West Kirby Primary School Fair

  

There are lots of things to love about our school fair.  The great live jazz played by two of our parents, chicken poo lotto - will it ever poo on my number?!  The Pimms stall and my children buying back the toys that I donated saying "I used to have one of these, they're great" to name but a few.

These were simple to make and really effective.

  I cut these owls out of a t-towel and sewed them onto t-shirts.

I also love being part of it and having my own stall selling home produce.  But the very best part is having returning customers each year.  I unfortunately disappointed a small boy this year by not having his favourite sausage & apple pie - sorry Joe

The pies always go down well, Saturdays included:

Chicken & Stuffing
Ham & Egg
Cheese & Potato
Goats Cheese & Onion





I also had scotch eggs, meat samosas, chocolate brownies and fruit scones.  There was also a good selection of jams which included strawberry, mango, mixed fruit (a collection of the last of the home grown berries from the freezer)  blueberry & strawberry and a marrow & ginger jam which generated a lot of discussion.  Marrow jam is something I remember my mother making and I've pimped this a little and added ginger and lemon.  Don't be scared of the marrow, it really has no taste but gives it a similar texture to pineapple.

Marrow & Ginger Jam
1kg Marrow, peeled and cut into small cubes
3 Lemons, Juice & Zest
1kg Jam Sugar (with added pectin)
50g Fresh Ginger, peeled and grated

Put the marrow in a large pan with half the lemon juice and cook on a low heat till the marrow becomes soft but not mushy, it should look translucent.

Add the remaining ingredients and stir till the sugar dissolves.  Bring it to the boil then simmer for about 15 minutes till it reaches setting point.  You could use a jam thermometer but if you don't have one pop a saucer in the freezer before you start the jam then when you're ready take it out and put a small spoon of jam onto it.  Leave it a minute to cool then run your finger through the jam, if it has a skin and wrinkles it's ready.

Pour you jam into sterilised jars and leave to cool.