Monday, 28 September 2009
The show was great. My favourite was, as always, the giant vegetables. Although these weren’t as big as last year they are still impressive and all the other vegetables categories were also impressive- I think I’ll have to look into trying to enter next something next year!
As for buying things I was very well behaved and only brought four different sorts of garlic which I will be putting in the ground as soon as I manage to get home in the light. I also brought some multiplier shallots (not sure if they are perennial or annular as the man selling them was a little confusing) which you’re supposed to pick little shallots off as it grows.
Sunday, 27 September 2009
Then I filled the jar to the top with a litre of vodka, sealed it, shook it and I’ll now leave it in a dark cupboard for as long as I can bare to wait (shaking it when I remember to help it mix).
I managed to leave work early for the first time in ages so I drove over to mum and dad’s farm to pick some fruit.
As well as picking up a massive bag of russet apples I also managed to come back with two huge bags of damsons. I love eating these raw but one of my favourite childhood memories is eating rich damson jam (that’s as solid as rock) on hot cross buns, so I thought it was about time I dug out the old recipe book and made some.
I could get just about 2.5Kg of fruit in two saucepans and stewed it down, before I read in the instructions that I’m to try and remove as many pips as possible. This turned out to be a massive task and I think I spent the best part of an hour using every appliance in the kitchen to try to find an easy way of removing them, in the end I used a potato masher to try and push the flesh through a colander and picked out any pips that may have escaped (I'm still putting a disclaimer on the jar though!).
I then weighed the mixture again and added an equal quantity of sugar and boiled it until setting point was reached (where it wrinkles when placed on a cold plate and you push your finger through it).I had some jars warming in the oven and a plastic funnel (can believe I don’t normally use a funnel!) to help get as much as possible in the jar.
In the end we made 11½ jars and if I do say so myself it tastes pretty good!
Sunday, 20 September 2009
Sunday, 13 September 2009
Monday, 7 September 2009
Sunday, 6 September 2009
Tuesday, 1 September 2009
Before pouring over it some bakers yeast we had activated a couple of hours earlier (with a little lemon juice to help things along).We then taped it back up,
Before hanging it in a pair of tights in the airing cupboard (something mum would never let me do! hope it doesn't make our towels smell!) with a bowl under it to catch the drips. I will keep you posted on the next stages of development.
Quite keen to make some more wine soon, so keen I went online last night and brought some "super" yeast that can make wine up to 23% - should be fun for parties!