Welcome

Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Friday, 24 August 2007

We are at the height of jam season in our house and I have two pans of jam simmering on the Aga as I type - Raspberry and Lavender Jam and Peach and Vanilla Jam. The house smells lovely!
Both are to be entries in this weekend's produce show.

I have been on a bit of a lavender ban since the three course lavender extravaganza when Ben Axford came to supper. My husband has had enough! However when I was getting the raspberries ready last night I just couldn't help myself and added a large spoonful of lavender sugar to the jam. Now this is an experiment, and it may not work, but from the spoonful I have just had, I think it is going to be good! Let's hope the judges like it!

Raspberry and Lavender Jam
To make 4 small jars

500g fresh or frozen raspberries
500g preserving sugar
1 tbsp lavender sugar, ground in a pestle and mortar
juice of half a lemon.

Place the raspberries, preserving sugar and lavender sugar in a bowl. Give it a good stir, cover and leave over night.

The following day, place the raspberry mixture in a jam pan (or other heavy based saucepan) with the lemon and simmer gently for 20 minutes until the sugar has all dissolved. Bring to a rolling boil for a further 20/25 minutes. Keep checking it so that it doesn't stick to the bottom of the pan and burn. Test for set using a saucer that you have chilled in the freezer. Drop a small amount of jam on the saucer and leave for a minute. A skin should form and wrinkle when you push you finger against the drop of jam. Pour into sterilised jars and seal.

18 comments:

Magic Cochin said...

Good luck at the village show!

I think the judges might guess who made the Raspberry and Lavender Jam. Peach and Vanilla - that sounds delicious.

Celia

Figs Olives Wine said...

Both sound absolutely heavenly, Hannah. Let us know what the judges say, and good luck!

Marie said...

Good luck in the competition Hannah! They both sound lovely!

Anna said...

Yum! I LOVE lavender!

Lavender cake is the one my friends request most often - it's very popular.

It's so multi-functional! Wonderful stuff. And it looks great too.

Anna said...

Do you make the lavender sugar in the same way as vanilla sugar?

Hannah said...

Anna - I just layer dried culinary lavender with caster sugar - I will post a photo and instructions sometime soon so that you can see what it looks like!

Thanks for all your good wishes everyone. If there is no post on Tuesday you will know that I did badly!

Rita said...

Hannah....Hope it all goes well tomorrow!

Anonymous said...

Hey Hannah, the peach and vanilla jam does sound good. Hope my Rhubarb and ginger jam does ok in the show too. In any case...yum yum!!!
AH x

Lynda said...

Hi Hannah, Masterchef is finished in Australia now - we loved every minute of it - and my 6 year old daughter and I were totally cheering for you to win... you were awesome!

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