This is a lovely pudding.. for a perfect summery day, this is our pudding for after our dinner tonight 😉
Oh and you can see my craft workshop at the top right hand side of the garden!
- 1 x Carton of Double Cream
- 2 Tablespoons of Icing Sugar
- 2 x Punnets of Raspberries
- Broken up Meringue Nests
- Add the cream and icing sugar to a mixing bowl and Whip the cream until thick
- Add the Broken up meringue nests and stir in with a spoon
- Add the raspberries and stir in with a spoon
- Enjoy 🙂
I picked the last of the raspberries out of the garden today, all 175 grams of them and really fancied making some jam
- 175 grams of fresh raspberries
- 175 grams of Jam sugar
- take a heavy based pot and add the rasps, warm on a gentle heat to get the juices flowing and mush a few down to get them going
- Once they are juicy add the sugar and bring to the boil then turn down the heat a bit.. cook until a soft set is reached
- place into a sterilised jam jar
- makes 1 x 9 oz jar
Pick Your Own
Originally uploaded by T o w n i e
Today the kids and I went off to Craigies Farm Shop to pick our own Raspberries.
The plan is to freeze half and make jam with the other…
I love to make trifles and fruity jellies in the winter months, it kinda makes you reflect back to the summer and think about the day you picked them 🙂
So tomorrow morning will see me in the kitchen slaving away over a big shiney jam pan 🙂
We have been making Jam this afternoon… the whole house smells good enough to eat.
Here is the recipe…. Because we had more strawberries than raspberries, we only had enough rasps to make a small kilner jar of rasp jam.
I halved the quantities used below for the strawberry jam when making the rasp jam and only used the juice of a quarter of a lemon. Also a wee note, I used normal unrefined organic caster sugar that contained no pectin and got a good set.
Recipe for Scottish Strawberry Jam
770g Locally grown Scottish Strawberries
770g Organic Caster Sugar
Juice of Half a Lemon
- Wash the fruit if necessary and drain well.
- Put into a preserving/jam pan.
- Simmer until some juice has been extracted.
- Add the sugar and lemon juice, stirring until it has dissolved.
- Bring to the boil and boil rapidly for 5-10 minutes until the jam sets when tested.
- Remove the scum and leave to cool slightly so that the fruit will not rise in the jars.
- Pot and seal while still warm.
Makes enough for a large kilner jar
My mouth has been watering whilst making the jam this afternoon, and once I have cleared up the aftermath in the kitchen, I’ll make some freshly baked scones, just to make sure my jam tastes ok 🙂