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Archive for the ‘PRESERVES’ Category

 

What you need:

2 tbsp sunflower oil
3 red onions, finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion seeds
1 tsp turmeric
2 pineapples peeled, cored and chopped into small chunks
1 red chilli, deseeded and finely chopped
thumb-sized piece ginger, finely chopped
250g soft light brown sugar
175ml cider vinegar

What you do:

Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised  jars and allow to cool before covering.

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What you need:

2 1/2 lbs apples, cored and chopped
2 tsp of mixed ground cinnamon, clove and ginger
juice of 1 lemon
3/4 cup water
1/2 cup pumpkin puree

What you do:

Pop the apples, cinnamon, lemon juice, and water in a pan.
The liquid will not cover the apples.
Bring to a boil, then lower the heat.
Simmer the apples for 45 minutes to an hour, stirring occasionally, until apples are very soft.
Once apples are nice and tender, remove the pot from the heat.
Carefully transfer apples and all liquid to food processor or blender.
Puree until desired consistency is achieved.
Keep in the fridge for up to 3 months in an airtight jar. Once opened consumed within three days.

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What you need:

8 cups rhubarb in 2 inch pieces
6 cups onion (sliced)
2 cups raisins/sultanas
7 cups light brown sugar
4 cups apple cider vinegar
2 tbsps salt
2 tsps cinnamon
2 tsps ginger
1 tsp ground cloves
1/2 tsp cayenne pepper *add more or less

What you do:

Mix together  all the ingredients in a heavy preserving pan. Bring to a boil and simmer gently until slightly thickened for at least 35/45 minutes. Stir frequently, otherwise it will stick. When you have your required texture you are done!
Pour into clean jars. Leave to cool.

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What you need:

800 g blackberries
1 kg Silver Spoon jam sugar
knob of butter

You will also need jam jars and you will need to sterilise them before use.

What you do:

Wash the blackberries very well and place in a large pan. Mash them down and the saucepan over a gentle heat and add the sugar.

When the sugar has dissolved (don’t bring to the boil yet) add the butter. Stirring, bring the mixture to a rolling boil until it bubbles vigorously and can’t be stirred down. Boil for 4 minutes.

Pour into jars and seal.

 

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What you need:

1kg ripe tomatoes, chopped

3 green apples, peeled, cored and chopped

6 small red chillis, chopped

1 tsp salt

2 tsp ground white pepper

1 cup white sugar

1¼ cup red wine vinegar

What you do:

Place all ingredients in a non-reactive saucepan. Bring to the boil then simmer for 50-60 minutes or until chutney has thickened. Pour into sterilised jars, seal and leave for four to six weeks before eating.

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What you need:

4 oz butter
12 oz sifted icing sugar
1 raw egg yolk
2 fl.oz brandy
Grated rind of one orange

What you do:

Cream butter with grated rind.

Add half the sugar and beat together until light and fluffy.

Add the egg yolk, remaining sugar and brandy, beating again.

Notes:

This brandy butter will keep in a fridge for at least two weeks.

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What you need:

4 medium to large garlic cloves
salt to taste
2 egg yolks
1 1/2 Tbsp fresh lemon juice
1 cup extra virgin Spanish olive oil

What you do:

Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste.

An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.

Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

Serve it with meats, fish, or vegetables – or just spread it on crusty bread

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What you need:

400g plums
2 cooking apples
170g blackberries
350g castor sugar

What you do:

Cut the plums in half & take out the stones. Cut the plums into chunks.

Cut the apples in half, take out the cores then peel & cut into chunks.

place in a saucepan along with the plums & blackberries along with a little water.
Simmer gently for around 15 mins until partly cooked.

Add the sugar & cook gently until the sugar has dissolved.

Simmer for 30 mins until the fruit is cooked, but still has texture & the mixture has thickened & is just slightly jammy.

Spoon into clean sterile jars, cover with tight- fitting lids and leave to cool.

Store in the fridge for a couple of weeks.

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What you need:

3lb / 1.5kg of already cooked beetroot ( chopped)
1lb / 400g onions (diced)
1lb / 400g of apples ( chopped)
1lb / 400g sugar
1pt / 600 ml white vinegar (spiced)
2tsp / 10ml salt

What you do:

In a saucepan, pour in a little of the vinegar, then cook the chopped onions for a short time.
Then add the apples, beetroot & salt with a little more vinegar…just enough to stop it burning, & cook for around 15/20 mins or until the apples are soft.
Stir in the sugar until its dissolved with the rest of the vinegar and simmer for around another 20 mins or until its thickened.
Pour into hot jars.
Leave to cool, then cover with lids.

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What you need:

6 1/2 lb /3kg strawberries, hulled, halved
6 1/2 lb / 3kg white sugar
Juice from 1/2 a lemon

What you do:

First of  all wash and sterilise the  jars and lids that you will use.

In a large saucepan, put in the strawberries and sugar & mix all together.

Leave for a couple of hours so the sugar can soften all the fruit.

Add the lemon juice then simmer over medium heat, stirring all the time untilall the fruit is soft.

Remove 1/3 of the fruit & leave to one side.

Keep simmering the remaining mixture until fruit is mostly dissolved & the  jam coats the back of a spoon.

Divide the fruit that was put to one side  between the jars then fill with jam.

Allow to cool, then seal with the lids.

Keep refridgerated.

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