Recipes

A place to share old favourites and new recipes.

Raspberry Jam

500g raspberries
500g sugar

Heat raspberries gently stirring to avoid sticking, until some juice released.
Add sugar and stir constantly until sugar dissolved.
Bring to boil and boil rapidly for at least 5 minutes then test to see if jam set.

Pour into hot, sterilised jars and seal.

Adjust quantities of raspberries and sugar as needed.

Can also use a combination of summer berries.

Medlar Liqueur



Both Damson Recipes come from River Cottage's Hugh Fearnley-Whittingstall

Damson Vodka (I halved the original recipe)

500g Damson plums
250g sugar
500ml Vodka

Wash plums, prick several times and fill a large glass jar.  I used a large Agee Preserving jar and there wasn't quite enough room for the Vodka :(
Add sugar and shake bottle to disperse throughout.
Add Vodka.  Shake to dissolve sugar.  Over the next few days give the jar a shake to continue to dissolve sugar.  Once dissolved leave in a dark cupboard for 2 months.
Strain plums and bottle the liqueur.  Can be drunk at this point but the recipe suggested leaving for at least 6 months.

Don't forget to eat the boozy plums.


Damsom Plum Jam  (adapt as needed depending on the quantity of plums you have)

2kg Damson Plums
800ml water
2.3kg sugar

Wash plums and add to large pot.  Pour in water and cook plums until soft. 
Using a slotted spoon remove stones, then add sugar.  Bring to boil and cook for 10-15 minutes.  Test if the jam is setting at this point.
When ready pour into clean jars, cover and leave to cool.

(I made my jam with 2kg of plums and it made 9 300-400ml jars.)

Jam setting test - put a small amount of jam on a cold plate or saucer.  Leave for a few minutes.  Run your finger through the jam.  If it is ready the jam should stay separated.  If not it will run back together.  Keep cooking for a few more minutes and repeat test.


Boston Bun Recipe
An old war time recipe using leftover mashed potato.