Enough galivanting around the countryside winning awards - back to work now. I have a lot of stock to get made, my new labels to re-brand the products as 'Rosie Makes' - I don't know about you but labeling takes up more time than anything else. It all looks really smart though - good old Trev, coming up with another great design. I've been making more marmalade - chunky and fine shred, plus experimenting with a Seville Orange & Date Chutney. If it turns out well I'll post the recipe for you later. There is some more Souper Mix which I can't make fast enough, frankly, it is sooo popular, and today it's been Fiery Bengal Chutney with Scotch Bonnet Chillies. We are off to Legoland tomorrow until Saturday with the little guys but Sunday will be Piccalilli I think.
While I have been making I have also been trying to photograph what I am doing so that the library of 'stills' gets more comprehensive. Not easy balancing the camera whilst stirring the pans! There is going to be an accident one of these days! I am really pleased with the mobile recipe site I have devised it so that you can look up recipes on the go and soon you will be able to interrogate the site to find all that you need really easily. The problem is some of the recipes don't have photographs yet so it is those gaps I am trying to fill first. So bear with me, I will get there. There are just a couple of what I took today at the bottom of the page so a good start.
I'll just leave you the lovely recipe for Apple, Pear and Plum Jam which I also made this week - it is easy to make at the moment as there is not much around to get excited about and it is very delicious!
Apple, Pear and Plum Jam
Makes around 4.5 - 5kgs / 10-11lb
900g/2lbs cooking apples, peeled and cored
900g/2lbs pears, peeled and cored
900g/2lbs plums - I used up some frozen ones I had ( make sure the stones are removed )
grated juice and zest of one large lemon
2.5 kgs/5lbs 4oz sugar
Prep all of the fruits and then put into a large preserving pan with the lemon juice.
Cook until it is softened then add the sugar off of the heat.
Stir until dissolved and then return to the heat and bring to a rolling boil.
Boil rapidly for 15-20 mins until setting point is reached.
Pot up the jam into warm jars - and enjoy.
There are still some places left on my regular classes and the new Master Classes are now available - phone or email me for more details. Next Professional Day for Artisans at The Old Smithy is May 24