Share the spoils!

1kg down, 5kg to go – I gave 1kg to my mate Shirl and another 1kg to another friend. It's only right that you share the harvest!

I'm going to roast the remaining 2kgs and then separate the roasted fruit from the syrup and then freeze both.

The tree is still loaded and I refuse to waste the fruit – another 4kg today!

I ask Shirl if she'd like any more – I know she's already made jam. Shirl is juggling stuff that would put circus plate spinners to shame – you know what I mean, where they spin plates on poles and the object is not to let them fall. 30 portions of shortbread – 50 cheese biscuits plus a panna cotta – that's apart from routine meals I might add! So, have offered to open freeze 1kg in halves – my good deed for the day!

1kg down, 3kg to go and I decide to follow suit for myself. The great thing about open freezing is it takes no time at all – I am going to save some for our friend who has arrived from the USA this week and is due to visit this afternoon. I know how much he misses puddings like crumble and so reserve some fruit for him to take home in the hope that his Daughter will transform into just that!

A good days work.

The damson jam photo guide

The beginning.

The scum is easy to identify and easy to remove.

You can see the wrinkling on the right hand side of the “set”.

The end product - definitely worth all the effort!

My damson plum harvest …

Just for those who may not know, damsons are tiny sour plums too bitter to eat like you would a plum - but they do make great jam and other stuff too.

Delightful damson plums – I have never seen so many in all the years I've had this tree – not that old really – 20 years or so. Have a look at these :

You have to be quick – those that fall - “windfalls” are easy prey for the wasps - the first yield weighs 6kgs! There's only so much jam you can make – I think a little more thought is required.

Here's the jam recipe I used, taken from GoodtoKnow :

Damson jam

1 kg damsons

300ml water

1.3kg jam sugar

Wash the damsons and remove any stalks. Place them in a large wide pan with the water and simmer gently until the fruit is soft. Press the damsons against the side of the pan as they cook to help the fruit give up the stones. Use a slotted spoon to remove the stones from the pan.

Simmer the jam until it has reduced by approximately half.

Add the sugar, stir until dissolved. Bring the jam to the boil and boil rapidly for about 10 minutes until the jam sets when tested.

Allow to cool for 10 minutes then remove the scum with a slotted spoon. Pour into warmed sterilised jars, fill right to the top then cover immediately with waxed discs and cellophane tops or lids.

To test for a setting point you can be fancy and spend money if you like and buy a sugar thermometer, boiling the jam until it reaches 105c or, the old fashioned way, place a saucer in the fridge. When the jam has boiled for 5 minutes place a teaspoon of jam on the saucer and return it to the fridge. After a couple of minutes, run your finger through the jam, it should wrinkle and feel thicker. If it's runny then continue boiling and test again. Don't continue to cook the jam whilst testing – you can overcook it, so turn the heat down as low as it will go.

The jam will keep in a cool, dark place for up to a year – if it lasts that long!

Back to the new book: Banana Bread – the photos …

… and what the critics had to say

This is an excellent recipe and one that I'll use again.

Dessert after supper on cake making day JJ and Grandad were given choices – bizarre though it may seem they asked for a slice of the banana bread with a scoop of cherry ice cream.

It takes all sorts!

As is my usual practise it's in the freezer – I'll report back and let you know how it fares.

So far so good – “The Little Book of Chocolat” is the best investment I've made in a long time.

Back to the new book … Four down, five to go!

Here's the next choice from “The Little Book of Chocolat”.

It wouldn't be right not to bake a cake for JJ so, here's :

River-Gypsy Banana Bread

Takes 1 hour / serves 8

butter for greasing a tin or a cake liner

200g self-raising wholemeal flour

1 tsp baking powder

100g unrefined brown sugar

100g milk chocolate, broken into small

even pieces

2 eggs

100ml vegetable oil

3 ripe bananas, mashed

Pre-heat your oven 160fan/180c/Gas 4. Grease a 1kg loaf tin and line with baking parchment or use a cake liner.

Place the flour, baking powder, sugar and chocolate in a mixing bowl and mix well. In a jug place the eggs, oil and bananas and whizz until smooth – use a hand-held blender or hand mixer. Pour into the flour mix and blend quickly until stiff.

Pour the mixture into the prepared tin, sprinkle the top with some extra brown sugar and place in the middle of the oven and bake for 45 minutes. Test for readiness by inserting a skewer into the middle of the cake – it should come out clean when it's ready. Turn out the cake onto a cooling rack. Eat warm or cold.

The nitty-gritty!

I didn't use milk chocolate, I used plain chocolate chips. The result is that because plain chocolate has higher cocoa solids it does not melt like milk chocolate does - so, when sliced, you got perfect little hits of melted chocolate with the banana – yummy!

This is in no way any reflection on the recipe proper – if you're going to tip your hat at “sort of” healthy by using wholemeal flour using milk chocolate seems to cancel it out if you know what I mean. It's whatever makes you happy.

Back to the new book ... the spread … the verdict

If you ever want an honest opinion ask a young person!

Here's JJ with her breakfast toast :

... actions speak louder than words.

Here's the spread in the processor :

and finished in its jars.

Guess who wants to take it home?

P.s. Try the spread on toasted crumpets for lunch – another thumbs up!

Back to the new book - Hints, tips and notes on the recipe

I found another use for the Kenwood mini – not only is it useful for whizzing nuts but also blitzing small amounts of icing sugar to get rid of the lumps that always seem to be there – I did exactly that before I added it to the whizzed hazelnuts. Worked like a dream, no problem with white blobs of icing sugar that refuse to disperse no matter how long you blitz!

I used 100g milk chocolate and 150g of plain chocolate chips. 250g of milk chocolate would give too sweet a flavour but as usual it's personal choice. I also used unsalted butter.

When the recipe says in the last sentence “... best used at room temperature … stored in the fridge...” it means it. It sets well but if you're using it on hot toast for example it melts and spreads quite easily. You could decant a portion into a small container, covered, overnight. It may seem a bit of a faff but it's well worth it.

I think it's worth pointing out that the reason that you can spread the commercial versions is that they contain emulsifiers to keep them soft hence they say the product should not be stored in the fridge.

I think it's good to know what you're eating – it's a holiday treat – not something you'd eat every day. If chocolate and nuts are your guilty pleasure then this is right up your street!