The planet is our home; we need to be more responsible. Here's what I do.
I wrote this post in February but as I look out the window and see the begins of blossom on our lilac tree, I’m really keen to make some again this year.
I thought it would be wise to post this now as an inspiration. One of the serious advantage- disadvantage dilemmas about growing food can be enthusiasm against waiting.
Fruit is a big challenger to this for me. We grow about ten types of fruit and it often seems to be ready when there’s other things that need to be done.
Meanwhile, though enthused, I’m nervous. A big fruit purpose for us is jam. But by the time winter has settled in jam seems like a lot of work.
So be ready! Last year we had a small revelation. You can make delicious jelly jam from lilac flowers! And it’s easy and it’s fast! And it requires a minimum of fiddling about to prepare the flowers. It’s not sticky either.
We used about three blossoms. Just pick the flowery pink bits off. Fill a jug with them.
Then pour boiling water over and leave overnight.
In the morning, strain, measure, add jam sugar according to the packet.
Heat (according to the packet) pour into clean jars.
Job done! Takes ten mins max to pick the flower heads off. Takes fifteen minutes to strain and cook it up next day.
a blog by a multilingual expat-since-birth, linguist, researcher, mum of three, living in the Netherlands and writing about bilingualism, multiculturalism, parenting abroad, international life...