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A guide to gourmet coffee
Even a Coffee Bean or San Francisco Coffee outlet frequenter won't be able to master the art of appreciating true gourmet coffee unless they know the history and info about gourmet coffee. Oh, of course, you don't have to an EXPERT to enjoy and...
Choosing a Wine Gift Basket
During the holiday season, most of us are in a frantic search for presents for loved ones and friends. Next time, instead of the usual hassle of selecting a gift which will suit him or her, try sending a wine gift basket instead. Wine gift...
Creating the Perfect Foam
Most places that serve cappuccinos in the United States have not trained their baristas in the art of properly frothing milk. The foam that they create is usually a dry, tasteless, large celled collection of bubbles that sit on top of the...
Introduction to Italian Wine
Each year, it is not uncommon for Italy to find itself at the top of a number of wine-related lists, not the least of which ranks it as the largest producer, exporter and consumer of wine in the world. This fact is all the more impressive when...
Rowan Jelly (Mountain Ash - Pyrus aucuparia)
Sharp and sour but sweet and succulent all at the same time, this traditional accompanyment to cold meat is bursting with flavour, and folklore !
‘Rowan tree and red thread - have the witches all in dread’
On May eve Rowan...
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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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