Jam, pickles and chutney


My word! It has been a week of picking, cleaning, boiling, sterilizing, and canning.   The fruit and vegetables growing in our garden are slowly plodding along. We’ve had a few tomatoes, the odd bell pepper, and strawberries, but our leeks, onions, beetroots and garlic wont be ready to enjoy for another while.  So last weekend we raided Graham’s Parent’s green house and came home with a few fat cucumbers, tons of tomatoes, several turnips, and one Arthur-sized marrow.

The tomatoes were quickly turned into pasta sauce and put in the freezer, the turnips went into soup, and the cucumbers were sliced, salted and pickled.  Next year I’d really like to make some dill pickles.  Martha Stuart recipe looks lovely.

On Sunday morning walk we found a large clutch of wild raspberries and picked as many as we could carry.  Beth was very keen to help with the picking but couldn’t resist her share.  Nevertheless what did manage to come home was washed and turned into raspberry and ginger jam.  I didn’t follow a recipe as such, I just boiled the raspberries then after two minuets added a cup of caster sugar and three grated chunks of stem ginger.  It seemed to work out fine since the fruit had been picked only hours before and it isn’t too sweet.  I’m not sure what the difference in America is between Jam and Jelly but in the UK Jelly is something you eat with ice cream at a birthday party.  Jam you spread on toast or put in your oatmeal.



Image( my house is so dark!)

And finally! In the buzz of canning on Monday a friend and I each picked 1.5kg of wild Brambles.  Which turned into Spicy blackberry chutney.  Sorry for the AWFUL picture quality! The jars have been labeled and will be given to friends and family for Christmas gifts.

Now what to do with that huge marrow……….?


4 thoughts on “Jam, pickles and chutney

  1. I found your blog through the Yarn Along and just had to look at some of your other blog posts. In America, jam is made with the whole fruit and jelly is made from only the juice of the fruit. Both jams and jellies are spread on bread/toast. If it’s homemade (which is what we like to do) and turns out a bit runny we love using it on ice cream, too. 🙂

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