DAMSON SYRUP
Ooh, what’s she made now?
Only some lovely damson syrup to lightly drizzle onto my brunch bowl of healthy crunchy goodness or maybe add to a glass of kombucha…
The way I did it…After weighing the fruit (which I had previously and laboriously stoned) it was added along with half the amount of water into a suitable pan; this was simmered for twenty minutes and stirred several times. Having cooled, the fruit was strained through a sieve, perched securely on top of a bowl. This should be covered with a clean cloth or fresh piece of paper towel to keep any flies off etc. Once strained, and by using the back of a wooden spoon, I was able to gently press the fruit in order to release any further liquid. The remaining pulp (skin) was set aside, destined for the composting bin.
A measuring jug indicated how much fluid I had ended up with, but I then had to do some maths; for every half a litre of liquid, I wanted 250g of brown sugar (I find that the dark brown version can have an overpowering flavour). Once calculated, these were placed into a saucepan where I then splashed in a dash of lemon juice. Stirring and simmering, again for twenty minutes, the smell was divine and after cooling the syrup was carefully transferred into sterilised bottles, labelled appropriately and placed inside the fridge.
There are many methods out there but I like to keep things simple. I recommend adjusting a simple recipe to suit your own preferences.
Gooseberry Syrup
Have made a batch of gooseberry syrup by using the same method as used for the damson one but with white sugar. Recipes may tell you to chop the gooseberries in half or even, after a few minutes of simmering, mash them with a potato masher. I didn’t think this necessary and was right, even though my berries were firm from being slightly underripe. A little froth formed on top which I easily removed using a spoon. I sieved the liquid first before turning to a jam strainer. With the final amount of liquid measured, I calculated the amount of sugar required and continued to follow the process for making syrup.
Additional Info:
Although the syrup had an acceptable tartness to it I had wanted to combine it with some of the elderflower syrup that I had made the week prior. Bottles were filled using a ratio of 2:1 gooseberry:elderflower. I also had enough for a bottle of just gooseberry syrup too!
Gooseberry Ketchup
Below is the link I based my recipe on. I only wanted to make half the amount (about 500ml) as I haven’t tried it before. I also used raisins rather than sultanas and added fresh coriander.
450g gooseberries, slightly underripe is best
1 medium garlic clove, crushed
Half tablespoon salt
Half tablespoon mustard seeds
Half teaspoon cayenne pepper (chilli)
430 ml white wine vinegar
170g Demerara sugar
50g sultanas or raisins
Small handful fresh coriander
De-stalk berries before giving them a thorough wash. No need to chop or crush, place in pan with all other ingredients, bring to boil whilst stirring until sugar dissolves. Reduce heat to simmer for fifteen minutes remembering to check whilst gently stirring. I didn’t cover my pan. Add the coriander and simmer for a further fifteen minutes. Allow to cool a little before straining through a sieve. Carefully pour the cooled liquid into hot sterilised bottles, cool, seal and label. I stored mine in the fridge.
Versatile Tomato Sauce
This quick and easy recipe for excess tomatoes provides a tasty base sauce that is cheap and versatile. You can play around with the herbs and spices according to your preference.
Tentatively stepping outside, into the harsh wind and cold rain, armed with a colander and a pair of hand secateurs, I selected a variety of the juiciest tomatoes along with a few that had split. Heading back into the warmth of the kitchen, I popped the kettle on for some boiling water. After scoring all the plum and thicker skinned tomatoes, they were left immersed in the steaming water, whilst I busily chopped the remaining smaller ones.
Placing five jars onto a baking tray, I dropped the lids into a pyrex bowl ready for scalding later. With skins and any hard bits removed, the larger tomatoes were then chopped and added to the pan with the others. I added a good teaspoon of salt, black pepper, a splash of lemon juice, a teaspoon of chilli flakes and lots of dried basil.
Oven on, jars went straight in, the timer set for 10 mins at 150C. Tomatoes took just a few minutes to gently bubble away, tasting once and amending as required. Kettle back on for boiling water to sterilise the lids. The hot jars were carefully removed from the oven. After ladling the sauce into a pyrex jug, I was then able to pour it into the jars without too much fuss. Taking care to wipe any drips from the necks with some clean and dry paper towel. Lids were secured on safely. Not all jars may be used as you tend to end up with a lot less than you anticipate. Also a good idea to have different sized jars as you don't want to waste any.
Leave to cool, do the 'pop test' with the lids, label and store for over winter in a cupboard.
Tomato Pessata
https://www.bbcgoodfood.com/recipes/tomato-passata
An easy to follow recipe. I had an abundance of tasty tomatoes that were just perfect for pessata. 1kg doesn't make much as I like every bit of pulp out. What's left will go into a spaghetti bolognese one evening and maybe a lasagne another. Quick and easy, just as I like a good recipe to be! Mrs WH.
