Elderberries and Grapes North Fife

Elderberries. Profuse this year, a shame not to harvest them as they make very good wine and jams.
A simple and useful recipe.
Gather as many fronds of elderberries as you can carry. Sit for a few hours stripping the berries from the stalks into a large bowl. Remove any unripe ones and bits of stalk.
Weigh.

Equal the weight with chopped de-seeded and skinned pears.

Equal the combined weight with preserving sugar or ordinary sugar and pectin.

Combine all ingredients and bring to the boil in a giant pan, simmer and stir from time to time for 10 to 15 mins.
Test by chilling a dollop on a cold plate and see if it sets.

Pour into sterilised jars when hot, screw on lids and place upside down, as they cool a vacuum is formed and the contents will be good for years.

Label the jars and disperse to friends and relatives, they will love you for ever.
We have it on toast.
Local food, home produce we all know it makes sense. Any of us can make as prescribed in this instructive book.

Preserves
Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is destined to join Mushrooms (Handbook No.1) as an indispensible household reference.
RRP: £14.99
Price: £8.99 & this item Delivered FREE in the UK with Super Saver Delivery.
To view and buy here.Preserves: River Cottage Handbook No.2
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Grapes, yes they do grow outside here at Flisk. Another week or two and they will be delicious, it's not every year they come to profusion. Now it's a battle with blackbirds.

Fly Agaric, this little stand is fair coming up, every time I pass by I take a peek should any other fungi be present. Quite a few edible kinds grow under and by Birch trees.

The iconic toadstool.

Wild Mushrooms North Fife September 15th

On my way to Cupar North Fife today I had my wild mushrooms eyes on, at Brunton I came across these, nothing fantastic but over the coming days if I wander further than the roadside then it may prove beneficial.

Horse Mushrooms, past their eat by date, brilliant to eat if you can catch them in time.

Brown roll-rim (Paxillus involutus) not edible. A shame as there are loads about under birch.

Fly Agaric, (Amanita muscaria). A small emerging specimen, it grows in association with birch trees. Toxic to the liver and kidneys though used by Shamans for its hallucinogenic effects first being digested by reindeer, the urine is then drunk rendering it safe. So, first find a reindeer, feed it and follow with a bucket, imbibe and it will be a wonderful world you find yourself in.

Puff ball perfectly edible when young, that's when the flesh is white throughout on cutting, beyond that, forget it, lovely texture though when right.