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"Cooking with Love- Just in Time for Valentine's Day"
“Cooking with Love in the Kitchen - Just in Time for Valentines Day" ♥ by Marybeth Gregg --------------------------------------- Remember when you made a homemade card for your first girlfriend or boy friend and they were so happy they ...
Hoodia Gordonii - One Reason To Take It
When Hoodia was discovered the very first animal trials to test
it was with Rats. The rats that were fed with Hoodia stopped
eating completely. Rats are well know as animals that will eat
anything and everything. Can you believe that an animal...
Is Your Recipe Safe?
(NC)—Sure, it tastes great and earns rave reviews from everyone sitting at the dinner table. But is your favourite recipe also a safe one? To prevent serving up foodborne illness at the dinner table, follow this helpful checklist when preparing...
Memories and the Comforts of Food
Memories and the Comforts of Foods; By Anne Lebrecht.
Growing older has many good points I suppose. Maturity brings a
lot of knowledge and experience one can share, with others but
mainly with our children. Most are not in need or want of...
Napa Valley Chardonnay
Chardonnay has emerged as the premier white wine in California.
Originating from Burgundy, France, the Chardonnay grape has
enabled vintners from the Golden State to produce opulent white
wines with crisp, bold flavors. A well made Chardonnay can...
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TAYBERRY, RASPBERRY AND STRAWBERRY JAM
The taste of Summer, bursting with flavour and anti-oxidant effects.
Blackberry picking time was once a most important country activity. Country people would pick in droves, gathering the fruit for jams, tarts, crumble, jellies, teas, wine, ale, syrup, vinegar, cordial, summer puddings and the rest!
Tayberry, Raspberry or Blackberry jelly is a great way to preserve this fruit for when it is needed in the winter - it makes a great base for a hot toddy.
Legend has it that wild Blackberries should not be eaten after October 10th because the Devil spits on every bush at this time and they certainly lose flavour and become 'fly blown' as autumn progresses. Roger Phillips in 'Wild Food' (my favourite food book) notes that this choice of date falls around Michaelmas Day (allowing for an 11 day calendar shift in 1752). This feast day celebrates "the primeval war in which St. Michael the Archangel hurled Lucifer out of Heaven and down to earth" and provides more evidence of how Christianity assimilated much of folklore for its own ends.
These berries are rich in vitamin C and provide a recognised boost to the immune system. The fresh berries are rich in bioflavonoids, fibre and folate. There are also traces of salicylate - a
natural aspirin like compound that can trigger allergic reactions in some people. The leaves and roots are also a valuable herb that can help to control diarrhoea. The chewing of blackberry leaves for bleeding gums goes back at least 2000 years.
For this jam recipe I used about 2 pounds of fresh Tayberries with a quarter pint of water (and a couple of Strawberries thrown in).
Let it simmer for a few minutes, add 2 pounds of sugar and stir until it dissolves, then add the pectin and a knob of butter, get it to a rolling boil for a few minutes and pour into sterilised jars, and seal.
It won't last until winter as my son keeps eating it, and so do I.
Find copyright free pictures to accompany this article at:
http://www.simonthescribe.co.uk/TAYBERRY%20AND%20STRAWBERRY%20JAM.html
About the Author
NATURE'S FIRST AID KIT by Simon Mitchell
You'll just love this new ebook collection called
NATURE'S FIRST AID KIT. Convert your kitchen into a health center through
the use of foods, herbs, spices and wild things. To
preview visit:
http://www.simonthescribe.co.uk/natkit.html
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