Welcome to part 9.
We love hearing about all of your gardening adventures, purchases, tips and tricks and very worthy boasts about what has gone well for you, as well as all of the behind the scenes bloopers.
We're well into the growing season, after a long wet and windy start to the year and a fast and hot spring.
We also love hearing about what you've made from your garden forage.
We are just about out of peony season, but this recipe was beautiful especially in a sponge cake, mixed in with a glass of lemonade and with my morning yoghurt and oats.
Wipeywipey's peony jam (soft set, syrupy) recipe:
I removed the petals and steeped overnight with 1 mug water per flower head, squashed the petals through muslin in the morning (no longer than 12hrs). I did a rough recipe of 1 good mug of sugar to every 2 medium heads, and 3 tablespoons of lemon. It is a wonderful golden magenta colour and tastes a lot better than it smelled when steeping and cooking (quite woody).
for a firmer set
per 1 head of petals, 1 cup of water
Steeped in freshly boiled water for 10 minutes- a large French press works
Brought back up to a boil on the hob
Add 1 cup of sugar per head of petals (or a full bag if you use 4 petals), reduce to a simmer and gently mix in the sugar until dissolved
Add 2 Tbsp lemon juice
Add 2 Tbsp pectin powder, seived in slowly
Bring to a boil again for a minute or 2
Let cool just enough to jar up safely without burning your hands.
We are also out of magnolia season, but if I can find the magnolia syrup recipe for drinks, mead and wine, I shall post that once I've found where I got the recipe from or the book I wrote it down in. It's very similar to Wipey's peony recipe, with optional additions like ginger and spices.
Please feel free to share any of your garden favourites ❤️