The boys are off deconstructing a fort they found. DH found an ad for it – no charge so we are getting it to repurpose in to the new henhouse. I didn’t think I’d be much help getting the roof off, so I stayed home to make a batch of Ginger Beer. I also had a little time while I was waiting for the Ginger Beer to boil to run out to the back hedgerow and pick a basket of blackberries. I boiled them with a little water and ginger for another batch of jelly. The boys do like blackberry jelly.
A recipe adapted from The Family Save-All (1861)
- White sugar – 20 pounds (2 pounds = 907 g)
- Lemon Juice – 18 oz (1.8 oz)
- Ginger – 22 oz (2.2oz) peeled, sliced and bruised
- Water – 18 gallons (1.8 gallons)
- Honey – 1 pound (0.1 lb = 45 g)
- egg white – 1 (Hmmmmmm????)
- essence of lemon – .5 oz (lemon zest 1.5g)
- yeast (this was not in the original recipe)
- Boil the bruised ginger in three gallons (1/2 gallon) of water for half an hour; then add the sugar, the juice and the honey, then the fifteen gallons of water reserved (1 1/2 gallon)
- Boil and strain.
- When cold add the white of an egg, and half an ounce of essence of lemons.
- Allow it to ferment in the usual way. Then in about four days bottle it, and it will keep for months.