Make Your Own Amazing Buttermilk Bread Rolls
These Buttermilk Bread Rolls will really impress your dinner party guests. They go well with most starters that don’t require crispy rolls served alongside.
My Blog
Discovering The Beautiful Isle of Iona.
I don’t know if you’re like me , but every now and again a place inexplicitly moves you. For me the isle of Iona is one of those places.
The Isle of Mull, Enchanting Scenery, and Stunning Wildlife.
Part One, The Ross of Mull. Craignuire to Bunessan.
If you are traveling to the west coast of Scotland don’t miss the chance of taking a trip over to the Isle of Mull. It’s the second largest island of the Inner Hebrides and easy to get to. That makes it an ideal location for a few days of exploration or just relaxation. Very few places in Britain can complete with Mull, in its combination of dramatic scenery, fantastic beaches and stunning wildlife.
Getting Started.
There is so much to see on the Isle of Mull it’s too much for one blog so for this episode I’m taking the south westerly route down to Bunessan. This is on the Ross of Mull peninsula, a finger of land jutting out to the southwest of the island. I’m taking the car over on the ferry from Oban to Crainuire, then heading southwest.
For part two of this guide we will travel on to Fionnphort and across to the Isle of Iona.
Getting to Mull.
The Ferries.
There are three ferry routes available to the island making it convenient to get to.
Oban to Craignuire.
The main route is from Oban to Craignure on the southwest of the island. This takes about 45 minutes and is the largest boat so best in poor weather. If you’re going over by car, I think this is the best route. You can also have the piece of mind of been able to reserve a booking on this service
Craignure Timetable
Kilchoan to Tobermory.
The ferry from Kilchoan takes you right into Tobermory the main town of the island in 35minutes.
Kilchoan is on the Ardnamurchan, peninsula near to the Sound of Mull. This makes it an ideal route to the island if you are taking in the grandeur of Ardnamurchan or traveling down from Mallaig or Arisaig. No booking required here just turn up and wait your turn.
Tobermory Timetable
Lochaline to Fishnish.
Our final route runs from Lochaline to Fishnish, and is the shortest crossing at about 15 minutes.
If you don’t like boats, or are traveling from Glencoe or Fort William this is well worth considering. But bear in mind you also need to take a short hop on the Corran ferry at Onich to avoid a long drive around loch Linnie. As above there is no advance booking on this route.
Fishnish Timetable
By Train, or Foot.
Its possible to travel to mull by train as a foot passenger on the Oban ferry. The train service from Glasgow takes about 3 hours and drops you off right at the pier with just a short walk to the ferry terminal. Once docked at Craignure, you can take the 495 bus to take you to Tobermory. Or the 496 service to Fionnphort. Bus timetables available HERE.
Driving on Mull.
Some of the roads on the west coast can be a bit daunting at first. A lot of the roads on Mull are single track with passing places. Most of the time it’s not a problem, just follow a few simple rules.
When the passing place is on your left, pull in to allow approaching traffic to pass. Passing places are shown by a signed pole so you can see them well ahead. If the passing place is on your right let the other vehicle pull in. Don’t swing over to the right-hand side.
Be prepared to reverse if the passing place is behind you. Its amazing how many people can’t or won’t reverse.
Do let traffic pass you if you want to slow down and take in the scenery.
And finally, don’t park in the passing place and cause a traffic jam!
Arriving on the Isle of Mull.
We’re heading to Bunessan at the western end of the island where we will spend a few days exploring the area and going over to Iona.
On leaving the ferry at Craignure take a left on to the A 849, after a short time you will see signs for Duart Castle which sits on the coastline and is well worth a visit.
Duart Castle.
Duart Castle, is the 700-year-old home of the Clan MacLean. It sits on the headland as you sail into Craignure Bay where it guarded the straights. The castle has been the site of many battles. And has even been a prison for sailors of the Spanish Armada when their ship was wrecked near Tobermory.
Make a little time before you leave the island to look around the castle and its views across to the mainland.
Back on the road to Bunessan.
After about 10 miles you will come across the Three Lochs Viewpoint. It worth pausing a while here to take in the view, if it’s not raining! And see, well as you might expect, three lochs, Loch an Eilein, Loch an Ellen and Loch Airde Glais. This is also a great place to see Golden Eagles.
