We’ve had some surprisingly sunny weather the past few days and while the raspberries in the garden are starting to show signs of slowing down there are still a fair few to come….mostly we’ve been eating them as they are but a request was put in for more Raspberry Cognac Jam so I made a batch of that last week while trying to keep the cat from next door out of the kitchen….I often have the back door open as it gets a bit hot and steamy in the kitchen as the fruit melts with the sugar and slowly becomes jam, and inevitably the little miss just keeps trotting in for fussing and attentions….she rubs round my feet and I seem to have one eye on the bubbling jam and the other on where she is and what’s she getting up to now…generally it involves trying to play with knitting I may have left on the side or trying to sneak a taste of what Bernard was having for his lunch…
The jam itself is very easy to make (especially if you don’t have the cat from next door trying to jump up to play and getting all underfoot…..)…you don’t even need that many berries to make a little batch and when I make a small amount I find it’s easier to cook the fruit in a heavy bottomed pan (like Le Crueset) rather than a big pan designed for jam making
And talking about jam pans…..hmmmm….it would seem that they make rather nice places to catch a crafty forty winks when we aren’t looking…… obviously it’s all my fault for not putting the pan away properly after I’d used it, but to be fair I hadn’t expected to find someone making themselves quite so cosy……
That’s one very expensive cat bed…… at least the pan had been all washed so he won’t be all jam sticky…..
So while the jam pan is being used for other things (I can’t believe he’s really made himself a little bed in there…) at least I can make use of some of the crab apples and wildlings that I’ve picked from the hedgerows that seem to be really heaving this Autumn…..I made some apple vodka last year and wasn’t really sure how it was going to turn out taste wise, however it was a more than pleasant surprise…..I left the apples slowly drowning in a big Kilner jar of vodka for about 6 months…then had a taste and another taste…hic….. it was more than a little reminiscent of a warm apple brandy or a Calvados….and when I offered tastes to friends no-one guessed it was vodka.
I also made a bachelor jam style drink….different hedgerow fruit is layered with sugar and then the tipple of your choice is poured over…..just leave in a dark place for a few months……
It looked like it was going to rain an hour or so ago so I quickly nipped out to fill a basket with apples, beautiful yellow and orange apples the size of ping pong balls, all flushed and rosy with a real transulent glow about them…and then a selection of sharp green apples. Both work well in the flavoured vodka, and it’s really just a matter of giving them a clean, chopping them up and covering them in sugar and vodka and leaving them……. very welcome on a cold February evening when the wind is wild and it’s cold and dark outside…..
(I also got to see my little friend Bertie…he’s an adorable King Charles Spaniel with tufty russety orange eyebrows…he’s a real sweety and I was more than happy to sit on the grass and have a few minutes fussing with him while I chatted away with his owner about the joys of foraging and what I was going to be making)…..
Wild Apple Vodka….
200g wild apples
300 ml vodka (doesn’t have to be a flash pricey one)
50g granulated sugar
2 cloves, piece of cinamon, star anise*…….
decent sized Kilner jar
Sterilize the Kilner jar……..
Wash and pat dry the apples…..chop into quarters, discard any stalk but you can leave in the core.
Throw a handful of chopped apples into the jar and cover with some sugar, repeat and add a clove, repeat with more apples and sugar and another clove, repeat with more apples and sugar…… (I tuck the spices in the middle)……
Pour over the vodka and seal the jar. Give everything a gentle shake.
Put in a dark cupboard and gently shake the jar every few days (this helps dissolve the sugar)….Leave for a few months before tasting….if you’d like a more developed flavour just leave well alone for another couple of months…… finally remove the apples and spices.
You can simmer the vodka drowned fruit and use them as a base for fruit fools (beware…they’ll be quite tipsy tasting) or apple tarts.
*as the apples and vodka are left for several months, the spice flavour slowly developes…you don’t need to add more than a couple of cloves to make a warm soothing flavoured vodka, however half a cinnamon quill or a star anise flower could be added if you’d like a stronger flavoured drink…. too many cloves though will make it taste more like a Winter cough sweet though than a nice WInter evening tipple……