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Bamble Jelly

This weekend features two outstanding Scottish traditional music celebrations, In the west on Saturday (12 August 2006) pipe band enthusiasts will thrill to the 60th World Pipe Band Championships, as 200 of the world’s best pipe bands descend on Glasgow Green for the most prestigious competition in the piping calendar. ‘The Worlds’, as they are now termed, is a celebration of the very best of Scottish music, culture and dance. A not to be missed date as thousands of spectators will enjoy not only the finest bands but the added attraction of the European Highland Games Heavy Events Championships, Glasgow has been limbering up all week for The Worlds as Piping! The Glasgow International Piping Festival has taken place all week. Visit for full details.

In the east, folk song and music fans will, once again be heading for the Fife town of Auchtermuchty for the annual Auchtermuchty Festival (TMSA) Traditional Music Weekend (Friday 11 August – Sunday 13 August 2006). The town’s population will swell as folkies enjoy the many concerts, ceilidhs, dances, competitions, workshops and open-air events. Sessions in local howffs add to the variety and colour of the weekend. Guests include the cream of Scottish folk  and include – Sheena Wellington, Sheila Stewart, Margaret Bennett, Gordeanna McCulloch. Karen Hannah, John watt, Neil paterson and Jimmy Hutchison. Both The Worlds and Muchty Festival offer a great opportunity to meet friends, old and new, over a refreshment.

Folk song inspires this week’s recipe – Bramble Jelly. Glasgow songwriter Adam MacNaughton caught the Scots love of a jeelie piece (jam sandwich) when he wrote hir braw ‘The Jeelie Piece Song (Skyscraper Wean)’ and the great advantage of this recipe is that the basic ingredient is available FREE from countryside hedgerows!

Bramble Jelly

Ingredients:  2 lbs blackberries; juice of two lemons; ¼ pint of water; sugar

Method:  Rinse the berries and remove any stalks. Put into preserving pan with the lemon juice and water. Simmer until the fruit is soft, then strain overnight in a muslin bag. Add 1 lb sugar to every pint of juice. Return juice and sugar to pan, simmer gently until the sugar has dissolved, then boil fairly fast until a spoonful of the mixture will set when put onto a cold plate. Spoon into prepared jars, seal and label.

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