Archive for the ‘Fruit Bushes & Trees etc.’ Category

I have been making Apple Cider (even a semi Pear Cider) and Cider Vinegar using a very very very veeerrrry simple recipe now for 3 years running, so simple in fact that you Do Not Need a Fruit Press!

Young Organic Apple Jonagold on an urban Permaculture Farm

Organically Grown Jonagold Apples – Cider & Vinegar Making

What you need is: Apples, Water, Container/s (5ltr / 1 Gal), Sugar (1 Cup), Knife with Chopping board … and Time – That’s It!

What I recommend is to get hold of a few different varieties of apple (even some pears), try your best not to use only one apple variety.

Click the Link Here for the full recipe with explanation between Cider only and Cider Vinegar as the final result.

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I will (hopefully weekly) be posting part by part, all of the episodes of Living With The Land which is a series shot by the good people involved with the Permaculture scene (mainly Permaculture Media) in the UK.

forest gardening

Just one example of how inside / part of a Forest Garden looks like

In this episode they discuss the concept behind Forest Gardening and how it is done, it includes some interview time with Martin Crawford who is known famously in the UK scene as he owns and has been maintaining a 20+ year old forest garden.

 

Follow my blog for updates when I post the following videos in the series, for the imaptient, you can view the series on their youtube channel from the above video.

Nature provides! I say no more, well I still have to give you all the basic recipe for this natural Immune System Booster.

At the moment, Elderberries (‘Sambucus nigra‘) are still available on most Elder trees (pay attention to trees that are mostly in shaded areas or situated behind / under larger shrub or trees as these will bare berries a little later or / the berries will take a bit longer to spoil).

 

I emphasise on the importance in obtaining Fresh berries as opposed to buying dried berries online, buying online should be a last resort only if you have actually made the effort in trying to locate the Trees and found none or if you live in a highly polluted area…

The steps are really simple and this syrup can be made into many different recipes for various Medicinal Benefits, here however, I am giving the very basic recipe and you can then go ahead to try different herbs / spices to make different batches for the Flu / Cold season.

What’s needed:

  • Harvested Elderberries that are enough to make Two Cups of loose berries (I recommend you pick a lot and freeze he rest but please, remember to leave some for birds and other wildlife),
  • Water (2x Cups),
  • Local Honey (One Jar per 2 cups of berries),
  • Muslin cloth or bags,
  • Optional: Cloves, Ginger, Thyme, Cinnamon sticks etc. for more advanced medicines

Method:

  • Place the Two Cups of Elderberries in a Saucepan / Pot together with the Two Cups of water and a cinnamon stick, then boil,
  • Once Boiling, lower the heat and simmer until the liquid reduces to around half the original volume,
  • Pour into a heat resistant container and let cool down to room temperature ( a measuring container might be best for your first time),
  • Once cool, pour the mixture through a Muslin cloth or bag into a new container, lift out the cloth / bag and give it a good squeeze to release extra juices,
  • Add the same amount of Local Honey as your leftover liquid so for example, if you had 350ml of the juice after it cooled down, then add 350ml of Local Honey and mix well,
  • Place into clean sterilised jars (I Highly recommend the Washing and Oven method)
sambucus nigra

‘Sambucus nigra’ – Ripe Elderberries

This recipe is to boost the immune system for the flu and cold months and needs to be placed in the fridge / freezer immediately.

Dosage:

  • Take one spoonful every morning during or near the flu season, increase to three times per day if you feel flu or a cold coming on.

In the fridge this should last 3-4 months only so I reccommend actually making a large batch (4x cups of Elderberries makes around 3 standard jam / honey jars with some leftover) and freezing the rest to keep aside for closer to December onwards.

One good idea I have seen is to pour them into ice trays for freezing, you can then remove a few cubes for your own use anytime between or before December!

elderberry syrup

Elderberry ‘Sambucus nigra’ Syrup, medicinal recipe

Compote is a French Delicacy and according to a French friend, it really depends on your own tastes in which you prefer to make it a sweet or more sharp / tartish taste. I made mine with a little honey, enough to make it so that guests are not given a dish which already is too sweet for some – this allows them to be able to add more if wanted…

For this recipe, you need about three plums per serving, I was using smaller plums I got for free from a neighbour, they have had this tree for over 10 years and they admit that they let them fall to the floor every year -they are organically grown (no chemicals are sprayed or artificial fertilisers used) and the variety are smaller than some Plums bought in-store, so I would advise perhaps 4-5 plums per recipe if your ones are smaller like these (I believe they may be Plum Victoria)

Ingredients:

  1. 3-5 Plums per serving,
  2. Cloves,
  3. Cinnamon powder or sticks,
  4. Vanilla Seeds or Essence,
  5. Orange, Lemon or Lime,
  6. Honey or any healthy sweetener

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Step 1: Cut your Plums into Quarters

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Step 2: Pour the Quartered Plums into a pre-warmed pot / pan,

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Step 3: Stir so that the Plums start breaking down and juicing a bit,

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Step 4: Pour in your Orange, Lemon or Lime Juice – ( I used Orange )

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Step 5: I used Cloves as well as Cinnamon Sticks, I needed Vanilla essence or Vanilla seeds which weren’t available at that time

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Step 6: Mash the Plums and squash from time to time with your spoon or stirring instrument

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Step 7: Grate in some Lemon Zest and cook until thcik enough where you can draw a spoon across the bottom of the pot, if drawing your spoon across and a line shows, then it is ready for putting aside for cooling or jarring

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Step 8: Let cool and add in your Honey to taste, I used 2 Tablespoons in order to sweeten it up enough to be tarty enough for those who prefer a tart taste, people with a sweet tooth will very likely add more Honey / Sweetener or even Banana slices into the actual served compote etc.

