Blackberry Clove Jam

Sometimes Mother Nature does not gift us with what we expect but that is not to say she does not gift us at all; sometimes we just need to look elsewhere. This past year has been a challenging year for most small fruit growers with constant rain and grey skies through the spring and early summer which had a detrimental effect on the bursting fruit blossom, which, in turn, resulted in a very meagre harvest. However Mrs Dirtdigger did what she does exceptionally well and managed to forage many kilos of nature’s wonderful freebies from the hedgerows that border the allotment site, and so much so that by mid September she had harvested well over 5 kilos of blackberries which more than compensated for the gooseberry wipe-out earlier in the summer.
Blackberries are not as pectin heavy as blackcurrants, but the use of an apple to boost the pectin level in the jamming process means there should be no need to use pectin added sugar. This year we put one of the large April Queen apples into the mix; the addition of the apple not only lifts the flavour but helps the final set. A pinch of ground clove adds an autumnal wow! factor, but too much will be overpowering, so no more than a fingers pinch. Alternatively place 3-4 cloves into a little muslin sachet and put into the boiling mix for the duration of the boil and remove before jarring.

Blackberry Jam & Devon Scones

Ingredients:
1 kg of fresh picked blackberries, thoroughly washed
1 kg of granulated sugar
1 large Dessert or Bramley apple, peeled, cored and chopped
150mls of water
pinch of ground cloves
knob of butter, salted/unsalted
You will need a large stainless steel saucepan in which to boil the jam; 5-6 sterilized jars with clean lid and wax discs, a couple of saucers for the freezer, a tongs, a ladle, and a spoon or stirrer.

How to Jam it Up…
Prepare all the ingredients and utensils you’ll need before hand; use a stainless steel pot and stainless steel or wooden spoon; have your jam jars washed and pop into the oven at 100 degrees for duration of the jamming process; wash and drain the blackberries; peel, core and chop the apple; pop two saucers into the freezer to have them chilled…
1. Put the blackberries, chopped apple and water into a large pot over a medium heat for 12-15 minutes bringing to a slow boil.
2. Once the fruit in the pot has softened and noticeably reduced turn the heat up full and begin adding the sugar, stirring constantly till the sugar is dissolved; this is where the benefit of a wooden spoon allows you fell what is between the wooden spoon and end of the pot. Once the sugar is dissolved bring the jam to a rapid rolling boil. At this stage add the knob of butter and the pinch of ground cloves, and leave it to boil for at least 7-8 minutes (boil time can vary depending on the actual fruit itself).
3. Remove pot from heat, and using a clean teaspoon pour a little of the jam onto one of the chilled saucers. Leave for 1 minute before running a finger through the blob of jam. If the surface of the blob crinkles your jam has reached setting point and is ready for jarring, if however the jam on the saucer is still too thin, return the pot to the heat and continue to boil for another 5 minutes before repeating the saucer test, and if necessary repeat once more till jam has reached setting point.
4. Once satisfied jam has hit setting point remove from heat. At this point take the jars out of the oven. Leave both jam and jars sit for 5 -8 minutes before carefully ladling the jam into the sterile jars. Fill jars almost to top, leaving 2-3mm at rim. Place a wax disc on top of jar, and screw on clean lid. The hot jam going into reasonably hot sterile jars should be enough to seal completely, but at times we then place the filled jar into a preserving pot of boiling water, completely covering the jars and boiling for 10 minutes to be sure to be sure! Using a tongs lift jars from the water and set aside to cool.
5. If your prep has been thorough and fresh fruit has been used and poured into sterile jars your blackberry jam should store for 6-7 months, of course, it probably won’t last that long at all once you start to dollop it onto fresh Devon scones, with a scoop of double cream perhaps………

Bringing It All Back Home…

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Tinkerbell & Giggler…Jack O’s 2018

As an exercise we had been keeping track of all we had harvested as we harvested this year.  So, as we head into mid November and luckily are still using some of our own fresh tomatoes and lettuce this late in the season, we thought we’d share our running tally for the year thus far…

It makes for an interesting read: it not only helps you appreciate what can be accomplished and achieved from a small patch of earth once you have a plan and a little time to commit to it, it also deepens appreciation for all involved in the growing of fresh food produce on a large scale for an ever increasing population’s insatiable appetite…

It is always fun, but it is never easy.

