I've just had a lovely meal of shallot and potato soup with oatcakes, crowdie, and honey.
This entire week has been a fantastic time for food.
I must put in a plug for Bar Roma
. I ate supper there with percible
on Tuesday night. I'll come back and put a photo in when I get them off the camera.
On the way back from Edinburgh, mother and brother retrieved, we stopped just north of Montrose at Charleton Fruit Farm
We picked 4 lbs of raspberries, 4 lbs of brambles/blackberries, and 1 lb of strawberries.
We ate the strawberries with cream that night.
The raspberries and brambles are being made into jam as I type.
We left the raspberries as they are, any embellishment would be excessive. However, we're making some of bramble jam with an infusion of Earl Grey tea.
Here's how:Blackberry Earl Grey Tea
500 grams pectin sugar (if you're unable to find this, use 2 packets/2 oz pectin along with regular granulated sugar)
2.5 oz water
a heaping spoonful of Earl Grey tea
Put the tea in a tea ball in a small cup/mug. Boil the 2.5 oz of water. Pour over the tea. The cup/mug should be small enough that the water covers the tea ball. Don't add more water, find a smaller container.
Put the pectin sugar and the berries in a medium saucepan over medium low heat. While the pan heats up, mash the berries into the sugar. As the sugar melts, this will form a thinnish soup. Turn the heat up to medium high, boil. Keep the mixture just at a boil for at least 4 minutes. Longer if you want it thicker.
Pour in the tea infusion. Stir.
Allow to cool about 8 minutes.
Pour into containers.
Will stay good, if refrigerated, for 4 months.Fan of jam? What's your favorite?
1- Do ignore the fact that I'm switching between imperial and metric...should probably ignore my switching between bramble and blackberry as well.