Seedless Blackberry Jam

The perfect blackberry jam - seedless, no pips and smooth !  

However, it isn't quite a jelly as you use a setting point to create a spreadable jam, rather than leaving it a bit longer and creating a jelly that sets and wobbles.  If you would like to make jelly, just let it boil a bit longer until your setting point test tells you that it's at 'wobble point'.

This is the ultimate taste of Autumn, and if you make enough of the jam, you can have it all year round.

I adore normal blackberry jam, but I also love smooth jams, as they have that extra special, melt in the mouth sensation...  Although not as good as Galaxy chocolate !


Seedless Blackberry Jam Recipe


Ingredients

6 lb / 2.75 kg  Blackberries
1/4 pint Water
2 Lemons
6 lb / 2.75 kg  Sugar - roughly


Method

1.   Put the cleaned fruit, the water, the lemon rind and lemon juice into a large jam making pan.

2.  Using a potato masher, mash the blackberry mix well, to extract the juice.

3.   For every pound (lb) of blackberries, use 1 lb of white sugar (0.5 kg).  Put the sugar into the pan and stir in thoroughly.  Leave it, well covered to keep tiny winged critters out, for a couple of hours, until the sugar has drawn the juice from the blackberries, and you have much more liquid that when you started.

4.   Simmer gently until the fruit is soft, not too long or it will start to boil and begin to thicken.  Don't let it boil at this point.  You may need to stir it to check for, and prevent, sticking and burning on the bottom of the pan.  Keep the pan lid ON, to prevent any loss of your precious juice via evaporation.

5.   Pour the now sweet mushy fruit mix through a small holed sieve, (or through muslin cloth for extremely smooth).  Return the pip free, seed free, skin free juice to the saucepan (make sure it's cleaned from earlier to remove any stray seeds, insect body parts, bat wings and so on).

6.   Turn the heat up (but not on full) and boil rapidly until setting point is reached. (I use the cold plate in the fridge setting point method).  Remember to remove the pan from the heat each time you do the setting point test, otherwise the test won't be accurate and you'll have a much thicker jam than you maybe intended.

7.   Once setting point has been reached, remove from the heat and skim off any foam etc.

8.   While the jam is still very hot, pour it into sterilised jam pots.  Put the (also sterilised) lids on straight away while the jam is still very hot.  This is so that, when the jam cools and contracts, it will take up less space in the jar.  The shrinkage will create a vacuum at the top of the jar, between the jam and the lid.  This will help to keep the jam long term, as bacteria cannot live in a vacuum (no air, nothing).
Just remember to NOT tip the jars at all, so that you keep the vacuum below any remaining air.


This will make around 8 or 9 jars of jam, depending on jar size.  Well made jam can last for years, and this should be fine for at least 2 years.  Jam tends to thicken with age, but the taste can improve sometimes.

This recipe is excellent for making early Christmas presents, or a gift for a friend.  It's not everyday you can use one recipe to make both blackberry jam and blackberry jelly.

Irish Soda Bread (Gluten Free & Standard) Recipe

Around 18 months ago I decided, for medical reasons, to change to a gluten free diet.  However, I was unprepared for the expense and the total lack of quality and taste in the ready made products.

Naturally, being a cooking from scratch addict, I have been making my own gluten free food, but had been struggling with finding or creating a really nice gluten free Irish soda bread recipe, that doesn't fall apart when you look at it.

But miracles do happen, and yesterday I made a delicious Irish soda cake/bread, which stayed in one piece when I cut it !  It even looks real !

Gluten Free Irish Soda Bread - fresh from the oven

Irish Soda Bread Recipe

includes instructions for both gluten free and normal options

Ingredients

(I made this bread using American 'cups', which do make for a quick and easy measuring method !  This was because I used 3 recipes from various places, to base my recipe on, all of which were in US cups)

2 cups     Doves Farm gluten free plain flour  (or ordinary plain flour if you are                     not gluten free)
3 tblsp    Butter
1 cup       Buttermilk
2 tblsp    Buttermilk - extra  (exchange this for 1 med free range egg for a richer                     loaf)
1/4 cup   Caster sugar
1/4 cup   Xanthan gum - gluten free  (omit if you aren't using gluten free flour)
1/4 tsp    Sea salt
1 tsp         Baking powder - gluten free  (normal if you aren't gluten free)
1 1/2 tsp  Baking soda

Method

1.    Pre-heat the oven to 200C or 400F.

2.   Flour the base of a cookie sheet, or similar flat baking sheet or tray.

3.   Put the flour (gluten free or otherwise) in to a mixing bowl, then add the xanthan gum, salt, baking powder and baking soda.  Stir it to mix all these dry ingredients evenly.

