Jams and Sauces

Mirabelle Jam

• 1 kg sugar
• 2 kg plums

Add a little water and bring to the boil, sieve to remove the stones or this can be done prior to cooking.

Bring back to the boil and add the sugar, stirring until dissolved.

Bring to a hard boil, then jar.

Radish tzatziki

 

Grate garlic and radishes, stir into all other ingredients.

• Bunch of radish
• 1 clove garlic
• 1 cup greek yogurt
• 1 tbs chives
• 1 tsp dried mint
• 1 1/2 tsp balsamic vinegar
• pepper/salt
• pinch cumin

Bramley Apple Curd

Absolutely Delicious!

Makes 5 x 225 jars

• 450g apples peeled, cored
• grated zest and juice of 2 lemons
• (100ml strained juice)
• 125g unsalted butter
• 450g sugar
• 4 large eggs (200ml beaten egg)

Put apples into pan with 100ml water and lemon zest.  Cook till soft then puree.  Put butter, sugar, lemon juice and apple puree into double boiler over simmering water.  When butter has melted, slowly pour in eggs through sieve and whisk, if puree is too hot when adding eggs it will split, puree mixture should be no more than 55-60ºC, if mixture does split, take pan off heat and whisk till smooth.  Stir mixture over gentle heat until thick and creamy approx. 10 mins.  Pour into sterilised jars and seal.

Thai Sweet Chilli Sauce

• x3 large clove garlic
• x2 chilli peppers
• ½ cup sugar
• ¾ cup water
• ¼ cup white vinegar
• ½ tablespoon salt

Blend all ingredients together then transfer the mixture to a saucepan and bring to the boil. Simmer till chilli and garlic bits are soft and cooked, approx 5 mins. or until reached required consistency. Either can/bottle hot to seal as per jam making or let cool don completely before storing in jar and refrigerate.

Compost Heap Jelly

• 1 lb apple
• 1 lb citrus or any left over fruit and peels
• sugar
• water

Add enough water to cover the fruit and bring to the boil, simmer for 45 mins to 1 hour.  Drain through cheesecloth or jelly bag overnight. Measure volume of strained liquid and add equal amount of sugar to the liquid. Dissolve on low heat then boil rapidly for approx 15 mins without stirring. Remove from heat and stir. Fill sterilised jars to the top, cover with clingfilm or wax paper discs, screw on lid, quickly turn upside down and back again to seal and kill any bacteria whilst still boiling hot and leave to cool.

Dandelion and Orange Marmalade 

• Bowl of Dandelion
• x2 oranges and zest
• 2 tablespoons of lemon juice
• ½ teaspoon ground ginger
• 1 cup sugar
• 1 pint water

Add dandelions to boiling water and boil for 10 mins, strain, add all ingredients.  Whilst stirring bring to the boil, simmer for 20 mins or until thick.  Fill sterilised jars to the top, cover with clingfilm or wax paper discs, screw on lid, quickly turn upside down and back again to seal and kill any bacteria whilst still boiling hot and leave to cool.

delicious added to yogurt or on toast.  Enjoy!