As I added a post on my recent breadmaking exploits, I think it is only fair that I add some of my comments on the preserving front.
It’s been two years now since I picked up a copy of The River Cottage Preserves handbook. As this pretty much coincided with me moving out of Edinburgh to the semi-rural town of Linlithgow, a lot of the ideas within the book became more interesting to me as I had the chance to stumble across some of the ingredients on my local walks. I therefore invested in a Lakeland preserving pan and bought some jars, funnels and a jam thermometer.
A visit to my local fruit farm, Craigies, was in order for some of their wonderful pick your own. Returning home with some Strawberries and raspberries, I set to work. Both my first attempts were pretty good, even if I say so myself. The raspberry jam was perhaps the best as it seemed pretty easy to get the setting point. Strawberries have lower pectin levels so instead of normal granulated sugar, I used Jam Sugar to help the set. This summer past, I returned to the farm to pick up some Blackcurrant’s which made equally delicious jam and some Gooseberries, to which I added some home made Elderflower cordial. The flavour combination was good but I didn’t quite get the set right, making a runnier jam than I would have liked.
Since these earlier attempts, I have moved onto to try some more adventurous preserves. Plum jam (from local wild plums), Onion Marmalade, Piccalilli, Chilli Jam and my favourite of all, Seville Marmalade. All have been rather nice and only the Chilli jam has given me any problems, again with the setting point.
Next up is some more marmalade this month. Look out for the Seville Oranges over the next few weeks as the season is very short in January.
For a small initial outlay on equipment, I now feel that with a little effort, it is not too difficult to build up your own little larder of delicious preserves. Just waiting for you when you need something extra.
