I've long scrounged for packing materials like bubble wrap in dumpsters, well, recently I decided to also "gather" veggies from a couple of veggie places and it's actually been working out well. It's veggies people won't pay for, but hey, you cut off a bad bit here and there and they're fine. I also am learning local plants, so yeah, foraging is fine in my book.
Babatunde, you could do a similar video I think... I've not been to Nigeria, but I've been to similar climes and am always amazed at what is availible reachable branches1👍👍
@@francescairving2678 What bread do you get? I'm a student in sussex and from west europe so I'm used to french bread. So far i was disappointed with english breads, most of them are very floppy toast breads or just crumbly bad baguettes. :P
People that suffer from Misophonia are horrifically disturbed by the 'sound' of people eating its not really the visuals as much. I do appreciate you even making an effort by switching the video when you take a bite of something. It's just mainly the sounds of chewing that are the real issue. I love your content and I think you are an absolutely amazing human being! Thank you for being you and sharing that with the world! It brings true joy to watch your content.
Blast from the past! I showed my mum this video and apparently my great-grandmother (whom I‘ve never met) was very big into foraging and this is how she always made her „Mehrfruchtmarmelade“. She always used whatever was currenly ripe in the garden and the woods and cooked marmalade. There ware rarely two jars in her pantry that tasted the same.
Great timing! I just came back from picking my wild fruit to make hedgerow jelly. Mine has apples, crab apples, rosehips, elderberries, sloes, rowan berries, hawthorn berries and blackberries. It comes out quite tart and goes well with savory food or as a jam.
I came back from my paper route and made american brain jelly with beer and skittles. Yer mum's quite a tart, but I'd rather jam with you. j.k. thanks for the fruit intel.
Ok this has decided it for me, i'm going blackberry picking tomorrow. All I can think about now is apple & blackberry crumble! Great video as ever Mr Shrimp.
it's strange, i'd never find myself watching half of the stuff you upload, but for some reason i find it quite fascinating. Also it helps that your voice is nice to listen too while busy working and stuff.
There used to be a TON (like a mile long route) full of them yellow peaches, red plums and blackberries and raspberries near me. Was a joy to walk that route and go picking, then the council came along and chopped all the trees, and uprooted all the bushes only to leave the ground for stinging nettles to move in. :(
The weird thing is that the terms 'Jelly' and 'Jam' exist both sides of the pond, and mean pretty much the same thing on both sides - it's just that the choice of general-purpose term for 'fruity spread' happens to be 'Jam' here, and 'Jelly' there.
Atomic Shrimp The other U.K. vloggers insist that Americans are being silly and that “jelly” can mean only gelatin dessert, what we usually call by the brand name “Jell-O.” Not to mention the whole “herb” situation, in which British commenters accuse us of “dropping the H” or “trying to be French” when we are just using the original British pronunciation.
It's natural that different dialects have different words for things - this happens even within a few miles inside the UK, so it's silly to act surprised by it. It's also really silly when people react, after encountering things like Jelly/Jelly ,muffin/muffin etc as if it is hopelessly confusing that language could be used that way. All English dialects do it - it's only specific cases that appear odd through unfamiliarity.
i am so immensely jealous of the variety of foragable things you've got in walking distance, that jelly must be so good! much as i love all your other stuff as well, the foraging content brings me a special kind of happiness and makes me really eager to look into what sort of foragables are in my area! :)
In one of my many winemaking books the elderberry is called “the Englishman’s grape” as they have an almost identical nutritional makeup, save for vast amounts of tannin, which makes for very dry wine if you use them alone. However, mixed with other hedgerow fruit one can make the most incredible “English Port”.
I've only had elderberry wine once and I was very impressed. I am not a wine connoisseur by any stretch of the imagination, but I honestly thought I was being served regular red wine
Atomic Shrimp a good elderberry wine will be difficult to tell apart from a grape wine. Country wines get the reputation for being “rough” when they haven’t achieved balance.
Apparently the cultivation of elder was banned in Portugal at some point in history, because the juice was being used to adulterate port - and it was banned because it was *too* effective
Luckily you live in a relatively peaceful area with some parts that has some fruits to forage. Seems like all that work was worth the jam. Hope your fam and friends enjoy the fruits of your recent labour as much as you did.
Yep, freeze them solid and you don't have to comb them anywhere near as much. Most will just drop off with just a bit of a rub and shake. I personally love to throw a handful or two of them along with a few blackberries into either a apple or pear pie/crumble, this time of year....I've gotta say I've never used them for Jam/Jelly, although I might have tried, if it wasn't for the starlings stripping my elderberry bush clean, this past week.
The sheer variety of fruits in the UK astounds me! So many of them I've never even heard of. It makes sense for a country that's been around so long, but by comparison, the new world has so few options for foraging. Your videos are such an easy thing to watch and listen to, and I always feel like I learn something about the world, so thank you!
I had no idea our wild hedgerows were so abundant with delicious British fruit! You, my good sir are a legend. ❤️ your channel, and the mixed content always pique my interest..and you are so super easy on the ears! Variety is the spice of life...and you spice up all our lives with your lovely and interesting videos. Looking forward to see what you do next! ❤️❤️
I'm probably about the same age as you and in Southern England. My parents could and did do this and they never taught me! So much regret with that.... Fab stuff.
Thumbs up for the Warburton's Toastie bread. Not fancy, but it really is good for toast! - The green one if I'm not mistaken. I can only get the orange one at my local small supermarket!
I grew a large garden with my fiancé this year.. We had a large yield and taught ourselves how to can.. Loved every minute of it.. pickled some things as well.. We live in NW Georgia btw, but I showed her your video and guess what we're doing.. Damn I love this woman she's ready to forage with me lol.. She's scared of eating mushrooms though. HEY SHRIMP! I heard you say something about pickled walnuts, could we get a pickling video next? Have you ever made black garlic? I would love to try more of your recipes like that... Keep up the good work..
