Ingredients 900 gm Apricots 900 gm Granulated white sugar 1 Lemon juice Method Cut the apricots in half and remove the stones. Place the apricot halves in a preserving pan, covering or layering with the sugar. Add the lemon juice and leave to stand overnight. Place the preserving pan over a medium heat and allow the sugar to dissolve. Make sure it is completely dissolved before continuing. Turn the heat up to full and boil rapidly for 10 to 20 minutes, stirring from time to time to avoid burning.
24 Sep 2023
Ingredients Crab apple Water Granulated white sugar Method Cut the crab apples into half and place in a preserving pan. Add enough water to cover the fruit and bring slowly to the boil. Simmer until the fruit is soft - about an hour. Pour through a sieve or gauze to extract all the liquid. If you want very clear jelly, just leave to drip through. Otherwise you can press the fruit to extract all the juice and some pulp.
24 Sep 2023
Ingredients 1.35 kg Oranges 2 Lemon 3 l Water 2.7 kg Granulated white sugar Method Wash the fruit and place in a preserving pan with the water and bring to a gentle simmer. Cover with a large piece of foil doubled and poach gently for about 3 hours. The foil is designed to prevent the liquid from evaporating. Remove from the heat and allow to cool. Scoop the fruit out of the liquid into a colander over a pan to catch any juice.
24 Sep 2023
Ingredients 600 gm Plums 600 gm Apple diced or sliced 200 gm Tomatoes (red) 400 gm Raisins 100 gm Stem ginger 200 gm Onions 5 gm Chilli 5 gm Garlic cloves 1� Tbsp Salt 570 ml Malt vinegar 700 gm Demerara sugar Method Wash the plums, cut in half and remove the stones. Chop the tomatoes roughly into not too small pieces. Place the plums and tomatoes into a preserving pan.
24 Sep 2023
Ingredients 900 gm Gooseberries 900 gm Granulated white sugar 150 ml Water 4 Tbsp Elderflower cordial Method Top and tail the gooseberries into a preserving pan and add the water. Bring to simmering point and simmer until the fruit is tender -about 15 minutes. Add the sugar and dissolve completely. Now turn the heat up and boil rapidly for 8 minutes. Test for a set by spooning a small amount onto a cold plate and pushing it with a finger - if it wrinkles it is set.
24 Sep 2023
Ingredients 75 gm Caster sugar 1 Lemon(s), juice and zest 2 Egg(s) 50 gm Unsalted butter Method Place the grated lemon rind and sugar in a bowl. In another bowl, whisk the lemon juice and eggs and pour this mixture over the sugar. Cut the butter into little pieces and add to the rest. Place the bowl over a pan of simmering water and stir frequently until thickened. This should take about 20 minutes.
24 Sep 2023
Ingredients 1.35 kg Loganberries 1.35 kg Granulated white sugar Method Put the fruit in a preserving pan and place on a low heat. Do not stir, just leave until the juices run. Shake the pan or stir gently to avoid the the fruit sticking. Cook gently for about 20 minutes. While that is happening, put the sugar into an oven-proof dish place in the oven to warm - temperature 150�C. Also put 5 1lb jam jars in the oven to heat.
24 Sep 2023
Ingredients 2.7 kg Mango 700 gm Soft brown sugar 1 tsp Cumin seeds 3 tsp Coriander seeds 12 Cardamon seeds 1 tsp Cayenne pepper 1 tsp Turmeric 110 gm Root ginger 1 tsp Ground cloves 800 ml Malt vinegar 8 Garlic cloves 2 tsp Salt 2 Onions Method Prepare the mangoes by cutting them into cubes. Then sprinkle the sugar over them and leave to stand overnight. The next day, heat a small frying pan and dry roast the cumin, coriander and cardamon seeds for a couple of minutes, then crush with a pestle and mortar (or equivalent).
24 Sep 2023
Ingredients 900 gm Oranges 1 Lemon(s), juice and zest 1.8 kg Granulated white sugar 2� l Water Method Put the water into a preserving pan. Add the orange and lemon juice. Put any pips and pith into a muslin square placed over a small bowl. Now remove any excess pith from the orange peel before cutting it into thin shreads and adding it to the pan. The excess pith should be added to the muslon square as it contains a lot of pectin.
24 Sep 2023
Ingredients 110 gm Caster sugar 50 gm Unsalted butter 2 Egg(s) 6 Passionfruit Method Dissolve the sugar in the butter in a non-stick saucepan or a bowl over boiling water. Beat the eggs well. Add the eggs and fruit pulp to the butter and sugar and stir until thickened. Pour into sterilised jars and seal. Keep in the fridge for up to 2 months. Acknowledgements Anthony Worrall Thompson
24 Sep 2023
Ingredients 300 gm Cauliflower 300 gm Carrots 300 gm Courgettes 300 gm Green beans 300 gm Red peppers 300 gm Onions 200 gm Radish 100 gm Salt 60 gm Cornflour 20 gm Turmeric 20 gm Mustard powder 20 gm Ground ginger 1 Tbsp Mustard seeds 2 tsp Cumin seeds 2 tsp Coriander seeds 1.2 l Cider vinegar 300 gm Granulated white sugar 100 gm Honey Method Cut the vegetables into small even bite-sized pieces.
24 Sep 2023
Ingredients 750 gm Beetroot 8 Cloves 8 Allspice berries 1 Star anise � Cinnamon 180 gm Granulated white sugar 600 ml White wine vinegar Method Cook the beetroot as normal. When cool enough to handle, remove the skins and slice the beetroot or cut them into chunks as preferred. Tie the spices in a muslin bag. Put into a stainless steel pan with the vinegar and sugar and bring to the boil, stirring until sugar is dissolved.
24 Sep 2023