4.   Using an electric mixer with the cake beaters (not the bread/dough hooks), mix the butter and sugar together, until it is light and fluffy (probably at least a couple of mins).  This can also be done by hand in a mixing bowl.

5.   Gradually add the flour mixture, a bit at a time, whilst adding small amounts of buttermilk at the same time. Mix well in between the adding of the mix.  Use all the flour mix and all the buttermilk, including the extra 2 tablespoons.
If you would like an extra rich Irish soda bread / cake, then exchange the 2 extra tablespoons of buttermilk for a medium free range beaten egg.  Add it in to the mixture the same way as the buttermilk, with the flour mix.

6.   Sprinkle a small amount of extra flour onto a clean work surface.

7.   Lift the bread mixture carefully from the bowl, trying to keep it in one lump or 'ball'.  Place in onto the floured work surface.

8.   Knead the bread just a few times, maybe 5 or 6, certainly no more.  Do this very gently.

9.   Shape the bread dough in to a circle shape, then pat it down gently to around 1.5 inches high (that's about 4cm).

10.  Using a floured knife, cut a cross into the top of the bread, going about half an inch deep.  This allows it to 'open up' and cook in the centre evenly.  And it looks cute !

11.  Place the baking sheet with the uncooked loaf into the middle of the pre heated oven.  

12.  Cook at 200C (400F) for 6 or 7 mins and then reduce the oven temperature to 175C (350F) for a further 25 minutes, or until it sounds hollow when tapped.

13.  Allow to cool before slicing, otherwise the slices will crumble and break.  Once cool, my loaf when sliced didn't crumble or break at all, which is a miracle for gluten free bread of any kind !

14.  The loaf I made is pictured above.  It kept really well for about 2 days, at which point I had eaten it all.


And if you want to try out some other Irish traditional recipes, 'The Best of Irish Breads and Baking' has a lovely collection.  The author, Georgina Campbell, is known here for great recipes.
Click here to see pages from 'The Best of Irish Breads and Baking: Traditional, Contemporary and Festive' by Georgina Campbell

Elderberry Cordial (with Cloves) - Recipe 1

I have decided to conduct an experiment.  I intend to make several different batches of Elderberry Cordial this year, using different recipe ideas.

I'll post each recipe as I make it, and then add the 'taste test' results at the bottom of each post (as well as a summary Post when I run out of berries).  I'll also add information about the preservation qualities of each recipe batch as the winter progresses.

This cordial, when combined with water, is the perfect winter pick-me-up drink, and is also an excellent cold and flu preventative and remedy.  It is full of vitamins, especially vitamin C, plus antioxidants and much more.

One last thing - this makes a great Christmas gift, especially if part of a homemade gift box.


Elderberry & Clove Cordial   -  Recipe 1

Elderberries (cut the whole flower/berry heads from the bush )
Sugar
Cloves

1. Pick the elderberries on a dry day.  Remove the berries from the stalks by 'combing' them off with a fork. Make sure all insects and mouldy berries are discarded.

2. Stew the berries in a large covered stainless steel saucepan, with just enough water to cover the berries. This will take about 45 minutes. Stir occasionally, but keep covered so as not to allow the juice to evaporate.

3. Strain it all through muslin, squeezing to get all the juice out.

4. To each pint of juice add 1 lb of white granulated sugar and 10 cloves.

5. Boil for 10 minutes.

6. Allow the liquid to cool.

7. Bottle the cordial in sterile bottles with good quality plastic screw-on tops, making sure you distribute the cloves evenly amongst the bottles (they act as a preservative). You can use recycled drink bottles and mini wine bottles are brilliant.

The cordial can be used immediately, but will also keep well for a year or two.

*TASTE TEST*

This recipe has a really festive aroma and taste, mainly due to the cloves.  The resulting drink, once watered down, is especially nice served hot.

Taken with hot water it is renowned as a guard against colds, and a glass a day through winter is a wise precaution...

Are You Sushi For Mosquitoes ? Plantain Is The Answer

Plantain - Plantago major

Recently I was doing some research online regarding insect bites and nettle stings, and natural ways to relieve or stop the itching and pain associated with them.  I seem to be one of those unfortunate people who are eaten alive every time I venture outside in the summer months, especially after 5pm.

Post 5 o'clock is dinner time for the midges here in South Galway, and then you have those special Irish mosquitoes who are always ravenous when it's BBQ o'clock.  They must lurk at the bottom of our field in the lush swamp, protected by the EC SAC laws - European Special Area of Conservation, ready to swarm up the garden as the clock strikes 5 and we are looking forward to eating a romantic dinner for two outside - lucky mosquitoes !

