Bridget

Peach Jam & Polytunnel work @ Prospect Cottage.

In Cooking, Gardening, sustainable living on April 21, 2011 at 9:57 am

Was asked for a recipe for peach jam yesterday by someone on Twitter, so here it is:

Ingredients:  1kg peaches     1kg sugar    juice of 2 lemons

The peaches I used were destoned and in the freezer since last summer. Some recipes say to remove the skin by immersing the fruit in hot water but I left the skins on. When fruit is frozen I find that the juice runs from it when defrosted again. This is good for this recipe as no water is used. Put the fruit into a large pot with a thick base, mash it lightly to release all the juices. Bring to boil, stirring all the time, add sugar and lemon juice. Boil rapidly for about 10 minutes. A hard set will not be obtained as Peaches are low in pectin. Pour hot jam into jars heated in a low oven, seal immediately. Another alternative is to use Sure-set sugar. This has pectin added. You just add the Sure-set to the heated fruit, bring to a rolling boil, keep boiling for 3 minutes. Then pot as usual.

Meanwhile in the garden some renovation work was done on the small polytunnel. The plastic has been on this tunnel for 11 years so it had a few holes in. These were repaired with a special tape usually available at garden centres, it is expensive at 16 euros a roll, but it’s the only thing that works. Cheaper than new plastic! All the polytunnel sellers will tell you that polytunnel plastic must be replaced after 5 years, rubbish, I know someone with the same plastic on their tunnel for 15 years! Andy also made a new door with this membrane which we got in Tipperary for FREE. New door from polytunnel company, about 100 euros for this size.

The door is opened by rolling it up, there is a stabilising board in middle and bottom. A cup hoop and yes, the good old country reliable, baling twine keeps it open. Cheap as chips, everything hunky dory again!

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  1. I often think I would like to put a poly tunnel up over the veggy beds at the back, one day maybe.

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