Wild Foods

Rose Hip, Ginger and Lemon Syrup

Ingredients

  • 200 grams dried rose hips
  • 500ml water + 250ml water
  • 200 grams sugar
  • Zest and juice from 1 lemon
  • 5 slices fresh ginger

Directions 

Combine 500ml of water, sugar, lemon zest and juice and ginger in a saucepan until they boil, then simmer for 5 minutes.

Wash rose hips and place in a food processor and process until you get a fine mince. Add to the boiling water and allow to return to the boil. Once it is boiling, remove from heat and allow to sit for 30 minutes. Strain through a very fine metal sieve or a muslin pouch. Add the additional 250ml of water until boiling and add the strained rose hips. Strain again and serve.

Violet Jelly 

Ingredients 

  • 2 cups violet flowers
  • 4 cups boiling water
  • 2 tbsp. lemon juice
  • 4 cups sugar
  • 1 package powdered pectin

 

Directions

Place violets in a large bowl.  Bring 4 cups water to a boil and pour overtop of the violets, let cool and then place in the fridge overnight, covered. Strain violets with a fine sieve squeezing as much of the liquid as possible out of the violets.  Add 2 tbsp. lemon juice (liquid will turn pink!), and then put into a large pot on the stove.  Add package powdered pectin and bring to a boil.  Add 4 cups of sugar and bring back up to a very high rolling boil.  Let boil about 2 minutes. Remove from heat and scoop off foam.

Black Raspberry Jam

Ingredients

  • 2 cups black raspberries
  • 1 1/2 cups sugar
  • 1 teaspoon fresh lemon juice

 

Directions

Combine the berries, sugar, and lemon juice in a large pot.  Bring the mixture up to a boil over medium heat. Place a candy thermometer in the mixture, not touching the bottom of the pan.  Cook over medium heat until it reaches 220-degrees, or jelly stage.  The mixture will still be liquid. Pour the mixture into sanitized mason jars, cool to room temperature, then refrigerate. Or follow directions for canning and process to last all year long.

Sumac Lemonade

Ingredients 

  • 1/3 cup dried sumac fruits  or 1 cup fresh sumac fruits
  • 1 quart boiling water
  • 1/4 cup honey (or to taste)

 

Directions

Add the sumac to the boiling water.  Cover, reduce heat to low, and simmer for 3 to 4 minutes, then turn off and remove from heat. Allow to steep for at least 15 minutes. Strain the liquid using cheesecloth to remove tiny hairs, or a very fine metal sieve. Taste, dilute as desired, then sweeten with honey to taste. Chill your sumac lemonade, serve over ice, and refrigerate unused portions.

  The Clark Family Foundation
 
  
     
 
 
 
   
    
 Urban Harvest Landscape
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The William and Katharine Kostuk Family FundLove Alchemy Cornerstone
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