Well clearly you are all gasping for the first instalment, I don't suppose you have a box of Apricots handy mind you. But I have news of importance, Jackson Orchards in Cromwell have been designated an essential service, so are still selling fruit. Bugger me they are now offering a 20% discount, so your jars will be worth less than mine on the black market. I found them when looking for black doris plums for my wine (that's another day) their website is quick and easy and fruit arrives on the courier. Apricots are still in stock.... Just, get them and other stone fruit here https://www.jacksonorchard.co.nz/
So the slippery slope of laziness had slipped, I did not wake up until 0830 (gasp of horror I hear). I then sat round drinking tea and listening to Glorybox on the repeat from the radio last week, that deterred me from sharing the podcast on Facebook. I have to say Karen Clarke was fucking magnificent, a shame about her side kick. By then it was 9.30, dog walk went west and it was in the office for a few hours, I had to remind myself to get dressed.
I spent some time in my hot house this afternoon, traditionally I rip into it in September, plant all sorts of things in a frenzy of enthusiasm. By march it is a jungle of thriving weeds and parched plants, but nevertheless still productive if you fight your way through the weeds. Suddenly I have developed a "never to be seen before in March" level of care for that thing. I gave it a sort out a few days ago, tied up endless tomatoes that were languishing in the dirt providing fair game for caterpillars, unearthing some quite nice chilli plants and even and Aubergine, which you cannot take to Mars despite the fact you can take an Eggplant. (In joke, some will find that hilarious, sorry about the rest of you). So today I found a couple of Kgs of tomatoes in varying states of edibleness, I have some plans for them. I also found a container of quince juice in the fridge, as we speak it is morphing into jelly, in fact I better just pop off and ensure its not turning into leather!
For the record it has been raining on and off all day here in Hawera and now seems to be steady, so our farmers will be happy, it is about time!
So the box of apricots arrive several days ago, IT WAS TIME. I gave some to Emma Sandford and she gave me a bucket of basil from the Kids Barn garden, (are they the only preschool in the country with a garden?). What the bloody hell does one person and a dog do with a whole box of basil when you already have half a shelf of pesto in the freezer, thanks to mum? Shit I had a split infinitive in there, I had to sort that or my old friend Paula would be turning in her grave!
Anyway, I was talking to food guru, stylist and photographer Emma Boyd on the phone and this recipe was her idea, so if it's shit it will have everything to do with my execution as she is a domestic goddess. The technique for preserving fruit came from the River Cottage Handbook No 2 Preserves.
Social Rider: I have to say that I need to thank someone that I don't live on the street, therefore attracting an expectation that I put a teddy bear in the window.
So here we go
So the slippery slope of laziness had slipped, I did not wake up until 0830 (gasp of horror I hear). I then sat round drinking tea and listening to Glorybox on the repeat from the radio last week, that deterred me from sharing the podcast on Facebook. I have to say Karen Clarke was fucking magnificent, a shame about her side kick. By then it was 9.30, dog walk went west and it was in the office for a few hours, I had to remind myself to get dressed.
I spent some time in my hot house this afternoon, traditionally I rip into it in September, plant all sorts of things in a frenzy of enthusiasm. By march it is a jungle of thriving weeds and parched plants, but nevertheless still productive if you fight your way through the weeds. Suddenly I have developed a "never to be seen before in March" level of care for that thing. I gave it a sort out a few days ago, tied up endless tomatoes that were languishing in the dirt providing fair game for caterpillars, unearthing some quite nice chilli plants and even and Aubergine, which you cannot take to Mars despite the fact you can take an Eggplant. (In joke, some will find that hilarious, sorry about the rest of you). So today I found a couple of Kgs of tomatoes in varying states of edibleness, I have some plans for them. I also found a container of quince juice in the fridge, as we speak it is morphing into jelly, in fact I better just pop off and ensure its not turning into leather!
For the record it has been raining on and off all day here in Hawera and now seems to be steady, so our farmers will be happy, it is about time!
So the box of apricots arrive several days ago, IT WAS TIME. I gave some to Emma Sandford and she gave me a bucket of basil from the Kids Barn garden, (are they the only preschool in the country with a garden?). What the bloody hell does one person and a dog do with a whole box of basil when you already have half a shelf of pesto in the freezer, thanks to mum? Shit I had a split infinitive in there, I had to sort that or my old friend Paula would be turning in her grave!
Anyway, I was talking to food guru, stylist and photographer Emma Boyd on the phone and this recipe was her idea, so if it's shit it will have everything to do with my execution as she is a domestic goddess. The technique for preserving fruit came from the River Cottage Handbook No 2 Preserves.
Social Rider: I have to say that I need to thank someone that I don't live on the street, therefore attracting an expectation that I put a teddy bear in the window.
So here we go
34 firm apricots
2 medium preserving
jars, sterilized
600mls water
250 g white
sugar
50 large
basil leaves
Bring the water
to a simmer and steep the basil leaves in it for for 30 minutes, add sugar, once dissolved turn off and hold
another 30 minutes.
Plunge
apricots in boiling water, for approximately 1 minute and then in cold water, remove
skins, (sounds easy eh) halve and remove pips.
Pack
apricots and basil leaves in the jars, fill to the top with the sugar syrup,
close jars.
Bring a tall
pan of water to the boil with a tea towel or trivet in the bottom of it to stop the jars cracking. Gently
lower the jars into the water (hehe a bit like the peeling) ensuring they are covered, simmer at 88 degrees
for 10 minutes. Then do a tricky thing with another tea towel to get them out, place on
a wooden bench, if you put them on stainless steel the jars will crack which I
can assure you is the epitome of demoralization.
Wait, probably the longer the better.
Technical Rider: Do as I say, not as I do, note......water is clearly not covering the jars!
Added Bonus Point: Basil sugar syrup is particularly good in your drink at ESNZ Friday virtual drinks.
Added Bonus Point: Basil sugar syrup is particularly good in your drink at ESNZ Friday virtual drinks.
Looks Yum!
ReplyDeleteI thought the sidekick sounded pretty amazing too. Loved the last song. Always makes me smile, especially the parting shit, sorry shot, re the clothes pegs. I wonder if they're wooden or plastic......
ReplyDeleteGotta order me some fruits! And you sounded epic on the radio ya big eejit!!
ReplyDeleteCan you get Cate following on this blog - she can preserve for us...
ReplyDelete