Now, I tend to skip breakfast. Yes I know it’s the most important meal of the day, so they say! But the children enjoyed their usual 2 bowls of breakfast cereal. We tend to do ‘baked’ goods at the weekends. Though every day is seeming pretty much like every other day at this point. It’s Friday isn’t it? Yes, Amritsar has just confirmed that it is! She’s very good like that.
Screen time has mellowed them all this morning. Tara and Amritsar have done a number of their school tasks, though Tara is overall trying to avoid completing some of hers. The girls sat in the kitchen with me to do their read a book a day challenge. They are both very good readers, though I am constantly amazed with Amritsar. I think that her academic nature will take her far.
Anyhow, I’m just sterilising 5 x 318ml jars of Dadda’s homemade, home grown grape jelly. I froze plenty of juice in the autumn as well as crabapple juice and apple pulp. I foolishly do not label much of the food that finds its way into the freezer, so it’s always a guessing game as to what I have actually retrieved. And today was no exception. Last night I defrosted apple pulp to help gel this afternoon’s new replacement black cherry jam and I thought that I was making a few jars of crabapple jelly this morning! Now, my sense of taste and smell isn’t the best so I asked Amritsar if the juice was crabapple or grape. Definitely crabapple she exclaimed. Well, 10 minutes into boiling my juice and sugar (equal amounts) I noticed that the jam mixture still looked very liquid! I freaked! ‘Its grape isn’t it’ I muttered to myself. So I quickly grabbed 400g of the apple pulp and stirred it into my mixture. Silly Dadda, but I thought clever enough to realise my folly, given my experience in the gelling abilities of my jams. As you know I do not use any expensive shop purchased pectin. Just apple pulp and lemon juice for Dadda’s jams and jellies!
I might write up both recipes for you tomorrow. But please be sure that both of these are very sexy jams and are best kept from the little ones and enjoyed solely by us grownups. The black cherry one is particularly good on chocolate ice cream with a splash of double cream. Though in fairness to the children, I did use the final jar on their chocolate ganache birthday cake. I don’t have a particularly sweet tooth, but Wow, that cake was ‘to die for’!
A lunch of chicken samosas and poppadoms was had with a good squeeze of Heinz tomato ketchup. Just as they would have been enjoyed in India! Yes, tomato ketchup is the perfect condiment for such a tasty and moorish lunch!