A trial to see how it tasted, this Rhubarb and Vanilla Cordial is delish. Lets hope we get some more rhubarb in the Autumn so we can make loads and sell it.
I have finally got round to putting up a picture of our best selling Elderflower Cordial. Thanks to Sarah from Abundance London (Chiswick) for the brilliantly designed labels.
WEN learnt yesterday that following our proposal to St James Church (Back of Sainsbury’s in West Ealing) to take over the running of the Craft Fair usually held in November, we have been successful in our endeavours!
The Craft Fair has been running for 10 years and is a hugely successful addition to West Ealing. It builds community links for the Church and allows the local community to attend and take part.
Abundance will have a strong presence on the day selling our usual jams and chutneys and also some new ideas, as yet untested – watch this space!
900gms gooseberries, topped and tailed (nail scissors are useful for this)
900gms granulated sugar
juice of 1 lemon (if the fruit is ripe and or has been frozen)
For every 450gms of under-ripened fruit use 300ml of water. Ripened or frozen fruit needs less water around 250ml per 450gm of fruit.
Place fruit and water in a heavy based pan and bring to the boil. Simmer gently for around 20 minutes until the skins are soft as they will not soften after the sugar has been added.
Add sugar at the rate of 450gm of sugar for every 450ml of fruit used. Stir, without boiling, until the sugar dissolves. Bring to the boil and continue a rapid boil till the jam sets – this should be in around 15mins. Check after 10 mins to see if nearing setting point.
When set, remove from heat and remove any scum, add the elderflower cordial at the rate of a table spoon per 450gms of fruit, and gently stir through. Test for taste, it should be subtle taste, rather than strong. Do not add too much more as it could hinder the final set.
Rest the jam for a couple of minutes before filling and sealing the jars.
Cool then label.
Note: green gooseberries often go pink when cooked so the jam will have a lovely pink colouring
My first batch of Gooseberry and Elderflower Jam looks great – I love to see how the gooseberries turn a lovely pink colour when cooked. Recipe to follow shortly.
Thanks again Sally from Hanwell for donating the gooseberries!
Bring on Abundance…..
We are currently experimenting with eldeflower and lemon marmalade and gooseberry and elderflower jam! The marmalade has just been made – quite sweet and you can definitely taste the elderflower, but when you taste some of the lemon zest you get a real zing on your tongue!
Thanks to Sally in Hanwell for letting Elizabeth and David pick the gooseberries today and offer up some she had already frozen. Quite naturally the jam will be named after Sally.