There is always room for a dozen or so more of our feathered friends at our bird feeding stations and they drop by for a munch several times a day, every day. Today, Doc staggered home with another sack of bird food which will only last a few weeks. We keep the larger stocks in the garage and we also have a bird larder in the utility room. It is full of peanuts, nyger seeds, sunflower seeds and packets of mixed seeds. Sometimes I think the birds are better fed than we are!
We loved to do our bit for wildlife and the birds are very entertaining. Fortunately the squirrels don’t pose a threat because all of our feeders are RSPB approved. However, this does not guarantee peace at the diner because the greedy pigeons do scare off the more timid birds. Yesterday, I saw three black crows hanging off a bird feeder and then a pheasant climbed aboard which was very cheeky. Some birds are definitely more welcome than others and we don’t like the troublemakers getting fat at everyone else’s expense.
But the sight of greenfinches, nuthatches and robins makes up for the thugs. The long tailed tits and blue tits come along en masse and there are often as many as ten at the dinner table. But the bird we love to see the most is the jay. Usually, they are quite shy birds but we see one on a bird feeder now and then and it is beautiful with its characteristic blue flash.
I make bird cake which disappears faster than chocolate brownie in our pantry. I make a dry mix of crushed biscuits, seeds, plain flour and chopped peanuts and pour in some melted lard – about one third fat to two thirds dry mixture. Then I press the cake into metal suet feeders but I always leave a few balls of bird cake on a tray so that the robins can feed. Apparently, they cannot cling on to hanging feeders easily and prefer to peck at the cake on a flat surface. They keep coming back for more so they must like it.
Sadly, I have not managed to get any good photos of the birds feeding but I live in hope. It is a challenge! But as long as the birds have food to make the winter months more bearable, then that is enough for us.
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| Springfield Diner |
I spoke too soon. I should not have even thought about mentioning the ‘white stuff’ because it was just asking for a snowball fight, wasn’t it? For there is now a soft, white blanket covering Springfield and the chickens look bemused. So I am spending a couple of days making jam and it is a good way of keeping warm, being useful and keeping off the plot.
We grow lots of fruit so the freezers are well fed throughout the summer. Heavy rain and cold temperatures last summer meant the damson crop failed but fortunately we had some Damsons in the freezer to use up from the previous year!
There are only so many crumbles two people can eat but there are plenty of other delicious things to make. Doc makes Damson (or Raspberry) Gin whilst I concentrate on preserves. We have lots of Damson chutney in the pantry so I thought it was time to make some Damson Jam. I don’t know why some people think making jam is difficult or technical. True, it needs some specialised equipment and you do have to test for setting point, but other than that, it is a case of put the radio on and get on with it. It is a very satisfying occupation and very therapeutic.
Of all the jams, I find Damson the most tedious because of the pesky stones. I don’t like leaving any in, in case someone chokes on one. So I painstakingly remove every single one – and for 3 Kg of fruit yesterday, that was over 400! If I am lucky, I can cut out the stones before the fruit is cooked but sometimes, inexplicably, removing the stones is like extracting teeth so I stew the fruit first, cool it, de-stone it and then heat it up again. Whatever you do, don’t try to remove stones when you have added the sugar because the jam will reach setting point long before you have scooped them all out. Over-boiled jam is like glue and will not spread.
To avoid the stone issue altogether, you can make jelly instead of jam. This is decadent. It is wasteful because you only use juice, not the fruit pulp. I only make it when there is a glut of raspberries or damsons, though I usually make redcurrant jelly every year because it goes so well with lamb and I also add it to braised red cabbage. Jellies are beautiful but they do take longer to make. Stew the fruit and water, mash the pulp and then pour the lot into a jelly bag on a stand, over a large jug. Leave it to drip overnight (never squeeze the bag otherwise you will cloud the jelly) and then for every pint of liquid (568 mls), use 1 lb (454 g) of sugar. Boil as for jam, reach setting point and pot in usual way. The yield is pitifully low but you will have an elegant preserve. If it is crystal clear, you will also impress your friends!
But back to the Damson Jam:
3 Kg Damsons
1.5 litres water
2.4 Kg sugar
Thaw the damsons overnight and remove the stones. If they won’t budge, stew the fruit in a large jam pan with the water for 15 minutes, mashing it with a potato masher to create a pulp. Stir regularly so that the fruit does not burn on the base of the pan. When cooked, cool slightly and remove the stones. Add the sugar, stir over a moderate heat until the sugar is dissolved and then boil rapidly to reach setting point – this can take 15 minutes or it could take 25 minutes depending on the ripeness of the fruit. If a scum forms on top of the jam, spoon it off. Underneath the jam will become dark and bright.
To test for setting point, spoon some jam onto a chilled plate and leave for 5 minutes in the fridge or freezer. Push the jam with your finger and the it should wrinkle. If it is too runny, carry on boiling! Usually you can see a gel forming around the jam pan and with experience you barely need to do a test - though I always do so that I can lick the plate! At this stage, sometimes I add a decent shot of drambuie liqueur but add this carefully as hot jam and cold liquid can cause spurting.
Using a jug and a funnel, carefully pour the jam into hot, sterilised jars and cover with lids. Remember that jam is hotter than boiling water and splashes hurt. At this stage it is very important to line the jars up on the work surface and admire your work. There is nothing like that smug feeling of having a row of sparkly, jam jars. Savour the prospect of having jam sponge and custard. (Though I quite like damson jam on oatcakes.) Invest in some fancy jam jar lids and labels and you have lovely gifts which people really appreciate.
The damson jam is now in the parnty as is the redcurrant jelly. Next, it is the turn of the raspberry. For me, this is the Queen of jams. Use equal quantities of fruit and sugar and if you use frozen fruit which has thawed, you don't need to simmer the fruit for more than a few minutes. This maintains the fruity flavour and gorgeous colour.
Usually, I finish up with little bags of leftover fruits, including blackcurrants and blackberries, so make them into coulis to have with ice cream or make mousses. However, from time to time I make a batch of what I call 'Mixed Berry Jam'. It is surprisingly good and it is important not to waste any fruit.
Enjoy!
