• 1 pumpkin chopped into one inch chunks and de-seeded (you should end up with about 2kg)
• 5 cloves crushed
• Large Pinch of ginger & cinnamon
• 2kg of sugar
• The juice of two lemons
Place all the ingredients, except the sugar into the jam pan. Cook on a low heat until soft about 30 mins stirring all the time don’t let the pumpkin catch. Once the pumpkin starts to soften add the sugar. Once the sugar has dissolved bring all the ingredients to a rolling boil.
The jam can take up to 20-30 mins to cook through from adding the sugar to setting point. It colour changes to a translucent orange its rather beautiful.
Test for setting and once set store in clean sterilised jars (see Medlar post of details on how to do this)
Enjoy on Halloween and more !
It drives me mad all those pumpkins going to waste come on everyone eat the pumpkin don’t let your hard work carving go to waste!
Pumpkin & coconut soup (easy recipe)
Pumpkin cut into chunks (about 800g)
I tin of coconut milk
1.liter of vegetable stock
5 shallots chopped very fine.
5- 6 kaver lime leaves, small knob of fresh ginger chopped 2 cloves of garlic.
4 tablespoons of Rapeseed oil
Chop up the mix spices and, add the pumpkin add ½ of the oil and mix it all together with your hands.
Place in an oven proof dish cover with foil and roast in a warm oven at 180 for about 25-30 mins until soft. Remove from the oven.
In the meantime sweat off the shallots in the rest of the oil. Add the vegetable stock and cook though for about 5mins.
Place all of the ingredients (including the tin of coconut milk) into a blender and blend until smooth, put back onto the pan and warm though don’t boil the soup it will ruin.
Serve with crusty granny bread.
You can add a couple of chili’s to this recipe for a warmer soup and the spices can be increased or decreased to suit your taste buds.
This recipe also works by placing all but the coconut into a pan and cooking on the hob for 40mins until soft then add the milk and then blend.
Medlars The dark brown ones are the ones that have Belted.
1.5kg crab apples (you can omit these if your confident in setting the jelly)
2.5kg bletted medlars( ones that have gone soft and brown)
500g firm medlars
3 litres water
1.2kg granulated sugar (this can change you need to measure the amount of juice and add equal amounts of sugar so 1pt =1lb of sugar)
The bletted medlars should be dark and soft before you start. Clean them by removing any stalks and leaves and chopping them in half. Remove any really obvious rotten bits. chop up the lemons and apples into quarters
Place all the fruit chopped into a jam pan (maslin) then add the water.
Slowly bring to fruit and water to boiling point, after 2 mins of boiling reduce the heat and cover the pan with a lid . Simmer and check the pan every 10 mins or so gently with the back of a spoon help break up the fruit.
Once it is mushy and soft this can take up to an hour.
Prepare a jelly bag and pour the fruit and juice into it and let it hang overnight to drip (12 hours) into a clean bowl Don’t squeeze the bag. The following day clean and sterilise a number of jars and lids for the cooking of the jelly.
To sterilized the jars you will need to clean them and warm then in an oven on a heat not greater than 150C to dry the jars and ensure sterilisation. The lids will need to be placed in the oven for a short time also. (If using second hand lids first place a wax disk over the contents of the jar once filled before applying lid.
Now Measure the juice, back into the jam pan and bring to the boil cook for 5 mins.
Measure the juice again and add an equal amount of sugar (which should be about 1 pound to 1 pint of juice ).
Slowly back to the boil and stir until the sugar has completely dissolved. Only boil once the sugar is dissolved, now with a rolling fast boil, continue to cook the jelly checking every 2-3 mins to see if it setting point has been reached.
You can test for jelly by holding the spoon high above the pan and waiting for the drip, once the dip is struggling to leave the spoon your there. Pour jelly into your sterlised jars and lid. Leave to cool and store in a cool dark lace this jelly is perfect with brie or any good cheese.
Plum: any of several trees producing edible oval fruit having a smooth skin and a single hard stone.
If only it was that simple!
Now I do enjoy learning something new, something I’ve never heard off. Well recently I’ve been on a learning curve of the everyday stuff, like how to get gum out of a woolly jumper (the freezer trick on this material doesn’t work!)
But today while looking for information on something totally different I came across a new plum a sand plum! Intrigued I looked into this discovery, feeling like an early explorer I noted the marking on the leaves the fact it’s very much like a wild cherry plum.
I read harder I spent hours comparing images from its native land and my own foraging notes. Its true something I believed to be very British very much part of my jam heritage, turn on its head. Yes over here and over lovely!
So further reading lead to the conclusion that my tart, yet sweet cherry plum is in fact a sand plum native to North American. Cultivated by the Native Americans, many moons ago! But the cherry plum, something I’ve picked from the Welsh countryside to secret places on coastlines to hidden trees hiding inside the New Forest is in fact American? Can this be true?
The names keep going around in my head , Sand, Cherry, Horse, Beech I could see in my minds eye these beauties lining the skate parks of California, a new plum BEACH plum!
I was getting overwhelmed by the research. But then I remembered it has to be an English Plum not an american! How am I so certain well the concluding fact is this. Wild plums are in fact a very close relation to wild cherry’s so CHERRY Plum it is. Now were was I sage and plum jam!