If you are anything like me, then you are tasty food for all biting insects.  My skin obviously has that certain taste and smell that they are looking for.  I am sushi for mosquitoes...

So, what can you do when you find yourself sprouting red swollen lumps in places which no well brought up young lady likes to mention, which itch uncontrollably, look unladylike ugly, and are painful as well.  Some insect bites contain poison which travels well beyond the site of the original bite, making things far worse.  I end up wanting to rip my arm off, or foot, or somewhere unmentionable...  Now you need look no further !

I have been reading about Plantain.  No, not the banana like fruit that is great sliced and deep fried, but a very plain little plant that grows across Ireland, the UK, Europe and even in North America, Asia, Australia and well beyond.

The common broad leaved plantain is a perennial weed which thrives almost anywhere.  Just be sure, if you are gathering them for medicinal use, or for food, use a source away from weedkillers, pesticides, traffic and such. 

Why it is So Useful:
The chemicals in Plantain which make it so incredibly useful, are aucubin, an anti microbial, mucilage, which reduces pain etc, and allantoin, which stimulates cell growth and regeneration.

Medicinal Uses:
Diuretic
Astringent
Draws out stings and poison from bites - rub leaves onto and bind on skin
Skin healer - skin ulcers, inflammation, minor burns, sores and hot skin etc - bruise leaves and hold on skin
Leaves can stop minor bleeding when bruised and held on skin
Bruise leaves to form a poultice for above also...
Prevents infection in wounds also
Tea made from the leaves can ease diarrhoea and soothe internal surfaces

Food:
Full of vitamins A, C and K, as well as calcium - highly nutritious
The young leaves can be used raw in salads or sandwiches
Older leaves can be stewed or boiled well as a vegetable or in soups

Odd Info:
Pliny stated that it would cure the madness of dogs...

10 Best Natural Cold Remedies

Here is a list of my 10 favourite ways to fight off that awful cold and sore throat that is wrecking your life.  

I was inspired to compile this post whilst lying in bed all night, unable to sleep, with a suddenly swollen rough sore throat, sinuses bunged up through my head to my popping ears (although my nose has managed so far to keep small passages open to breathe a bit), gritty watering red eyes, a wheezing chest with a mucus cough and swollen glands in my neck (obviously fighting off the germs invading me).  Otherwise known as a common cold.

The following list of natural, and mostly homemade remedies, is compiled from many years of suffering, over many generations!

Firstly, and very important, YOU DON'T NEED ANTIBIOTICS.  They are only required if you get an infection that your body can't fight off naturally, such as sinusitis or bronchitis.  They will not affect your common cold, which is a VIRUS.  And there are many of them.

1.    Elderberries   
  

It's not just some old wives tale your Granny used to waffle on about.  Nor some kind of witchy cleverness.  Elderberries are in fact an easily accessible, locally growing Superfood!

Elderberry cordial or syrup is well known as a cold prevention remedy, as well as helping to knock it for six once you are are afflicted.

This recipe includes cloves, which are another amazing preventative and curative natural aid to combating colds and flu.

http://www.wildcottage.blogspot.ie/2013/11/the-magic-of-elderberries.html


2.    Ginger

I use an old ginger tea recipe that I think my Great Aunt gave me, but I can't remember exactly.  Needless to say I've used it forever - and it seriously works.  Especially on the sore throats.

The website below has exactly the same recipe and process, and it is presented very clearly.

http://www.learningherbs.com/flu_home_remedy_tea.html

If you are REALLY sick and want it extra strong, just add more ginger !


3      Gargling with Raspberry Leaves and Salt

If you have a sore throat, this is the way to go.  There are various old remedies you can use to gargle your sore throat away...

Gargling with salted water (use natural sea salt) moistens your throat and brings temporary relief to the symptoms.  The salt will also help to kill any germs and nasty bacteria sticking to your throat.

Use half a teaspoon of salt, dissolved in 8ozs of warm water.  Do this 4 times a day for the best results.

To reduce that really annoying tickle, try an 'astringent' gargle.  Use tea that contains tannin, that's black tea; this will tighten the membranes. Or use a thick gargle made with honey or honey and apple cider vinegar mixed.

Alternatively, soak 1 tablespoon of raspberry leaves (or lemon juice but its not as potent) in 2 cups of hot water, soak for at leaves 15 minutes maybe more; stir in 1 teaspoon of honey. Let the mixture cool to room temperature before gargling.

4     Drink Loads of Water

This is vital to help keep your body hydrated, especially as you may have a slight temperature while your body's immune system battles with the cold germs.

