AN GRIANÁN:-
There are still some places available at The Adult Education College for The Week-end Aug 31st to Sunday September 2nd. Choose from : Cookery, Dancing, Style & Image, Fit, Fun and Active, Crochet or Jewellery. You will have the opportunity to enjoy the late summer evenings by taking a walk in the grounds or for the more adventurous an evening swim in the sea. The cost is Members €185 /Non Members €195 To book contact An Grianán at 041 9222119 or e-mail admin @an-grianan.ie
COMMUNITY EDUCATION:-
Regina Duane , Community Education Facilitator with County Limerick VEC reminds us that the closing date for applying for funding for classes is August 24th. The application forms are available from Co Limerick VEC and they can be downloaded from the internet. For further information e-mailrduane@limerickvec.ie
COACH TOURS:-
Kelly’s Coach Tours are organising shopping trips to Dublin. The coach will leave City East Plaza (near B&Q )in Limerick at 7.15 am and travel to Dundrum Shopping Centre The return time is 16.45 and the cost is €20
SHOWS :-
ICA encourages all ladies to enter competitions in the Local Shows. A challenge is good and competition always brings out the best. Cappamore Show takes place on August 18th and Limerick Show will be held on August 25th and 26th so don’t delay in getting your entries in.
Wild Plum Jelly
Wild plums are quite plentiful on the hedgerows at the moment. Why not take the opportunity to make some delicious jelly which can be served with cold meats ,cheeseor on some freshly baked scones
I like this making jelly as one does not have to remove the stones from the plums as for jam.
Ingredients ;
3-4 lbs of plums or what ever fruit you have available
2 lemons
5-6 cloves
Cold water to cover in pan.
Sugar ; 1lb sugar to each pint of strained juice
Method;
1. Remove any stalks and damaged fruit andwash .
2. Place in large saucepan and cover with cold water.
3, Remove rind from lemons , squeeze out the juice and cut up remaining fruit
4. Bring to the boil and simmer until the fruit is in a mush. This could take 2 hours ,.keep cover on the saucepan.
5. Set up a jelly bag securely on the 4 legs of an upturned stool . A 24”square of clean well washed and rinsed calico/ curtin lining is best. ( muslinis not suitable ) place a large bowl on the base of the stool under the Jelly bag to catch the juice as it strains .
6. Pour cooked fruit and juice carefully into jelly- bag and leave overnight to drain ,do not be tempted to push any fruit through the jelly-bag.
Collect your jam jars and make sure that they are spotless, put into warm oven 100C to heat.
7. Measure the strained juice into the preserving pan ( large saucepan).
8. Heat the juice before adding the sugar. 1lb for each pint of juice
9 Add sugar and stir until completely dissolved then raise the heat, allow to boilrapidly until setting point is reached .Keep a very close eye on the saucepan as it may boil over.
10 Test for setting on a cold saucer, a wrinkled skin should form on the surface when setting point is reached It is wise to test frequently A jam or sugar thermometer is very useful . setting point is 105C.
11. Before potting remove any scum from the top of the jelly with a slotted spoon
12. Pour the hot jelly carefully into warm jars using a jug.
13. Cover immediately with special jam pot covers placing wax discs in position first. You can use clean recycled lids .
14.Wipe jars clean and attach label.
15 . Store in a cool dry dark press.
16. Enjoy and share with your family and friends .
This recipe can be used for a variety of wild fruits eg. Crabs, Sloes, Rowenberries / herbs can be added for variety of flavours
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