|
|
Reply
| |
I've just added nettles to wild food, I'll add a recipe later, but I've not gone into too much detail because I thought we'd feature it on the kitchen garden at some point? Shall we do a veg or fruit each week & a herb or wild item each week too? Class herbs with the wild ones? |
|
First
Previous
2-7 of 7
Next
Last
|
Reply
| |
no i didnt class herbs with wild food although there are wild herbs ie wild garliac yeah item a week in each shloud be plenty. sorry im very tired tonight. |
|
Reply
| |
Dandelion Jelly Dandelion Jelly
4 cups yellow parts of dandelion blossoms 3 cups boiling water 4 1/2 cups sugar 2 Tbsp Freshly squeezed lemon juice 1 pkg powdered pectin
Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms.. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly. Bring the water to a boil and fill the water with dandelion blossom shreds. Simmer over very gentle heat about 10 minutes. Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water. Add more blossoms to the strained water and simmer for about 10 minutes. Continue simmering and straining until all the blossoms are used up. Add more water to make up 3 cups. You lose some water because it is caught in the blossoms. Strain the water very well. I use a coffee filter. Combine water with lemon juice, sugar and pectin. Bring to roiling boil and stir until sugar is dissolved. Boil hard for one minute. Skim. Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.
|
|
Reply
| |
Rowan Jelly
Cover 3lbs of rowan berries with water in pan, cook till pulpy. Strain through jellybag. Cover 3lbs crabapples with water, boilt until soft, strain also. Mix both juices and complete as above. |
|
Reply
| |
Blackberry Cordial
Pour 1 pint of white wine vinegar over 1 quart of ripe blackberries. Leave to stand for 1 week, stirring occasionally. Strain when ready and put liquid into pan with 1 lb sugar and ½lb honey. Bring to boil, then cool. Bottle and keep in dark place. |
|
Reply
| |
Blackberry and Elderberry Jam
Take equal quantities of blackberries and elderberries (stripped of stalks), put in pan, bring to boil and cook for 20 mins. Allow ¾lb sugar to each 1lb fruit, bring again to boil for 20 mins. Pot. |
|
First
Previous
2-7 of 7
Next
Last
|
|
|