Tomatoes over 80 lbs
Blackcurrants 20lbs
Gooseberries 15lbs
Blackberries 14lbs
Cucumbers and courgettes, a glut of both while they lasted
Rhubarb, although it struggled with the excessive heat and drought, we still have a little frozen stock for the coming months.
Broadbeans 20lbs
Californian Wonder Bell Peppers 20
Cayenne and Fireflame Peppers 30
French Mangetout Beans 10 lbs
Potatoes >30lb
Beetroot >20 lbs
Red Gourmet Shallots >10 lbs
Red Baron Onions >20lbs
Stuttgarter Onions >40lbs
Garlic 20 bulbs
Pumpkins 8 medium Jack O Lantern pumpkins,
All lettuce, radishes, green leaf salad and kale throughout the summer,
Parsnips and Swedes only beginning to mature and harvest now, but a crop of both in the ground to see us through till Christmas,
All our herb requirements throughout the year; basil, dill, parsley, tarragon, sage, rosemary with pots now dried and stored…

And with over 70 jars of Jams, Chutneys, Salsas and Sauces stored away…

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Setting the Samhain scene…Halloween 2018
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Autumn Harvest Table Spread…compliments of Mrs. Dirtdigger aka @janpaulkelly instagram

Gardener and Expectation…

Gardener Expectations

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Sunny Side up: pumpkins ripening under cover

As with the seasons, the garden is not required to be in harmony with the gardener’s expectations of it. Gardening and allotmenteering is a process of learning to work with what you have, and this year -more than any other in recent years – both the garden and the seasons have challenged even the most experienced gardener and Plantsman; but what a year it has been to date.
An old adage says that if you always expect the worst, then everything else will be a bonus, and whether or not you agree with the couched principle of this succinct aphorism, the experiential irony is not lost.
Skeptical commentary aside however, the year to date has presented us with both the best and worst of gardening times, and there is still one full quarter portion to run.

As usual, the arrival of the New Year heralded a new chapter in the gardener’s almanac and diary, but it was not too long before the great gardening expectation was consigned to a much longer than expected stay in winter’s stasis chamber, whence it seemed winter showed no shadow of parting at all. Yet depart it did, and in what seems little more than the blink of an eye the sheaves and sisters are being brought in…

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Jams and Chutneys and Sauces and Relish August 2018

And we too have been busy with the bringing-in…

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Moneymaker Tomatoes & the last of this year’s Rhubarb
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Parsnips and Peppers and dew drenched Florence Fennel
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Parsnips, Beans,Blackberries and Squashes

The Garden Is Now

Nothing betrays the fickle, fleeting nature of cumulative days, weeks and months which constitute the year as clearly and evidently as the garden.
365 days, batched into weeks, bound into months and bundled into seasons with fleeting days and endless nights, one-day summers and eternal winters, constant wind and rainfall and occasionally those once in a lifetime hurricane, blizzard and heat-wave events the likes of which we’ve experienced these last 8 months, and we call it the year.
Here at monsterinthecorner we contend that there is no beginning to, and neither is there an end to the gardening year. There are those who say that the gardening year begins on Brigid’s Day (February 1st) or St. Patrick’s Day (March 17th). There are those who contest that the gardening year only begins once the last frost is passed, and another train of thought has the gardening year only truly begin once the spring equinox arrives. But, as stated earlier, we here would say there is neither definitive beginning nor end to the gardening year, and if it be necessary to constrain gardening reality within manageable metric parameters then perhaps we could at least contend that the gardening year begins with first light on January 1st and ends with the onset of darkness on December 31st.