3 miles further down the road and you come to Stone head. This is a head shaped rock perched upright on the hillside. Look hard enough and you can almost see a face in the rock.
Shortly after stone head you come to Loch Beg with an attractive small bridge, and a turning to your right-hand side.
But for the moment we are staying on the A849 for the last 10 miles aiming for the village of Bunessan. This is a good base from which to explore this end of the island. There is plenty of accommodation in the area with shops and eateries available. From here we will travel on to Fionnphort and then take the ferry across to the beautiful Isle of Iona.
Worthy Detours.
Loch Beg.
The small road on the right at Loch Beg is the B8035. A single-track road that skirts the islands west side and will eventually lead you back to Salen just north of Craignure. This small road is well worth a detour if you’re not in a hurry or making a point of exploring later in your visit to the island.
Just seven miles down the road you will find the Allt Chreaga Dubha Waterfall worth a stop with the camera if there has been a lot of rainfall.
Journey a short distance onward and you will find signs for Mackinnons cave, which is definitely worth a visit.
Mackinnon’s Cave.
Steeped in myth and magic the cave is a short walk over muddy ground and a boulder strewn beach.
Getting There.
Turn off the B8035 at Gribun and just before Balmeanach Farm there is designated parking for the cave. Walk past some farm buildings and then through the marked gate and follow the path to the beach. Be aware that it can be treacherous with slippery rocks and not ideal if you’re not that nimble on your feet.
Take the cliff path, and it will reward you with views across to the Treshnish Isles, Staffa, and Coll if the weather permits..
The cave is thought to be one of the deepest in the Hebrides and has an aura of its own so typical of the western isles.
Carsaig Arches.
Getting There.
After loch Beg bridge stay on the A849 for three miles. Look out for the Pennyghael Community Café & Art Gallery then shortly after, take a minor road on the left which you follow down to the coast. From there its on foot to the arches. I would recommend good clothing and footwear combined with 1:2500 scale Ordinance Survey map of the area.
Nearby beaches.
Ardalanish Beach.
This sandy beach with rocky outcrops can be reached by taking the small road south from Bunessan past Newcrofts B+B. Follow the road towards Ardchiavaig but take a right turning to Ardachy house. Just past there is a car park for Ardalanish Beach.
Knockyologan Beach.
South of Fionnphort, Knockvologan Beach boasts everything you need, white sands and blue waters. The Island of Erraid and small surrounding islands, provide added places to lose yourself.
Getting There.
To find the beach take the B road heading south near the Fionnphort car park. Follow the road past the village of Fidden to Knockvologan Farm where the road finishes. There is a small amount of parking near the farm but please take care not to block gates or access for the farm. I would recommend getting there early so as not to be disappointed.
From the parking walk down the track to the beach. Low tide is best as there is plenty of sandy beaches to see and the shoreline of the Isle of Erraid to explore if you fancy a hike.
Isle of Mull Wildlife.
Mull is a great place to see wildlife including dolphins, seabirds, otters, deer, and white-tailed eagles.
Otters.
Watching Otters.
Otters dive for an average of 20 seconds, and if you want to get closer this is the time to move. It helps to wear dull clothing and stay low, so your silhouette is not seen from the otter’s point of view. Stay downwind of the otter to prevent it from noticing your smell. When the otter surfaces, freeze, and wait for the next dive before you move.
Where to See Otters
Pay particular attention to areas of seaweed and rocks, it’s around here they find their food. You may be lucky enough to spot one on rocks, eating or grooming. Check out areas of seaweed where they might be taking a rest in the sunshine.
Don’t try and get too close or you will disturb the Otter, and if then see or smell you, they will quickly disappear. Often, it’s a good idea to stay in one place and let the Otter come to you.
Isle of Mull, the land of Eagles.
We often see eagles circling above the house here in Appin. Some are Golden Eagles from high in the hills. But for the most part its white-tailed Sea Eagles looking for dinner, and it’s not that far as the Eagle flies over to Mull.
Mull boasts the highest breeding density of Golden Eagles in Europe but there are difficult to spot keeping high up in the hills.
However, Mull’s population of sea eagles is focused around the coastline improving the chances of seeing one.
Wildlife Tours.
