Archive for the ‘Recipes’ Category

Pickled Red Cabbage



  • Red Cabbage
  • Salt
  • Spiced Vinegar


  1. Cut off and discard the outer discoloured leaves from the cabbage
  2. Quarter and remove the tough inner stalk. Shred the cabbage, wash and drain well.
  3. Layer in a basin with salt between layers, ending with a layer of salt
  4. Leave for 24 hours
  5. Wash thoroughly in cold water and drain well
  6. Pack into clean,sterilised jars and pour in cold, spiced vinegar
  7. Cover the jars and label with contents and date

Note: Ready after 1 week but if you keep it longer than 10 – 12 weeks it will lose its crispness. You can use the same recipe for Pickled White Cabbage.


Strawberry Jam



  • 31/2 lb strawberries, hulled
  • 3lb. Sugar
  • Juice of two lemons if desired

Yield 5lb

Place strawberries and sugar in a pan and heat slowly to dissolve sugar. If berries are small and hard, simmer them until soft before adding sugar. Add the pectin stock and boil fast to setting point. Allow to cool until a skin forms, stir and pot. By this method, the strawberries remain unbroken.

Blackcurrant Jam



  • 2 lb. Black-currants
  • 3lb. Sugar
  • 1/2 pt. Water

Yield 5 lb

Wash and stem the fruit and place in pan with water. Simmer until soft and considerably reduced this may take several hours. Stir the pulp as it thickens to prevent burning. Add the sugar, stir and bring to the boil, continue boiling rapidly until jam begins to set.

Blackberry Jam



  • 3 lb blackberries
  • 3lb. Sugar
  • 2 tablespoons lemon juice or ¼ pt. Apple juice or ½ level teaspoon spoon of citric acid or tartaric acid.

Yield 5lb

Place the blackberries with about a quarter of a tumbler of water and the acid or lemon juice into a preserving pan. Simmer until fruit is cooked and reduced. Add the sugar, stir and bring to the boil, then boil hard until it sets when tested. If apple juice is used, add with the sugar.

Blackberry & Apple Jam



  • 2 lb. blackberries
  • 3 lb. Sugar
  • 3/4lb. of cooking apples
  • 1/4pt water

Yield 5lb

Place the blackberries in a pan with a very little water and stew over a low flame until tender. Add the sliced apples and cook until soft. Stir in the sugar and boil fast until set.

Elderflower Cordial



  • 20 heads of elderflower
  • 1.5kg of fair trade granulated sugar
  • 1.2 litres of water
  • 1 unwaxed lemon
  • 75 grams of citric acid

May / June

By end of May and beginning of June the first signs of summer are blossoming in the hedges in the elder tree flowers. It is best to use the heads when they are fresh picked and the pollen has not dropped from them. Do not pick the flowers when they have gone brown as they may taint your cordial. Each tree will have some flowers newly blooming and some going brown so you can come back to the same tree more than once. But keep an eye on the blooms as the season is short and soon all the flowers will have turned brown ready to make their fruit berries.

  1. Shake your elderflower heads gently outside and ask the resident small insects to please look for somewhere else to rest. Put the flowers in a large heat proof bowl.
  2. Heat the sugar and water together in a large pan and bring them to the boil. Stir occasionally so that the sugar dissolves
  3. Meanwhile, pare off the zest of the lemon in wide strips and pop in the bowl with the flower heads. Then slice the lemons and add these to the bowl also.
  4. Once the sugar water has come to the boil, pour it over the flower heads and stir in the citric acid to the bowl mixture.
  5. cover with a cloth and leave for at least 24 hours at room temperature.
  6. After the 24 hour period, strain the contents of the bowl using a sieve and a piece of muslin (or in an emergency you can use a j-cloth, which is also how I strained my panir last time too, must get some muslin) . At this point I am always tempted to hold the cloth and really give it a squeeze. Remember though that the more you squeeze the more lemon flavour will drop into your cordial and if you don’t want the elderflower to be over whelmed by a lemon flavour it is best not to squeeze too much.
  7. Now pour the cordial into thoroughly cleaned glass bottles or jars and keep the lid screwed on.
  8. Now it is ready to use. Mix with cold tap water, sparkling water (or sparkling wine for a special spritzer) and serve with ice.

You can also us it to flavour puddings and ice cream.

You can keep the cordial like this for up to one month but it is best to use in a couple of weeks or so and you can put it into a bottle in your freezer if you want to save it to have a taste of summer latter in the year. (Remember to have lots of room for expansion in your bottle before you put it in the freezer as ice expands more than liquid)