The soft fruit harvest continues; so much this year that I foresee lots of jam making, freezing and possibly an attempt at bottling looming.
So far I have gathered ten pounds of raspberries and just over four pounds of blackcurrants. The redcurrants should be ready around the end of July; sadly the whitecurrants have been taken by the birds, but I can't really complain as they seem to have left the raspberries and other currants alone (for the moment!).
So more baking and preserving; this time a raspberry and blackcurrant jam. I used the same method as the Almost Seedless Raspberry jam with two pounds of raspberries and one and a quarter pounds of blackcurrants. This produced a slightly tart jam, just the way we like it.
I found a recipe on another blog for a cake using raspberry and blackcurrant jams with chocolate, so using Holly Grove R&B jam I got out the baking tin and tried out the recipe for Chocolate, Raspberry and Blackcurrant Cake. The result is a rich and dense cake, not too pretty to look at, to accompany the cake I made a raspberry couli and the Handyman added a little cream drizzled over the coulis. The resulting dessert tasted delicious - not sure the photo does it justice.
Makes about quarter of a pint
8ozs raspberries, rinsed
1.5ozs castor sugar
Place the raspberries in a bowl and sprinkle over the sugar. Cover and leave for 30 minutes. Then place the contents of the bowl in a blender and blend until smooth. Taste and add more sugar if required and blend again for a few seconds. Strain the liquid through a fine nylon sieve to remove the seeds. Put into a container, cover and store in the fridge until needed.
The coulis can be stored for several days and used over cakes, icecream, pancakes etc.
Note: if you don't want to get the blender out you could just press the fruit and sugar mix through a sieve, a bit more work but the same result.