Store your jolly, red jars in a cool, dry place and keep jars out of direct sunlight. Finished jam should be used within 12 months of making.

Kim said: “The Hipflask Spirits’ branding harnesses the code for the road, a series of symbols and markings that are made to communicate helpful messages on the road less travelled, such as ‘bothy close by’ or ‘fish here’. We firmly believe a good road lies ahead and for those with a thirst for adventure we hope Hipflask Spirits will be with them as they forge their own path.” Gin Bothy founder, Kim Cameron said: “With a growing team and demand for our products, our office and storage space simply needed to grow to support demand. This is an incredibly exciting move for the team as the Forfar facility gives us room to expand, create several more jobs and means we don’t have to outsource warehousing.”However, sloes deserve more credit for their versatility. Here are a few more ways to use up sloes if you find yourself with a glut: Sloe cordial We are also gearing up for a busy festive season again and have launched our Dine@Home restaurant boxes for both Christmas Day and Hogmanay, with everything you need for a sumptuous celebration. All you need to do is reheat and enjoy.” The man's attitude towards the outdoors really grated on me when reading this book. It seems to be that everyone who hasn't worked for mountain rescue is a moron in the mountains. The section labelling all the types of people you find at a bothy falls spectacularly short of being funny, and comes across as vacuous - as though he thinks he is the only one with any right to the mountain bothy because he's not a Munro bagger or because he doesn't rely on technology at all to get him from A to B. Technology has saved countless lives in the wilderness, a fact that seems utterly lost on a man who sees only with the eyes of an older generation that regard such things as pure evil. The Gin Bothy started out as the Jam Bothy, where we made fruit jams from local berries. Instead of wasting the leftover juices, we began infusing gin and our Raspberry Gin was born.

Old traditions flourish at our bothy in historic Kirriemuir. Following Scotland’s fruit calendar our Rhubarb Gin Liqueur is the second gin we batch in the year. Crafted with care, all our drinks are made with fresh local ingredients, gathered in season from the Angus and Perthshire countryside.Rhubarb has been grown in the fertile glens of Perthshire and Angus for generations. Humble and hardy, rhubarb is often overlooked compared to raspberries and strawberries. Yet it's a hidden gem in Scotland's naturally rich larder. Stewed rhubarb with granulated sugar or caster sugar to balance its natural sourness. Be careful not to overdo it, though. The tart taste is what makes rhubarb special. Our Bothy Original uses pine needles as one of the fresh botanicals we use to distill gin, fresh is best and we love the way you can almost imagine you're walking through a pine forest when you drink our gin! Heatproof spatula or wooden spoon: Metallic utensils react with acidic food. Jam tartly demands to be stirred with a wooden spoon! John commented: “In performing Bothy Tales, I'm trying to bring these remote places alive and to say something about the pleasure I have in exploring them.

It tasted delicious so we decided to bring it out. It became very popular with our customers in a niche market. Meanwhile, at the Jampionship (then held at Dundee’s Food and Flower Festival), Kim won a category for her recipe. The success inspired her to convert a rented bothy into a production kitchen called the ‘Jam Bothy’. Further clues lie in the texture. Jam has lumpy, homely texture. Often it's more rustic, containing whole pieces of fruit and seeds. Jelly on the other hand, has a smooth but firm texture and looks glossy and clear. The title of this book is misleading, there are no folk tales or myths and legends in this book, it is simply the wanderings of a grumpy old man who immensely dislikes sharing the outdoors with others, and seems to be something of a technophobe. I’m giving this book two and a half out of five because the writing is well-crafted; the author is quite an eloquent wordsmith, who comes across as convivial and engaging and I tend to share his disdain for fussy bureaucracy, modern ways of thinking and new-fangled-gadgets in the hills – i.e. anything invented after about 1976! (Though personally, I could have done without the incongruous Ku Klux Klan quips.) What’s more, as a lover of bothy life and hills, the book offered a nostalgic journey to some old favourite haunts.However, what’s key is that there is more room for creativity. There are several upcoming collaborations, new flavours and products the Bothy team are working on which we’re really excited to announce later this year.” My grandmother and mother worked on it. They had surplus cream and put it in the food mixer to see what happened.

Under the Bothy trading label Hipflask is a separate brand with a Sloe Bramble liqueur and a full strength Golden Spiced Rum launching today, and a blended whisky in 2022. Steve described it perfectly whilst helping me forage and gather pine needles from lower hanging branches in the forest: we are guardians of the land and here to protect it for generations to come, to him this clearly isn’t just a job, his passion and commitment emulate and I definitely left feeling this is his vocation and the future of the forest was in safe hands. For Harrison Ward, otherwise known as Fell Foodie, the mountains are his solace, his gym and his kitchen.From remote glens deep in the Scottish Highlands, Burns brings a new volume of tales some dramatic, some moving, some hilarious from the isolated mountain shelters called bothies. Meet the vivid cast of characters who play their games there, from climbers with more confidence than sense to a young man who doesn t have the slightest idea what he s letting himself in for... I expected this book to be like a British version of Bill Bryson’s A Walk in the Woods: funny, but slightly less overdone (less comical) probably, lighthearted, with some more serious nature writing in between. Sales will initially be limited to the Bothy Experience shop in Glamis or the newly-opened Bothy Larder on 6 Lochside Road, Forfar.