If you really want to see as much wildlife as possible Mull Wildlife Tours at the Ulva Ferry provide tours to help you get the best experience while on the island.
For our next episode were on to Fionnphort, and the ferry across to the Isle of Iona, an amazing place to visit. Join us to discover this beautiful island
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Easy, Spiced Carrot and Walnut Cake, With Mascarpone Cream
This Easy Spiced Carrot and Walnut Cake is one of my favourite cakes. Great for making in advance as the flavour develops over a couple of days. The cake also becomes moister as the sugar in the cake absorbs moisture from the air. I sometimes make two at once and freeze one for later use.
How to Make Your Own Pork Sausages.
Home-Made Sausages are one of the most flexible foods we have available to us. Whether it’s a comforting plate of bangers and mash, fending off the cold weather. A quick buttered sausage roll as a snack or the compulsory BBQ sausage, it’s a year round go to treat.
Indulgent, Chocolate Brownies, easy to make, easier to eat.
Who doesn’t like chocolate? Well not me, I think i’m addicted. These Chocolate Brownies never fail to please and rarely are there any leftovers. Like any cooking, use cook quality ingredients to get the best results. I’ve used 70% cocoa solids chocolate, unsalted butter, and quality cocoa powder. Don’t use drinking chocolate, it’s not the same. They do freeze, if you can resist……
Makes 9-12 Chocolate Brownies.
Oven temperature 190˚c – 175˚c fan.
100g unsalted butter (plus extra for greasing)
85g dark plain chocolate (70% cocoa solids)
4 large eggs
dash vanilla essence
350g golden caster sugar
120g plain white flour
30g cocoa powder
120g dark chocolate drops
100g walnuts, chopped
You will need-
A 20 x 24cm shallow baking tin
Baking parchment
Saucepan with a heatproof bowl
Jug
Hand Whisk
Flour sieve
Spatula
Chopping board and knife
Cooling wire
Getting organised
Fill the saucepan about ¼ full of water and place over a low heat. You will need a heatproof bowl (Pyrex is ideal) that will sit in the pan without the base of the bowl sitting in the water.
Dice up the butter and pop it into the bowl along with the 85g of chocolate. It’s important that the water doesn’t boil and overheat the chocolate, or it will become grainy.
While the chocolate is melting lightly grease the baking tin and line with baking parchment. The lining needs to come up the sides of the tin to avoid the mixture seeping underneath.
When the chocolate and butter have melted remove the bowl from the pan and place to one side.
Crack the eggs into the jug and add the vanilla essence then whisk to lightly aerate the eggs
We are now ready to finish the brownies.
Fold the beaten eggs into the melted chocolate with the spatula, followed by the sugar.
Sift the flour and cocoa powder into the chocolate mixture and fold in Finally fold in the chocolate chips and walnuts and you’re ready to go.
Transfer the mixture into the lined tin scraping the sides of the bowl with the spatula. Level off the surface and pop the tin into the oven
Baking the brownies
Baking will take between 25 and 35 minutes depending on your oven and how firm you like your brownies.
To see if they are cooked, pierce the centre with a metal skewer, it should be set but still quite moist. If you like them cakier, cook for another 10 minutes.
If you have a probe thermometer aim for a 85˚c core temperature for a soft centre.
When ready place the tin on a cooling wire and leave to cool in the tin.
When completely cooled down, carefully remove from the tin and cut into portions. I cut into three on the narrow edge and ether three or four on the long side depending on hunger.
To serve as a dessert gently warm the brownies. Don’t microwave them, it makes them tough.Serve with ice cream of crème fraiche.
Tip.
The walnuts can be omitted from the recipe if you wish. Add another 40g of chocolate drops in place of the walnuts for the most chocolaty, gooey brownies possible.
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
My Essential 12 tips for a Successful Christmas Dinner.
Christmas is really a once-a-year dinner party. And this is my guide to having a Successful Christmas Dinner, without all the stress.
Try A Beautifully Light Helston Pudding, My Easy Christmas Dessert.
Beautifully light Helston Pudding. It’s easy to make comfort food which makes a light alternative to Christmas Pudding. I have put in a couple of minor changes to make it even more Christmassy, and served it with an orange brandy sauce.