Really? I used to live in Georgia myself and I never saw any fruits or mushrooms to forage. The only thing I had was a river which did mean fresh fish, so that was tasty.
I am afraid to eat most mushrooms but recently picked and ate some chicken of the woods in the UK at least there is nothing poisonous you could mistake it for.
I love your channel so much your so honest and read comments and reply to comments and it seems like you enjoy the videos you make instead of making them tailored for people i love it
My parents always called the foamy stuff 'skittles' I think my grandparents called it that...so...no idea of the origin, or if it was just something my family called it, or due to the candy.
This is probably my favorite TH-cam channel-just wholesome, interesting, varied content, with some intelectual humor and educational content. I gotta get myself a “is it that you doesn’t understand English” shirt!
I learned recently that people in the UK area prefer to wait until their toast cools before buttering it so that the toast stays very crisp. People in America prefer to butter their toast while it's still hot so that the butter melts into the bread, causing a hot and buttery but possibly "soggy" piece of toast.
There was an episode of "Good Eats" that dealt with the toast technique. True British toast, according to him, was to toast only one side. Sure enough, I had a toaster oven from Hong Kong that followed that convention and toast just heated from one side... I think you did your toast properly (to an American).
Another really interesting video, Mr. Shrimp! I'm rather keen to get into jam making now. I loved today's greyscale eating cinematics too. Looking forward to your next video. Stay safe
I'm watching this late, but it's just what I needed today. I picked a load of rosehips and sloes and bought pears at a farmstand today, so I can't not make jam now. I've never made jam with these fruits before, so not having to wing it entirely is definitely nice!
I am glad you did call it "seedless jam" as that's what it is too me. Jelly is the wobbly kids stuff 😋 Toast was done to my taste, and you must have butter on toast and jam. Amazing how much fruit is in your local woodland, although being around 400 miles North of your neck of the woods (I guess) I doubt I could find as many, the Summer weather is quite a bit cooler this far North (Edinburgh). Great video. I always learn something new and interesting in your uploads 👍🏼
@James Proper jelly is exactly the same as this, but filtered through your granny's thick winter tights. My dear old Nan had a massive conical cloth contraption that held many pints of the strained juice, but the liquid was only ever allowed to drip through, never forced. It just meant the jelly was very clear and perfectly smooth. RIP, Nan. P.S. Scottish raspberries are the best. White ones are even better, but the jam is brown. :o(
@@TheDrunkMunk Americans have three terms for this. Jelly is seedless and pulpless. Jam has pulp and can have seeds. Preserves are primairly fruit-pulp. What you call jelly we call jello (after the brand)
I've just watched this video for the first time having been a subscriber for years. I forgot that you used to do the cut scenes to animals enjoying little snacks whilst you ate! What a fun little throw back!
I finally put the apple tree in my garden to use after 4 years of not using it, as well as some blackberrys that managed to grow. Glad to say that because of your video I will be making jam every chance i get.
That looks really good! I’m going to try and make some when things come ripe here in Oregon. You can take the elderberries off the stem easier by putting them right into the freezer overnight. Then you just hold the stem and give them a good shake. Some years I have to rap them against the edge of the pan, but it’s much easier than combing. I make elderberry tincture to ward off colds and flu in the winter.
Thanks for this. Very pleasing to watch. Had quite a few flashbacks thanks to the "slows". They grow all around my home town and in primary school my teacher (who actually had married a British man) showed and told us how to tell they are ripe. When their taste makes your cheeks to feel like being sucked into your skull they are good. We say they are bitter, not sour. Maybe we differentiate tatses differently? Later I came across a hard liquor called "slow fire" (German: Schleenfeuer) made of these berries. Watching you prepare this jam also reminded me how the whole house smelled when my mother made strawberry and cranberry jam. I still have some cherryjam from my grandmother but I must admit: I almost completely lost my sweet tooth. I can enjoy things like that maybe once a year or twice, but I rather have the smelly cheese. Have a good one, Mr. Michael.
I love this so much! That said... some of the fruits brought back some mildly bad memories of me as a kid trying really sour/bitter fruits against the advisement of adults and getting an upset stomach, haha.
Man the elderberries take me back. When I was a kid my Mum used to make this thick elderberry syrup like drink which she said was some kind of traditional cold medicine or something. I used to abolutly love the stuff, and would pretend to be sick just to get some 😋
My mum did the same, and during winter every morning we kids would get a shot glass of elderberry syrup. You can also make a really nice jelly from the flowers. Just sit the bundles in a pot (stalks up), cover them with apple juice (I do the ratio by eye, but it's only a few centimeters, an inch or two, of juice for a packed pot), and let it simmer for half an hour or so. If you want, you can strain it to remove the flowers (obviously remove the stalks), but you can also leave them in, they look pretty nice.
A while back I was in Whole Foods and mentioned to a guy helping me that I thought I was catching a cold and he gave me a little bottle of elderberry syrup, I think it was priced a few dollars but he just said take it, and I drank it and I didn't get a cold. I'm looking to find some local elderberries and try making a syrup.
We have a toast tax here too! Our Jack Russell is NOT happy if he misses out on his corner of toast at breakfast time. 😁😆😅🤣😂 My husband is the jam and chutney cook here so I will be showing him this video as a couple of your hints are truly excellent! He has a fully netted vegetable garden which includes a berry patch with thornless blackberries, loganberries and lots of raspberries, then top that off we collect blackberries from the feral blackberries that grow around the place.
I’m currently recovering from a pretty intense surgery- turns out that now isn’t such a bad time for such procedures. Regardless, your videos are very nice for taking my mind off the pain.
