We've been eating them fresh from the garden, picking off the odd grub..I'd much rather a grub on my berries and know they're organic than buying overpriced berries from the shop and fearing what they might have been sprayed with. The excess are getting frozen in snap lock bags, which are starting to form quite a collection in the bottom of the freezer!
And so, you know, the time had to come. Sooner or later... it had to be a jam making day. All the more exciting as this is the first batch of jam I've made using our own homegrown fruit! Almost a cause for celebration, wouldn't you say?
The ingredients I used were:
700g raspberries, a mixture of frozen and fresh
the juice of 1 lemon
The berries were put into my largest, heaviest based pot and allowed to heat over a low flame until the juices were running. While this was happening, the sugar was being warmed in the oven in a stainless steel bowl.
Once the berries were mushy and juicy, the warmed sugar and lemon juice was added to the pot and stirred gently while the sugar dissolved. The pectin stock was then added and the heat increased to bring the mixture to a rolling boil.
After 10 minutes of rapid boiling, the set test was done on a saucer that had been placed in the freezer previously. Not quite there yet..set the timer for 3 minutes and check again. As it turned out, two more 3 minute 'sessions' were needed before a set was reached.
And a set it was! It was the first time I've used homemade pectin and I was just as excited with it as my homegrown berries! It gelled beautifully on the plate and wrinkled when my finger swiped through it. I'll definitely be planning to use up the remainder I have in the pantry!
|The 'set' with homemade pectin. Oh my!|
Others did get a look in, but I hesitate to confess, I had so many scoops out of that glistening jar they may not have got their fair entitlement!
It's ok..there are loads more berries in the freezer for another batch.
500g raspberries, fresh or frozen (no need to thaw)
1/2 cup plain flour
1/3 cup sugar
4 eggs, lightly beaten
1 cup milk
25ml light vegetable oil (or 25g butter, melted..although I refuse to melt this minuscule amount of butter!)
Preheat oven to 180c and grease a 23cm shallow pie dish. Place the raspberries into the dish, spreading them out evenly.
Place the flour and sugar into a bowl and mix to combine. Make a well in the centre and add the eggs, milk and vegetable oil. Whisk well to ensure there are no lumps. Pour the batter over the berries and bake for 30-35 minutes, until puffy and golden.
Serve warm or cool, dusted with icing sugar and a serve of cream if you have it. If not, don't worry, it's fine on it's own.
*Did you know that Clafoutis comes from the French verb Clafir, meaning 'to fill'? Usually made with cherries, it works just as well with other berries such as blackberries, blueberries and here, raspberries.*
What's being baked, or created in your kitchen at the moment?