Geranium,nicotiania, marigolds and nasturtiums are still flowering even though we are in mid November but today was one of those days where it never got light and eventually the rain set in. To cheer myself up I thought it was time to make sloe jelly – one of the richest coloured preserves around.
Sloes are the fruit of the blackthorn a common part of traditional hedgerow. The berries are a deep dark shiny purple and cluster round the sharp thorns. Birds love them but don’t be fooled to try to eat them from the bush as they have a dry sharp flesh which makes your tongue shrivel. But use them to make sloe gin to sip at Christmas or sloe jelly for use in winter stews or to accompany game they are delicious
I had picked about 1lb of sloes last weekend and earlier in. the week I had cooked them with cooking apples and strained the pulp overnight but as I hadn’t enough time I froze the strained liquid until today. Gently heating the liquid with sugar and stirring until it came to the boil and enjoying the lovely smell and colour brightened up a wet afternoon.
Testing for ‘set’ before potting up sloe jelly
Now as I write I can smell sausages, chunks of potatoes and red onions gently cooking and once the onions have caramelised I will add the sloe jelly that didn’t fit in the jar and a slug of red wine – should be good!
Setting off in shorts and flip-flops to pick elderflowers seemed like a good idea until I realised that the recent hot weather had taken its toll on the elderflowers and the few remaining flowers were in the shadiest, nettliest places so it was with stung legs that I returned home with the requisite number of flower heads.
No not elderflower cordial or champagne ( I knew I was too late to make either of these) but elderflower and gooseberry jam. The main task of the day was to pick this year’s gooseberries, but I knew in my heart of hearts that there was a big bag of last year’s crop lurking in the freezer which just hadn’t made the preserving pan.
So I set to and weighed the frozen gooseberries (just over 3lb) popped them in the preserving pan with just enough water to cover them and put the elderflowers in a jelly bag (much simpler than cutting squares of muslin and the jelly bag can be washed and reused over and over again). I suspended the jelly bag from the handle of preserving pan so that the flowers were in the water and set the pan over a gentle heat on the stove. My wonderful Mary Ford Jams, Chutneys and Pickles book gives a detailed description involving pieces of wood and hacksaws to mark the starting level of your jam and therefore work out what level the contents should be when it is reduced by a third. Always looking for an easy solution my top tip is to take a wooden spoon and put it handle first into the preserving pan, note the level of the contents and mark with a pencil – you can then use a ruler and pencil to mark it into thirds and you have an instant measure which can be washed off when finished ready for another day!
So with the gooseberries, elderflower and water very gently simmering out I went into the beautiful sunshine to pick the crop from one of our two gooseberry bushes. The poor wee bush its branches were touching the ground with the weight of the fruit so when I had finished it looked quite happy and upright again. But what a crop…
I sat in the sun ‘topping and tailing’ as last year’s fruit cooked. When it had reduced by a third I added the sugar (just over 3lb) and stirred until the sugar had dissolved and Left it to boil. I returned to my topping and tailing! After a lot more topping and tailing I thought it was time to look for recipes that did not involved topping and tailing and was pleased to find a recipe for gooseberry sauce which sounds rather tasty so 2lb of the smaller untopped and tailed gooseberries were washed, bagged and popped in the freezer ready for making into sauce some time in the future.
By this stage the jam had reached setting point and was ready for potting up. Seven jars are standing proudly on the kitchen bench. The scrapings from the preserving pan were served on a scone for our afternoon tea and the verdict was ‘very good’! It has the lovely tang of gooseberries with just a hint of the heady flavour of the elderflower.
And this year’s crop? The final weigh in from the first gooseberry bush is 11lb! Next job is to make a gooseberry cake to take round to a friend’s house this evening and to stew some ready for a gooseberry fool tomorrow. The rest have gone into the freezer BUT will be used before July net year.