PRAGGLESEA   MEAD &

                   EAN'S HAM

 

                   ALLOTMENT ASSOCIATION

	Gooseberries on the School plot

	RECIPES

	Blackcurrant Liqueur - Cassis 500gr/1lb blackcurrants 350gr/12oz sugar 600ml/1pt brandy optional 3.5cm/1.5in cinnamon stick 2/3 cloves 6 fresh blackcurrant leaves Put the blackcurrants in a basin and mash with a potato masher. Put in a large bottle* with the leaves and spices, if using. Add the brandy and sugar, cover tightly and leave in a warm place for one to two months. Strain, squeezing out as much juice as possible, pour into sterilized bottles and seal tightly. Makes about 900ml/1.5 pints. Or you can filter it into a jug and drink thereof. (It is quite strong). Ours gets put in the airing cupboard and forgotten, usually remembered about Xmas. *A large sweetie jar is used in this household, as a quantity is made. Haven't tried plastic.       Uncooked Raspberry Jam 1kg/2lb ripe raspberries 1kg/2lb sugar A little brandy Put the raspberries and sugar in separate bowls in a preheated oven; 180C/350F/Gas Mark 4, for about 20 minutes or until they are really hot. Add the sugar to the fruit and beat together until the sugar has dissolved. Pour into small hot sterilized jars. Brush a little brandy on the waxed side of each jam cover. Makes about 1.75 kg/4lb. This is the only fruit that can be treated in this way, and the result is superb. It will keep for up to two months - if it gets the chance.

		New Hinksey School web site
Strawberries on the school plot
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