Putting on a sunny face
Putting on a sunny face

There is no surety in the garden, but that is not to say that there is no reasonable expectancy within the garden. Gardeners and allotmenteers fastidiously prepare their beds and borders, sowing and potting schedules can be adhered to meticulously, and husbandry practices can be accomplished and precise, but there is still no certainty with time and the gardener’s use of time in the garden. In the garden there will always be  wet and miserable days to contend with, just as there will be days of bright pleasant sunshine. There will be days of drifted snow with soil frozen to a depth of inches, just as there will be days or even weeks on end of drought with clay baked to the consistency of concrete. There will be hail, rain, sleet and snow; there will be sunshine and showers in equal measure just as there can be gentle breezes and gale force winds and – as the monster’s previous experience has shown -all of this occasionally in one and the same day.
We bundle days together; and days become weeks and months and morph into seasons, but the margins are always fluid. The year’s coldest days often fall beyond the start of spring (whenever that may be) just as the prolonged driest periods of any given year can occur during the darker days December and January, with the heaviest prolonged periods of rainfall sometimes occurring during the lazy, hazy, crazy days when unbroken sunshine is the expectation. There is no surety in the garden, but, there is potential, and this is what the gardener works with. Spring can be cool, cold even, with winter’s tale dragged all the way to late April. Summers can be interrupted with incessant springtime rains right through to autumnal Indian bonus days giving way to mild winters with first frost not arriving till early February, which in some circles as said earlier can be early spring.
There is no surety in the garden and the garden needs no surety. Gardeners however are a different matter; they progress in hopeful certainty: the hope that spring will be kind and arrive on time; the hope that summer will be long and the autumn harvest plentiful and the hope that winter will be short-lived and not cause too much damaged to the naked bushes and bare beds.
The gardening year progresses one day at a time: that is, twenty four hours a day at a rate of sixty minutes an hour. Gardeners always have a plan for the garden, whereas the garden (?), the garden just is. Where the gardener plans for tomorrow or next month or for the summer, the garden itself just is; the garden is always now. There is no yesterday or next week in the garden, and if truth be told there is no summer or winter either; there is always just now. There is constant growth just as there is constant decay. There is always life with death in the garden; there is as much death to be observed in a late spring garden as there is on a November allotment; for all of their timely narcissistic golden beauty every swath and clump of daffodils lays down and dies en masse in springtime, just as that from the vernal wasteland that is every winter’s perennial border green snouts push through the leaf-mould carpet unnoticed. In death each lifetime is expended, and no matter how long the bloom lasts or how brief the butterfly’s flight it all happens in a lifetime. Days pass, seasons are spent, years come and go. And the garden is.

A Monster Collage...
A Monster Collage…

We’ve had a good year on our allotment, a year like no other to date, but good for all that. We’ve jarred our jams and made our chutneys, and Mrs Dirtdigger has made some wonderful sauces and relishes from the glut of tomatoes we’ve had so far this year. We had six months of winter followed by 3 weeks of spring, then the longest driest sunniest summer in over seventy years which ended quite suddenly and unexpectedly with the instant transition to autumn in one twenty four hour period 10 days ago. The courgettes are finished early and we’ve had to take the pumpkins in as the vines were spent. The parsnips have recovered somewhat following a Webworm infestation and the winter turnips are beginning to bulge at last. The Florence fennel sown during early July has bulbed-up nicely and at the moment the king of greens on the plot is the moss curled parsley. Summer concludes with a faultless flawless flow into autumn and winter approaches at the rate of sixty minutes an hour.

Moneymaker Tomatoes
Just some of the wonderful Moneymakers we’ve had this year…50lbs so far.

The garden always betrays how it deals with things and when time is up, well then, time is up. It takes a lifetime to live and thus die, and it is only in the dying that the extent of any lifetime can be truly measured; and as a garden never really dies the gardener never gets the true measure of it. It takes a lifetime to die, but it can happen in an instant. The garden lives and dies at the same time and it does this at a rate of sixty minutes an hour, day in, day out, month after month, every season of the year, and even the most accomplished gardeners forget this from time to time. So although there will always be a gardening to-do-list for any given week of the year, and though there will always be some sowing and pruning and spraying and watering to do, perhaps the most pressing task for the gardener at any given time of the gardening year is to learn to garden at the garden’s pace…!