• Vicky

A Drop of Sunshine (and Jam!)

Updated: Aug 26, 2019

You may remember this little place from my post last year. Malt Kiln Farm is a gorgeous little PYO spot just off the road between Coventry and Rugby. This year some friends and I went fruit and flower picking in the fields and then enjoyed a G&T in the farm cafe afterwards. It is the perfect spot to enjoy a warm summer afternoon.

Black Sundress: Brave Soul (on sale)

Hat: Old (Similar here)


We made a beeline for the sunflowers (quite literally they are covered in honeybees smothering themselves in pollen!)

Make sure you bring secateurs to cut the sunflower stems, they're pretty tough. And tall! They'd already grown higher than our heads!


Then we headed for the strawberry and blackberry rows.

Picking the juiciest fruits for our baskets. The blackberries are only just coming into season so you have to hunt for the ripe ones.

I made a batch of berry jam with my treasures! It's so easy to whip up and no nasties or preservatives!


Berry Jam Recipe:

Ingredients

800g mixed berries (strawberries, blackberries, blueberries or raspberries, whatever you fancy!)

450g caster sugar

120ml water

  1. Heat up your oven to 120 degrees centigrade.

  2. Sterilise your jars my washing in hot soapy water. Rinse and then placing upright on a baking tray in the oven for 15 minutes.

  3. Wash your berries and remove the stalks.

  4. Place the berries in a pan with the water and bring to the boil. Simmer for 15 minutes.

  5. Then add the sugar, stirring and allowing it to dissolve.

  6. Leave to boil for 30 minutes or until it has a nice thick consistency with large bubbles.

  7. Transfer into the jars and put the lids straight on.

  8. Once cooled, place in the fridge to chill.

  9. It'll keep for two months if kept in the fridge!


We rounded up our afternoon pickings with a G&T in the farm cafe, Rebecca's Kitchen.

Cheers!


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