New Poster Goes up to welcome new volunteers every sunday morning 10-12

IMG_1480 IMG_1481 IMG_1482 IMG_1483

Advertisements

Winter activity

20130214-093052.jpg

It felt like the winter was never going to end this year. Snow seemed to be the default weather. But that hasn’t stopped Tom and Raul being busy in the garden.

IMG_0992 (1)

Tom's new steed

On Tom’s new Christiana bike they picked up some of the waste produce from London Fields Brewery.

IMG_1002 (1)

IMG_0998 (1)

IMG_0999

They then dug deep trenches in each of the beds and created a layer cake of hops and green manure to overwinter.

IMG_1005The compost bin is thriving!

Rhubarb and ginger jam

The allotment is bursting with rhubarb at the moment!

20120910-210333.jpg

So this weekend (one of the hottest this year) I decided to tackle the glut and make some jam.

Ingredients-
1.5kg rhubarb chopped into 2inch bits
1.5kg granulated sugar
75g crystallised ginger chopped
75g root ginger grated
2 sachets of pectin*
1 lemon Zest and juice

Equipment-
Jam pan or heavy bottomed pan
7x 200ml jars
Wax discs
Saucer in freezer

*Rhubarb has very little pectin which is the naturally occurring setting agent that occurs in some fruit. Therefore you need to add pectin to this mixture to help the jam set. You can buy pectin in good supermarkets.

Mix the ingredients together in a plastic or glass bowl. Cover and leave to stand overnight.

20120910-211017.jpg

Leaving the mixture over night allows the sugar to dissolve and draws the juice out of the rhubarb. Stirring the mixture occasionally helps quicken the process.

20120910-211316.jpg

The following morning pop a saucer into the freezer. Transfer the mixture to a jam pam or heavy bottomed pan. Bring the mixture slowly to boil and then fast boil for 15 mins.

Next test the jam to see if it has set. To do this take the saucer out of the freezer and drop a teaspoon of jam onto the plate. Let the jam cool for 30 seconds and then push the jam with your finger. If it is at setting point the jam should wrinkle under your finger pressure. If it doesn’t allow the jam to boil a few minutes longer and then try the saucer test again.

Once at setting point allow the jam to cool slightly before transferring to sterilised jars, placing wax discs on the surface of the jam before securing the lid. Enjoy! Next I want to tackle the beetroot glut! Chutney or pickle? Chutney or pickle?

20120910-221152.jpg