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fruits and jellies
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Does nayone know of a good book that gives recipes for Hawthorn and Apple Jelly, or Crab apple and mint etc.?
I have loads of berries and fruits that I would like to use. I have seen a book, but can't remember what it is called.
Also, recipes for Bramble whisky, and cherry brandy etc.
I have loads of berries and fruits that I would like to use. I have seen a book, but can't remember what it is called.
Also, recipes for Bramble whisky, and cherry brandy etc.
Answers
1 to 13 of 13
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yes please - can you email me, [email protected]
Will check out the books next time i'm in the library.
Will check out the books next time i'm in the library.
I found these on the internet for you:
Bramble Whisky
Into an airtight container pour half a bottle of single malt whisky, 400- 500g brambles and about 120g demerara sugar (less or more according to your taste). shake the jar every day until the sugar is dissolved then leave in a dark place for 1- 2 weeks or until the brambles have lost a lot of their colour. strain the whisky mixture into a boltle (preferably airtight) and store out of the sun. keep the used brambles -they are very good with cream or cranachan (cream whipped with honey and toasted oatmeal).
SLOE GIN
Easiest way possible � can�t make it any more as we now live in Western Canada and can�t get sloes. Its best to pick them as far away from roads as possible and preferably after the first frost. Then put them in a basin, stab them a few times with a pair of kitchen forks using the forks to transfer them to a kilner jar or jars. Fill the jar right up to the top with sloes. Tip in as much sugar as the jar will hold without shaking it down. Fill up with gin put the top on and leave it in a dark cupboard until just before the sloes are ripe the next year at which point borrow a large coffee urn or something similar pour in all the sloes (I used a muslin bag to strain them) Let them drip dry for a while. Then the fun stuff starts. Take a small glass and sample the sloe liquer. Dilute with neat gin until the result is as you like it. My husband liked a very sweet drink, I liked a bit more gin. It will vary from year to year and you get a bit sloshed doing this bit. Stick it in gin bottles, put the caps on and put them in a cupboard. I am still drinking the last of my 96 and 97 which are both brilliant and taste very similar although the sloes in each year were very different and I had to dilute differently.
Bramble Whisky
Into an airtight container pour half a bottle of single malt whisky, 400- 500g brambles and about 120g demerara sugar (less or more according to your taste). shake the jar every day until the sugar is dissolved then leave in a dark place for 1- 2 weeks or until the brambles have lost a lot of their colour. strain the whisky mixture into a boltle (preferably airtight) and store out of the sun. keep the used brambles -they are very good with cream or cranachan (cream whipped with honey and toasted oatmeal).
SLOE GIN
Easiest way possible � can�t make it any more as we now live in Western Canada and can�t get sloes. Its best to pick them as far away from roads as possible and preferably after the first frost. Then put them in a basin, stab them a few times with a pair of kitchen forks using the forks to transfer them to a kilner jar or jars. Fill the jar right up to the top with sloes. Tip in as much sugar as the jar will hold without shaking it down. Fill up with gin put the top on and leave it in a dark cupboard until just before the sloes are ripe the next year at which point borrow a large coffee urn or something similar pour in all the sloes (I used a muslin bag to strain them) Let them drip dry for a while. Then the fun stuff starts. Take a small glass and sample the sloe liquer. Dilute with neat gin until the result is as you like it. My husband liked a very sweet drink, I liked a bit more gin. It will vary from year to year and you get a bit sloshed doing this bit. Stick it in gin bottles, put the caps on and put them in a cupboard. I am still drinking the last of my 96 and 97 which are both brilliant and taste very similar although the sloes in each year were very different and I had to dilute differently.
I found these on the internet for you:
GINGER BEER
Ginger root (as much as you can handle or 1/2oz per gal.) Tartaric acid, 1/4 oz per Gal. Lemon (1 per Gal.) Sugar (2lbs per Gal.)Yeast (1/4 oz per Gal. or 1/2 oz if you like to take yeast) and that's it! total cost per Gal. is approximately, 75p. Now for the work !! Crush the Ginger whole and put it in your container (I use a bucket), add the acid and the juice of the Lemon and then the zest of the lemon and sugar. Boil up the kettle with as much water as is needed (Min of a Gal.) and add to the ingredients. Start the wine yeast going by placing the yeast in a cup and pouring over a bit of warm but NOT hot water, make sure all water has been boiled, just enough to cover the yeast will do. Then when your 'bucket' of ginger beer is cool, about room temp, add the yeast! Leave over night and then remove the scum and sieve into bottles. BEWARE!!!! use screw top bottles or you'll have some mini-bombs going off over night. Leave for three days and drink.
To Make Cherry Brandy
Morella Cherries
Good Brandy
To every 450g (1lb) of Cherries allow:
85g (3oz) Sugar
Have some sterilised glass bottles ready, which must be perfectly dry.
Ensure that the cherries are not too ripe and are freshly gathered and cut off about half of the stalks. Put them into the bottles, with the above ratio of sugar to every 450g (1lb) of fruit.
Sprinkle the sugar between the cherries and when the bottles are nearly full, pour in enough brandy to reach just below the rim.
A few peach, apricot kernels or blanched bitter almonds, will add much to the flavour.
Seal the bottle to ensure they are airtight and store away in a dry place.
The cherries will be fit to eat in 2 or 3 months and will remain good for years.
