It's time to catch the aromatic blossoms before the wind takes them.

Strawberry and rosepetal jam are on the menu this weekend and as the elderflowers are plentiful we should all be making elderflower and rhubarb syrups or jams. I always add whiskey and grapefruit juice to the syrups... tastes like a thick mulled wine!! yummy.

I've taken some photos of the blackcurrant flowers emerging from the greenery - they are so beautiful - just what you see in the old hedgerow photos from victorian books. Can't wait for them to be ready. I think everything is early this year - hopefully the eggplant and the zuchinni will be ready at the same time so I can experiment with ratatouille.

OK - I'm off to make crepes and the spinach (from our garden) and cottage cheese (made from our raw milk) filling - wish me luck.

If anyone is interested in coming over and learning how to make the jam and syrup - just send me an e-mail on ooooby and you'll be most welcome (numbers permiting)

Jules

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Comment by Janette Williams on November 18, 2009 at 8:33pm
Thank you so much it sounds delicious!!! Cant wait to try it...
Comment by Derek & Julie Craig on November 18, 2009 at 7:08pm
I'm always happy to share recipes.

4 cups of rose petals
2.4 cups of strawberries
2 tbs of lemon juice
pinch of cream of tartar
2.5 cups sugar
2 cups water

Dissolve the sugar in the water and then add the rest of ingredients.
It is important that the lemon is added in the beginning with the other ingredients as it will draw out any pectin qualities and help with setting.
keep on a rolling boil until the right setting for jam is met - drop jam onto a cold plate and see if it congeals.
This is also the most incredible syrup. You still put it in jars because the strawberries will still be holding their shape. Amazing on pancakes or waffles!
Comment by Janette Williams on November 15, 2009 at 8:53pm
HI there, just wondering if you would post the recipe for strawberry and rosepetal jam please? Thanks Janette

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