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Peach Jam II

Peach Jam II
Author: 
Recipe type: Jam
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: About 800g
 
Ingredients
  • 550g (1¼lb) peaches
  • 450g (1lb) sugar
  • 30ml (2 tablespoons) water
  • 30ml (2 tablespoons) lemon juice
Instructions
  1. Boil a pan of water.
  2. Drop the peaches into the boiling water, leave in the water for 30 seconds, then transfer to cold water.
  3. Remove the skins from the peaches.
  4. Cut the fruits in half, removing the stones and putting them to one side for use later.
  5. Cut the peach halves into small cubes and place in a preserving pan with the water and lemon juice.
  6. Simmer gently until the fruit is soft but not pulpy.
  7. Add the sugar and stir gently until it is fully dissolved.
  8. Bring to the boil and boil rapidly until setting point is reached.
  9. Transfer to warmed and sterile jars.
  10. Seal well.
 

Redcurrant and Apple Jelly

Redcurrant and Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
Serves: About 4.5kg (10lb)
 
Ingredients
  • 910g (2lb) redcurrants
  • 1.4kg (3lb) cored cooking apples
  • 1l (1¾ pints) water
  • sugar
Instructions
  1. Roughly chop the apples
  2. Place the apples and redcurrants in a preserving pan.
  3. Add the water to the pan
  4. Bring to the boil and leave to simmer for an hour.
  5. Measure the volume of juice in the pan.
  6. For every 600ml (1 pint) add 450g (1lb) of sugar.
  7. Heat gently until the sugar is fully dissolved, then boil rapidly until setting point is reached.
  8. Pour into heated sterile jars
  9. Seal immediately
 

Apple Marmalade

 

Apple Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
Serves: About 4kg (9lb)
 
Ingredients
  • 600ml (1pint) cider
  • 2kg (4½lbs) cooking apples (weighed after they are peeled and cored)
  • 1 lemon
  • 10ml (2tsp) cinnamon
  • 5ml (1 tsp) ground cloves
  • Sugar
Instructions
  1. Chop the peeled and cored apples into quarters.
  2. Place the apple quarters and cider in a preserving pan and bring to the boil.
  3. Simmer until the apples form a pulpy mush.
  4. Run the contents of the pan through a sieve, collecting the extract and discarding anything left in the sieve.
  5. For every 600ml (1 pint) of sieved apple add 450g (1lb) of sugar.
  6. Return the apple and sugar to the preserving pan.
  7. Add the cinnamon, juice and rind of the lemon, and the cloves.
  8. Heat gently and stir until the sugar is fully dissolved.
  9. Bring to the boil.
  10. Continue to boil until setting point is reached.
  11. Pour into hot and sterile jars, then seal well.
Notes
Any cider can be used.
 

Apple and Rosehip Cheese

Apple and Rosehip Cheese
Author: 
Recipe type: Cheese
Cuisine: British
Serves: Approx 1.5kg (3lb)
 
Ingredients
  • 910g (2lb) cooking apples
  • 300ml (1/2 pint) orange juice
  • 50g (2oz) rose-hips
  • 150ml (1/4 pint) water
  • sugar
Instructions
  1. Roughly chop the whole apples, including the skins and cores.
  2. Chop up the rose-hips and place them in a muslin bag.
  3. Place the apples, orange juice and water in a preserving pan.
  4. Place the muslin bag of rose-hips in the preserving pan, ensuring that the hips cannot escape.
  5. Cook over a low heat until the apples are soft and tender.
  6. Remove the muslin bag of rose-hips and discard them.
  7. Push the apples through a sieve, then weigh the puree.
  8. Return the puree to the preserving pan.
  9. For every 450g (1lb) of apple puree add 450g (1lb) of sugar.
  10. Simmer for 60 minutes, or until the mix becomes very thick, stirring frequently to prevent burning.
  11. Transfer into hot and sterile jars, and seal immediately.
 

Apple and Lemon Curd

Apple and Lemon Curd
Author: 
Recipe type: Curd
Serves: About 1kg
 
Ingredients
  • 910g (2lb) peeled and cored cooking apples
  • 225g (8oz) sugar
  • 225g (8oz) butter
  • 2 eggs
  • 1 lemon
Instructions
  1. Chop the peeled and cored apple into rough chunks.
  2. Place the apple, with a little water,, in a bowl and cook until soft.
  3. Whisk or beat the soft apple to form a puree.
  4. Melt the butter.
  5. Add the butter and sugar to the apple puree.
  6. Add the eggs and beat them into the mix.
  7. Place the bowl over a pan of boiling water and cook slowly for about half-an-hour.
  8. When the mixture thickens, add the juice of the lemon, and stir well.
  9. Pour into pre-heated and sterile jars.
  10. Seal well.
 

