Saturday, 14 August 2010

Weekend Cooking: Jelly, Jam and Juice Oh My

Weekend Cooking

Weekend Cooking is hosted by Beth Fish at Beth Fish Reads and it is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post. 

This has been an incredibly good berry year here. Our currant bushes and gooseberry bushes as well as our elderflower tree have given us loads of berries and blossoms so I decided to make jelly, jam and juices (and one or two pies or cobblers)

Elderflower Cordial is incredibly easy to make. All you need is:

40 clusters of elderflowers

Summer 2010 003

Summer 2010 006  3 lemons

50 g citric acid

2 litres of water

2 kg sugar

2 ml sodium benzoate

Summer 2010 018 Putt the flowers in a large bucket or pot (one you don’t need for 5 days).

Wash lemons in warm water and then slice them finely add them to the flowers.

Add citric acid to flowers and lemons.

Boil water and sugar until sugar has melted.

Pour sugar and water mixture over flowers and and lemons.

Let stand for 5 days in a cool place.

After 5 days allow juice to filter so you separate the liquid from the other ingredients.

Mix the sodium benzoate with a little bit of the juice, then add it to the rest of the juice.

Pour into well cleaned bottles.

The juice freezes really well. If you don’t freeze it you need to use it fairly quickly.

Summer 2010 024

So apart from drinking the elderflower cordial what can you do with it? Well I found two different recipes in Delia’s Summer Cookbook which I reviewed a few weeks ago. The first one was English Gooseberry Cobbler. It was really good, but needed more sugar. The cobbler topping was perfect though. Light, fluffy and just right. The second one was:

Gooseberry and Elderflower Preserve

Summer 2010 006 A few comments on this recipe. I tried the butter at the bottom of the pan and it didn’t work. It still burned. I was able to salvage the preserve but next time I will skip that step and just make sure I stir often.

I tried the jam on waffles (in Sweden we eat waffles with jam/preserve and whipped cream or ice cream). And it was really yummy. Quite tart so it needs the sweeter ice cream or whipped cream.


Copyright ©2010 Zee from Notes from the North. This post was originally posted by Zee from Notes from the North. It should not be reproduced without express written permission.


Beth F said...

I love that cordial recipe and the bottles look beautiful!

Funny that you should mention waffles. Mr. BFR requested waffles this weekend to go with the peach-rum sauce and ice cream I posted today. Yummmmmmm.

We have elderberries in my area but no gooseberries. I'll have to look for them at the store.

caite said...

oh my, all this waffle talk, I need to find something for breakfast.

the bottles are beautiful.

Beth said...

Cordial makes me think of Anne of Green Gables. Looks lovely!

Rikki said...

Lovely juice. Sounds very nice. I also like the bottles. They will look so picturesque on a garden table.

Margot at Joyfully Retired said...

Cordials are something I've never made but they sound like fun to make. The finished product is lovely to look and I'm sure the same to taste.

Anonymous said...

I've never made jelly, jam or juice...or anything with flowers, but your post is very interesting!

You can find mine HERE

Anonymous said...

Very nice, Zee! What a great idea to make your own cordial. Well, having loads of elderberry around you probably helped! :-)