| We
offer you a monthly suggestion for a jam, chutney, pickle or preserve,
utilising fruits and vegetablesthat are in season.
Recipe
for February: PINEAPPLE JAM
Ingredients
Cooking apples 1 kg (2lb)
Fresh pineapple 250g (8oz)
Lemon 1
Water 150mls (Qtr. pint)
Sugar 1kg ((2lb)
Makes approximately 4 x 455g (1lb) jars
Ready to eat after 24 hours
Method
Prepare the jars by washing and rinsing well before placing
in a cold oven. Heat jars until dry. Use the jars when warm - not
hot.
Peel the pineapple and cut the flesh into small chunks. Place in
a large saucepan with the water. Add the juice of one lemon. Simmer with
the pan tightly covered until the pineapple is tender.
Peel core and chop the apple and place into a large saucepan. Drain the
juice from the pineapple and add to the apple. Simmer until tender. Add
the cooked pineapple to the apple. Add the sugar to the fruit and stir
until dissolved. Brush down any crystals from the side of the pan and
spoon with water to avoid crystallisation. Boil hard until setting point
is reached, stirring occasionally. Test for set by placing a teaspoon
of jam on a cold plate. The jam should set and form a skin which will
wrinkle when pushed.
Carefully pour the jam into jars and fill to the brim, add the waxed disc,
(waxed side down), cover immediately with slightly moistened cellophane,
held in place with a rubber band. Wipe down and leave to cool before decorating
with our suggestion of Label and Cover Kit #04705.
Recipe
for March: TOMATO
CHUTNEY
Ingredients:
Vinegar 600ml (1pt)
Demerara Sugar 455g (1lb)
Apples 455g (1lb)
Onions 225g (8oz)
Tomatoes 455g (1lb)
Sultanas 225g (8oz)
Marrow 225g (8oz)
Salt 60g (2oz
Grated Ginger 30g (1oz)
Red Chillies 6
Method
Prepare the jars by washing and rinsing well before placing in
a cold oven. Heat jars until dry. Use the jars when warm - not hot.
Pour boiling water over the tomatoes. Stand for one minute, strain
and then remove the skins. Remove the seeds and chop the tomatoes coarsely.
Rub the pulpy seeds through a sieve and discard seeds. Reserve any juice
for cooking. Peel and chop the onions finely. Cook until tender with a
little tomato juice in a saucepan with a closed lid. Peel and core the
apples and chop or process in a food processor. Dissolve the sugar in
the vinegar over a low heat in a large saucepan. Place all the ingredients
into the saucepan with the liquid. Tie spices in a muslin bag. (Remove
before potting chutney). Cook until the mixture is smooth and there is
no free vinegar. Pot and seal immediately. Label when cold.
Recipe
for April: LEMON
CURD
Ingredients:
Lemon peel 4 lemons
Lemon juice 140ml (1/4pt)
Butter 85g (3oz)
Eggs 140ml (1/4pt)
Granulated sugar 340g (12oz)
To make approximately
1-2 455g (1lb) jars
ready to eat after 24 hours
store in a refrigerator and use within one month
Method
Prepare the jars by washing and rinsing well before placing
in a cold oven. Heat jars until dry. Use the jars when warm - not
hot.
Scrub (to remove any waxing) and very thinly peel the lemons using a potato
peeler.
Squeeze, strain and measure the lemon juice
Place the butter in a heatproof bowl and melt over a saucepan of boiling
water.
Add the lemon juice, sugar and rind. Stir over the heat until the sugar
is dissolved, when the sugar is dissolved, stand the bowl in cold water
to cool.
Beat the egg thinly without frothing. When the butter and sugar mixture
is cool, add it to the beaten egg, stirring well.
Strain the mixture through a nylon sieve into a clean bowl.
Return to the heat by standing the bowl over a saucepan of hot water.
Stir constantly over heat until mixture starts to thicken. The mixture
should coat the back of a spoon when ready. Pour the mixture into jars,
filling to the brim, and immediately place a waxed disc on top. When the
lemon curd is cold, dampen a cellophane disc in a saucer, on one side
only. Place cellophane, moist side up, onto jar and secure with a rubber
band. Using cellophane allows the curd to breathe which enhances the keeping
properties and prevents mould from forming. Label and use as soon as possible.
Recipe
for May: MANGO
CHUTNEY
Ingredients:
1.5 kg Mangoes, peeled and diced
2 large Red Chillis, de-seeded and chopped
60g fresh Ginger, peeled and finely grated
juice and finely grated rind of 1 Lemon
500ml White Wine or Cider, Vinegar
750g Brown Sugar
1 teaspoon Cumin powder
1 tablespoon of Salt
2 cloves Garlic, crushed
1 teaspoon Mixed Spice
1 teaspoon Turmeric (optional)
Method
Place all the ingredients in a pot and bring to the boil,
stirring often. Cook for one hour or until mixture is thick. Bottle and
seal.
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