another hot day here in deepest Cornwall and to beat it I got up early. I managed to do some garden tidying by nine o clock, ably assisted by Max the four legged lodger, who loves sticks! I managed to do some weeding and bagging up some of the smaller logs for my neighbours so they can have some of our wood.
I then came in and spent most of the day amusing myself with my quilt making and then some Hedgerow Jelly making. I have jars of bramble jam and sloe jam in the cupboard and Dearly Beloved won't touch anything jammish, or with a pip in it, so I'm making jelly this year in the hope that he might enjoy this more; if not then there's more for me!
It's so easy to make. I covered the sloes in water and cooked them until all soft, I then added some Crab Apple pulp that I had frozen previously and some of the blackberries. I cooked them all through and then strained them.
For each pint of fluid I added 1lb of sugar, although I added more sugar later as it was extremely tart. The predominant flavour is sloe which gives it such a fresh tang with the apples and blackberries in the background.
It's a bit worrying waiting for it to set, but there is such a naturally high level of pectin that it usually sets and lasts really well. All if cost me was a bag and a half of sugar, for natural homemade, chemical free jam, most of which was picked from the hedgerows on Saturday. This will be wonderful on toast for breakfast or in a sponge cake.
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