Making The Best Basil Pesto.
In my opinion this is the best basil pesto you can make. I hate the off green sludge sold as pesto in the supermarkets. You can be sure its not made with the best of ingredients. It’s dull, flat flavour could put you off pesto for life, if you didn’t know better.
I want to see the ingredients I am using. This version of pesto has diced Parmesan Cheese and whole pine kernels though the sauce to give texture and added interest to any Pasta Pesto.
To put this into perspective, I once bought a jar of Harissa. A Smokey, peppery, red chili paste used in middle eastern cookery. When I studied the ingredients on the jar the main ingredient was not peppers or chilli, but Beetroot! Working on that basis the best part of my shop bought pesto may be grass clippings…..
The Best Basil Pesto.
This is my version of a classic Italian Pesto alla Genovese. Rather than been totally smooth I like my pesto to have some texture and show off the ingredients it made with.
If you’re a traditionalist this is a job for the mortar and pestle. If not, or if time is short use a small food processor. DON’T use a blender it will take all the character out of the pesto and emulsify the cheese into the oil.
A word on Parmesan Cheese.
For the cheese use a Parmesan or Pecorino as you prefer. I use Grana Padano Parmesan as I think it’s a waste to use good Reggiano in the sauce. Keep that for serving on the pasta or treating yourself with a glass of wine.
DON’T whatever you do buy the small tubs of ready grated cheese. You can get good pre-grated parmesan buy the stuff in the tubs smells like old socks. I have a theory relating the contents of the tubs. If you grate your own cheese, you will have noticed the thick skin that sits just under the thin rind. Grate a little of the skin and you will find it smells just like the cheap grated cheese. And personally, I think that’s what is in the tubs. Its Parmesan Jim, but not as I know it!
Rant over, let’s get going.
You will need.
Mortar and pestle or small food processor.
Chopping board and knife.
Small frying pan.
Fine grater.
Bowl scraper.
Small jar or ice cube tray for storage.
The Best Basil Pesto.
Makes about 300ml – 345g.
80g basil leaves – no stalks.
70g pine kernels.
40g grated parmesan cheese or pecorino if you prefer.
45g Parmesan cut into 4mm dice.
125ml light fruity olive oil.
large pinch flaky sea salt.
2 good cloves of garlic, 3 if they are small.
Extra sea salt and mill pepper as needed.
Heat a small frying pan over a medium heat. Add the pine kernels and toast them gently, keeping them moving all the time, turning from top to bottom. We only want to toast the pine kernels to a light golden brown. Its very easy to burn them so be careful. If you burn them, don’t use them. It’s a good idea to have some spare on hand just in case. Keep any leftovers in the freezer to keep them fresh until you need them. When the kernels are ready tip them onto a plate to cool down completely.
Peel the garlic and remove any green shoot from inside the clove. Add the sea salt to the garlic and crust to a smooth paste.
Place the garlic / salt paste into the mortar or processor and add 40g of the toasted kernels. Throw in a couple of tablespoons of olive oil and work to a smooth paste. Use a light olive oil, not a dense peppery one or it will mask the fresh flavours. DON’T as some chefs advocate use vegetable oil! They will argue that the vegetable oil allows the flavour of the basil to come through. Bull%**t, they are just trying to save money and increase their profits.
Add the basil leaves to the mix and break down to a paste adding more oil as needed. I only use the basil leaves to make the pesto. Some people will add the finer stalks to the mix, again to save money. The choice is up to you, but I find the stalks can cause the pesto to discolour.
I wouldn’t mind betting the stuff in the jars has the stalks included, and God knows what’s in the mix.
Now we have a nice green sauce add the grated parmesan and any remaining oil. Don’t overwork the mix, we don’t want the cheese to become emulsified into the oil.
Finally, stir in the diced cheese and reserved pine kernels, check your seasoning and your ready to go. Store the pesto in a narrow-mouthed jar with a layer of olive oil on top to keep the air out. It should be good for about a week in the fridge. To store it longer its best frozen, again ice cube trays are the most convenient method.
TIP,
If you don’t have a greenhouse or polytunnel to grow your Basil don’t worry. Buy two or three fresh plants in the supermarket. Keep then in the kitchen near a window and out of draughts. Water them regularly with some house plant food and they will triple in size. That will give you a steady supply of fresh basil, cheaper and fresher than buying it in packets.
