Foraging and Jamming around Wilton Estate, 29th August

We had a brilliant day yesterday foraging around the neighbourhood from a base at Wilton Estate Community Hall, as well as picking fruit and vegetables from their amazing community growing space. Around 15 children and their grown ups joined us to pick apples, crab apples, elder berries and rowan berries on our walk around the block.IMG_20180829_131457060

Back on the estate we harvested pears and raspberries and were given an amazing range of produce from the community garden: tomatoes, courgettes, pumpkin, josephine, and even a melon!

We worked together to wash and pick over our findings, peeling apples and pears, and getting everything ready for the pot. We decided to make a jam (raspberry and apple) a jelly (crab apple and rowan) and a chutney (everything else!).

Here are our recipes:

Apple and Raspberry jam

400g raspberries

1.6 kg apples, peeled, cored and chopped (total 2 kg fruit)

2 kg sugar

soften the apples in a little water over a medium heat (about ten minutes) add the raspberries and the sugar. Heat slowly until sugar dissolves then boil until set (220 degrees F). Transfer into sterilised jars.

Apple and Rowan jelly

approx 500g Rowan berries

1 kg crab apples

wash and roughly chop apples, no need to peel or core. Put berries and apples in a pan with water to cover. Boil until soft (20 minutes) mash. Drain through a sieve and several layers of muslin. Measure resulting liquid – for each litre add 800g sugar. Heat liquid with sugar slowly until dissolved, then boil until set. Transfer into sterilised jars.

EastEnd Chutney (E8 version)

5 kilos of fruit and vegetables (apples, pears, elderberries, melon, courgette, pumpkin, josephine, kohlrabi)

1 litre vinegar (we used cider vinegar)

2 kg sugar

spices (we used peppercorns, fennel and dried chilli)

Peel, core and chop fruit and beg into 2cm cubes (roughly). Add half of the vinegar and cook over a medium heat to soften (around 15 minutes). Add the sugar, spices and remaining vinegar and simmer until the chutney starts to thicken. Transfer to sterilised jars. best kept for 1 month before enjoying.

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