This recipe can be made and preserved, use the same preserving techniques as with preserving Jams ( Click here for one example ) I made enough to have in one jar which went straight into the fridge so I didn’t have to make the effort in sterilising the jar/s for dry storage.

 

So here it is, as stated in a recent post, I missed last year’s Blackberry picking season due to being very busy with projects in my free time and the sad realisation that I had also missed Sweet Chestnut season TWO YEARS in a row!!

There really is not much of an excuse for not foraging for Blackberries considering they are so widespread in the UK and the fact that you can freeze them until needed (this may not be suitable for some recipes however.)

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2 kg’s of Blackberries in a Large Saladmaster Pot

 

Ingredients and Equipment:

  • 2 kg ( ) Blackberries, freshly picked or from frozen
  • 1.450 kg ( ) Granulated Sugar
  • Juice of 1.5 Lemons
  • Large Pot
  • Cleaned Re-useable Jam / Honey or other Jars with Lids
  • Tongs if possible
  • Small Pot or Pan
  • Oven Gloves
  • Wooden Spoon and a Ladle
  • NOTE: this same recipe can be followed in a smaller amount ie: 1 kg of Blackberries with Juice of 1 Lemon and 750g of Granulated Sugar

Method:

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Step 1: Place your freshly washed and rinsed jars inside your oven and leave there until later

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Step 2: Place the jar lids inside a small pan or pot, covered in water ready to being to the boil (this is where you use the tongs, to take them out of the water one by one when needed)

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Step 3: Slowly heat the Blackberries until they give off some of the juice liquid, you can help them along by semi squashing with a spatula or potato masher, this should take maybe 5 minutes (expect more if your blackberries were frozen)
Note: If you want your jam to be lumpy thick, minimise how much you stir and squash the blackberries)

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Step 4: Now add in the Lemon Juice as well as the Sugar, mix well then bring it all to the boil, once boiling, simmer gently until it thickens and reaches 105 Degrees Celsius

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Step 5: When there is an obvious change in the density of the liquid (becomes runny / watery) you can start boiling the water in the small pot / pan and switch your oven on to a high temperature (150 Degrees Celsius) to start sanitizing your jars and their lids.
After your Jam-to-be has boiled nicely for around 30minutes to an hour since adding in the other ingredients, you are looking to have a temperature of around 105 Degrees Celsius before you switch off the heat and start filling your jars, there is a Simple Method to check if it is the right temperature without needing to obtain a Candy Thermometer, just do the Cold Plate Test.

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Step 6: Once happy with the thickness after testing on a plate, start ladling the Jam into the jars one by one (I keep the other jars in the oven and only take out one at a time)
As soon as a jar is fill, use a damp cloth or tissue to remove any bits on the rim of the jar then place a lid and give a good firm twist, place the jar on a cloth or tissues away from the reach of kids etc.and let sit until morning or a few hours later.
Note: Oven gloves and tongs will be needed at this stage

I managed to fill 6x small / medium, 2x medium to large and 1x Large Jar which was quite impressive, note that the jars are mostly different, I do re-use any jars that I can from my grocery shopping, it does work and jams / chutneys I preserved last year are still fine today – there is absolutely No Need to go out and buy expensive specialist ”preserving jars” in fact, the one time I had a failure is in a dedicated larny Kilner Preserving Jar!

Date and label them if you wish, then store in a pantry or cupboard which is not too close to your cooking station.

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Feel free to also share this on Social Media, I do not have social media accounts for this blog so sharing this free useful information is encouraged and very much appreciated …

Hi everyone, check out my Recipe Here for a very nice Courgette Cake (We call Zucchinis ”Courgettes’ here in the UK) that anyone would love even people who claim to hate vegetables … Enjoy! 🙂

I unfortunately missed the blackberry season last year .. UGH! I just realised now whilst typing that, I also have missed the Sweet Chestnut season for the last TWO years running!! Not this time though … I have a great Blackberry Jam recipe to share so start stocking up on them if you can.
blackberries

We really only need 1kg (2.3 lb) for the recipe, but get more! I may include a few more recipes like Blackberry Tart and a Blackberry and Apple Pie, plus you’re bound to munch a few on the way! …

Keep an eye out, recipe to follow in the coming week or so! keep in mind also that you can freeze them until needed.