What to do with your left over Pumpkins today!

I’m not nervous. I’m not nervous.. really I’m not. I kept telling myself this all day yesterday as I knew David and Louise were coming form Northants TV to make a show about using up left over pumpkins.

Of course I was nervous.. in an excited way, but David and Louise were so lovely and it was such fun I soon forgot the camera was there. Of course this is just the first ever show.. but I’ve learnt so much. I have a whole new respect for the cooking programs I’ve seen on the television .. and watching this I have realised that I must use more hair spray and get my hair out of my eyes, and take my rings off and smile more. I think when I am up beat it looks better on camera.. but overall I’m tickled pink to have the opportunity to make programs like this!

Of course I really loved having the opportunity to say about using the products that I have in my kitchen. My Kenwood K- mix made light work of the pastry and the Cuisinart soup maker is amazing.

The spices sent by Steenberg’s, were so fresh and fragrant which of course makes al the difference to the taste. It ‘s funny that I got flour my apron by Cooking Gorgeous, I felt a bit messy.. but then that is after all why you wear an apron.

So I hope you like watching this, and it inspires you to make something with your left over pumpkins!

Vanessa
x

Plum Jam recipe

Recipe
Plums. Their smooth tight skin wrapped around sweet oval flesh, are just coming into season. This year we have a glut. With gloriously overloaded plum trees, if you are lucky enough to have a friend or neighbour to ask, then you can return a pot or two of jam as a thank you. There are all types of plum, and any will do for this recipe. Of course there is the Victoria plum and Green Gages, and you can find locally grown ones in the farm shops, but if you explore a little further into the countryside you may be lucky and discover a Mirabelle or Damson tree. It’s worth checking with the owner’s first, but generally people would prefer to see them made into jam, than get eaten by the wasps. It’s also is worth looking out for their delicious cousins nectarines and peaches, which will also make a superb jam using the same recipe below. These sleek round shiny fruit really do make the most scrumptious jam. What could be better than a cup of hot tea and spooning plum jam over hot buttered toast in the morning?

Ingredients
1.5kg of Plums (stones removed)
1.1kg Jam sugar

Method
Heat the oven on 150 Celsius/ gas mark 2/ 300F
Pop a plate into the fridge
Put the jars (not the lids) in to the oven
Place the chopped Plums in to a large pan. Cover and stir occasionally for about 8 minutes.
Once the consistency is soft add the sugar and dissolve.
The jam then needs 10 – 15 minutes on a rolling bubble. Stir occasionally.
Remove jam jars from the oven.
As the jam boils scoop off any froth like soaps to improve the jam’s clarity. No more than half a cup of froth. When the jam coats the back of the metal spoon it is ready to test. The best test to see if the jam will set is the wrinkle test. Remove the pot from the heat whist you test. Put a small amount of the jam on the cold saucer from the fridge. After minute or so the jam should be cool and wrinkle a little, as you run your finger through the centre.
If not, simply return to the boil and repeat this test in another 2 – 3 minutes.
Whilst still hot ladle the jam into the hot jars using a jam funnel or small jug. Put the lids on after a minute as the heat from the jam will ensure the lids are sterilised. Careful l not to burn yourself and don’t worry if the jar lid is not done up tightly. You can tighten them further when the jars have cooled down. Makes five 1lb jars
I get my jam jars from a super company at www.jarsandbottles.co.uk
Linked recipes
Lamb Shanks