I made my first ever batch of jam with my Dad 2 weeks ago from our blackcurrant and redcurrant bushes with some of our strawberries, probably the nicest jam I've ever had. Very enjoyable
I regularly make jelly-jam and use at least 33% less sugar. A much better taste to the finished product! I also make jam just from apple peel and orange zest - and call it compost jelly as that is where it would otherwise have gone! I save said peelings, etc, in the freezer until I have enough to make 3 or 4 jars! Amazing taste and colour!
Oh - and I have made a jelly-jam from fuchsia berries and apple.. AMAZING stuff. People don't realise that those deep purple/black berries on the fuchsia are totally safe to eat!
@@AtomicShrimp Not really. They have quite a unique taste - some are a little astringent, others very sweet, almost like a cross between a cherry and a gooseberry. I think it also depends on the variety. Larger flowers, bigger berries, more sweetness. I grow a lot of fuchsias in my garden but have to fight my free ranging hens to actually be able to pick the berries. It's not unusual to find a 2kg hen sitting three feet up in a shrub, gorging on them! Ratbags! At least their eggs pay me back!
Actually, very few British berries are poisonous, and most of the ones that are are only mildly so, or can be made safe with proper preparation e.g removing seeds, freezing, thorough cooking. You just need to do good research, check for commonly confused plants and don't eat something you're not sure about. Also when trying something for the first time, try in small amounts. In Britain, we're woefully out of touch with our knowledge of the outdoors and edible plants.
Looking at that jelly being spooned out and thinking 'if that's doing toast wrong I don't want to be right'. If you got elder handy and can wait 'til the spring, homemade elderflower cordial is a treat. Very aromatic, exellent with sparkling water.
I didn't know "doing toast wrong' was a thing, such as how to hang a bog-roll, but seeing the toaster in progress would be a nice touch. Have you seen Technology Connections automatic toaster? It's appliance perfection.
Your videos keep bringing back memories! My nana wrote down her jam recipe on a piece of lined paper for me (really just some ratios and bullet points) and we would pick damsons and blackberries in their wildly overgrown garden in Herefordshire. We would pick blackberries in the Runnymede meadows and freeze ice cream containers of them to make into jam. We had a bramley apple tree in our garden that produced so many apples every year they were a nuisance and we would give them away to anyone who would take them, though they made a mean blackberry and apple crumble. I used to make apple chutneys and buy fruit and veg cheap from the market in Staines, and sell the preserves and fudge to family friends and teachers to raise money for charity to support my dad who has Crohn's. Writing this, I realise it sounds like something from an Enid Blyton book rather than 10-15 or so years ago!
Very knowledgeable chanel, I live in the Portsmouth area and it's nice to see a local youtuber giving good and interesting local information - love the foraging videos, it's always lovely to see Eva the dog... she is lovely... it would be nice to see a dedicated video to her bless her....
The "ornamental pear species" are an ornamental crabapple species. We call them paradisäpple, but I can't seem to find the english name for them. As for the rosehips, cut them lengthwise and use a narrow spoon and scrape out the seeds, then you can either boil the rosehips and do as you did with the other fruits, or dry them and grind them into a powder. Then you get more vitamins out of it and more taste. Here we use the powder for Nyponsoppa (rosehip soup). And I must ask, why does the jars need to cool down? I learned it the other way around. :)
@@missbehaving4710 It's super simple. Just mix 1/2 deciliter powdered Rose hips with med 3/4 tablespoon of potato starch and whisk it into a pan with 6 deciliter of water. Boil for a minute and sweeten to taste.Then serve it with tiny almond cookies floating in the soup. And the recipe for them are: 100 grams of almond flour, 1 eggwhite, 1,5 deciliter of sugar. Mix together, make about 100 tiny cookies on a baking sheet, bake for 10-12 minutes in a 200 degrees celsius oven. You can also serve the soup together with cream or vanilla icecream....and the cookies, the cookies are just obliguatory. ;)
My mum used to make strawberry-rhubarb jams and pies from our rhubarb patch. Mmm! We grew raspberries though, not strawberries... So that I am confused about lol
Fantastic, can't wait to try, Toast Tax 😋 going to steal this excellent term, fantastic, my dog gets very grumpy if we forget to let her partake, now it's a formalised taxation she will be grumpy no more. Loving your fantastic content by the way. Love and best wishes the honourable John Warosa ❤
Looks amazing. Only thing I would change in my own kitchen would be to reduce the sugar and use store bought pectin. But that's mostly because I do enjoy the bitter and sour notes over the sweeter jams/jelly.
Yup. I made apple puree the other day and had to sieve it (because it had been all windfall and there were some not very nice bits left even cutting most of it out), really wished I had my mum's food mill then.
Thanks for this. I am experimenting with wild food this year and already have made sloe jelly, blackberry jelly and damson jam. I've also collected field mushrooms, chicken-of-the-woods and fairy-ring champignons. This morning I'm after rowan. Your channel has been invaluable in stretching my furlough money. It's amazing what you can find when you start looking!
Yes. On any given video containing toast, there will simultaneously be people saying it's too dark, not dark enough, too soft, too crispy, or that I should put the bread the other way up in the toaster. Salt is another one. If I include footage of adding salt to a recipe, I get "That's a LOT of salt, you are going to DIE!" and if I exclude that footage, I get "You are a terrible cook because you forgot salt" It's funny, really, because it's so absurd.
@@AtomicShrimp I love how you sliced two pieces of toast then rearranged them to make a square, for mushrooms. Today's toast was very large, larger than American bread.
