Wednesday, 22 December 2010

Redcurrants and Jam

I finished making the redcurrant vinegar over the weekend - after soaking 1.5kg of redcurrants in 900ml white wine vinegar for a week and then letting them drain overnight. Next step was to add 450g of sugar for each 600ml of vinegar, warm to let sugar dissolve and then boil for about 8 minutes. Let cool and bottle in sterilised bottles. Lovely colour isn't it? Will let you know how it tastes

Tis also the season to make jam out of the unused berries in the freezer to make way for the new crop. We were also down to our last few jars of jam as well. So over the weekend I made 8 jars of brambleberry jam and 6 of raspberry jam

The weather wasn't that good either (cold, wet and windy) so in between jam making on sunday I re-watched Harry Potter 1, 2 and 3 and did some knitting.


Anonymous said...

Oh YUM!!!!! My small blueberry bush has really suffered with all the rain, I hope it lasts out the next few days and then dries out in January.

So tell me, what are you going to use the red-currant vinegar for? What dishes use it? I'm wondering if a proscuitto salad or something involving figs?

I've been spending the holidays trying out croissant recipes - mmmmmmmm!

Margo said...

Hi Vivienne,

We killd 3 blueberry bushes so juut gave up LOL

I would say redcurrant vinegar can be used anywhere you would use raspberry vinegar eg goats cheese, baked brie, fig or proscuitto would be great, as the vinegar component of an oil/vinegar salad dressing, a splash in a gravy for lamb or pork or even chicken.
THe night before last I also splashed a bit over the veges I was going to roast in the oven - it was a winner. It will probably also be nice on ice-cream. I'll probably mostly use it as part of a salad dressing

oooh croissant recipes - I'm off to your blog to take a look

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