If you are looking for various Elderberry recipes to experiment with, look no further than Wild Cottage.
Elderberry & clove cordial (also similar recipe here Elderberry cordial )
Blackberry & elderberry jelly
Elderberry wine
Elder bush remedies
Elderberry & ginger cold and flu remedy/cure all
The magic of elderberries
I'd love to know if you have any unusual elderberry recipes please.
I am adding new recipes all the time - please visit again.
Showing posts with label Jams. Show all posts
Showing posts with label Jams. Show all posts
Friday, 12 September 2014
Thursday, 4 September 2014
Seedless Blackberry Jam
The perfect blackberry jam - seedless, no pips and smooth !
However, it isn't quite a jelly as you use a setting point to create a spreadable jam, rather than leaving it a bit longer and creating a jelly that sets and wobbles. If you would like to make jelly, just let it boil a bit longer until your setting point test tells you that it's at 'wobble point'.
This is the ultimate taste of Autumn, and if you make enough of the jam, you can have it all year round.
I adore normal blackberry jam, but I also love smooth jams, as they have that extra special, melt in the mouth sensation... Although not as good as Galaxy chocolate !
Seedless Blackberry Jam Recipe
Ingredients
6 lb / 2.75 kg Blackberries
1/4 pint Water
2 Lemons
6 lb / 2.75 kg Sugar - roughly
Method
1. Put the cleaned fruit, the water, the lemon rind and lemon juice into a large jam making pan.
2. Using a potato masher, mash the blackberry mix well, to extract the juice.
3. For every pound (lb) of blackberries, use 1 lb of white sugar (0.5 kg). Put the sugar into the pan and stir in thoroughly. Leave it, well covered to keep tiny winged critters out, for a couple of hours, until the sugar has drawn the juice from the blackberries, and you have much more liquid that when you started.
4. Simmer gently until the fruit is soft, not too long or it will start to boil and begin to thicken. Don't let it boil at this point. You may need to stir it to check for, and prevent, sticking and burning on the bottom of the pan. Keep the pan lid ON, to prevent any loss of your precious juice via evaporation.
5. Pour the now sweet mushy fruit mix through a small holed sieve, (or through muslin cloth for extremely smooth). Return the pip free, seed free, skin free juice to the saucepan (make sure it's cleaned from earlier to remove any stray seeds, insect body parts, bat wings and so on).
6. Turn the heat up (but not on full) and boil rapidly until setting point is reached. (I use the cold plate in the fridge setting point method). Remember to remove the pan from the heat each time you do the setting point test, otherwise the test won't be accurate and you'll have a much thicker jam than you maybe intended.
7. Once setting point has been reached, remove from the heat and skim off any foam etc.
8. While the jam is still very hot, pour it into sterilised jam pots. Put the (also sterilised) lids on straight away while the jam is still very hot. This is so that, when the jam cools and contracts, it will take up less space in the jar. The shrinkage will create a vacuum at the top of the jar, between the jam and the lid. This will help to keep the jam long term, as bacteria cannot live in a vacuum (no air, nothing).
Just remember to NOT tip the jars at all, so that you keep the vacuum below any remaining air.
This will make around 8 or 9 jars of jam, depending on jar size. Well made jam can last for years, and this should be fine for at least 2 years. Jam tends to thicken with age, but the taste can improve sometimes.
This recipe is excellent for making early Christmas presents, or a gift for a friend. It's not everyday you can use one recipe to make both blackberry jam and blackberry jelly.
However, it isn't quite a jelly as you use a setting point to create a spreadable jam, rather than leaving it a bit longer and creating a jelly that sets and wobbles. If you would like to make jelly, just let it boil a bit longer until your setting point test tells you that it's at 'wobble point'.
This is the ultimate taste of Autumn, and if you make enough of the jam, you can have it all year round.
I adore normal blackberry jam, but I also love smooth jams, as they have that extra special, melt in the mouth sensation... Although not as good as Galaxy chocolate !