Hi! Here in Sweden we make a drink/beverage from Elderflowers from Sambucus Nigra. We put the flowers in a clean steel or plastic container. We use 40 flowers and 3 lemons, cut in thin slices, 50 gr citric acid . We put all this in the container, boil 2liters of water - mix it with 2kg of sugar, so it dissolves in the water. Then we pour the hot water/sugar mix into the container onto the elderberries. When the mix in the container cools a little, we put the container in a cool place (we use the frigde in the warm season) - and it stays there for 5 days. Then we strain it and fill it into clean bottles. The bottle must either stay in the frigde or be frozen. It will not keep in room temp. As for the cyanid, there is none of that in the flowers, but the pip in the berries may carry a little. This drink is said to be good for you in Sweden.
Absolutely blown away by the availability of all these edible fruits growing wildly. I'm hoping to achieve the same in my yard, everything's planted and growing so just a few more years till I get consistent fruit yields.
Also lemon works well. I’ve done refrigerator jelly from fruit sugar and lemon juice. I’ve tons of fresh tomatoes. I’ll have to try that method. Thanks. 👍
I love this channel as there is no set content. He just posts whatever he gets up to. Keep up the good work, man!
The jam/jelly looked pretty well-set to me
@@Gandalf_the_Black_ Congratulations, you made me laugh.
its just his daily life lol
The more the merrier
Variety is the spice of life
"Picks up spherical object"
Doggo: So, you have chosen PLAY!!!!
Make labels for them called John Barosa Hedgerow Jelly, but call the frothy one John Warosa Hedgerow Jam
lmao
😂😂😂
YES
@SuperNova Subscribe for LIFE
15 Glorious Minutes oh please!,
Me picking neighbor's apple from the street: locally foraged apple
I've long scrounged for packing materials like bubble wrap in dumpsters, well, recently I decided to also "gather" veggies from a couple of veggie places and it's actually been working out well. It's veggies people won't pay for, but hey, you cut off a bad bit here and there and they're fine. I also am learning local plants, so yeah, foraging is fine in my book.
You know the put Jean Val Jean away for forty years for that.
@@jc5445 Say what??
@@jc5445 lovely reference
@@joaorichter9970 Thanks!
Mr Mike (Atomic Shrimp) is my HEAVEN SENT. I love you.
Hiya babatunde
Babatunde!!
Hello Babatunde!
Babatunde, you could do a similar video I think... I've not been to Nigeria, but I've been to similar climes and am always amazed at what is availible reachable branches1👍👍
@@2lefThumbs yes, of course. In fact, I'll surely do it. Thanks for the inspiration.
Ten seconds in, already learned difference between jam and jelly. This guy definitely knows how to make an intro-don't have one and get right into it!
Some of those fruit look the same to me. I have never seen most of them before😃
How is this one day old???
Alan Arriola vlogs idfk
I don't know either but if it prevents about 20+ "First" comments it gets a thumbs up from me lol
@@courtly3845 it's patreon, do you live under a rock?
Rucker don’t be mean!
I love how Eva seemed to be trying to protect you from an apple missile attack by trying to scare them away, bless her!
...and I just crossed paths with peak squirrel hours on my route. This was a well timed media intervention. Hail Atomic Shrimp.
I'm almost certain she was barking because Atomic shrimp bending down to pick up a round object instantly makes her think he's gonna throw a ball.
“Apple missile attack”
Now that’s a new phrase
@@returnofbeaux Cos squirrels are dangerous...
@@kayagorzan No it isn't
I did not think that there was such a variety of wild fruit in the south of England. Oh and I do miss English bread, so chewy. Great video.
I went to Australia for 6 months and was annoyed about the bread, it was not half as good as our bread in uk, so I know how you feel!
@@francescairving2678 What bread do you get? I'm a student in sussex and from west europe so I'm used to french bread. So far i was disappointed with english breads, most of them are very floppy toast breads or just crumbly bad baguettes. :P
@@Panzerzwerg of you're use to French bread them UK bread will suck 🤣
Francesca Irving *cries in American bread*
@@Panzerzwerg Brighton?
I seriously could listen to this man talk about anything. Also, adorable doggo!
Me too
He could probably talk about grains of sand in the Sahara and our eyes would be glued to that video.
Same!
I love your dog’s reaction to getting the crab apples. Really cool that you have so much edible growing near you!
People that suffer from Misophonia are horrifically disturbed by the 'sound' of people eating its not really the visuals as much. I do appreciate you even making an effort by switching the video when you take a bite of something. It's just mainly the sounds of chewing that are the real issue. I love your content and I think you are an absolutely amazing human being! Thank you for being you and sharing that with the world! It brings true joy to watch your content.
Blast from the past! I showed my mum this video and apparently my great-grandmother (whom I‘ve never met) was very big into foraging and this is how she always made her „Mehrfruchtmarmelade“. She always used whatever was currenly ripe in the garden and the woods and cooked marmalade. There ware rarely two jars in her pantry that tasted the same.
Your grandma sounds amazing, I'm planning to do the same 😀
you are so lucky to have that much fruit close to your house! love this video
You need to go out and explore, local parks and forests
Great timing! I just came back from picking my wild fruit to make hedgerow jelly. Mine has apples, crab apples, rosehips, elderberries, sloes, rowan berries, hawthorn berries and blackberries. It comes out quite tart and goes well with savory food or as a jam.
I came back from my paper route and made american brain jelly with beer and skittles. Yer mum's quite a tart, but I'd rather jam with you. j.k. thanks for the fruit intel.
Ok this has decided it for me, i'm going blackberry picking tomorrow. All I can think about now is apple & blackberry crumble! Great video as ever Mr Shrimp.
Add in some rhubarb if you can get it.
They were very early this year as Mike says. I hope you find some! 😊
Apple and blackberry compote!
Love the shots of animals eating whenever you take a bite😂 so wholesome!!!