Mulberry Jelly

Mulberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • Cooking apples (2 medium large ones)
  • 910g (2lb) mulberries
  • 300ml (1/2 pint) water
  • sugar
Instructions
  1. Cut the whole apples into small chunks, retaining the core and peel.
  2. Place the apple chunks in a preserving pan, add the water and cook until the apples soften - about 10 to 15 minutes.
  3. Add the mulberries and continue to cook until the apples are pulpy.
  4. Transfer the pan contents to a jelly bag and leave to drip over night.
  5. Measure the collected juice.
  6. For every 600ml (1pint) of juice, weigh out 450g (1lb) of sugar.
  7. Place the juice and sugar in the preserving pan and bring to the boil
  8. Boil briskly until setting point is reached.
  9. Pour into heated and sterile jars.
  10. Seal immediately.
 

Tamarillo Jam

Tamarillo Jam
Author: 
Recipe type: Jam
Cuisine: New Zealand
Prep time: 
Cook time: 
Total time: 
Serves: 1.5kg
 
Ingredients
  • 450g (1lb) skinned tamarillo fruits
  • 450g (1lb) cooking apples, peeled and cored*
  • 910g (2lb) sugar
  • 45ml (3 tablespoons) warm water
Instructions
  1. Place the tamarillo fruits in a preserving pan.
  2. Slice the apples, and add them to the pan.
  3. Add the water and heat gently.
  4. Leave to simmer until the apples are broken down to a pulp.
  5. Add the sugar, and stir gently until the sugar is entirely dissolved.
  6. Bring to the boil and keep it boiling briskly until setting point is reached.
  7. Transfer to hot sterile jars and seal immediately.
 

Cape Gooseberry Jam II

Cape Gooseberry Jam II
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 450g (1lb) cape gooseberries
  • 450g (1lb) cooking apples, peeled and cored*
  • 910g (2lb) sugar
  • 45ml (3 tablespoons) warm water
Instructions
  1. Remove the papery outer covers from the cape gooseberries.
  2. Place the gooseberries in a preserving pan.
  3. Slice the apples, and add them to the pan.
  4. Add the water and heat gently.
  5. Leave to simmer until the apples are broken down to a pulp.
  6. Add the sugar, and stir gently until the sugar is entirely dissolved.
  7. Bring to the boil and keep it boiling briskly until setting point is reached.
Notes
Weigh the apples *after* peeling and removing the cores.

Cape gooseberries are also known as Chinese Lanterns, and look similar to tomatoes with paper covers over them.
 

Rhubarb and Strawberry Jam

Rhubarb and Strawberry Jam
Author: 
Recipe type: Jam
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 1kg
 
Ingredients
  • 450g (1lb) rhubarb
  • 450g (1lb) strawberries
  • 400g (14oz) sugar
  • 1 large lemon
Instructions
  1. Cut the rhubarb into 1.5cm (1/2 inch) chunks.
  2. Place the rhubarb and sugar in a preserving pan, and stir gently to coat all the fruit in sugar.
  3. Leave to stand for two hours.
  4. Add the strawberries.
  5. Add the juice from one large lemon.
  6. Cook over a low heat, stirring gently until all the sugar is dissolved.
  7. Boil rapidly until setting point is reached.
  8. Pour into heated sterile jars, and seal immediately.
 

Rose Petal Jam

Rose Petal Jam
Author: 
Recipe type: Jam
Cuisine: British
Cook time: 
Total time: 
 
Ingredients
  • 450g (1lb) sugar
  • 300ml (1/2 pint) water
  • 1 lemon
  • 850ml (1½ pints) rose petals
Instructions
  1. Place the water and the sugar in the preserving pan.
  2. Place on a low heat and stir until the sugar is fully dissolved.
  3. Add the lemon juice and boil until the liquid forms a syrup.
  4. Lower the heat until the liquid goes off the boil
  5. Carefully pull the petals from the rose flowers, discarding any imperfect ones.
  6. Add the petals to the hot syrup and stir gently to distribute them throughout the syrup.
  7. Cook gently until the petals are soft but not falling apart.
  8. Pour into jars and seal well
Notes
Any type of rose petals may be used, wild or cultivated, as they are all edible. For more impressive colours and fragrances use the brighter and more perfumed varieties.

Deep red petals produce a delightful rose coloured jam.