For me this is a essential store cupboard staple. Never mind pasta, it’s a great accompaniment to vegetable dishes like my Courgette and Tomato Tarts. Brilliant with fish, and a spoonful of pesto transforms a simple mashed potato. Give it a try….
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Make your own Easy Fresh Tomato Pasta Sauce.
Make your own Fresh Tomato Pasta Sauce, it’s easy! Enjoy the flavor of italy at home in less than 45 minutes.
How to make your own Tomato and Chilli Jam.
Easy to make Tomato and Chilli Jam. One taste and your hooked! Great with meats and shellfish. The possibilities are endless
How to Make Blackberry Jelly, and why fruit jellies work.
Want to know how to make Blackberry Jelly? It’s not that difficult, and so satisfying to make the best of the (free) autumn harvest. If your north of the border you will know this as Bramble Jelly. Whatever you call them it’s great fun collecting the fruit on a warm sunny afternoon.
When your collecting, expect a few war wounds from the spiky stems and keep away from the main roads. Stick to country lanes where the traffic is light. The berries won’t be covered in pollution from traffic and you’re less likely to be flattened by a passing lorry. Do be sure what you are gathering is edible. There are plenty of good books and websites to help you. The golden rule is if you’re not sure, don’t use it.
Gather with care and don’t strip a bush of fruit, take a few here and there and move on to the next bush. There will be plenty for all and remember that wildlife needs the autumn harvest more than you do.
Blackberry Jelly.
You will need.
Wide thick based pan.
Colander or sieve.
Heatproof spatula.
Saucer and / or probe thermometer.
Jam funnel.
Jelly bag or sheet of muslin cloth.
Measuring jug.
Sterilised jam jars and lids. Check out the food files page on how to do this.
Waxed paper jam covers.
Makes Roughly 600ml.
Stage 1.
750g Blackberries
1 Bramley cooking apple (roughly 200g)
225ml water
1 lemon
Stage 2.
Granulated or preserving sugar.
Why Jelly and not Jam?
Why go to all the trouble of straining all that fruit and then only using the juices. Why not just make jam? Well, you can, the classic recipe is equal weights of fruit and sugar cooked together with some water and lemon juice. Cook the fruit to 105˚c and transfer to jars just as we will do with the fruit juices.
So, what’s the problem? It’s those damn seeds. There are so many small hard seeds in the fruit that the jam almost becomes crunchy. You will be flossing the seeds out of your teeth for ages. And the texture of the seeds overtakes the flavour of the fruit.
To press or not to press.
Those of you that follow my ramblings will know I like to do things a little differently if I think it’s an improvement on the classic method or recipe. No change here. Recipes for fruit jellies will tell you to stew the fruit. Then hang the stewed fruits in a jelly bag or muslin overnight to let the juices drip though. Never press the fruit!
Well, I do. The above is fine is you want a nice clear jelly, and you have a fridge large enough to support a jelly bag and bowl. I don’t and I like to get the maximum flavour and yield from my efforts. The choice is up to you.
It’s all about the pectin.
Pectin is the key to a jam or jelly setting. Once the fruit has released its pectin and we have a specific density of sugar the two will react together and begin to gel. Adding a little acid (lemon juice) helps the reaction and gives the flavour a boost.
So where do we get pectin?
Well, some fruits are naturally high in pectin. These include Blackberries, Redcurrants, Quince, Tart Apples, Rowanberries, Lemons, Limes, and Cranberries.
Low pectin fruits include. Raspberries, Strawberries, Pears, Blueberries, Peaches, Apricots and Pineapple.
So how do we make a jam or jelly with a fruit that is low in pectin like strawberries? We simply add pectin. This can be done in different ways.
The simplest is to method is just to use jam sugar.
You can make a stock with a high pectin fruit like Redcurrants and add that to your fruit instead of water.
Or you buy Pectin Powder or liquid and add it in to the pan. Liquid can be added with the fruit to the pan. Powder should be mixed in with the sugar before its added to the fruit.
Know your sugar?
You will come across recipes that ask for granulated, jam, or preserving sugar, but what’s the difference?
Granulated Sugar is the basic for of refined sugar and a good economic choice for jams and jellies.