Seedless Blackberry Jam Recipe
Ingredients
6 lb / 2.75 kg Blackberries
1/4 pint Water
2 Lemons
6 lb / 2.75 kg Sugar - roughly
Method
1. Put the cleaned fruit, the water, the lemon rind and lemon juice into a large jam making pan.
2. Using a potato masher, mash the blackberry mix well, to extract the juice.
3. For every pound (lb) of blackberries, use 1 lb of white sugar (0.5 kg). Put the sugar into the pan and stir in thoroughly. Leave it, well covered to keep tiny winged critters out, for a couple of hours, until the sugar has drawn the juice from the blackberries, and you have much more liquid that when you started.
4. Simmer gently until the fruit is soft, not too long or it will start to boil and begin to thicken. Don't let it boil at this point. You may need to stir it to check for, and prevent, sticking and burning on the bottom of the pan. Keep the pan lid ON, to prevent any loss of your precious juice via evaporation.
5. Pour the now sweet mushy fruit mix through a small holed sieve, (or through muslin cloth for extremely smooth). Return the pip free, seed free, skin free juice to the saucepan (make sure it's cleaned from earlier to remove any stray seeds, insect body parts, bat wings and so on).
6. Turn the heat up (but not on full) and boil rapidly until setting point is reached. (I use the cold plate in the fridge setting point method). Remember to remove the pan from the heat each time you do the setting point test, otherwise the test won't be accurate and you'll have a much thicker jam than you maybe intended.
7. Once setting point has been reached, remove from the heat and skim off any foam etc.
8. While the jam is still very hot, pour it into sterilised jam pots. Put the (also sterilised) lids on straight away while the jam is still very hot. This is so that, when the jam cools and contracts, it will take up less space in the jar. The shrinkage will create a vacuum at the top of the jar, between the jam and the lid. This will help to keep the jam long term, as bacteria cannot live in a vacuum (no air, nothing).
Just remember to NOT tip the jars at all, so that you keep the vacuum below any remaining air.
This will make around 8 or 9 jars of jam, depending on jar size. Well made jam can last for years, and this should be fine for at least 2 years. Jam tends to thicken with age, but the taste can improve sometimes.
This recipe is excellent for making early Christmas presents, or a gift for a friend. It's not everyday you can use one recipe to make both blackberry jam and blackberry jelly.
Monday, 19 October 2009
Blackberry Syrup
I made this this afternoon with a few blackberries I picked in my bottom field.
Its reasonably quick and easy - and the result is the most fresh tasting and vibrantly coloured ice cream sauce you can imagine !
Of course you can use for many other things too.........
I measure the fruit and sugar in cups or mugs or whatever you please !
Blackberry Syrup or Sauce
Freshly picked Blackberries
White Sugar
Water
Lemon Juice
1. Wash the blackberries to remove bits and wildlife...
2. For every cup of blackberries, use a 1/4 cup of water.
3. Put the blackberries and water into a large saucepan.
4. With a potato masher or something similar, squish the fruit down well, to release the juice.
5. Bring to the boil and then reduce the heat to simmer.
6. Simmer for about 5 minutes, or until the fruit is soft.
7. Pour the pulp/fruit mash through a fine sieve or a muslin/jelly bag, into a bowl. Don't push it through harshly, let it drip and just encourage it gently by pressing it with a spatula or similar.
8. Once the juice stops running through, measure the juice and discard the pulp to the compost.
9. For every cup of juice add a cup of white sugar, and put all this back into the cleaned saucepan with about 1/2 teaspoon of lemon juice per cup of juice.
10. Bring it to the boil and stir to dissolve the sugar.
11. Reduce the heat to low and simmer until the liquid becomes slightly viscous, but still runny. This should only take a minute.
12. Pour into sterilised jars while very hot and seal immediately.
Will keep for months and months.
Its reasonably quick and easy - and the result is the most fresh tasting and vibrantly coloured ice cream sauce you can imagine !
Of course you can use for many other things too.........
I measure the fruit and sugar in cups or mugs or whatever you please !