Every time I see the animal overlays of the eating sounds it just cracks me up. It is the absolute best way to do eating sounds
it's strange, i'd never find myself watching half of the stuff you upload, but for some reason i find it quite fascinating. Also it helps that your voice is nice to listen too while busy working and stuff.
I must admit I’m really impressed by your knowledge of wild fruits
TH-cam: do you want to watch a man make Jelly?
Me: yes
There used to be a TON (like a mile long route) full of them yellow peaches, red plums and blackberries and raspberries near me. Was a joy to walk that route and go picking, then the council came along and chopped all the trees, and uprooted all the bushes only to leave the ground for stinging nettles to move in. :(
I love how you know the difference between "jelly" and "jam"! Every other U.K. vlogger keeps complaining that Americans use "jelly" incorrectly.
The weird thing is that the terms 'Jelly' and 'Jam' exist both sides of the pond, and mean pretty much the same thing on both sides - it's just that the choice of general-purpose term for 'fruity spread' happens to be 'Jam' here, and 'Jelly' there.
Atomic Shrimp The other U.K. vloggers insist that Americans are being silly and that “jelly” can mean only gelatin dessert, what we usually call by the brand name “Jell-O.”
Not to mention the whole “herb” situation, in which British commenters accuse us of “dropping the H” or “trying to be French” when we are just using the original British pronunciation.
It's natural that different dialects have different words for things - this happens even within a few miles inside the UK, so it's silly to act surprised by it.
It's also really silly when people react, after encountering things like Jelly/Jelly ,muffin/muffin etc as if it is hopelessly confusing that language could be used that way. All English dialects do it - it's only specific cases that appear odd through unfamiliarity.
i am so immensely jealous of the variety of foragable things you've got in walking distance, that jelly must be so good! much as i love all your other stuff as well, the foraging content brings me a special kind of happiness and makes me really eager to look into what sort of foragables are in my area! :)
i love watching these videos they feel so wholesome and relaxing. also the voice really seals the deal.
In one of my many winemaking books the elderberry is called “the Englishman’s grape” as they have an almost identical nutritional makeup, save for vast amounts of tannin, which makes for very dry wine if you use them alone. However, mixed with other hedgerow fruit one can make the most incredible “English Port”.
I've only had elderberry wine once and I was very impressed. I am not a wine connoisseur by any stretch of the imagination, but I honestly thought I was being served regular red wine
Atomic Shrimp a good elderberry wine will be difficult to tell apart from a grape wine. Country wines get the reputation for being “rough” when they haven’t achieved balance.
Apparently the cultivation of elder was banned in Portugal at some point in history, because the juice was being used to adulterate port - and it was banned because it was *too* effective
Atomic Shrimp I did not know that... amusing!
Luckily you live in a relatively peaceful area with some parts that has some fruits to forage. Seems like all that work was worth the jam. Hope your fam and friends enjoy the fruits of your recent labour as much as you did.
within the first two minutes of your video i've already learned several types of fruit i never knew about. this channel is amazing in its variety.
You've just motivated me to pull the white mulberries out of the freezer and start my jelly. Hope mine has as great of a texture as yours does!
Did you end up making your jelly and if so how was it?
What the person above me said^^
Next time, try freezing the elderberries before combing them off the stalks. The process will be easier and the berries will be unbroken.
Yep, freeze them solid and you don't have to comb them anywhere near as much. Most will just drop off with just a bit of a rub and shake. I personally love to throw a handful or two of them along with a few blackberries into either a apple or pear pie/crumble, this time of year....I've gotta say I've never used them for Jam/Jelly, although I might have tried, if it wasn't for the starlings stripping my elderberry bush clean, this past week.
@@fafski1199 Same here, I tend to just toss them and some blackberries in with my apple pie/crumble.
Interesting
What a great hack!!!
@@fafski1199 try to make cordial/ squash next time. I made a jar this year for the first time and finished it within a week
Just wanted to say I find your videos a massive source of both inspiration and relaxation! Keep doing what you're doing!
Same :)
The elderberries and rosehips are such a great choice for a berry mix! I hope you have many months of jammy joy ahead :)
The sheer variety of fruits in the UK astounds me! So many of them I've never even heard of. It makes sense for a country that's been around so long, but by comparison, the new world has so few options for foraging. Your videos are such an easy thing to watch and listen to, and I always feel like I learn something about the world, so thank you!
I had no idea our wild hedgerows were so abundant with delicious British fruit! You, my good sir are a legend. ❤️ your channel, and the mixed content always pique my interest..and you are so super easy on the ears! Variety is the spice of life...and you spice up all our lives with your lovely and interesting videos. Looking forward to see what you do next! ❤️❤️
I'm probably about the same age as you and in Southern England. My parents could and did do this and they never taught me! So much regret with that.... Fab stuff.
Thumbs up for the Warburton's Toastie bread. Not fancy, but it really is good for toast! - The green one if I'm not mistaken. I can only get the orange one at my local small supermarket!
I grew a large garden with my fiancé this year.. We had a large yield and taught ourselves how to can.. Loved every minute of it.. pickled some things as well.. We live in NW Georgia btw, but I showed her your video and guess what we're doing.. Damn I love this woman she's ready to forage with me lol.. She's scared of eating mushrooms though. HEY SHRIMP! I heard you say something about pickled walnuts, could we get a pickling video next? Have you ever made black garlic? I would love to try more of your recipes like that... Keep up the good work..
m.th-cam.com/video/0e50ZcqRNyE/w-d-xo.html
Here is the link to his first pickled Walnut video. There are 2 more, but it is a series. Enjoy!
He's made a series of videos on pickled walnuts.
Really? I used to live in Georgia myself and I never saw any fruits or mushrooms to forage. The only thing I had was a river which did mean fresh fish, so that was tasty.
