Vivien Lloyd's Blog, page 2
October 31, 2013
No more real jam tomorrow
The Jam and Similar Products (England) Regulations 2013 After months of debate, the waiting is over. Following a consultation, DEFRA have decided to reduce the permitted sugar level for jams, jellies and marmalades from 60% to 50%, remove the UK national limit for ‘reduced sugar jam’ and remove the national provisions for curds and mincemeat. [...]
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September 20, 2013
Beautiful Blackberries
This year there has been a bumper crop of blackberries, both wild and cultivated. Following a wet winter, a cold spring and the first good summer since 2006, hedgerows have been groaning with these lush berries and markets have been discounting their prices. Walks around country lanes in Worcestershire in late summer with my children [...]
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September 10, 2013
Discovering Damsons, Damson Jam and more
I must confess to having a love affair with damsons. With their blue-black skin and astringent/sweet flavour they are a firm favourite. Of all the fruits available to the preserver, the damson is the maestro. Available from September to early October, they are high in pectin and acid. Damsons are unique as they make almost [...]
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Damson Jam
I must confess to having a love affair with damsons. With their blue-black skin and astringent/sweet flavour they are a firm favourite. Of all the fruits available to the preserver, the damson is the maestro. Available from September to early October, they are high in pectin and acid. Damsons are unique as they make almost [...]
The post Damson Jam appeared first on Vivien Lloyd Preserves.
Discovering Damsons
I must confess to having a love affair with damsons. With their blue-black skin and astringent/sweet flavour they are a firm favourite. Of all the fruits available to the preserver, the damson is the maestro. Available from September to early October, they are high in pectin and acid. Damsons are unique as they make almost [...]
The post Discovering Damsons appeared first on Vivien Lloyd Preserves.
August 28, 2013
Tomatoes – Grow and Preserve as Chutney
Originally from South America, tomatoes were first grown in the UK as ornamental climbers, and cultivated for their decorative leaves and fruit. The Elizabethans thought the fruit was poisonous and the colour a sign of danger. By the 19th century, commercial cultivation of tomatoes became popular with the appearance of glasshouses in Kent and Essex. [...]
The post Tomatoes – Grow and Preserve as Chutney appeared first on Vivien Lloyd Preserves.
Tomatoes – Grow and Preserve
Originally from South America, tomatoes were first grown in the UK as ornamental climbers, and cultivated for their decorative leaves and fruit. The Elizabethans thought the fruit was poisonous and the colour a sign of danger. By the 19th century, commercial cultivation of tomatoes became popular with the appearance of glasshouses in Kent and Essex. [...]
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August 24, 2013
Apple Appreciation
Of all the fruits used in preserving, apples are the most versatile. Native to Asia and Europe, there are thousands of varieties. Cooking apples, high in pectin and acid, are used for making jams, jellies and chutneys. Bramley and Annie Elizabeth are popular varieties. In jam recipes they are mixed with low or medium pectin [...]
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July 3, 2013
Blairgowrie Black Currant Jam
An invitation to make a video about making Black Currant Jam to promote the World Jampionships in Blairgowrie, Perthshire was irresistible. Blairgowrie is synonymous with growing heritage soft fruit. It has a berry history stretching back to the early years of the 20th century.The town of Blairgowrie became the home of the Scottish Raspberry industry [...]
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May 28, 2013
Succulent Strawberries
As the days lengthen and the sporting calendar has a brief break from league football, the first crops of summer berries arrive. English strawberries and cream are synonymous with tennis at Wimbledon. The berries contain plant compounds called dietary flavonoids, also found in blackberries. Dietary flavonoids may prevent heart disease by helping to dilate blood [...]
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