Blackberry Syrup or Sauce
Freshly picked Blackberries
White Sugar
Water
Lemon Juice
1. Wash the blackberries to remove bits and wildlife...
2. For every cup of blackberries, use a 1/4 cup of water.
3. Put the blackberries and water into a large saucepan.
4. With a potato masher or something similar, squish the fruit down well, to release the juice.
5. Bring to the boil and then reduce the heat to simmer.
6. Simmer for about 5 minutes, or until the fruit is soft.
7. Pour the pulp/fruit mash through a fine sieve or a muslin/jelly bag, into a bowl. Don't push it through harshly, let it drip and just encourage it gently by pressing it with a spatula or similar.
8. Once the juice stops running through, measure the juice and discard the pulp to the compost.
9. For every cup of juice add a cup of white sugar, and put all this back into the cleaned saucepan with about 1/2 teaspoon of lemon juice per cup of juice.
10. Bring it to the boil and stir to dissolve the sugar.
11. Reduce the heat to low and simmer until the liquid becomes slightly viscous, but still runny. This should only take a minute.
12. Pour into sterilised jars while very hot and seal immediately.
Will keep for months and months.
Blackberry & Apple Jelly
Blackberry and Apple Jelly is sometimes called Bramble Jelly, which is a name I kinda like... it describes the time of year that these 2 fruits arrive and are plentiful, and the time of year when you spend most of your time preserving things for the winter and the year to come.
Kind of like Squirrel Nutkin, stashing away all manner of wonderful stuff to ensure that you have a pleasant and healthy winter ahead !
This is fairly easy to make and is incredible with chicken, turkey and even pork maybe.
Blackberry & Apple Jelly
3 lb Blackberries
2 large Bramley Cooking Apples (or any other cooking apples)
3/4 pint Water
Juice of 1 lemon
White granulated Sugar
Muslin cloth (or old tea towel or a jelly bag)
1. Wash the animals and dirt from the blackberries, being careful and only lightly rinsing, as you can easily wash away precious juice.
2. Peel, core and chop the apples.
3. Set the muslin cloth up over a large bowl. Make sure that the cloth is sterilised and immaculately clean.
4. Put the blackberries, apples, lemon juice and water in a large heavy bottomed preserving pan, and bring it to the boil.
5. Once boiling, reduce to a simmer on a low heat for 20/25 minutes, until all the fruit is nice and soft.
6. Tip the whole lot into the jelly bag or muslin cloth over the bowl, letting the liquid drip through.
7. DO NOT SQUEEZE OR PRESS IT THROUGH.
8. Leave this to drip through, a minimum of 8 hours, no more than 9 or 10.
9. Use the dripped through juice and discard the rest onto your compost heap.
10. For every 1 pint of juice, use 1 lb of the sugar.
11. Put the juice and sugar back into the clean pan and heat gently until all the sugar is dissolved.
12. Then bring it to the boil and simmer for 10 to 15 minutes, or until setting point is reached.
13. Skim off any scum from the surface and pour the jelly into freshly sterilised jars, right to the top. Put the lids on straight away to create the vacuum and the seal while hot.
14. Store in a cool and dark place.
Kind of like Squirrel Nutkin, stashing away all manner of wonderful stuff to ensure that you have a pleasant and healthy winter ahead !
This is fairly easy to make and is incredible with chicken, turkey and even pork maybe.
Blackberry & Apple Jelly
3 lb Blackberries
2 large Bramley Cooking Apples (or any other cooking apples)
3/4 pint Water
Juice of 1 lemon
White granulated Sugar
Muslin cloth (or old tea towel or a jelly bag)
1. Wash the animals and dirt from the blackberries, being careful and only lightly rinsing, as you can easily wash away precious juice.
2. Peel, core and chop the apples.
3. Set the muslin cloth up over a large bowl. Make sure that the cloth is sterilised and immaculately clean.
4. Put the blackberries, apples, lemon juice and water in a large heavy bottomed preserving pan, and bring it to the boil.
