Bridget

Making Jam & Eating Spinach @ Prospect Cottage.

In Cooking, Gardening, sustainable living on May 5, 2011 at 10:38 am

Thankfully the rain arrived yesterday, everything looks so fresh and green today. Even the Rhubarb which is heavily mulched was starting to go limp, it is looking all renewed again this morning. Have made a few batches of Rhubarb and Apricot jam recently. It is really nice, the addition of the Apricots helps to thicken the jam. Rhubarb itself is low in pectin.

Recipe for Rhubarb & Apricot Jam:

1kg Rhubarb.   1kg sugar.    250g dried Apricots.   150ml boiling water.

Layer the rhubarb in a basin with the sugar. Put the dried apricots in another bowl and cover with the water. Leave both mixtures for 24 hours. Put both mixtures into a preserving pan and bring to the boil, stirring until all the sugar is dissolved. Keep at a rolling boil for about 30 minutes, or until setting point is reached. Pour into warmed jars and seal immediately. Ginger, dried or crystallised can be added to the recipe.

In the polytunnel Spinach is ready to be harvested. It has grown quickly in the recent hot weather. It goes to seed quickly though. Will cook some this evening with Nettles, steamed to avoid losing the nutrients in the cooking water. Do be careful not to eat too much much Spinach as it is high in oxalic acid, same as Rhubarb leaves. Apparently Popeye was misinformed about the iron levels, they are not that high, similar to peas. Kale has a lot higher iron content.

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  1. I have finally found a spinach variety that is doing well for me. Or perhaps the weather is just very agreeable for spinach this year. My variety is called Harmony Hybrid, and the leaves are spade-shaped. I don’t think there’s much danger of me eating too much, since I didn’t plant too much anyway.

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