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We're Jammin'

30/6/2015

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Instant Strawberry & Vanilla Conserve

Sloppy and sweet, just like the best Bonne Maman, and no faffing around with sugar thermometres, and setting points..
This couldn't be easier and whilst it will only last around a week or two in the fridge, you will have no trouble using it up in that time!
DELICIOUS with Scones & Clotted Cream.. ROLL on WIMBLEDON!
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Makes 1 big or 2 small jars (approx 500ml)


  • 400g Strawberries
  • 200g Granulated Sugar
  • Seeds from 1 Vanilla Pod
  • 1 shallow tsp Citirc Acid (or juice of half a lemon)




  • Hull strawbs and put all ingredients into a saucepan. Use a potato masher too mush up a bit, still leaving some larger pieces of fruit.
  • Bring to a boil then simmer for 20-30 mins ish, stirring occasionally until reduced to approx 1/3 of original volume. (It will look glossy and combined, rather than like strawberry soup..) Remove from heat and leave to cool for 15 ins or so, skimming off any scum from surface.
  • Pour into sterilsed jars and leave to cool completely then seal. Store in fridge. if you don't eat it all instantly!

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Respect Your Elders

12/6/2015

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On those verdant, early summer days when you breathe in deep and just want to bottle that feeling of pure summer... 

Is there anything that captures that more than the heady, fragrant wonder that is Elderflower Cordial..?

Keep a bottle of the finished cordial in the fridge - for drinks, desserts and fruit salads - and freeze some in ice cube trays, so there's always a portion to hand.
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Below; The gathering of Elderflowers makes a perfect excuse for a sunny walk in the countryside.. Try and gather from common land, rather than roadsides or field edges, to avoid contaminants from fumes and pesticides.

Ingredients & Method

40-50 Elderflower heads

2 Kg White Sugar

3 Unwaxed Lemons 
Zested and sliced into rounds

85g Citric Acid 
(Optional - to preserve)

Choose your biggest pan.
Over a low-medium heat, dissolve the sugar in 2 litres of water.
Once dissolved, bring the syrup up to a boil then turn off heat.

Shake/pick over elderflowers for bugs - do NOT wash as this removes much of the pollen. Trim off stalks and add to the pan of syrup along with lemon slices and zest, and citric acid, if using.
Cover and leave for 24-36 hours.

Line a colander with a muslin and place over a large bowl/pan. Carefully pour in the syrup, allowing it to drip through and discard any debris left in the muslin (this may be easier done in two batches).

Decant into sterilised bottles using a funnel and keep in the fridge up to 6 weeks, or freeze.
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