As the preserving season starts to get into gear I am receiving more and more interest for my jam making book, Fruits of The Earth, which is selling very well in the shop. Over the next two weeks there is an abundance of elderflowers to be picked and made into cordial. Local gooseberries are also only a few weeks away from being ready to harvest, so if the elderflowers are still in good enough condition by then they can be combined to make gooseberry and elderflower jam. The same with the strawberries that will be at their best over the next few weeks.
I am really pleased that Waitrose Food Illustrated has chosen the book to review and their recommendation is very favourable. Not that there is much time to dwell on these things – there are elderflowers needing to be gathered. If I make enough cordial there will be plenty to put in the freezer, as well as for making summer drinks to consume now, not to mention for use to flavour cakes, icings and ice cream. I will post the recipe next. It always amuses me when the lady in the chemist gives me a grilling about what exactly I need citric acid for. This substance is obviously useful for some underhand illegal activity of which I have no knowledge, making the assistant behind the counter obliged to ask. But it makes me feel like a rebellious middle aged anarchist under interrogation, not generally the image I project. Or do I …..!
i love your book! i only wish we had elderflowers here in the northeast of the usa!
thanks for the lovely book and blog!
Comment by tigress 06.09.09 @ 2:43 pmI know just what you mean about the citric acid it can actually be quite hard to find.
Comment by carolyn 06.09.09 @ 3:21 pmOh! My mother got asked the same questions when trying to buy citric acid at the chemists. She was told that it is used to cut cocaine with – something that confused her utterly and which I had to explain in great detail when she got home.
On repeating the exercise in France she was very pleased that the French are far less suspicious (or perhaps more knowledgeable about sirop des fleurs).
Comment by Molly 06.09.09 @ 3:37 pmSo a middle aged anarchist who makes gooseberry and elderflower jam! perhaps this shoud be included on your jam label. You could have just created a new market!!!
Some people harvest gooseberries now and then they co-incide with elderflower although I think it is better to wait until they are larger, sweeter and really ripe.
Red gooseberries make the most lovely ruby coloured jam. Best to grow your gooseberry bushes as espalliers or standards so that you can avoid the worst of the spiny thorns when gathering the berries from a low many branched bush.
I thought you might be interested. Your book has been very well reviewed in our lastest issue of NZ House and Garden Mag.Also your web site They say you’ve created the perfect combination of a cook book thats lovely to look at and utterly practical.The food editor has tried several recipes with great success. We are looking forward to our summer fruits. I have ordered your book so look forward to creating jams and chutneys. I am loving your website too.
Comment by Merilyn 10.14.09 @ 1:29 amI was wondering if there exists a German translation of your book “Fruits of the Earth” – on Amazon I find something that sounds like it might be an translation. The German title literally translates like: “Indulgence in the jar: the 100 best recipes for jams, jellies, chutneys and others”. Is that it? http://www.amazon.de/Genuss-Glas-Rezepte-Marmeladen-Chutneys/dp/3799535594/ref=sr_1_2?ie=UTF8&s=books&qid=1263891363&sr=8-2
Comment by ap269 01.19.10 @ 10:01 amYes that is the German edition of my book out any time now. Also for anyone interested there is a Swedish version in the pipeline as well. – G x
Comment by laundryetc 01.22.10 @ 8:55 am