|
|
|
Author |
|
Message | |
|
whitelegg1
Joined: 05 Apr 2005 Posts: 409 Location: Woodford Green
|
|
|
|
|
Naomi
Joined: 26 Mar 2005 Posts: 1945
|
|
|
|
|
Naomi
Joined: 26 Mar 2005 Posts: 1945
|
|
|
|
|
whitelegg1
Joined: 05 Apr 2005 Posts: 409 Location: Woodford Green
|
|
|
|
|
Naomi
Joined: 26 Mar 2005 Posts: 1945
|
|
|
|
|
ButteryHOLsomeness
Joined: 03 Apr 2005 Posts: 770
|
|
|
|
|
Naomi
Joined: 26 Mar 2005 Posts: 1945
|
Posted: Sat Jul 23, 05 8:15 pm Post subject: |
|
https://www.kiowacd.org/Tips_Links/wild_rose_recipes.htm
Rose Petal Jelly
1 cup fresh, fragrant, unsprayed rose petals
Juice of one lemon
2 1/2 cups sugar
1 package powdered pectin
1 1/2 cups water
Rose petals are best gathered in the morning. Cut off the white base on each clump of petals as it adds bitterness.
Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth. Gradually add sugar. Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly. Put it all back in the cleaned blender and stir until smooth. Pour into hot, sterile jars leaving 1/4- inch head space. Process 10 minutes in a boiling water bath, or freeze
I also have a recipe for a simple rose petal sandwich
15g of fresh rose petals,
125g unsalted butter
Lightly crush the petals and put half of them into a flat dish .Soften the butter and put over the petals. Scatter the remaining petals over the top.
Cover and leave overnight in a cool place.
Scrape away the petals from the butter.
Spread the butter over very thin slices of wholewheat bread with crusts removed.
Cut into dainty triangles.
A little honey may be spread over the butter if desired.
Makes a very dainty tea time treat.
Recipe taken from The Countryside Year Book (A cook's calendar), by Gail Duff
Last edited by Naomi on Sat Jul 23, 05 8:50 pm; edited 1 time in total |
|
|
|
|
ButteryHOLsomeness
Joined: 03 Apr 2005 Posts: 770
|
|
|
|
|
cab
Joined: 01 Nov 2004 Posts: 32429
|
Posted: Sun Jul 24, 05 1:40 pm Post subject: |
|
Most rowans don't really go the intense red of, say, whitebeam or hawthorn; they're done when they're a good shade of orange. They are really bitter raw, and you can only really make them into a jelly or something like it. Actually, when I get off here, I'm off for a look for some.
Start off with some apples; crab apples should do. Put lots of rowan berries in a pan with some chopped apples, and cook it slowly (with some water) till it's good and pulpy. Mash it a bit if you like.
One good trick is to weigh the pan with the fruit in, and then when it's al pulpled add enough water to get back to that weight.
Then you want to strain it; put it in a jellybag (I use two layers of muslin) and let it strain overnight. Do not squeeze it. Be patient.
Next day (or the day after), take the juice and per pint add 1 pound of sugar. Cook it till it reaches setting point (104C ish), like for any jelly or jam, and bottle as normal.
Rose hip syrup... Well, its ealy yet for makng that. Make it when the fruit starts to soften a bit. and make it more or less as for a jelly, don't add apples to make it set, and bottle as for any fruit syrup.
If you haven't made a jelly or syrup before, say so and someone will be along to offer advice; most likely you'll get at least two or three conflicting sets of advice |
|
|
|
|
cab
Joined: 01 Nov 2004 Posts: 32429
|
|
|
|
|
ButteryHOLsomeness
Joined: 03 Apr 2005 Posts: 770
|
|
|
|
|
|
Archive
Powered by php-BB © 2001, 2005 php-BB Group Style by marsjupiter.com, released under GNU (GNU/GPL) license.
|