5. Once boiling, reduce to a simmer on a low heat for 20/25 minutes, until all the fruit is nice and soft.
6. Tip the whole lot into the jelly bag or muslin cloth over the bowl, letting the liquid drip through.
7. DO NOT SQUEEZE OR PRESS IT THROUGH.
8. Leave this to drip through, a minimum of 8 hours, no more than 9 or 10.
9. Use the dripped through juice and discard the rest onto your compost heap.
10. For every 1 pint of juice, use 1 lb of the sugar.
11. Put the juice and sugar back into the clean pan and heat gently until all the sugar is dissolved.
12. Then bring it to the boil and simmer for 10 to 15 minutes, or until setting point is reached.
13. Skim off any scum from the surface and pour the jelly into freshly sterilised jars, right to the top. Put the lids on straight away to create the vacuum and the seal while hot.
14. Store in a cool and dark place.
Thursday, 1 October 2009
Blackberry & Elderberry Jelly
This is a heavenly, sharpish and almost free of cost jelly preserve, which is to die for with lamb or game meats, even chicken. It also goes well with a strong cheddar.
And the colour is like something Albert Irvin would like to use in a painting ! In case you never heard of him, he is my favourite abstract painter ever.
You can adjust the quantities, depending on how many berries you have picked. It is basically 1 lemon per 2lbs of fruit.
I use organic lemons because there is no wax or preservatives on the skin, and so you can safely use it for cooking. If you don't mind what chemicals you feed yourself - by all means use normal lemons.
Blackberry & Elderberry Jelly
2lbs Blackberries and Elderberries
1 organic Lemon
White Sugar
1. Squeeze the lemons to extract all the juice from them.
2. Put the lemon juice, the pips and the 2 skin halves into a large pan.
3. Add the berries.
4. Add 2 or 3 tablespoons of water and stir well.
5. Cover the pan and simmer very gently on a very low heat for a few hours, until the berries are tender and very soft and squiggy. Do not be tempted to rush this on a higher heat, it will be ruined.
6. Remove the pan from the heat and crush the fruit with a potato masher.
7. Sterilise a muslin bag or cloth by pouring boiling water over it. Or do the same to a jelly bag.
8. Pour the fruit mixture into the jelly bag or the muslin, and allow to drain through at its own speed for 12 hours or overnight, into a non metallic container. Don't be tempted to squeeze it as you will cloud the jelly.
9. Measure the resulting juice.
10. Put the juice back into the clean pan and add 1 lb of sugar for every 1 pint of juice.
11. Heat gently, stirring continuously until the sugar has dissolved.
12. Now raise the heat and boil the liquid hard until setting point has been reached.
13. Pour the hot jelly straight into sterilised jars and put the lids on immediately.
Et voila - heaven in a glass jar !
If you are into preserving food from the hedges in interesting ways, and even in everyday ways, then this River Cottage cookbook is a kitchen bookshelf must. It has loads of jams and preserves in general, from things that are in many gardens and hedges.
Click here to see 'The River Cottage Preserves Handbook'
And the colour is like something Albert Irvin would like to use in a painting ! In case you never heard of him, he is my favourite abstract painter ever.
You can adjust the quantities, depending on how many berries you have picked. It is basically 1 lemon per 2lbs of fruit.
I use organic lemons because there is no wax or preservatives on the skin, and so you can safely use it for cooking. If you don't mind what chemicals you feed yourself - by all means use normal lemons.
Blackberry & Elderberry Jelly
2lbs Blackberries and Elderberries
1 organic Lemon
White Sugar
1. Squeeze the lemons to extract all the juice from them.
2. Put the lemon juice, the pips and the 2 skin halves into a large pan.
3. Add the berries.
4. Add 2 or 3 tablespoons of water and stir well.
5. Cover the pan and simmer very gently on a very low heat for a few hours, until the berries are tender and very soft and squiggy. Do not be tempted to rush this on a higher heat, it will be ruined.
