Monday, 7 October 2013
So my recipe for 1 kilo of delicious blackberry jam:
1 kilo blackberries
1 kilo sugar (with pectin)
100 ml cassis
Boil up the blackberries in a large saucepan with the sugar. Skim the residue as you gently simmer for two minutes. Let cool and add the cassis. Pour into sterilised jars. Seal when cool and store in a cool dark room.
1 cup fushsia flowers
1 cup ripe, washed fuchsia berries
1 cup sugar
Juice of 1 lemon
2 cups of apple juice
1 apple, sweet, peeled and chopped
2 tablespoons of unflavored gelatin
Simmer flowers, berries, sugar, lemon juice, water, and apple for 10 minutes. Let mixture cool a bit, then strain it. Add the gelatin and allow to thicken in the fridge. Store in sterilised jars in a cool room.