It could also help keep the mucus in your nose and sinuses thinner, and therefore make it easier to remove it when you need to blow your nose.

5     Vitamin C

There has been a fair amount of research to back up this old wives tale, and as is usually the case, our grannies and the local 'healer' knew their stuff.

More natural ways you can add vitamin C to your body is via the food you eat.  Everything from oranges, lemons and grapefruits, to peppers and chillies.  Eat masses of fruit and a good variety of vegetables.  If you can't eat much as you feel too ill, then make a smooth soup from a wide selection of the vegetables, or a pure juice drink by juicing a selection of fruit.

Nowadays the easiest way to take vitamin C is by dissolving a tablet in water and drinking the fizzing concoction that results.  You need around 1000mg to 1500mg to help fight off the cold.  Vitamin C does this by aiding your immune system.  It can also help get rid of your cold faster.

6     Chicken Soup

I had no idea why this works, but I just knew it did !  So I did some research...

Apparently the fumes that come off the hot soup, contain cysteine - that's the stuff that you can or cannot smell, depending on how stuffed up your nose is - that help to release the mucus, at the same time thinning it, so aiding the process whereby your cold goes away faster.  

It also helps the body to fight the virus, and contains many needed nutrients if well made.

7     Garlic

Crush 2 cloves of fresh garlic and put into a small glass of water - drink it fast and you won't notice the taste if you are lucky !

If you are pregnant, don't use more than 1 garlic clove.

Garlic is a natural antifungal, antibiotic and is antibacterial.  It is a very powerful plant.

8     Cinnamon

Cinnamon, like garlic, is an antibiotic and is antiviral - and remember a cold is caused by various viruses.

Stir 2 tablespoons of cinnamon power into 2 teaspoonfuls of good quality honey and a little warm water.  Take half of this straight away, and the rest in a few hours.  You can always make another lot after that, if you still need it.  This will help to reduce your cough, help keep your temperature down and help with any congestion.

9     Yarrow Tea

You can buy yarrow tea or tea bags from your local health food store - unless of course you are lucky enough to have the wild plant handy nearby.

The tea is very bitter, so sweeten it with honey or stevia, and maybe mix it with a berry tea such as blackberry, raspberry or rosehip.

10    Rest Yourself

This is not as obvious as it seems.  

Rest is important when you have the cold virus, as in order to let the body's immune system do it's thing, you need to let it rest.  This helps the healing process along quicker.

*The above article/blog post is in no way designed to take the place of medical advice.  It is merely my own personal experience.  If you are at all worried, or your symptoms are not going away after a week or so, you should consult a medical professional.

Elderflower Cordial Recipe

It's that time of year again - late spring/early summer - and the Elder bushes are in bud here, half way up the west coast of Ireland.  This means I have to make sure that I have all the ingredients I need to make my Elderflower cordial, ready and waiting for when the flowers finally open.

sambucus nigra flowers

Elder bushes, or sambucus nigra, are more like a large shrub, or a small bushy tree, and when the flowers finally open it is for such a short time.  This is a real shame because the blooms are truly beautiful, and so elegant.  The colour of perfect pale cream wedding dresses.

sambucus nigra bush in flower

Wiki page link for sambucus_nigra




The Elder bush has many very well documented medicinal and food uses, which I will write about in my next couple of blog posts.  But for today I wanted to share one of the recipes I use to make Elderflower Cordial, as just maybe you already have the flowers blooming in your area.

Elderflower cordial is simply divine diluted with water, but sparkling water will at that extra special zip !  And for a really heavenly treat, add it neat to vermouth and a slice of lemon.

If you fancy vanilla ice cream, then try it with undiluted Elderflower cordial drizzled over it...

I have several recipes for this cordial, and to be honest this one is probably my favourite.  I'm not sure why, but it keeps well and, for me, that is very important.

If you want to make sure the cordial lasts a long time, pour it into small plastic bottles (small Fanta or Coke bottles are perfect) and freeze it.  Remember to leave at least an inch gap at the top, to allow for the cordial to expand when it freezes.  Take out a bottle at a time to use, and keep it in the fridge once defrosted.

Elderflower Cordial Recipe

(taken from the BBC Good Food website - I adapted this from the original recipe by Jane Hornby)

Ingredients

Elderflower heads - 20 complete heads

White sugar - 5lbs 5ozs (2.5kg)

Organic lemons - 2 (if not organic, then at least unwaxed)

Citric acid - 3ozs (85g)

Water - 2.75 pints (1.5 litres) (preferably with no fluoride or chlorine)

Instructions

1       Remove most of the zest from the 2 lemons, being careful not to include any of the white pith.  Then slice the lemons.  Put all this to one side for a minute.

