I’m moving into my new house on Friday! Can’t wait, there lots of work to do on it but it has a great garden (I’ve already sketched designs for the veg plot, chicken coup, compost bin, water butt and outdoor eating area) and a reasonably big kitchen which I can’t wait to get my hands on.
In preparation for moving I’m doing the ‘run the fridge down’ exercise where you use up everything in the fridge and freezer before it gets switched off and transported.
It’s been quite fun actually. Pizzas tonight with defrosted pizza sauce made last month, topped with the last of the parmesan, some goats cheese I had, the last few sundried tomatoes and assorted bits and pieces. Then tomorrow homely chicken and sweet potato curry with some spinach thrown in (because it needs eating) made with some left-over curry paste and coconut milk from the freezer.
But the difficult thing has been to get through the mountains of blackberries I picked and froze last month. Felt extremely happy with myself at the time, thinking I am all set up for winter now with this little lot. Now I need to use them all in the space of a week.
So I used a whole bag for a make-shift jam of sorts, to fill a Victoria sponge. I’ve never made jam before and don’t have any jam making equipment. I just used same weights of sugar to blackberries (250g) a few splashes of water and some lemon peel.
It isn’t completely set like a jam as I didn’t use jam sugar (which has added pectin to make it set) but it’s fine for spreading between sponge cakes with a bit of butter cream. Delicious for afternoon tea, or morning snack break…..or before bed nibble.
For a full-proof Victorian sponge recipe click on the baking category in recipes.