6. Remove the pan from the heat and crush the fruit with a potato masher.
7. Sterilise a muslin bag or cloth by pouring boiling water over it. Or do the same to a jelly bag.
8. Pour the fruit mixture into the jelly bag or the muslin, and allow to drain through at its own speed for 12 hours or overnight, into a non metallic container. Don't be tempted to squeeze it as you will cloud the jelly.
9. Measure the resulting juice.
10. Put the juice back into the clean pan and add 1 lb of sugar for every 1 pint of juice.
11. Heat gently, stirring continuously until the sugar has dissolved.
12. Now raise the heat and boil the liquid hard until setting point has been reached.
13. Pour the hot jelly straight into sterilised jars and put the lids on immediately.
Et voila - heaven in a glass jar !
If you are into preserving food from the hedges in interesting ways, and even in everyday ways, then this River Cottage cookbook is a kitchen bookshelf must. It has loads of jams and preserves in general, from things that are in many gardens and hedges.
Click here to see 'The River Cottage Preserves Handbook'
Saturday, 5 September 2009
Smooth Blackcurrant Jam
I took the kittens to the vets this morning, as it had appeared Moma Cat had abandoned them. I needed some kitty formula and to have their age confirmed.
They are between 2.5 and 3 weeks old and nice and fat and healthy. Because of this the vet thinks that Moma Cat must have been secretly feeding them when I'm not around since Thursday when she brought them to me. I can't see how, but apparently they would be dead if she hadn't been, so I suppose maybe she is.
I am giving them kitty formula now, to ensure that they are eating enough in case Moma is only feeding spasmodically. But she is still hissing and growling at them.
What joy !
I am sat here writing this covered in kitty formula splashes... and it smells just like baby formula...
Yuk.
But what joy !
I spent last night (as I never have enough things to do) making some lush smooth blackcurrant jam, from fruit given to me by MM from his organic garden.
Here is my recipe...
Smooth Blackcurrant Jam
2lbs topped and tailed fresh (or frozen) Blackcurrants
3lbs white Sugar
1. Ensure the blackcurrants are clean, but if you can avoid washing them do so, as this may wash away some of the precious juice.
2. Top and tail the fruit. This means pick off the tails and baby stems.
3. Put the blackcurrants in a large bowl and tip all the sugar on top. Stir the sugar in gently to distribute it evenly.
4. Cover the bowl with cling film and leave in a cool place or the fridge for 48 hours. The sugar will leach out the juice from the fruit naturally.
5. Put the blackcurrants and sugar into a large, deep preserving pan (saucepan).
6. Bring slowly to a gentle simmer to melt the sugar totally. Allow to cool for 10 minutes.
7. Using a hand blender, blend the jam until smooth.
8. Next put the blended smooth mixture through a fine sieve. Discard the 'bits' into the compost or rubbish.
9. Return the now smooth jam to the pan and bring the fruit to the boil rapidly, and keep at a 'rolling' boil for no more than 5 minutes.
10. After 5 minutes remove from the heat and test for 'set'. If not yet set bring back to the boil for another 3 to 5 minutes and so on.
11. It will not take very long to set. It is very fast usually.
12. Once at setting point, pour the jam into sterilised jars whilst still very hot. Fill to almost the top and put lids on straight away.
This is incredible on toast !
They are between 2.5 and 3 weeks old and nice and fat and healthy. Because of this the vet thinks that Moma Cat must have been secretly feeding them when I'm not around since Thursday when she brought them to me. I can't see how, but apparently they would be dead if she hadn't been, so I suppose maybe she is.
I am giving them kitty formula now, to ensure that they are eating enough in case Moma is only feeding spasmodically. But she is still hissing and growling at them.
What joy !
I am sat here writing this covered in kitty formula splashes... and it smells just like baby formula...
Yuk.
But what joy !
I spent last night (as I never have enough things to do) making some lush smooth blackcurrant jam, from fruit given to me by MM from his organic garden.
Here is my recipe...
