Blackberry jam

Another free-food recipe from wonderful blackberries - delicious jam! It may sound fussy, but it is really quite fast and simple, and only takes three ingredients: blackberries, lemon and sugar.

Here's the recipe I used for suggested quantities, proportionate to the 500 grams of blackberries we had.

Before starting, I put the jam jars in the oven at 170 Celsius to sterilise them and left them until finishing the jam. More info on sterlising jars here.


As the recipe states, I added the blackberries with a bit of water. And then added the sugar and lemon juice. I did not use preserving sugar, but some raw cane granulated sugar that was in the cupboard, I think any granulated sugar will do. 



The one trick about jam making is to stop it boiling when it has reached setting point. At this point, it will still appear liquid when hot, but it will settle once it cools.



There are various ways to test the setting point. One simple way is the 'plate test'. Put a plate in the fridge before you start making jam. After about 15 minutes of boiling, take the plate out, place a drop on the plate and return to the fridge for 2 minutes. If the jam reached setting point, the drop of jam will not drip when you tilt the plate. In addition, if you poke it with your finger, it should be slightly wrinkly on top. If the jam is not set, return the plate to the fridge and test again every 5 minutes or so. Here's my plate below at the point when the jam has set, pointing at a drop indicating setting point. And here are some additional instructions for this.



Optimistically enough, I had prepared three jars, but 500 grams of blackberries only made two jars. After setting, leave the jam to cool for 20 minutes or so, then place in the hot jars. Leave to cool in the jars for a while longer, and place the caps on while still warm. And label. Ours was cooked with the London Paralympics in the background on tv.

    

Blackberry delights

Some friends may know that we recently moved home to a different city. One of the difficulties with this is that we have no idea of the best places for foraging.
One week this summer, as I was commuting on the train, I saw some elderberries out the train window. Based on this, the following weekend we got on the train in search for the mythical elderberries in that area. Despite walking around the countryside for hours there was no sign of elder trees... apparently they are confined to the train tracks area...
We only had some limited luck with blackberries, about 250 grams worth of luck for hours of walking around. Not enough for wine or jam, but enough for some quick desserts.

About half of blackberries went into blackberry muffins. I'll write the recipe at the bottom of the post.


The other half went into a delicious and simple sauce. Here's the recipe: http://www.bbcgoodfood.com/recipes/3118/blackberry-coulis. It makes a great topping for icecream!




And also makes some very quick desserts. For instance, for the one below, we used this recipe as a foundation http://www.bbcgoodfood.com/recipes/3102/blackberry-honey-creams and added some chopped hazelnuts to give it some crunch.  Yum!

Blackberry muffins

300 grams of plain flour
50 grams brown sugar
4 tsp baking powder
pinch of salt
60 grams of ground almonds
100 grams blackberries
2 eggs
200 ml milk
4 tbsp vegetable oil
1 tbsp of sloe gin (optional)

Mix the dry ingredients together and wet ingredients together. Mix the blackberries into the dry mixture and add the wet mixture to it. Bake in a baking tray for 20-25 minutes at 200 degrees Celsius.
 
(adapted from Baking by Martha Day)

Transylvania

This summer we had a week-long wander around Transylvania, first to the forts and fortified churches in the centre of the region, and then making our way west to the Dacian ruins.

The weather was fantastic as we started out in Prahova valley,



making our way north to Rasnov Citadel. We had a walk inside the citadel walls and ate icecream, and then moved on to Rupea Castle.




This was unfortunately closed for repairs, which was a real shame. It is a very old castle, first built as a Dacian fortress, then a Roman fort, then a medieval castle, which is all reflected in the walls added from one period to the next.


Just before closing time, as the keeper was heading home, we made it to Saschiz, one of the UNESCO World Heritage fortified churches. I think we tested the keeper's patience a bit by exploring every single corner including the attic.


And then we finally made it to the campsite. A wonderful campsite, small, quiet, cozy, and very international, kept by a lovely Dutch couple, probably the best campsite I ever stayed in. They even organised a meal for us with neighbours who have a small farm, and who were nice enough to walk us through their garden, orchard, and show us some of the animals. Including this very cute Romanian Shepherd puppy.


The next day we spent some time at Biertan, another fortified church.


 And then made our way to Sighisoara, a city with a very well-preserved medieval city centre.



 
Next day's travels took us westwards to Medias (an old town centre not as well maintained as most other towns we saw, but getting there), Blaj (which used to be an important patriotic and religious centre), and finally Alba-Iulia.



The fort in Alba-Iulia is very impressive. It is absolutely massive and contains a 13th century Catholic Cathedral as well as the Transylvanian centre of the Romanian Orthodox Church, Roman fortification ruins, a lot of old romantic buildings, and a few very pleasant cafes and restaurants.




And that evening we were finally at our final destination - the village of Costesti in Alba county, the closest village to the UNESCO World Heritage Dacian fortresses. The Dacians were a civilisation concentrated in western Romania, although at the peak of their expansion in the 1st century BC they would have spread as far as today's Bulgaria, Serbia, Hungary, and Ukraine. They were conquered by the Romans and Dacia became a province in 106AD. Wikipedia can tell you a lot more about the Dacians if you like.

Near Costesti, accessible on a 20 km dirt road, you can reach the former Dacian capital of Sarmisegetuza Regia. It still displays some of the main citadel features, such as the surrounding walls and paved entrance.


There is also the spiritual terrace, which was the Dacian religious centre, displaying a number of small and large, circular and square sanctuaries, as well as an altar, a formation they think was a sort of sun calendar, and the original water supply stream (great water!).  All that is preserved from the sanctuaries are the foundation stones. The Dacians used wooden structures, so it is unclear what shape these temples had, whether they had several rooms, roofs, or if they were connected.



We also visited Blidaru, a fort accessible from Costesti via a footpath through the woods. The walk was beautiful and we got a great vibe from the place. It was a very strong fort and was never really conquered by the Romans, but rather ran out of drinking water during a siege.





And finally, Costesti fort. The original name is unknown, so it is named after the nearby village. Another interesting fort which was at times the residence of the Dacian king, where you can see part of the dwelling towers, and some more temples.


If by chance you get to Bucharest after seeing the Dacian forts, go to the National History Museum to see the reproduction of Trajan's column which documents the whole of the Dacian wars. It makes the whole experience of seeing the ruins come alive. 

Beside going there for the Dacian forts, the region is of outstanding beauty, and less crowded than other mountainous regions in Romania, and there are several walking routes. We stayed at a very nice B&B in Costesti, where you can also hire mountain bikes to cycle to the forts. And we had some fantastic companions to cheer us up along the way.



Wine labelling

The first batches of homemade wine we made were stored in bottles with hand-written stickers on them, creatively entitled 'Blackberry 2010' or similar. However, having been inspired by friends' fantastic labels, we decided to get our creative juices flowing (yes, bad pun intended).

We bottled three types of wine a few months ago. So we went out and got ourselves a printer and some labels. And on a rainy Sunday morning, we repeatedly sampled the wines to receive the inspiration for their names and description. Here's the result.

Saint Bernard's, named in celebration of our former address where this wine was so lovingly started. Do read the back! (in the interest of bragging, I need to mention all drawings are made by us)


Raisin' El, a raisin and elderberry wine. The play upon words is a bit subtle, I know, but do notice the horns on the raisin!


And last but not least, Re-Wine, named because the fruit from the Saint Bernard's wine was re-used to make this wine.





Brilliant, if I do say so myself!


Oh, and at the same time we also bottled a couple of liqueurs (fruit + gin + sugar).