2       Trim the flower head stalks, leaving just enough to hold the heads together.  Swish them around gently in a large bowl of cold water.  This is to remove any small wildlife, dust and other unwanted debris.

3        Put the water and sugar together into a large stainless steel saucepan. Simmer gently without boiling, until the sugar has all dissolved and you have a clear sugar syrup.  Stir to prevent bottom sticking and to help the dissolving.

4       Bring the sugar syrup to boiling point now, and once boiling, take it completely off the heat.

5        Put the flower heads, citric acid, lemon zest and sliced lemons into the hot sugar syrup, stirring them well.

6        Cover the saucepan, making sure no insects or dust can get in.  Leave to infuse for 24 to 36 hours.

7        Strain the cold mixture.  One of the easiest ways to do this is to take a large colander and a clean tea towel.  Line the colander with the tea towel, and place the colander over a very clean bowl.  Pour or ladle the now cold mixture into the colander to drain through into the bowl.  Do NOT press or squeeze the solids to try and get more liquid/cordial out, as this will simply make the cordial cloudy and may also make it slightly bitter.

8        Pour the strained cordial into sterilised bottles; glass if being stored on a shelf or in the fridge, plastic if being stored in a freezer.

Notes

* You could also freeze the cordial in ice cube trays.  Once frozen, pop them out and store in bags, taking out only what is required each time.

* It is very important that all utensils and pans etc be properly sterilised.  Failure to do this will result in fungus and other growth inside the bottles, and the cordial will be unusable.

* Storage - in the fridge about 6 weeks, frozen up to 1 year, on a cool shelf maybe 2-4 weeks.

* Alternative flavouring - why not add a vanilla pod to a bottle or two, for  a slightly different flavour.

Organic Homemade Weedkiller

If, like me, you are beginning to panic at the sight of all those baby unwanted plants - aka weeds - sprouting in your garden and on your drive and patio, and you refuse to use highly toxic commercial herbicides, then here is an alternative solution.  The answer to all your prayers!

A natural, easy to make at home, safe to use, weedkiller.

Reasonably cheap to make, especially compared to commercial weedkillers.

And no need to worry about harming your pets!

Here are 2 recipes for your homemade weedkiller.  Mix No 1 is for where you want to kill current weeds, and also to keep the ground free from weeds for as long as you can.  Mix No 2 is for where you want to kill selected weeds, and want to plant in the soil immediately, and to leave surrounding plants safe and healthy.

Note:  If you want this to be 100% organic, you will need to use totally organic vinegar, salt and washing up liquid.

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MIX No 1  -  Total Weedkiller for Drives & Patios - (nothing will grow in soil for up to 2 years)

• White distilled vinegar   -  1 litre  (1.8 UK pints/2.1 US pints)
• Table salt  -  60 grams  (2.25 ounces)
• Washing up liquid  -  1 squirt
• Spray bottle
• Saucepan

Place the vinegar and salt into the saucepan and warm up.  Do not bring it to the boil as there is no need.  Just enough to dissolve the salt properly.

Add the washing up liquid and stir in well.

Allow to cool, then fill your spray bottle and go kill those pesky blighters !

Remember, if you are storing this mixture, to label your spray bottle clearly, or you are going to be rather upset at all your dead prize geraniums and be wondering why nothing will grow!

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MIX No 2  -  Weedkiller for Growing Plants Only - (doesn't affect soil, just the plants it touches)

• White distilled vinegar   -  1 litre  (1.8 UK pints/2.1 US pints)
• Washing up liquid  -  1 squirt
• Spray bottle

Mix the vinegar and washing up liquid together well.

Put into your spray bottle and if storing, label it clearly.

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• Both mixtures need to be used on a dry, sunny day.
• Both will kill almost all plants on contact (provided enough leaf coverage is obtained).
• Use MIX No 2 (the no salt one) where you want to kill plants in borders, or spot weeds in lawns (be careful as it will also kill the grass), where you still want to be able to grow things in the soil.
• MIX No 1 (with the salt in it) not only kills the plants that it contacts, but due to the salt content will also stop almost all plants growing in the soil for at least a year - so be careful to use the correct mixture in the appropriate place.  Inland plants won't grow in soil with a salt content!
• You can multiply up the mixtures for larger quantities for extensive area coverage and/or storage.  But remember to label it clearly!
• The washing up liquid helps the vinegar to adhere to the leaves, allowing it more time to work at killing the plant.
• It is the vinegar that does the weed-killing.
• It is the salt that stops anything growing in the soil.

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Now go save yourself some money !!!