They are liable to shrivel and become tough if too much sugar be added to them. Sufficient: 450g (1lb) of
GINGER BEER
Ginger root (as much as you can handle or 1/2oz per gal.) Tartaric acid, 1/4 oz per Gal. Lemon (1 per Gal.) Sugar (2lbs per Gal.)Yeast (1/4 oz per Gal. or 1/2 oz if you like to take yeast) and that's it! total cost per Gal. is approximately, 75p. Now for the work !! Crush the Ginger whole and put it in your container (I use a bucket), add the acid and the juice of the Lemon and then the zest of the lemon and sugar. Boil up the kettle with as much water as is needed (Min of a Gal.) and add to the ingredients. Start the wine yeast going by placing the yeast in a cup and pouring over a bit of warm but NOT hot water, make sure all water has been boiled, just enough to cover the yeast will do. Then when your 'bucket' of ginger beer is cool, about room temp, add the yeast! Leave over night and then remove the scum and sieve into bottles. BEWARE!!!! use screw top bottles or you'll have some mini-bombs going off over night. Leave for three days and drink.
To Make Cherry Brandy
Morella Cherries
Good Brandy
To every 450g (1lb) of Cherries allow:
85g (3oz) Sugar
Have some sterilised glass bottles ready, which must be perfectly dry.
Ensure that the cherries are not too ripe and are freshly gathered and cut off about half of the stalks. Put them into the bottles, with the above ratio of sugar to every 450g (1lb) of fruit.
Sprinkle the sugar between the cherries and when the bottles are nearly full, pour in enough brandy to reach just below the rim.
A few peach, apricot kernels or blanched bitter almonds, will add much to the flavour.
Seal the bottle to ensure they are airtight and store away in a dry place.
The cherries will be fit to eat in 2 or 3 months and will remain good for years.
They are liable to shrivel and become tough if too much sugar be added to them. Sufficient: 450g (1lb) of
I found these on the internet for you:
Crab Apple Jelly
Yesterday I picked a load of fruit, then all you do is wash them , cover them in water , & boil usually for about 45 mins.
I have a jelly bag which I put the boiled mixture in & allow it to drip overnight. NEVER squeeze the bag , just leave it to drip , as if you do the jelly will be cloudy.
Today I measured out the liquid, & for every pint I use 1lb sugar. Really is as simple as that. It reaches setting point very quickly as it is loaded with pectin.
This is also what I use to make mint jelly.
Crab Apple Jelly
Yesterday I picked a load of fruit, then all you do is wash them , cover them in water , & boil usually for about 45 mins.
I have a jelly bag which I put the boiled mixture in & allow it to drip overnight. NEVER squeeze the bag , just leave it to drip , as if you do the jelly will be cloudy.
Today I measured out the liquid, & for every pint I use 1lb sugar. Really is as simple as that. It reaches setting point very quickly as it is loaded with pectin.
This is also what I use to make mint jelly.
http://certo.co.uk/Recipes.htm
Apple Jelly
6 lb. Cooking Apples
3 Pints Water
6 � lb. Sugar
1 bottle Certo
1. Remove the blossom and stem ends from fruit and cut apples in small pieces. Do not peel or core.
2. Add 3 pints water, cover and simmer, until fruit is tender.
3. Place fruit in a jelly cloth or bag and allow to drain.
4. Measure sugar and 4 pints juice into a preserving pan (large) and mix well. Heat slowly, stirring occasionally, until the sugar has dissolved, add a small piece of butter.
5. Add Certo, stirring occasionally, then bring to a full rolling boil and boil for 1 minute.
6. Remove from heat, skim, pot and cover in the usual way.
Blackberry Jam
3 lb. Sugar
2 lb. Berries
� bottle Certo
1. Use only fully ripe fruit.
2. Crush thoroughly.
3. Measure sugar and 2 lb. prepared fruit into a large preserving pan and
mix well.
4. Bring to a full rolling boil and boil over the hottest heat.
5. Stir constantly before and while boiling.
6. Boil hard for 2 minutes.
7. Remove from the heat and stir in the Certo.
8. Skim and stir by turns for just 5 minutes.
9. Cool slightly to prevent fruit from floating.
10. Pot and cover in the usual way.
Apple Jelly
6 lb. Cooking Apples
3 Pints Water
6 � lb. Sugar
1 bottle Certo
1. Remove the blossom and stem ends from fruit and cut apples in small pieces. Do not peel or core.
2. Add 3 pints water, cover and simmer, until fruit is tender.
3. Place fruit in a jelly cloth or bag and allow to drain.
4. Measure sugar and 4 pints juice into a preserving pan (large) and mix well. Heat slowly, stirring occasionally, until the sugar has dissolved, add a small piece of butter.
5. Add Certo, stirring occasionally, then bring to a full rolling boil and boil for 1 minute.
6. Remove from heat, skim, pot and cover in the usual way.
Blackberry Jam
3 lb. Sugar
2 lb. Berries
� bottle Certo
1. Use only fully ripe fruit.
2. Crush thoroughly.
3. Measure sugar and 2 lb. prepared fruit into a large preserving pan and
mix well.
4. Bring to a full rolling boil and boil over the hottest heat.
5. Stir constantly before and while boiling.
6. Boil hard for 2 minutes.
7. Remove from the heat and stir in the Certo.
8. Skim and stir by turns for just 5 minutes.
9. Cool slightly to prevent fruit from floating.
10. Pot and cover in the usual way.
1 to 13 of 13
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