Monday, 6 October 2008


Well done to all who entered the cookery competition.
The continual down-pours did nothing to dampen the spirits of our local cooks and this year saw some fantastic entries.
Best in Show winner Charlie Fox with his champion Victoria Sponge

Radish snail!

Vegetable Hat Parade and Best in Horti Show winner Loveday Corden

Mr Col Baldwin, worthy winner of the Savoury Preserves Category  with his delicious Sweet Chilli Sauce with Basil

Crab Apple Jelly

First prize in the Sweet Preserves Category

Crab apples contain so much pectin that unless you really add too much water, the jelly will always set and you'll have something delicious to show for your efforts.

Wash the crab apples well, removing the leaves and stalks. Place in a large pan and just cover with water. Bring to the boil and simmer on the lowest heat for one hour until the apples are very, very soft. Line a large sieve or colander with a muslin cloth and tip in the mixture. Leave the liquid to drip through for a couple of hours - if you push it with a wooden spoon, you will get more out but the finished jelly will be cloudy. Measure the apple liquid and pour into a very large clean pan. Add roughly three quarters of the same volume of granulated sugar ( I had 2.5 litres liquid, added 1.8 litres sugar and got 9 jars of jelly) and gently bring to the boil, stirring from time to time until the sugar has completely dissolved. Boil hard for 10 minutes then cool a little, pour into jars and seal.