Kitchen Work

Last month Bill and I went to Brockbushes Farm, near Corbridge, to pick plums. Even though it was mid-September and their website said plums were available throughout the month, when we got there most were already rotten, with plenty of wasps buzzing around. We did manage to find a few kilos (hint: if you're shaking the tree to knock down fruit, don't look up, look down to see where they fall). The second disappointment was that - even with the discount the guy said he gave us - they cost more than at the green grocer. I don't think I'll do that again. Nevertheless, we are enjoying our plum jams, made with 'zingers': nutmeg and brandy or orange zest, ginger and brandy.

When we were foraging for rosehips (already made into rosehip syrup and put into the freezer), I found a yellow pear tree. There were only dropped pears in reach, but I managed to salvage enough pear to make several jars of jam. I used half the usual sugar to account for their very ripe state. For both Bill and me, foraged food is far more satisfying than bought food. However, I did buy a bunch of green pears, thinking I might need to add them to make enough to bother with. Instead, I ended up making a separate batch of green pear jam, which has an unfortunate colour. If I ever do that again I will definitely peal them first!

I use the jam recipe provided by a book by the author of blog NWEdible, Hands On Home by Erica Strauss. She's not blogging for free any longer, but there are still plenty of great articles at NW Edible Life. 

I got a surprise gift of a bunch of crab apples which I'm still working on.   

I have another project to re-process some mixed fruit: strawberries (from Brockbushes - a much better deal), red currants (gifted from a friend's allotment) and gooseberries (from our own 2-year old bushes!). I'm still trying to decide whether to boil it down further (as Erica does) or whether to give in and add pectin.  A lot of the strawberries went into vodka, and sloes into gin and blackberries into whisky, mainly for Christmas presents. 

Then to work on the damsons and more blackberries for more jam. I made so much jam and jelly during 2020 that we're quite spoiled to the pleasures of homemade, far less sweet than storebought.  Life is busy here in late summer/early autumn.

Still waiting for our seven apples to be ready to pick!