Wednesday, 5 July 2017

The Jam Makers Garden Recipe, Review and Giveaway.

I am quite the avid jam, chutney and preserve maker. I love nothing more than buying ridiculously cheap fruits and vegetables from my local food market and turning them into wonderful preserves, to be eaten when the colder months set in. What I've never really considered to do is, as this preserve book, The Jam Makers Garden suggests, to grow my own seasonal fruit and vegetables and then turn them into a preserve. This idea, has two advantages for me; firstly, I love the idea of using seasonal fruits and vegetables that are not available all year round, turning them into a preserve which can be eaten in the dark depths of winner. Secondly, the idea of growing my own vegetables is sustainable and quite easy to do as long as you have the time.

The Jam Makers Garden, by Holly Farrell is on sale for £15:58 on Amazon which is a little pricey for a preserve book,  however I've also seen this book for slightly cheaper on other book websites.  



This preserve book is good for the experienced and amateur preserver. There are enough interesting flavour combinations to satisfy the more confident and equally there are easy to follow recipes for new beginners. If you are quite limited with knowledge about growing your own fruit and vegetables (this includes me as I only grow herbs in my back garden), there is a handy 14 page guidance to this art. There is another section on ensuring you make the best jams, such as sterilisation and how to ensure your jam is set.

There are a small number of accompanying photographs for the recipes, alongside photographs of the diverse range of fruit and vegetables used in the recipes. The chapters are split into three sections:
  • From the fruit garden: Spring and Summer and Late Summer and Autumn. 
  • From the veg garden: Spring and Summer and Late Summer and Autumn. 
  • From the herb garden.
There are a number of tantalising recipes that I want to try from all sections. From the fruit garden Spring and Summer, the recipes that I would like to make include: Blueberry Conserve, Bramble Jam. and Pear Caramel. From the veg garden section, I would love to make Beetroot Chutney, Carrot Jam, Sweetcorn Relish and Pumpkin Jam.  From the herb garden section, I would like to make the Herb and Flower Syrups.

So far, I've made the Pickled Rhubarb, I was slightly sceptical and worried about my teeth sampling raw beetroot. I should not of worried, this was crunchy and sweet.



Recipe for Pickled Rhubarb
Makes about 300g/10oz
Ingredients
300g rhubarb, preferably forced
1 1/2 tsp black peppercorns
3 juniper berries
3 tsp coriander seeds
90ml cider vinegar
2 tbsp water
45g caster sugar
1 tsp fine sea salt

Method
Cut the rhubarb stems into uniform pieces 2cm/ 3/4 in long.
Pack the stems on end into a sterilised jar and add the peppercorns, juniper berries and coriander seeds.
Put the vinegar, water, sugar and salt into a small pan and bring to the boil, stirring to dissolve the sugar and salt.
Once they are dissolved and the liquid is boiling, pout it into the jar so that the rhubarb is completely submerged (tap the base of the jar gently on the work surface to dislodge any air bubbles) but there is still a clear 1cm 1/2 inch gap between the liquid and rim.
Seal immediately, and leave to mature for 2 days before eating. 

The lovely people at Frances Lincoln is giving one lucky reader a copy of The Jam Makers Garden.  To be in with a chance of winning this book, please follow the instructions below:

  • Follow the instructions on the Rafflecopter widget.
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  • Rafflecopter will pick a winner at random.
  • The competition will run from 5.7.17 - 6.8.17
  • Winners will need to respond within 5 working days of being contacted. 
  • The competition is open to UK residents, aged 18 or over. 
  • Frances Lincoln will post a copy of the book. 
  • Please feel free to share the giveaway. 

a Rafflecopter giveaway

Many thanks for sending out a copy of The Jam Makers Gardner. 
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