He already did th-cam.com/video/0e50ZcqRNyE/w-d-xo.html
th-cam.com/video/phDrCfojLNI/w-d-xo.html
th-cam.com/video/cL-Abl0g14Y/w-d-xo.html
I am afraid to eat most mushrooms but recently picked and ate some chicken of the woods in the UK at least there is nothing poisonous you could mistake it for.
I love your channel so much your so honest and read comments and reply to comments and it seems like you enjoy the videos you make instead of making them tailored for people i love it
My parents always called the foamy stuff 'skittles'
I think my grandparents called it that...so...no idea of the origin, or if it was just something my family called it, or due to the candy.
This is probably my favorite TH-cam channel-just wholesome, interesting, varied content, with some intelectual humor and educational content. I gotta get myself a “is it that you doesn’t understand English” shirt!
"youre doing your toast wrong", not exactly sure what I'd complain about with this toast, but you asked :)
I learned recently that people in the UK area prefer to wait until their toast cools before buttering it so that the toast stays very crisp. People in America prefer to butter their toast while it's still hot so that the butter melts into the bread, causing a hot and buttery but possibly "soggy" piece of toast.
Me, from the Netherlands, agrees with the British way: Toast should be crisp.
@@bobjacobs8643 you play your cards right (i.e don't wait too long after buttering) and it'll be crisp AND full of lovely melted butter
🥂
@@HubrisInc absolutely mouthwatering
Sea, fields and forests. In the UK we are so blessed to be surrounded by food.
Another good one, A.S. ☺
I cant think of better way of spending a Sunday afternoon making jam i love your channel it’s awesome
Happyy to see the pan you spent your time to repair the handle
This entire channel is so wholesome and informative! 🥺
Ikr
This is the most under rated channel you post such cool stuff
0:56 dogs even sound British over there its amazing, this video is awesome thank you for making it
Omg it's true, what?! XD
Amazing that you have these near your home.
There was an episode of "Good Eats" that dealt with the toast technique. True British toast, according to him, was to toast only one side. Sure enough, I had a toaster oven from Hong Kong that followed that convention and toast just heated from one side...
I think you did your toast properly (to an American).
Hm I grew up with toast toasted on one side only.
Oh this could not have come at a better time! I have so much coming ripe in the hedges near me!
Another really interesting video, Mr. Shrimp! I'm rather keen to get into jam making now. I loved today's greyscale eating cinematics too. Looking forward to your next video. Stay safe
I'm watching this late, but it's just what I needed today. I picked a load of rosehips and sloes and bought pears at a farmstand today, so I can't not make jam now. I've never made jam with these fruits before, so not having to wing it entirely is definitely nice!
Toast looks perfect mate! There’s also no such thing as spread too generously - looks and sounds delicious!
This channel has quickly evolved to one of my favorites.
I am glad you did call it "seedless jam" as that's what it is too me. Jelly is the wobbly kids stuff 😋 Toast was done to my taste, and you must have butter on toast and jam. Amazing how much fruit is in your local woodland, although being around 400 miles North of your neck of the woods (I guess) I doubt I could find as many, the Summer weather is quite a bit cooler this far North (Edinburgh). Great video. I always learn something new and interesting in your uploads 👍🏼
Jelly is just what americans call jam, and our jelly is flavoured gelatine
@James Proper jelly is exactly the same as this, but filtered through your granny's thick winter tights. My dear old Nan had a massive conical cloth contraption that held many pints of the strained juice, but the liquid was only ever allowed to drip through, never forced. It just meant the jelly was very clear and perfectly smooth.
RIP, Nan.
P.S. Scottish raspberries are the best. White ones are even better, but the jam is brown. :o(
@@sarkybugger5009 I've only ever had the jelly that consists of 6 blocks of coloured rubber that you melt in boiling water 😋
@@TheDrunkMunk Americans have three terms for this. Jelly is seedless and pulpless. Jam has pulp and can have seeds. Preserves are primairly fruit-pulp. What you call jelly we call jello (after the brand)
There is always something to be done, no matter where you are. The amazing is the doing.
I've just watched this video for the first time having been a subscriber for years. I forgot that you used to do the cut scenes to animals enjoying little snacks whilst you ate! What a fun little throw back!
I love the animals eating when you eat ahhaa makes me laugh everytime , the jam looked lovely!
I finally put the apple tree in my garden to use after 4 years of not using it, as well as some blackberrys that managed to grow. Glad to say that because of your video I will be making jam every chance i get.
That looks really good! I’m going to try and make some when things come ripe here in Oregon. You can take the elderberries off the stem easier by putting them right into the freezer overnight. Then you just hold the stem and give them a good shake. Some years I have to rap them against the edge of the pan, but it’s much easier than combing. I make elderberry tincture to ward off colds and flu in the winter.
Thanks for this. Very pleasing to watch. Had quite a few flashbacks thanks to the "slows". They grow all around my home town and in primary school my teacher (who actually had married a British man) showed and told us how to tell they are ripe. When their taste makes your cheeks to feel like being sucked into your skull they are good. We say they are bitter, not sour. Maybe we differentiate tatses differently?
Later I came across a hard liquor called "slow fire" (German: Schleenfeuer) made of these berries.
Watching you prepare this jam also reminded me how the whole house smelled when my mother made strawberry and cranberry jam. I still have some cherryjam from my grandmother but I must admit: I almost completely lost my sweet tooth. I can enjoy things like that maybe once a year or twice, but I rather have the smelly cheese.
Have a good one, Mr. Michael.
I love this so much! That said... some of the fruits brought back some mildly bad memories of me as a kid trying really sour/bitter fruits against the advisement of adults and getting an upset stomach, haha.
The color of that jam is GORGEOUS, both before cooking and after!
