Redcurrants and raspberries

Allotment blackcurrants

We have been swamped with the most delicious berries from the allotment this week .. blackcurrants, raspberries and redcurrants. The blackcurrants are now in the freezer waiting patiently to be make into crumbles and goodness knows what and I'll tell you about the redcurrants and raspberries below :~)

Redcurrants in the pan ready for jelly-making

Redcurrant jelly recipe

3lb redcurrants
1 pint water
Sugar

Strip the redcurrants from their stems. Put the fruit and water into a large pan and simmer gently until the berries are very soft. Strain through a jelly bag and measure the juice. Allow 1lb of sugar to each pint of juice. Stir the juice and sugar together over a low heat until completely dissolved. Increase the heat and boil hard to setting point. Pour inti small hot jars and seal. Great with meats.

Garnet-coloured jelly

Finished redcurrant jelly

Raspberry jam made this week and going down rapidly!

Raspberry jam recipe

1 3/4 lb raspberries
1kg jam sugar (with the added pectin)
Knob of butter

Wash plenty of jars and place on a tray in the oven at gas mark 1/2 - 1 to heat through. Place the washed and drained raspberries in a large pan and crush with a potato masher. Add the sugar and heat gently until completely dissolved. Add a knob of butter. Increase heat and slowly bring to a rolling boil (it will continue boiling even when stirred) and boil for 4 minutes. Pour into hot jars and seal immediately. Leave to cool.

Sunday morning cake baking

This week's cake baking session led to a big batch of fairy cakes ... I used the recipe kindly posted by Ren at the Fairysteps blog and it's the easiest method ever. Completely foolproof too. Thanks Ren :~)

Fairy cakes before ...

... and after