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Hedgerow Cookbook

41 40 Pour one pint of wine vinegar over 2 lbs blackberries. Cover with a tea towel and let it stand for a week, stirring regularly. Strain and bring to a strong boil, adding 1 lb of sugar and lb of honey. When cool bottle and keep in the dark. Add 2 lbs of rough chopped rosehips to 4 pints of boiling water. Bring to the boil and remove from the heat. Cover and let stand for 30 minutes. Strain through muslin. Keep the liquid and return the pulp to the pan with another 4 pints of boiling water. Repeat. Combine the liquids in a clean pan and boil, reducing by half. Remove from heat and dissolve 2 lb sugar. Return to heat and hard boil for 5 mins. Pour into warmed sterilised bottles. Stew 3 lbs with a quarter pint of water. Strain. For every pint of juice add 6 oz of sugar. Boil for 15 minutes and bottle. You can also combine blackberries and elderberries. Stalk and wash 2 lbs of elderberries. Put them in a pan and bruise them with a wooden spoon. Add a large chopped onion, 1 pint of vinegar and 2 tablespoon of sugar. Add 1 teaspoon each of salt, ground ginger and mustard seeds, and half a teaspoon each of cayenne pepper and mixed spice. Bring to the boil and simmer until it becomes thick. Put into warmed jars when cool. Tie in a muslin bag 1 small cinnamon stick, 1 blade of mace, oz allspice, a small ginger root, chopped rind of half a lemon. Gently boil with half a pint of white vinegar, 1 lb demerara sugar, and 2 lbs firm slightly underripe damsons. When the fruit is just tender carefully pile into jars. Fierce boil the liquid until it thickens and pour over the fruit. Close tightly. 1 2 1 2
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