I discovered the recipe for these in a french wild harvest book and they are really easy to make and would make ace xmas pressies!
Take any fruit; cook and purÃ©e through a sieve or mouli
Weigh what you have and add the same amount of sugar
Heat slowly until the sugar is dissolved then bring to the boil
Boil hard, stirring continuously until the spoon reveals the base of the pan momentarily when it is drawn through the mixture (TAKE CARE the purÃ©e will explode everywhere whilst boiling ann hot jammy stuff on the skin sticks and really hurts!!!)
Pour into a tin lined with greaseproof paper (no need to cut etc neatly just push roughly into the tin) You are aiming for a depth of around 1.5 - 2 cm
Allow to cool overnight
tip out onto a board covered in caster sugar; peel off the paper
cut into squares like turkish delight and cover the sides with caster sugar so that it is no longer sticky
store in an airtight tin for up to 5 months
I used damsons and added some spiced bread spices (cinammon, cloves etc) and it was really good
other ideas in the book were quince, rosehip, sloes. I guess apple, pear, strawberry lemon, etc would all be good:
To sell you would want a range of colours I plan to put 5 diif colours into a clear bag; about 100g and tie up with a pretty ribbon
followed up the damson one with an apple and cinammon one this afternoon; slightly softer but another lovely colour. Tomorrow using up the pulp from my quince jelly to make a third one.
Next stop fig or elderberry!!
I think I am going to have to lock the tins to keep my son out of them; he adores the stuff as his tooth is sweeter than anyone I have ever met!!
Shelley, this morning I have used your recipe for Victoria Plum Paste, thanks - now just have to wait to see what it's like tomorrow! It didn't stay a pretty colour though - it was a bit 'browny' from the start!
With the liquid drained from the fruit, I have made Victoria Plum Jelly here (they are so pretty, I needed a photo!!)
Thanks, TA !!
Daughter and I are making those friendship bracelets, almost daily - quite a demand for them!
The loaf reminds me of when I worked in London, I used to go to the corner bakers shop (in Exmouth Market) and buy a 'Hovis Roundy' - delicious flavour - I haven't seen them for ages, so when Lakeland had a sale recently, I thought I'd treat myself to the Mermaid tin.
Shelley, how are you getting on with the bracelets now - or your daughter!! ?
I think the plum jelly has set rather well - and you would expect the apple jelly to set well, too, wouldn't you?
I bet the apple jelly is pretty too, isn't it?
I had never thought of making plum jelly, because plum jam is so scrumptious, but I still have some left from last year - - we do love our jams, but we just don't eat enough of it!
I obviously need to make more Victoria sponges, and use my jam that way!
Yep, I can understand that - it's amazing what we take for granted in UK cookery, that some of it just isn't known in France. (I think you mentioned before about lemon curd isn't well-known either)
I used to make a Victoria spongecake for our mason and his wife because although she had won prizes for her cookery, she was a nurse and working long hours. Well, they were bowled over by a simple sponge cake, so much so that they asked for the recipe and then their daughter also wanted the recipe. The message from their daughter (on e-mail) was "Thankyou, thankyou, thankyou so much!".
Us rosbiefs are not too bad at cooking, are we?
It isn't so stunning after all - the younger set in France eat out more than their elders, I think.
(Probably the same is true in the UK, too)
Our neighbours children often have frozen haricot vert beans - why? When they are available in the shops. Ah, because it is easier. It's no wonder the children are not keen on their veggies!
However, it would be a very dull place if we all were the same, ay?
Most Users Ever Online: 767
Currently Browsing this Page:
Guest Posters: 11
Newest Members:RobertasseK, EdwardDum, Suzanneclics, Brianalile, JamesSlops, RickySek
Moderators: Toffeeapple: 16337, AdminTA: 10, Fiona Nevile: 0
Administrators: Danny: 5517