Grow your Own!

With more and more people turning to growing their own fruit and vegetables, here at Alligator Pear we have brought in fabulous new products to help make this new way of living fun for all the family. One that I found useful when ‘growing your own’ is the cleverly designed Organic Vegetable Planner. Simply align the arrow to the desired vegetable and the dial will tell you all the information you need to know to grow them, such as the most suitable soil, how to plant or sow the seeds, and the best times to sow and harvest.

Another product, I wish I had owned when I started my allotment was the Kitchen Garden Box. You can learn how to collect, store, use, and replant seeds of your favourite vegetables, from squash and cucumbers to peppers, peas, and tomatoes. Also included are Mike McGrath’s simple step-by-step instructions, practical tips, and delicious recipes.

As we say goodbye to Summer and welcome Autumn and the winter months, now is a great time to start harvesting some of the fruits that have been grown in your own gardens and allotments.

I just love some of the vintage inspired gifts we have coming into the shop. One is a beautiful candle which is hand poured into a ceramic jam jar with a doily top.

After seeing these it set me thinking that I should start making some delicious jams from my own allotment. After all the wet weather we have had I find that my raspberry and blueberry bushes have had the best yield since I started. Therefore I thought I would share one of my favourite jam recipes that has never failed to impress both my friends and family.

Takes 30 minutes to make, plus 1 hour cooling and 15 minutes for sterilising jars

Ingredients

• 500g Blueberries
• 500g Raspberries
• Juice of 1 small lemon
• 1kg jam sugar
  

Method

1. Put the blueberries and raspberries into a preserving or large pan with the lemon juice and 100ml water. Place over a medium heat and simmer gently for 10-15 minutes, until tender and reduced
2. Pop a couple of saucers into the freezer to chill. Add the sugar to the pan and cook, stirring to dissolve. Bring to the boil and boil rapidly for 5 minutes. Remove from the heat.
3. Put a teaspoonful of jam onto a chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn’t, boil for a couple more minutes, then turn off the heat and try again with another chilled saucer. Set aside to cool for 1 hour.
4. Preheat the oven to its lowest setting. To sterilise the jars and lids, clean and upturn them – lids off – on a baking sheet. Put in the oven for 15 minutes. Stir the jam, then ladle into each jar, seal and label.

Jam sugar has added pectin, which guarantees a good set. Store unopened for 6 months. Refrigerate once opened.

You will need a 3-4 500ml jam jars with tight-fitting lids and some gorgeous labels, I use ones that we have for sale in the shop, they are inspired by delicious home-grown produce and turn your jams in to the perfect gift.

I hope you enjoy eating this jam as much as you have enjoyed making it!

Aileen

(Manager)

Next time………

Lyn will be bringing you up to date with all the latest gardening books and products and David will show you the fabulous cupcake wedding cake he made using a recipe in the fastest selling cupcake book of all time…