Smooth Blackcurrant Jam
2lbs topped and tailed fresh (or frozen) Blackcurrants
3lbs white Sugar
1. Ensure the blackcurrants are clean, but if you can avoid washing them do so, as this may wash away some of the precious juice.
2. Top and tail the fruit. This means pick off the tails and baby stems.
3. Put the blackcurrants in a large bowl and tip all the sugar on top. Stir the sugar in gently to distribute it evenly.
4. Cover the bowl with cling film and leave in a cool place or the fridge for 48 hours. The sugar will leach out the juice from the fruit naturally.
5. Put the blackcurrants and sugar into a large, deep preserving pan (saucepan).
6. Bring slowly to a gentle simmer to melt the sugar totally. Allow to cool for 10 minutes.
7. Using a hand blender, blend the jam until smooth.
8. Next put the blended smooth mixture through a fine sieve. Discard the 'bits' into the compost or rubbish.
9. Return the now smooth jam to the pan and bring the fruit to the boil rapidly, and keep at a 'rolling' boil for no more than 5 minutes.
10. After 5 minutes remove from the heat and test for 'set'. If not yet set bring back to the boil for another 3 to 5 minutes and so on.
11. It will not take very long to set. It is very fast usually.
12. Once at setting point, pour the jam into sterilised jars whilst still very hot. Fill to almost the top and put lids on straight away.
This is incredible on toast !
Saturday, 22 August 2009
Onion Marmalade
If, like me, you have a tiny addiction to marmalade, you will love this savoury variation which is fantastic with cheese, as well as with cooked meats etc.
Onions are fit for digging up now, and this is a great way to use some up. I got mine from a friend who grows loads... it's a vegetable I have never grown myself, although I'm not sure why not ! My father and grandfather always grew them.
Onion Marmalade
8 (2.5kg) large Onions, sliced
260g (1 & 1/3 cups for those over the water) brown sugar
4 teaspoons Orange Rind (finely grated)
250ml (1 cup) Orange Juice
250ml (1 cup) Malt Vinegar
750ml (3 cups) Water
1. Mix the onion and water in a big saucepan. Bring it to the boil, uncovered. Stir it now and then.
2. Boil for about 20 minutes, or until the onion is soft and the liquid has evaporated.
3. Add in all the other ingredients.
4. Stir whilst still over the heat, but do not let it boil. Do this until the sugar has dissolved.
5. Simmer, covered, for about 30 minutes.
6. Remove the cover and simmer for another 30 minutes, stirring it now and then.
7. When the mixture thickens it is ready.
8. Put the mixture into hot sterilised jam jars and seal them whilst it is still hot. Jars with screw lids are fine, as long as no metal is on the inside as this will corrode with the vinegar.
Onions are fit for digging up now, and this is a great way to use some up. I got mine from a friend who grows loads... it's a vegetable I have never grown myself, although I'm not sure why not ! My father and grandfather always grew them.
Onion Marmalade
8 (2.5kg) large Onions, sliced
260g (1 & 1/3 cups for those over the water) brown sugar
4 teaspoons Orange Rind (finely grated)
250ml (1 cup) Orange Juice
250ml (1 cup) Malt Vinegar
750ml (3 cups) Water
1. Mix the onion and water in a big saucepan. Bring it to the boil, uncovered. Stir it now and then.
2. Boil for about 20 minutes, or until the onion is soft and the liquid has evaporated.
3. Add in all the other ingredients.
4. Stir whilst still over the heat, but do not let it boil. Do this until the sugar has dissolved.
5. Simmer, covered, for about 30 minutes.
6. Remove the cover and simmer for another 30 minutes, stirring it now and then.
7. When the mixture thickens it is ready.
8. Put the mixture into hot sterilised jam jars and seal them whilst it is still hot. Jars with screw lids are fine, as long as no metal is on the inside as this will corrode with the vinegar.
Tuesday, 18 August 2009
Blackberry Jam & Messy Kittens
I was really bad this morning. I not only overslept, but I then read in bed until way past 10am... My two kittens finally got me up when they started digging under the bedroom door, obviously hoping to spur me into dishing out their morning Whiskas bikkies. It worked.
