October 18, 2012

Forget Me Not

I sipped on a lovely Harrods English Breakfast tea from my "Forget Me Not" cup. It's a Royal Albert cup, saucer and plate attached in one set.  I stumbled upon this lovely blue piece in Federal NSW. Nicka and I went along to help support the determined people in that area who were desperately trying to raise funds to save and hang onto their local church. What a community! They achieved their objective earlier this month. They inspire me no end.

It was a wonderful day and if I lived closer I would be honoured to be a part of their community. I even had the privilege of meeting the awesome Belinda Jeffery that day. She lives in Mullumbimby and has been active in helping them with her cooking prowess. A true lady if ever there was.

Belinda and I

I enjoyed my freshly brewed tea with some ciabatta loaf topped with gooseberry jam. Two days earlier I had no idea what gooseberries looked like much less tasted.  After leaving our "All Day High Tea" at the farm two days ago, one neighbour ducked home and left me a small bag of gooseberries at the top gate leading onto the road. There weren't many, and I wondered what to do with them.  Curiosity got the better of me.  Jam it is.

Gooseberry Jam

370gm gooseberries top and tailed (which was fortunately already done for me)
260gm sugar, made up of 100gm jam sugar and 160gm white caster sugar
good squeeze of fresh lemon juice

  • Place the whole fruit into an average sized heavy bottom based saucepan. Put in enough water to not quite cover the fruit. Boil for eight minutes.
  • Add the sugars in the centre of the pot. Stir carefully for a few minutes; return to a low heat, stir till all the sugar has dissolved.
  • Take from heat. Scoop as many of the tiny seeds as you can. Put into a strainer over the jam. Discard.  Leave a scattering of seeds in the jam.
  • Bring to boil; boil on a moderately high heat. With little fruit in the pot, care needs to be taken that it not catch on the bottom.
  • When jam begins to show signs of setting; remove; allow to settle for five minutes. Pour into sterilized jars. Seal immediately. Can be consumed once cooled.
My friends was absolutely delighted to have a couple of small pots of gooseberry jam delivered by Hubby the next day. I received huge praise indeed.  Not sure that 'sen-bloody-sational' is a word - but it was music to my ears. Thanks Ken.