Tuesday, August 10, 2010

Rusheen Rhubarb and Blackberry Preserve

The first of the Jam recipes. This is the first jam I have made myself. I think the last time I even helped make for that matter, was 1984! My Grandmother made it, as did my mother, but with boarding school, work and other things I have not had anything to do with it since.

Blackberries are coming into season now, a lot of readers who aim for even a little self suficiency have been emailing.
So, my advice would be now is the time to start building up a winter larder - make hay while the sun shines so the saying goes.

A few hours picking, a bit of bartering and a little imagination gives months of satisfaction and good home made food.

just an excuse to show off the new Kilner jars on the right

My neighbour Judah was a great friend of my Gran. She has fantastic rhubarb plants. They must have been established back in the 1890's and whatever variety they are, they are delicious.
When we get a gift of them in early spring each year, they have no stringiness and make great crumble.
I cant wait to get a few crowns for transplant come November.

We save on bin charges here in a very easy way. What ever food waste we have the cats don't want goes to Judah's chickens, and we get eggs - pretty fair deal.
And trust me - you will never get a shop bought egg as good as something fresh off a farm. Just boiled and served with soda bread is a breakfast fit for an emperor, never mind a king.

So I decided the first batch should be something for her.

Even in this first attempt I am determined to reduce the amount of sugar, I used a little honey (10%) in place of sugar

Another tip is to use a small percentage, say about 10%, of under ripe berries, also helps the jam to set.
And even with the sugar reduction it worked out fine.
For the standard procedure in preserve making, please see the production made easy posting.

250 grm. Rhubarb, sliced thinly
200 grm Blackberries, washed, steeped in slightly salty cold water for an hour (to knock off any little nasties) then rinsed
200 grm granulated white sugar
150 grm granulated Demerera sugar
50 grm rich dark sugar
50 grm honey
1 Tsp lemon juice
150 ml water

This will yield about 500ml of preserve

Dude, You cookin'?

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1 comment:

  1. hóra simon - i didn't think your talents included cooking beir bua


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