“The Thankful receiver bears a grateful Harvest.”
Once again, I have many blessings to be thankful for this week.
My dear sister is here on vacation from Scotland and she has filled our lives with laughter.
I have been celebrating her visit by cooking little treats from Nature’s larder. My three apple trees have produced a record crop and one tree was ready to gift its lovely red apples to cook a pie.
Apples from my garden
I used Filo pastry to highlight the taste of the apples, adding soft brown sugar, cinnamon, ginger and powdered cloves for spiciness. YUM!
Apple pie with Filo pastry
Later in the week I received a gift of a Marrow – it is an overgrown Courgette. I just had to make it into jam!
My late mother’s Marrow and Ginger Jam recipe is as follows:
Marrow – peeled, de-seeded and chopped into 1 cm cubes,
Equal weight of Jam Sugar,
Grated fresh Ginger to taste – approx 2 cm per kilo of fruit. Powdered Ginger is fine too.
- Add all ingredients to large heavy bottomed pot,
- Bring gently to the boil,
- Simmer for around 45 minutes or until jam has a setting consistency – test a sample by placing on a saucer for several minutes to cool,
The jam will turn a golden brown when ready. It must be stored in sterilised glass jars with lids.
Marrow and Ginger Jam with homemade scones
I made a few scones to accompany the jam – all much enjoyed!
Once again many thanks to Bernadette at http://www.haddonmusings.com for setting this weekly challenge. Please come and join us…