Here in England the clocks have gone back, the nights are drawing in and Autumn is upon us. It is time to gather in the remaining fruit from the hedgerows and prepare for the season of colds and sore throats and what better health tonic do you need than Rosehip syrup. One rosehip contains 30 times the vitamin c of an orange, so I am fond of quoting on guided walks. Just think what a whole spoonful of this stuff can do.
2 litres of water (plus another litre for a second boil)
450g granulated white sugar.
Prep the rosehips by removing the stalk, cutting them into two and removing most of the seeds and small hairs. Do this with a knife and try not to touch the hairs too much, there is a reason that small children of yesteryear used the hairs as itching powder.
Chop the rosehips up a bit smaller and then throw them in a pan with the 2litres of boiling water.
Bring the water back to the boil and then take of the heat and let it steep for 15 minutes
Pour the juice into a jelly bag or some old tights and let the juice drip through.
Put the mush back into the pan with another litre of water and go through the process again to extract more goodness.
Pour the juice into a pan and reduce until you have about 1 litre left.
Once the juice has reduced, add the sugar and stir until it dissolves.
Bottle in sterilised warm jars.
It can also be frozen for later in the winter.
tasty plum jam with cherry beer brewing in the background
It’s harvest time and the hedgerows are bursting with so much fruit that I can’t keep up. Kent is blessed with many old orchards, some now abandoned or turned into community orchards where the fruit is available for anyone to pick. I scurried away from Iwade yesterday with a bag of Victoria plums with which to make this great recipe.
- 1/8 kg or 41b of plums halved and stoned
- 375 ml or 13flo oz of red wine
- mulled wine spices – I used cinnamon, cloves and cardomen
- orange zest
- 1.8kg or 4 1b granulated sugar (but play with this it always seems too much to me)
Follow these instructions
Put the plums and wine in a large pan
tie the spices and orange zest into some muslin (or a old pair of tights)
Bring to the boil and simmer for about 15minutes until the plum skins are soft
remove the spice and add the sugar
boil rapidly for 10 minutes ( I gave mine a stir to stop it sticking to the pan)
test for a set (stick a dollop on a cold saucer and see if it wrinkles)
remove any scum from the top
pour the jam into warm sterilised jars and then seal
It can be stored for a year but once open put in the refrigerator and eat within 3-4 weeks
Beer made from stinging nettles might not sound the most palatable beverage but, try it, and you will be harvesting this handy plant every spring.
- 100 nettles (young or nettle tips are best)
- 12 litres of water
- 1.5 kg sugar
- 50g cream of tartar
- 15 g yeast
Boil the nettles with 12 litres of water for 15 minutes (in batches if you don’t have a big enough pot). Strain and add the sugar and cream of tartar. Heat and stir until the sugar is dissolved. Wait until tepid and then add the yeast. Stir well, cover and leave for a few days, otherwise it can have too much fizz. Bottle and cork.
Like all home brewing nettle beer is a bit hit and miss. I have made some excellent supplies with a heady alcohol content and have also made some dud batches which were stinky enough to clear a cinema when opened surreptitiously during a Harry Potter film (the closest thing to a potion I had). Just be careful when you uncork, they can go off with quite a bang!
A perfect recipe to keep coughs and colds at bay as rosehips contain 30 times more vitamin C than an orange. If it wasn’t pouring of rain outside I would be out there picking them this instant. Incidentally, the roots of wild roses are also a cure for the bite of a mad dog!! should you happen to come across one.
500 g (1lb 2 oz) ripe rosehips (stems removed)
2 tbsp lemon juice
1 kg (2lb 4oz) crab or cooking apples
- wash and drain and chop the rosehips (be careful of the tiny spines inside which can get under the skin and be a pain)
- put the rosehips into a saucepan with the lemon juice and chopped apples (include the cores, pips and skin)
- bring to the boil and simmer for 30 minutes
- mash everything up
- pour into a jelly bag or muslin lined sieve (or if you don’t have anything so fancy then try some nylon tights. You need a fine mesh to filter the spines)
- leave overnight to drip
- return the liquid to a pan and add 450 g (1lb) sugar for ever 1 pint of liquid
- stir over a low heat until the liquid dissolves
- increase the heat and boil rapidly for 5 – 10 minutes
- test for a set (stick a bit on a cold plate and see if it wrinkles)
- if it doesn’t set continue boiling and try again.
- remove the mixture from the heat, skim off any scum and pour into warm sterilised jars.
- it will keep for up to a year.
Down in the cherry orchard there is such a bonanza of fruit that I hardly know where to begin. After all, even I can only gorge myself on so many cherries and just what is going on with the price of brandy? Unless someone quickly tells me how to create a still in the garden shed then Donaldson’s cherry brandy factory will be creating only limited supplies this year. So what is a girl to do with too many cherries and a desire to make alcohol? Thankfully I have found the following recipe for cherry ale.
3 pounds of cherries (stoned)
pints of boiling water
2 pounds of granulated sugar
1/4 oz of bakers yeast
put the stoned fruit into a bowl and crush thoroughly with a wooden spoon.
crush a couple of stones and add them too.
pour boiling water over the fruit, cover with a cloth and leave for four days, stirring daily.
strain the liquid through a cloth, add the sugar and gently heat.
If your saucepan isn’t big enough then dissolve the sugar into a bit of liquid and tip this into the remainder.
leave to cool then pour into a fermentation jar (demi-john) till the 3/4 mark.
Sprinkle the yeast in, fit an airlock and leave until fermentation ceases.
siphon into strong bottles, cork.
The beer can be kept for three years.
A recipe for this solstice week
8 elderflower heads in full bloom
4.5 litres (1 gallon) cold water
650 g (1.5 pounds) sugar
2 tablespoons of white vinegar
Dissolve the sugar in a little warm water and allow to cool. Squeeze the juice from the lemon, cut the rind and put the pieces with the elderflowers in a large basin, add the wine vinegar and pour on the rest of the cold water. Leave to steep for 4 days, strain and bottle in screw-topped bottles. It should be ready to taste after 10 days.
I have never managed to make it alcoholic but maybe because I can’t wait until a really sunny day to pick them. Supposedly the sunnier the day the more yeast is in the flowers. However, it is very tasty and refreshing, super fizzy and seems to keep for ages.