Man the elderberries take me back. When I was a kid my Mum used to make this thick elderberry syrup like drink which she said was some kind of traditional cold medicine or something. I used to abolutly love the stuff, and would pretend to be sick just to get some 😋
The original Fanta was an Elderberry based drink invented by Coca-cola Germany under the Nazi government.
My mum did the same, and during winter every morning we kids would get a shot glass of elderberry syrup.
You can also make a really nice jelly from the flowers. Just sit the bundles in a pot (stalks up), cover them with apple juice (I do the ratio by eye, but it's only a few centimeters, an inch or two, of juice for a packed pot), and let it simmer for half an hour or so. If you want, you can strain it to remove the flowers (obviously remove the stalks), but you can also leave them in, they look pretty nice.
A while back I was in Whole Foods and mentioned to a guy helping me that I thought I was catching a cold and he gave me a little bottle of elderberry syrup, I think it was priced a few dollars but he just said take it, and I drank it and I didn't get a cold. I'm looking to find some local elderberries and try making a syrup.
@@Shavenhamster who asked? i dont see anyone
@@leivvvvvvvvv Nobody I just thought it was some interesting Elderberry trivia.
We have a toast tax here too! Our Jack Russell is NOT happy if he misses out on his corner of toast at breakfast time. 😁😆😅🤣😂
My husband is the jam and chutney cook here so I will be showing him this video as a couple of your hints are truly excellent! He has a fully netted vegetable garden which includes a berry patch with thornless blackberries, loganberries and lots of raspberries, then top that off we collect blackberries from the feral blackberries that grow around the place.
That's a gorgeous looking jam.
I’m currently recovering from a pretty intense surgery- turns out that now isn’t such a bad time for such procedures. Regardless, your videos are very nice for taking my mind off the pain.
Wishing you all the best for a full and speedy recovery!
Thank you so much!
Sounds delicious! Pretty sure we´ve got all those fruits around here, too.
I made my first ever batch of jam with my Dad 2 weeks ago from our blackcurrant and redcurrant bushes with some of our strawberries, probably the nicest jam I've ever had. Very enjoyable
May have just made my first batch of "laneway" jam, but mine was mostly apples and raspberries xD still the best thing I've made this year
I regularly make jelly-jam and use at least 33% less sugar. A much better taste to the finished product! I also make jam just from apple peel and orange zest - and call it compost jelly as that is where it would otherwise have gone! I save said peelings, etc, in the freezer until I have enough to make 3 or 4 jars! Amazing taste and colour!
Oh - and I have made a jelly-jam from fuchsia berries and apple.. AMAZING stuff. People don't realise that those deep purple/black berries on the fuchsia are totally safe to eat!
Gonna try your recipe!!
I must try fuschia berries sometime. I had heard they were edible - I imagine them being fragrant like guava or something - are they?
@@AtomicShrimp Not really. They have quite a unique taste - some are a little astringent, others very sweet, almost like a cross between a cherry and a gooseberry. I think it also depends on the variety. Larger flowers, bigger berries, more sweetness. I grow a lot of fuchsias in my garden but have to fight my free ranging hens to actually be able to pick the berries. It's not unusual to find a 2kg hen sitting three feet up in a shrub, gorging on them! Ratbags! At least their eggs pay me back!
Learnt so much, I thought half of those things were poisonous, may have to give this a go. Thanks
What did you think was poisonous?
Actually, very few British berries are poisonous, and most of the ones that are are only mildly so, or can be made safe with proper preparation e.g removing seeds, freezing, thorough cooking. You just need to do good research, check for commonly confused plants and don't eat something you're not sure about. Also when trying something for the first time, try in small amounts. In Britain, we're woefully out of touch with our knowledge of the outdoors and edible plants.
Looking at that jelly being spooned out and thinking 'if that's doing toast wrong I don't want to be right'.
If you got elder handy and can wait 'til the spring, homemade elderflower cordial is a treat. Very aromatic, exellent with sparkling water.
I didn't know "doing toast wrong' was a thing, such as how to hang a bog-roll, but seeing the toaster in progress would be a nice touch. Have you seen Technology Connections automatic toaster? It's appliance perfection.
Your videos keep bringing back memories! My nana wrote down her jam recipe on a piece of lined paper for me (really just some ratios and bullet points) and we would pick damsons and blackberries in their wildly overgrown garden in Herefordshire. We would pick blackberries in the Runnymede meadows and freeze ice cream containers of them to make into jam. We had a bramley apple tree in our garden that produced so many apples every year they were a nuisance and we would give them away to anyone who would take them, though they made a mean blackberry and apple crumble. I used to make apple chutneys and buy fruit and veg cheap from the market in Staines, and sell the preserves and fudge to family friends and teachers to raise money for charity to support my dad who has Crohn's. Writing this, I realise it sounds like something from an Enid Blyton book rather than 10-15 or so years ago!
Ooo that looks really nice
That looks lovely. The toast was perfect. Glad the orphan spoon is featured.
Looks delicious. Makes me really wish I was living somewhere that wasn't just concrete and smog.
Very knowledgeable chanel, I live in the Portsmouth area and it's nice to see a local youtuber giving good and interesting local information - love the foraging videos, it's always lovely to see Eva the dog... she is lovely... it would be nice to see a dedicated video to her bless her....
The "ornamental pear species" are an ornamental crabapple species. We call them paradisäpple, but I can't seem to find the english name for them.
As for the rosehips, cut them lengthwise and use a narrow spoon and scrape out the seeds, then you can either boil the rosehips and do as you did with the other fruits, or dry them and grind them into a powder. Then you get more vitamins out of it and more taste. Here we use the powder for Nyponsoppa (rosehip soup).