When I entered the kitchen to dispense the cat bikkies for my little darlings, I realised what had kept them occupied until 10am. The kitchen floor was littered with the contents of a box left ready for the compost heap ! There were mushroom stalks, bits of onion peel, old tea bags (green of course), strawberry tops, crushed egg shells and various parts of a dismembered butterfly, all over my lovely clean kitchen tiles. Such are the joys of country living with easily bored pets !
That sorted, I made some tea and toast and waded into a morning's proof reading - just to add to the Monday morning excitement...
So now it's lunchtime and I am looking forward to an afternoon calmly making some lush blackberry jam. I will need to pick a few more from the hedges round about so that I can make a good sized batch, but gathering free food is always a joy and I am totally addicted to it.
Talk to you later !
The recipe I use to make Blackberry Jam is below:
Blackberry Jam a la Amanda
Ingredients
6 lb Blackberries
1/4 pint Water
Rind and juice of 2 Lemons
6 lb Sugar
1. Put the cleaned fruit, the water and lemon rind and juice into a large pan.
2. Simmer until the fruit is soft.
3. Stir in the sugar and boil rapidly until setting point is reached.
4. Remove from the heat, skim, pot, cover, and label. (Put the lids on whilst it is hot).
This will make about 10 lbs of jam.See ! It's easy !
When I entered the kitchen to dispense the cat bikkies for my little darlings, I realised what had kept them occupied until 10am. The kitchen floor was littered with the contents of a box left ready for the compost heap ! There were mushroom stalks, bits of onion peel, old tea bags (green of course), strawberry tops, crushed egg shells and various parts of a dismembered butterfly, all over my lovely clean kitchen tiles. Such are the joys of country living with easily bored pets !
That sorted, I made some tea and toast and waded into a morning's proof reading - just to add to the Monday morning excitement...
So now it's lunchtime and I am looking forward to an afternoon calmly making some lush blackberry jam. I will need to pick a few more from the hedges round about so that I can make a good sized batch, but gathering free food is always a joy and I am totally addicted to it.
Talk to you later !
The recipe I use to make Blackberry Jam is below:
Blackberry Jam a la Amanda
Ingredients
6 lb Blackberries
1/4 pint Water
Rind and juice of 2 Lemons
6 lb Sugar
1. Put the cleaned fruit, the water and lemon rind and juice into a large pan.
2. Simmer until the fruit is soft.
3. Stir in the sugar and boil rapidly until setting point is reached.
4. Remove from the heat, skim, pot, cover, and label. (Put the lids on whilst it is hot).
This will make about 10 lbs of jam.See ! It's easy !
Thursday, 13 August 2009
Courgette and Ginger Jam aka Marrow and Ginger Jam
I always make the mistake of planting too many courgette plants around the place... 2 of them would be more than enough, but no, I have to play safe and plant 7. I'm a fool as now I am over run and can't keep up with making 101 things with courgettes (I could write an entire book of recipes for them).
In case you are in the states or Australia, courgettes are otherwise known as zucchini. Zucchini are originally from South America, and courgette is the French word for them. They are in fact the immature fruits of the marrow, and when left to grow obviously grow into marrows - which adds to the list of things I can make with them ! Oh goodie I can't wait. Well actually I can as I am fast running out of ideas..
One wonderful thing you can make with mature courgettes, which is when they are marrow size, is Marrow and Ginger Jam.
Now I know this sounds disgusting, but in fact it's the most incredibly sublime jam I have ever had, which once in your mouth has the added surprise of a little kick from the ginger. Always stick to the actual fresh ingredients, or else you will not have the delicate wonderful jam I'm raving about.
