When i was a child we inherited a cat from a friend who was a waitress (silver service) and she used to take home leftover smoked salmon and the like for the cat. When we tried to give her tinned catfood she wouldn’t eat it! Raw lights however were more than acceptable . When she started losing fur and developing a skin rash , the vet said she was allergic to fish and that it was not a natural part of cats’ diet.
Back to jam, my only attempt was damson jam in 2010 as we had a large damson in the garden of our MS. I made the mistake of using sugar with added pectin and once it set you had to force a lump out of the jar and slice it. It had the consistency of Rowntrees jelly straight from the packet.
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We made this year’s first batch of mirabelle jam a few days ago - only 5 jars.
Expect to make between 30 - 40 more jars in a couple of weeks.
Plan to make some greengage jam - probably tonight or tomorrow. I’m considering adding a touch of nutmeg and/or ginger to enhance the flavour - any thoughts on this modification?
Both sound fabulous additions. I love ginger in jam and chutney (and by itself in all imaginable forms).
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My aunt used to make wonderful marrow and ginger jam, plus so many wonderful cakes and biscuits for farmhouse tea.
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I like ginger in both sweet and savoury dishes. Way back when, (probably around the mid 70s) I entered a local cooking competition run by North Thames Gas (our local gas company) and won it. The final was at the local Town Hall and the contestants had to cook the meal on stage. It was judged by Mary Berry!
My recipe was for poussin (baby chicken) with white wine and ginger sauce (served with wild rice, baby carrots and sugar snap peas).
I also add some stem ginger to my Christmas cake recipe (Murrumbidgee cake).
And I’ve added stem ginger to jams I have made and it really perks them up.
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Which stem.ginger and other types of ginger are you using ? I’m on the point of ordering a quantity of some crystallised and also powdered ginger from Germany as I really want to make a dark.ginger cake.
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Any recipes for stonking ginger cake gratefully received …
Add lemon zests to fig jam.
Karen - for the poussin recipe I used grated fresh ginger and for the Murrumbidgee cake I used a jar of stem ginger bought over from the UK by a friend. But I’m sure you can get jars of stem ginger here in France.
Looking on the internet I saw this - Ginger cake recipe | Good Food
Sounds yummy!
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Just a gentle warning about home-preserves… take great, great care to get things “right”.
Carrot cake made with “home-bottled” carrots… obviously something wasn’t quite up to spec… with disastrous results.
BBC goodfood sticky treacle, ginger and lime cake recipe is very good, probably my favourite cake.
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