Finance, Projects and Lobbying
September Recipe
BLACKBERRY JUNKET
This is pure fruit juice with no additives
Collect the ripest berries and extract the juice with a juice extractor, or by pressing through several layers of muslin.
Allow the thick dark juice to stand undisturbed in a warm room.
Do not stir or cool the juice, or add anything to it.
In a few hours it will have set to the consistency of a light junket.
Eat with cream and sweet biscuits.
To get copies of any previous recipes e-mail info@friendsch.org
January - Treacle Possett
February - Winter Cordial
March - Nettle Soup
April - Sea Beet
May - Crystallised Violets
June - Dandelions
July - Cockles and crispy bacon
August - Marsh Samphire
September - Blackberry Junket
October - Sloe Gin
November - Rose Hip Syrup
December - Pickled Onions
These recipes are with the kind permission of Hugh Fearnley-Whittingstall (River Cottage Cookbook – Collins), Sandler & Acton (Preserved – Kyle Cathie Ltd) and Richard Mabey (Food for Free – Fontana/Collins)
When picking from the wild only take what you need and never from sparsely populated species.