After the blackberry coulis instead of jam incident the other week I was determined to have another go before it was too late for 2016. So, after school on Monday I took my daughter foraging in the country park behind our house.
It was a bit of a challenge to find enough berries but we did it. Or rather I did it, as my daughter was more interested in getting home to the iPad, but it was good to have her company while I scrambled through the undergrowth to get at the last of the blackberries. Besides, at the end of the month, when we go back to GMT, it will be too dark to enjoy any evening sunshine outdoors.
Suffice to say, the blackberry and apple jam I made worked this time. It helped that the recipe I chose on this occasion said only to cover the fruit rather than giving numbers which could be misread! I didn’t use any of the apples I had collected along with the blackberries, though, instead favouring the ones which had fallen from my own tree and got nibbled by enthusiastic slugs.
As if this wasn’t enough joy in the kitchen, I tried out pickled cucumber, adapting the recipe slightly by adding a bay leaf, coriander and mustard seeds. Now, I’ve got to wait three months to eat these. Oh, and find space in my burgeoning cupboard to store my latest batch of preserves. Better not wait three months to do that, though.