Ahhhh Cate darlin’ - its nice to be able to put a face to name on the forum - you’re looking good darlin’
You sweet talker you I bet you say that to all the ladies who make jam.
We were completely washed out this week-end at the Scorton Steam Rally, our marquee blew down in the night and landed up nearly in the next village after landing on the main shows giant marquee and making a hole in the roof.
saturday was awful, lots of rain, rain and then about four in the afternoon a monsoon. Of course this is all taking place in the middle of a field so the mud was indeed very muddy.
Sunday was better, things began to brighten up and people came out the field was still muddy but the brave people of Britain did there thing and put on waterproofs and wellies and came to the show.
We sold quite a bit of stuff on Sunday but met some really lovely people so it was a good day anyway.
One young lady is opening a face painting shop, where she is selling child size cup cakes and is interested in selling some of our small size jams. So altogether it has been an unprofitable week-end but a great deal of fun and chat.
We were even pulled of site by a huge tractor and that is a first for me.
I was going to email you to ask how you’d got on. I’m not surprised you had to be towed out by a tractor with all the rain we’ve had but good on you for still going 
At least you sold some jam which is always good.
Have you got any more shows lined up?
Yep one in Great Eccleston in July but now our marquee has gone awol we would have to be inside or borrow another marquee so we will have to see. I think I would like to do some more shows but oh how this rotton weather ruins things. Now the sun is shining and the sky is blue.
We have moved into Fleetwood Market. Now rain, hail and snow will not bother us even wild windy weather can be as wild as it likes and my jam will be safe.
We have been there for about five weeks and the feedback has been fabulous. People are coming back for larger jars and I am so pleased. I am getting lots of compliments about my stuff. I find it hard to accept compliments and the one small criticism will stay with me much longer. However, I am now unable to work in the market selling but must stay at home to make more stuff.
We are selling to people all over the country as they come to the market in coach loads on holiday trips and take my jam home in little jute bags decorated by hubs.
We also have a web site and I am now selling to two other shops, things are moving fast and I am not able to pop in to the OFF so often but I am still around and doing well.
After all of your setbacks it is super to hear of your business succeeding finally Cate, and I hope it continues for you unabated…
Thank you so much for those words of encouragement, plantman
Well done cookie and hub. I hope your business goes from strength to strength.
Thank you mesco, how are you? not enjoying the sunshine as it doesn’t seem to want to come to the North of England.
Well done Cookie. You have & still do worked hard for this. Hope it goes from strength to strength.
Thanks Lynne you are so right, I am making Bramley Apple Chutney at the moment.
We also have a web site
Cate darlin’ - Can you give us the web site on here so that the rest of us on here may place an order and enjoy your produce too.
I would love you to look at the web-site. It is being up dated at the moment but next week it should be live and well again.
I must wait and see if I would be allowed to put the web site address up on here. What do you think plantman?
Well done Cate this is such good news. I’m so pleased to hear you are doing so well which of course is soo well deserved . :-D:-D
Thanks Marian, how are you getting on? I don’t seem to look up much these days to see what is going on.
Green tomatoe chutney
GREEN TOMATOE CHUTNEY
2½ kg green tomatoes
500g onions
1 rounded tbsp salt
500g sultanas
500g cooking apples
500g light muscovado sugar
1.14 litre jar spiced pickling vinegar
Slice the tomatoes (you can skin them if you want, but I don’t usually bother). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
Next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars , and cover with lids.
Prep 25 mins
Cook 1 hr 15 mins
WILL KEEP OVER A YEAR,
Lovely recipe Anji, this is very nearly the same as the one I use. Thank you any more like that would be appreciated.
The first time I made green tommy chutney the man who gave me the tommies told me to let it mature for a couple of months before selling it. Well, I was getting asked for it all the time so in the end it was being sold as soon as it was made and do you know, people loved it. I think nowadays vinegar is better and does not need time to mature maybe.
Anyway, I have never had any of my chutneys last a whole year.
Yesterday, I made rhubarb chutney which is gorgeous, I put quite a lot of ginger in it.
Tomorrow is mango day lots of messing about but so worth it.
Chutneys
I’m pleased you like it, i make my husbands chutney adding half a teaspoon of chillie powder, he enjoys it more spiced up, i also have a reciepe for Piccallily, & i make my hubbys,Chillielily !!, he dosent like mustard, i will find the recipe , & post it ,
Piccallily & chillililly
Ingredients
1 head of cauliflower, outer leaves removed, separated into small florets.
2 large onions, quartered and finely sliced, or a few small pickling onions.
900g mixed vegetables such as courgettes, runner beans, carrots, and French beans, cut into bite-sized pieces.60g sea salt.
2 tbsp plain flour.
225g granulated sugar (increase this quantity slightly if you don’t like the pickle too sharp).
1 tbsp turmeric.
60g English mustard powder.
900ml ready-spiced pickling vinegar.
…Method
1.Put all the vegetables in a large non-metallic bowl. Dissolve the salt in 1.2 litres water and pour this brine over the vegetables. Put a plate on top and keep the vegetables submerged for 24 hours.
.2.Drain the vegetables and rinse in cold water, then add them to a large pan of boiling water and blanch for about 2 minutes. Do not overcook them; they should still retain some crunch. Drain and refresh in cold water.
.3.Put the flour, sugar, turmeric and mustard powder in a small bowl and mix in a little of the vinegar to make a paste. Put it in a large stainless steel pan along with the remaining vinegar, bring to a boil and stir continuously so no lumps appear. Reduce the heat and simmer for about 15 minutes.
.4.Add the vegetables to the sauce and stir well so they are coated. Ladle into warm, sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps, before sealing and labelling.
.Tip: Store in a cool, dark place. Allow the flavours to mature for at least 1 month and refrigerate after opening. Unopened it will keep for 6 months.
…
My husband dosent like mustard so i leave it out, & instead, i put 60 g of chillie powder , we call this, CHILLYLILY