So here goes:
AMANDA'S MARROW & GINGER JAM
Ingredients
3lbs large Courgettes or Marrow, weighed after peeling, chopping into 1cm thick pieces and de-seeding
4lbs White Granulated Sugar
1oz Fresh Ginger Root
1oz Crystalised Ginger (finely chopped)
Grated rind and juice of 2 Lemons
Rind and juice of 1 Orange
1. Place the peeled & chopped courgettes in a large bowl and sprinkle over about one third of the sugar. Cover. Let this stand and soak through overnight at least (in the fridge in a warm climate).
2. Place the grated ginger root, lemon and orange rind in a piece of muslin and tie up the muslin into a bag. Place the muslin bag in the cooking pan with the courgettes, orange and lemon juices.
3. Simmer for 30 minutes.
4. Add 1oz of finely chopped crystalised ginger to the pan.
4. Add the remaining sugar and boil gently until setting point is reached and the courgettes look transparent.
5. Remove and discard the muslin bag.
6. Pot the hot jam into clean, warm, sterilised jars, cover with waxed paper discs, set aside to cool and cover in the usual way. Alternatively you can simply put the normal jar caps on whilst the jam is still very hot, as this will create a sealed sterile vacuum as the air and jam inside cools.
Makes about 6lbs
*Setting Point*
Many people find it hard to know when the setting point has been reached, and there is no hard and fast set period of time for this to happen. It all depends on the fruit used, how it grew and what it contains etc.
To test to see if jam is set, spoon out a small bit onto an already chilled plate or small dish. Place this in the fridge for 15 minutes. If it wrinkles on the surface and appears set after that time - the jam is ready to put in the jars.
Remember - while you are testing the setting point, always take the pan off the heat, otherwise it will go on getting stiffer and set harder than you want.
In case you are in the states or Australia, courgettes are otherwise known as zucchini. Zucchini are originally from South America, and courgette is the French word for them. They are in fact the immature fruits of the marrow, and when left to grow obviously grow into marrows - which adds to the list of things I can make with them ! Oh goodie I can't wait. Well actually I can as I am fast running out of ideas..
One wonderful thing you can make with mature courgettes, which is when they are marrow size, is Marrow and Ginger Jam.
Now I know this sounds disgusting, but in fact it's the most incredibly sublime jam I have ever had, which once in your mouth has the added surprise of a little kick from the ginger. Always stick to the actual fresh ingredients, or else you will not have the delicate wonderful jam I'm raving about.
So here goes:
AMANDA'S MARROW & GINGER JAM
Ingredients
3lbs large Courgettes or Marrow, weighed after peeling, chopping into 1cm thick pieces and de-seeding
4lbs White Granulated Sugar
1oz Fresh Ginger Root
1oz Crystalised Ginger (finely chopped)
Grated rind and juice of 2 Lemons
Rind and juice of 1 Orange
1. Place the peeled & chopped courgettes in a large bowl and sprinkle over about one third of the sugar. Cover. Let this stand and soak through overnight at least (in the fridge in a warm climate).
2. Place the grated ginger root, lemon and orange rind in a piece of muslin and tie up the muslin into a bag. Place the muslin bag in the cooking pan with the courgettes, orange and lemon juices.
3. Simmer for 30 minutes.
4. Add 1oz of finely chopped crystalised ginger to the pan.
4. Add the remaining sugar and boil gently until setting point is reached and the courgettes look transparent.
5. Remove and discard the muslin bag.
6. Pot the hot jam into clean, warm, sterilised jars, cover with waxed paper discs, set aside to cool and cover in the usual way. Alternatively you can simply put the normal jar caps on whilst the jam is still very hot, as this will create a sealed sterile vacuum as the air and jam inside cools.
Makes about 6lbs
*Setting Point*
Many people find it hard to know when the setting point has been reached, and there is no hard and fast set period of time for this to happen. It all depends on the fruit used, how it grew and what it contains etc.
To test to see if jam is set, spoon out a small bit onto an already chilled plate or small dish. Place this in the fridge for 15 minutes. If it wrinkles on the surface and appears set after that time - the jam is ready to put in the jars.
Remember - while you are testing the setting point, always take the pan off the heat, otherwise it will go on getting stiffer and set harder than you want.
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