West Ealing Abundance

The Abundance Wing of WEN. For further information click on About Abundance

Come along to Ealing Transition re-skilling day and party! 1st October 2011 August 25, 2011

WEN Abundance are going to be at this first re-skilling event run by Ealing Transition at St Mary’s Church, South Ealing Road.  I’ll provide exact start times when I have them.

The event is a great way to learn a new skill and we will specifically be passing on our jam making expertise to anyone interested in learning!  Other activities include:

  • How to knit
  • Hands-on health
  • Bee keeping
  • Introduction to foraging – talk and walk
  • Plug in and switch off!
  • Make do and mend
  • Pizza baking / bread making

They will be building a clay pizza oven in the week prior to the event, and there will also be a photo exhibition of the building process.

This will be followed by a party from 6-10pm (what better way to build a sense of community?) This will include a live a capella group and dancing (as well as a variety of locally-sourced beverages).

 

What to do with your crab apples: recipe for crab apple, orange & cider jelly August 5, 2011

Ingredients:

1.3kg tart cooking apples (mixed 1part Bramley apples with 2 part crab apple)

4 oranges

8 whole cloves

2 660ml bottles of medium sweet cider

water – see below

preserving sugar – see below

Making:

  • Wash and chop the apples.  Scrub oranges under hot water to remove wax then chop.  Add both to a preserving pan (or large heavy based saucepan) with the cloves, cider and enough water to barely cover the fruit.
  • Bring to the boil and cover and simmer gently for about 1 hour, stirring occasionally.
  • Pour the fruit and juices into a sterilized jelly bag suspended over a large bowl.
  • Leave to drain for at least 4 hours or overnight until the juices stop dripping.
  • Measure the juice into a cleaned preserving pan.  Add 450g sugar for every 600ml of juice.
  • Heat mixture gently, stirring until the sugar has dissolved.  Boil rapidly for about 10 minutes until the setting point is reaches.  Remove from heat.
  • Skim any scum off the surface and pour the jelly into warmed sterilised jars.  Add the lid and seal.
  • Store in a cool dark place for at least 3 months- the longer it is stored the more developed the flavour.  Will store unopened for 2 years.  Once opened, store in the refrigerator.

Tips 

  • Just to ensure set (alcohol can affect this) I substituted 100ml of pectin liquid (made from lemons) for water.   You could use crab apples that you know have high pectin to make the liquid.
  • Or you can use mix (2 parts/1part) of preserving/jam sugar or granulated/ jam sugar.
  • Makes about 12 small hex jars.
  • It is worth buying a good quality cider as it will affect the flavour.