Jammymummy's Blog

Divine given creativity – recipes, knitting patterns and alike

Wild Garlic Focaccia Bread Recipe

I love foraging, and have decided that I shall do even more of it this year.  Why waste any of the bounty of creation?!   So far I have had a nibble of some Jack by the hedge, and am picking wild garlic at any point when I have got time to make something lovely with it.

Last year I made Wild Garlic Pesto and lots of Focaccia.  This year I have made some garlic butter which I have in the freezer, and a lot more of the Wild Garlic Focaccia!  It always goes down a treat with a family meal and freezes so well.IMG_20160502_230856278DSC_0867

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Foraging Fun in the Forest – Cauliflower Fungus

DSC_0608Two years ago my husband came home with what looked like a cross between a sea sponge and a brain.  After a bit of research we worked out that it was an edible cauliflower fungus, and tasty! A friend just said that it smells like a forest when it’s been raining….mmmmm…..

Today, my husband brought home this beauty from the same place,
7 lbs of fungus.   We’ve already eaten some just fried in butter.

Tomorrow the dehydrating begins.   I dried some 2 years ago, but I think that I did it a bit too long although it did keep even until now.  This year I’ll try again in the oven ( dehydrators look really expensive for ones that don’t break within weeks)….. here’s hoping it works better.

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Foraging Fun in the Fields – Damson and Apple Jam Recipe

Whilst out walking in the fields yesterday, I came across a bumper crop of Damsons.   For the last few years I have either missed them, or the fruiting hasn’t been anywhere near as good.  This is a good year!!

Not wanting to be too greedy, and also only having taken two ice cream tubs for Blackberries with me, I only pocketed (literally) one and a half pounds of the fruit so that the next forager could be as blessed by the bounty.   This would only have made about 3 jars of jam, so to bulk it up, I used an equal weight of apples that I just happened to have sitting on my kitchen floor.

I have written up the Damson and Apple Jam recipe here  but here are a few extra little pointers, should you so wish.

You can either stone the Damsons before cooking, or scoop them off as they cook.  I prefer to use a cherry/olive pitter to stone them before cooking so that there aren’t any that escape my eagle eyes for odamsonsne of my kiddies to then hurt their teeth on. If you haven’t already got a Cherry Pitter, I can strongly recommend getting one.  This is the one that I have, and it’s been serving me well for many years.  Obviously if you do not stone them before, you will need to add about an extra 6 oz in damsons to the initial mix.

Some people always chop apples into lemon or salt water so that they don’t go brown whilst you are preparing them all.  I didn’t bother with this jam as the damsons will colour the jam beautifully.  Much easier and cheaper.

In some recipe books it says to add the stones to the pan whilst boiling, this helps get as much pectin off the fruit as you can.  The best way that I have found to do this is using a ball and chain tea diffuser like this and make sure that if you buy one, it is a large one.   The added bonus of this is that you can then pop the diffuser in a large mug, pour some boiling water on it, leave it to soak for a bit, and you have a delicious fruit tea. How about that for thrift?!

Anyway, if you happen to find some Damsons, I hope that you enjoy this
recipe.

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