2024 So far this year I have preserved.....

[Bren In Pots]

A new thread for a New Year

[Nicos]

Oh gosh!…I can’t be the first surely?

Strawberry jam, strawberry and rhubarb jam, blackcurrant jam and blackcurrant and plum jam.
Some of the fruit was in the freezer from last year- I desperately need to make more space in there for this year’s produce.

[Bren In Pots]

Pickled sweet peppers.
Rhubarb, orange and ginger jam.

[Containergardener]

What to do with all my parsley?

[Nicos]

What to do with all my parsley?

Freeze it?

[Plot70]

We have done strawberry jam.

[Containergardener]

Freeze it?

Do you just freeze as it?

[Containergardener]

^^^^^I've found some ideas

[Nicos]

Do you just freeze as it?

Yup - I put mine in a plastic bag having removed the bigger stems and , as it gets rummaged around in the freezer, the leaves start to crumble so it’s easy to take out a few pinches of leaves at a time.
I do the same for coriander.

[MelanieSW]

About a third of the jostas and blackcurrants went into a batch of crème de cassis, another third was steam juiced and is now cordial, the rest in the freezer together with the gooseberries to save for winter porridge and overnight oats.
Podded peas are in the freezer too, and some blanched chard.
And that's it so far.

[Nicos]

MelanieSW …any chance of sharing your crème de cassis recipe please?

[MelanieSW]

…any chance of sharing your crème de cassis recipe please?

This is the one I used :
Crush 1kg blackcurrants/jostas, add 1 l red wine, cover and let it stand for 24 hrs. Strain through a sieve, lined with muslin if you have it. Then add 1.5 kg sugar, slowly bring to a boil and simmer for 1.5-2hrs, until it becomes syrupy. Let it cool and add a bottle of brandy (750ml). Then fill into sterilised jars/bottles.

The advantage of doing it this way is that it is ready to drink a few days later...

Alternatively I also know people who do it without cooking but you have to be patient, my allotment neighbour does it this way:
Layer equal volumes of blackcurrants and sugar in a large wide mouthed jar, finish with a layer of blackcurrants. Pour over a large glass of red wine and top up with vodka. Seal and shake it regularly (daily) until the sugar has dissolved, then leave to mature for at least 4 months, then strain and bottle.

[Nicos]

^^^^ Thanks MelanieSW

Much appreciated x

[Snoop Puss]

Brilliant MelanieSW.

If it's not too cheeky to ask, do you fancy copying these to your blog, Bren In Pots?

[MelanieSW]

Hi, forgot to say, the berry/wine mixture needs to be strained before adding sugar and bringing to boil, d'oh! Will update the post...