Blueberries & Apples

The blueberry season is still in full swing and now there are lots of apples available as well.

Why not try some parsnip & apple soup now that the days are getting colder? Blueberry & apple jam makes a tasty treat for toast or scones or stirred into yoghurt.

Blueberry & Apple Jam

Ingredients

1 kg blueberries

3 medium green skinned apples (450g), peeled, cored & chopped finely.

2 tbs lemon juice

880g granulated sugar

Method

Combine berries, apples & juice in a large pan & bring to the boil. Reduce heat & simmer, uncovered, for about 15 minutes until berries are soft.

Add sugar to pan & stir over high heat without boiling, until sugar dissolves. Bring to boil & then boil uncovered, without stirring, for  about 20 minutes or until the  jam jells when tested.

Pour the hot jam into hot sterilised jars; seal immediately. Label & date when cold.

Parsnip & Apple Soup

Ingredients

25g butter 1tbs sunflower oil 2 medium onions, chopped 600g parsnips, cut into 2cm/1 inch pieces 1tbs curry powder (optional) 2 garlic cloves, crushed 600g Bramley apples, peeled, quartered & cut into chunks 1 litre vegetable or chicken stock 150mls milk Salt & black pepper to taste

Method

Melt the butter & oil in a large saucepan. Gently fry the onions & parsnips for 15 minutes, or until the onions are softened. Add the curry powder & cook for 2 minutes to release flavour. Add the garlic & apples & cook for another 2 minutes, stirring regularly. Pour over the stock & bring to the boil. Reduce the heat to a simmer & cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat & season with salt & pepper. Blend the mixture in a food processor until smooth. Stir in the milk, adding extra if required. Will keep in the fridge for up to 3 days