And I must ask, why does the jars need to cool down? I learned it the other way around. :)
where are you from?
@@Mzarentm They're most likely Swedish.
@@Mzarentm Sweden.
@@missbehaving4710 It's super simple. Just mix 1/2 deciliter powdered Rose hips with med 3/4 tablespoon of potato starch and whisk it into a pan with 6 deciliter of water. Boil for a minute and sweeten to taste.Then serve it with tiny almond cookies floating in the soup. And the recipe for them are: 100 grams of almond flour, 1 eggwhite, 1,5 deciliter of sugar. Mix together, make about 100 tiny cookies on a baking sheet, bake for 10-12 minutes in a 200 degrees celsius oven.
You can also serve the soup together with cream or vanilla icecream....and the cookies, the cookies are just obliguatory. ;)
@@missbehaving4710 It's used as a breakfast (often served warm), a snack or as dessert (served cold). And yes, we eat it all year.
I really appreciate revisiting these videos in deep winter. Ty for the winter mood boost w all the greenery
I've been making assorted fruit jams this summer with my aunts bountiful harvest of rhubarb.
My mum used to make strawberry-rhubarb jams and pies from our rhubarb patch. Mmm! We grew raspberries though, not strawberries... So that I am confused about lol
Fantastic, can't wait to try, Toast Tax 😋 going to steal this excellent term, fantastic, my dog gets very grumpy if we forget to let her partake, now it's a formalised taxation she will be grumpy no more. Loving your fantastic content by the way. Love and best wishes the honourable John Warosa ❤
Just noticed this chap sounds like Richard Ayoade from The IT Crowd!
If I could stomach moving back to the UK now, I think I'd like to move to your area. So much beautiful nature on your doorstep!
Looks amazing. Only thing I would change in my own kitchen would be to reduce the sugar and use store bought pectin. But that's mostly because I do enjoy the bitter and sour notes over the sweeter jams/jelly.
Try molassess/dark brown sugar. Patience and reducing moisture also help.
Love your videos I always come out feeling somewhat educated!
From looking at you toast. I can see that use used a clockwise motion when applying the butter.
THIS IS NOT OPTIMAL.
The handle of that rosehip pan looks heirloom quality!
He made it himself. Search his videos.
@@philipareed I know. I was giving him a compliment. Thanks though
I used to hate the smell as a kid when my gran was making jam.
Something about home made jam, so hard to not get a burnt taste. Maybe cause lack of copper pots now?
I still make jam from the fruits on my grandparents' farm and it's a lovely reminder of them whenever I crack out the toast for breakfast.
A French food mill would make the sieving of the pulp a breeze.
Yup. I made apple puree the other day and had to sieve it (because it had been all windfall and there were some not very nice bits left even cutting most of it out), really wished I had my mum's food mill then.
I tried a food mill in the past - it just doesn't seem to cope well with the hard, woody blackberry seeds
@@AtomicShrimp I have a manual model with 3 different sized screens. It works great for tomato seeds and skins in marinara.
Thanks for this. I am experimenting with wild food this year and already have made sloe jelly, blackberry jelly and damson jam. I've also collected field mushrooms, chicken-of-the-woods and fairy-ring champignons. This morning I'm after rowan.
Your channel has been invaluable in stretching my furlough money. It's amazing what you can find when you start looking!
18:31 Do people actually criticize how you make toast?
In the UK, I'd imagine it's a hot topic.
electronicturd how did u get there so fast?!
Yes. On any given video containing toast, there will simultaneously be people saying it's too dark, not dark enough, too soft, too crispy, or that I should put the bread the other way up in the toaster.
Salt is another one. If I include footage of adding salt to a recipe, I get "That's a LOT of salt, you are going to DIE!" and if I exclude that footage, I get "You are a terrible cook because you forgot salt"
It's funny, really, because it's so absurd.
@@AtomicShrimp I love how you sliced two pieces of toast then rearranged them to make a square, for mushrooms. Today's toast was very large, larger than American bread.
@@AtomicShrimp Do you make or eat apple butter OR mix molasses with butter to spread on toast? ** If you haven't, use ⅓ less molasses than butter.
Hi! Here in Sweden we make a drink/beverage from Elderflowers from Sambucus Nigra. We put the flowers in a clean steel or plastic container. We use 40 flowers and 3 lemons, cut in thin slices, 50 gr citric acid . We put all this in the container, boil 2liters of water - mix it with 2kg of sugar, so it dissolves in the water. Then we pour the hot water/sugar mix into the container onto the elderberries. When the mix in the container cools a little, we put the container in a cool place (we use the frigde in the warm season) - and it stays there for 5 days. Then we strain it and fill it into clean bottles. The bottle must either stay in the frigde or be frozen. It will not keep in room temp. As for the cyanid, there is none of that in the flowers, but the pip in the berries may carry a little. This drink is said to be good for you in Sweden.
Me: never foraged, never made jam.
My brain: watch it anyway.
Absolutely blown away by the availability of all these edible fruits growing wildly. I'm hoping to achieve the same in my yard, everything's planted and growing so just a few more years till I get consistent fruit yields.
You can also accidentally make a jelly as well as i found out a month back when i let my blackberry syrup boil a little too long lol.
Atomic shrimp, I love the variety. I see a kindred spirit in you. Thank you for bringing the variety and content you bring to TH-cam.
Love the cut out to the animal eating scenes.
For the comments: pectine helps with the jellyvication, you can also get it from tomato skins i think
Also lemon works well. I’ve done refrigerator jelly from fruit sugar and lemon juice. I’ve tons of fresh tomatoes. I’ll have to try that method. Thanks. 👍
I love the use of the word jellyvication
Pears have alot of pectin aswel.
👍
You're very creative! I envy that you can find a lot of wild fruits in your neighborhood