Welcome

This is an attempt to document my efforts to grow and eat locally around Melbourne, Derbyshire. My family own a nine acre smallholding on which we grow fruit and vegetables and keep bees, and chickens, but that won't feed us alone, so the idea is to get to know our local produce and to see how easy/hard it is to follow a diet that is local to within 30 miles. The fun part is also trying some new (easy) recipes that use home-grown and local produce. Feel free to comment, send in recipes, and share your experiences of buying and eating locally.

Friday, 13 July 2012

Blackcurrant and Rhubarb jam

Blackcurrant jam can sometimes have too strong a taste and has too many bits, but this Combination gets over both issues by giving a smoother taste and fewer pips!

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high)Like apples, rhubarb makes a good cheap ingredient to allow you to bulk out small batches of berries.
But unlike apples it is low in pectin, so always combine with fruit which is high.
  1. Blackcurrants: 1kg / 2 lbs weight stripped from stalks.
  2. Rhubarb: 1kg / 2 lbs weight cut into 12mm / ½" lengths
  3. Sugar granulated white: 2kg / 4½ lbs
  4. Water 1 litre / ½ pint

preparation

Prepare jars. Wash then dry on clean paper towels. Place currants in pan with 600ml / 1 pint of water, cook until soft. Cook rhubarb in 300ml / ½ of water, boil for only one minutes. Combine fruits together. Add sugar then follow the apricot jam instructions, boil to setting point and pot
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