Ingredients 900 gm Plums 700 gm Granulated white sugar 1 Lemon juice 225 ml Water Method Stone and halve the plums and place in a preserving pan. Simmer in the water until tender. 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. Place 2 small plates in the fridge to use to test for setting.
24 Sep 2023
Ingredients 3.6 kg Plums 225 gm Currants 450 gm Onions 450 gm Demerara sugar 2 Garlic cloves 1� l Vinegar (any) 3 Chilli 1 Tbsp Salt 1 Tbsp Black pepper 1 Tbsp Mustard seeds 1 tsp Ground ginger 1 tsp Allspice Method Place the spices in a muslin bag. Stone and halve the plums. Finely chop the onions, garlic and chillies. Put the plums, onions, garlic, chilli and currants into a preserving pan with 1 pint of vinegar.
24 Sep 2023
Ingredients Quince Water Granulated white sugar Method Cut the quince into quarters and place in a preserving pan. Add enough water to cover the quinces 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 Raspberries 900 gm Granulated white sugar 1 Lemon juice 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 a few minutes. While that is happening, put the sugar into an oven-proof dish place in the oven to warm - temperature 150�C.
24 Sep 2023
Ingredients 900 gm Raspberries 570 ml White wine vinegar Granulated white sugar Method Put the raspberries in a bowl, crush them lightly with a wooden spoon and cover with cold vinegar. Cover tightly and leave to stand for 7 days. Strain through muslin squeezing out as much juice as possible. Measure the juice and transfer to a preserving pan. Add about 170gm (6 oz) of sugar per 600ml (1 pint) of juice.
24 Sep 2023
Ingredients 450 gm Onions 30 gm Butter or margarine 1 Tbsp Olive oil 120 gm Soft brown sugar 150 ml Red wine vinegar Salt Black pepper 1 Tbsp Rosemary 1 tsp Root ginger Method Finely slice the onions. Saute the onions in the oil and butter with the finely chopped rosemary until soft and a little brown (about 5 minutes). Add the sugar, vinegar, grated ginger and salt and boil at a high heat for 15-20 minutes.
24 Sep 2023
Ingredients 1.8 kg Tomatoes (red) 450 gm Onions 10 Chilli 25 gm Salt 1� Tbsp Curry powder 1 Tbsp Mustard powder 700 ml Malt vinegar 450 gm Demerara sugar 225 gm Sultanas Method Blanch the tomatoes in hot water and then peel. Chop the tomatoes finely - you can use a food processor but take care not to puree the tomatoes. Sprinkle with salt and leave overnight (not crucial). Chop the onions finely.
24 Sep 2023
Ingredients 900 gm Redcurrants 900 gm Granulated white sugar Method Put the sugar into an oven-proof dish place in the oven to warm - temperature 150�C. Also put 2 1lb jam jars in the oven to heat. Place the fruit (with stalks) into a preserving pan and bring slowly to a boil. Stir and press the fruit to release the juice. After about 10 minutes, add the warmed sugar and stir until the sugar is completely dissolved.
24 Sep 2023
Ingredients 2 kg Strawberries 1.35 kg Granulated white sugar 2 Lemon juice Method Hull the strawberries and layer them in a preserving pan with the sugar. Pour the lemon juice over the strawberries and leave to stand overnight. To make the jam, place the pan over a low heat to dissolve the sugar. It must be completely dissolved before continuing. Put 6 1lb clean jam jars into a moderate oven to heat and sterilise.
24 Sep 2023
Ingredients 1 kg Tomatoes (green) 1 kg Apple diced or sliced 900 gm Onions 6 Garlic cloves 450 gm Raisins 625 gm Brown sugar 1 Chilli 25 gm Pickling spice � Tbsp Cayenne pepper 1 Tbsp Ground ginger � Tbsp Salt 3 pint Vinegar (any) Method Finely chop the chilli. Roughly chop the onoins, garlic, apples, raisins and tomatoes and put in a food processor to chop quite finely. Put the mixture into a preserving pan.
24 Sep 2023
Ingredients 1kg Seville Oranges 7 pints water 7lb sugar Method Wash the oranges in cold water, then cut fruit and squeeze all juice into a preserving pan. Take out all pips and pith and place into a muslin bag. Slice orange peel finely and put in preserving pan with orange juice and 6 pints of water. Add 1 pint of boiling water to the pips and pith in the muslin bag.
29 Jan 2018 #Bitter