Castor Sugar is simply more finely ground sugar producing finer crystals. Normally used for pastry and deserts. Not recommended for jams and jellies as it contains an anti-caking agent to avoid lumps forming. This produced more foam and waste when cooked with fruits.
Preserving Sugar is a pure sugar with larger crystals. This dissolves a little slower than granulated sugar, reducing the chance of burning. The sugar also produced less foam while still allowing the impurities to rise to the top.
Jam Sugar is preserving sugar with added pectin. This is the easiest way of working with low pectin fruits. Don’t use it with high pectin fruits though, or you will end up with a fruit brick.
Know we know, so, let’s get on with it.
Have a probe thermometer on hand or place a couple of saucers in the freezer to get really cold. I do both.
Give the Blackberries a wash and drain well in a colander. Wash the apple and cut into rough dice about 1.5 cm across. Keep the skin on and include the pips. Tip the apple into the pan and add the fruit on top.
I like to add a little of the zest of the lemon as well as the juice to boost the citrus notes. Using a peeler slice off four strips of zest from the lemon then remove the juice.
Add the juice, zest and any pips liberated to the pan. Bring the pan to a simmer over a medium heat stirring from time to time. Pop on the lid and cook gently for twenty minutes.
I like to press the fruit lightly during cooking. A potato masher is ideal, just press lightly here and there, don’t overdo it and puree the fruit.
Draining the juices.
When the fruit is cooked set up your jelly bag or muslin over a suitable container to catch the juices. Ladle in some of the mixture and leave to drain. After about 10 minutes or so I give the mix a stir with a spoon then Lightly squeeze the bag to extract as much juice as possible.
When you are sure you have as much juices as possible empty the bag and repeat the process until all the mix is filtered.
Wash the pan and return the filtered juice to the pan measuring the volume as you do so.
For each 100ml of juices you will need 75g of sugar. I had 600ml of juice so used 450g of sugar.
The second cooking.
Bring the juice to the simmer then add the sugar. Stir to dissolve the sugar then turn up the heat to a fast simmer / gentle boil. Have your sterilised jars ready and turn on the oven to 100c.
As the juices simmer, a scum will be produced on the surface of the jelly. Use a small ladle or kitchen spoon to lift off the scum and discard. You may need to repeat this as the jelly cooks and reduced down
As the jelly cooks, water will evaporate, the flavour will be concentrated, and the sugar content will increase. When we reach the optimum sugar density, gelling will begin.
How do we know when we have reached setting point?
One way is to pour a little of the jelly onto a cold plate and as the jelly cools push a finger through it to see if it ripples up. If the jelly flows back together it’s not ready. If it ripples up to form a mound it’s ready to go into jars and be sealed.
This can mean quite a bit of messing about. Experienced jam makers can tell by the size of bubbles and how they move in the pan during cooking. Most of us however don’t make jams or jellies enough to be that familiar with the process.
Use a thermometer to insure setting.
I think the best and easiest method is to use a probe thermometer. As the contents of the pan become denser the boiling temperature increases. This means by knowing the boiling temperature of the liquid we know the density. Once the juices reach 105˚c your jam or jelly is ready.
You should get to 102˚c quite quickly but it can take an age to get up to 105˚c. Be patient, stopping the cooking too early means it won’t set correctly. As you get close to been ready pop your jars in the oven to warm up.
When ready, lift off any final scum that has formed and fill the warmed jars. Place a paper disc on the surface of the jelly and seal with the lid.
Let the jars cool then store in a cool dark place. Unopened it should last long enough to see you through to the next berry season.
Nothing beats homemade preserves. A couple of hours work will fill your cupboard with flavour it’s almost impossible to buy!
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Free Up Breakfast with a Berry Fruit and Oat Smoothie.
Why not start your day with this Berry Fruit and Oat Smoothie. There’s no better time of year to make this smoothie and free up breakfast geting the day off to a good start. All the goodness of fresh fruit with the health benefits of natural honey and oats.
Simple, Summertime Courgette and Tomato Tarts
Its mid-summer, the tomatoes are ripening, and the courgettes are going wild. These Courgette and Tomato Tarts are an ideal way of using up this seasonal bounty. And impressing your guests.