- Courgette chutney
- Hedgerow jelly
- Raspberry fridge jam
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Courgette chutney rom Countryfile Magazine.
Ingredients:
1kg courgettes, green or yellow, under 15 cms long
2 tablespoons salt
2 medium onions
4-5 large cloves garlic
1 red chilli (more if you want to increase the heat)
25g root ginger
100ml sunflower oil
2 tablespoons black mustard seed
1 tablespoon
coriander seed
1 tablespoon
ground cumin
1 tablespoon turmeric
300ml cider vinegar
225g Demerara sugar
Makes 4-5 x 340g jars
Method:
1. Wipe the courgettes and cut off the stalks. Chop into 5-6mm pieces (for larger courgettes cut lengthwise and then slice). Place in colander, sprinkle with salt, then stand over a bowl and leave for a couple of hours. The salt will draw out excess water and prevent the courgettes going mushy when cooked.
2. Meanwhile, peel the onion, garlic cloves, ginger and de-seed the chilli. Place in a blender and blitz well to form a paste.
3. Rinse the courgettes with plenty of cold water and dry well.
4. Heat the oil in a large roomy saucepan. Sprinkle in the mustard and coriander seeds
and fry for 3-4 mins.
5. Add the ground cumin and turmeric, shaking the pan to prevent the spices burning. Add the onion paste and cook with the spices for 4-5 mins.
6. Add courgettes, vinegar and sugar. Stir, bring to simmering point over medium heat. Reduce heat and let the mixture cook slowly until courgettes are soft and much of the liquid has reduced. This will take approx
45 mins. Pot chutney while still hot in sterilised jars, seal with vinegar-proof lids.
Hedgerow jelly
Ingredients:
1kg crab apples
(or cooking apples)
1kg mixed hedgerow berries (blackberries, rosehips, haws, sloes, elderberries or rowan berries.)
Around 900g granulated sugar
Makes 7-8 x 225g jars
Method:
1. Pick over your fruit, removing stalks and rinsing if necessary. Don’t peel or core the apples as the peel and core are an excellent sources of the naturally occurring gelling agent pectin. Just chop them roughly.
2. Place all the prepared fruit in a saucepan with 1.2 litres water. Bring gently to simmering point and simmer until the fruit is soft and pulpy.
3. Remove from the heat. Have ready a jelly bag or muslin cloth and turn the contents of the pan into it. Leave to drip overnight.
4. The next day, measure the juice – you will probably have about 1.2 litres, though this will depend on the berries used. For every 600ml juice, allow 450g sugar. Put the juice into a large pan and bring slowly to the boil. Add the sugar as it just comes to the boil and keep stirring until the sugar has dissolved. Boil rapidly, without stirring, for 9–10 mins until setting point is reached. Test this by dropping a little jam onto a cold saucer. Allow to cool for a min then push gently with your fingertip. If it has formed a skin and crinkles a little, it’s set.
5. Skim the jelly, pot and seal as quickly as possible.
Raspberry fridge jam
Ingredients:
1.5kg raspberries
750g jam sugar (with pectin)
Makes 6 x 340g jars
This is a great way to enjoy autumn raspberries during the winter months.
Pam teaches preserve-making at Hugh Fearnley-Whittingstall’s River Cottage and this is one of Hugh’s personal recipes.
He claims the secret of success is to pick the raspberries on a hot, dry day, aiming for a good mixture of ripe and almost-ripe fruit, then to make the jam immediately to capture the full flavour of the berries.
The light boiling and lower-than-normal quantity of sugar produce a loose, soft-set jam with a fresh, tangy flavour.
Low-sugar jams of this type are often called fridge jams. In fact, as long as it is capped when still above 90°C, this preserve will keep well in the store cupboard. However, once it is opened, you must keep it in the fridge (hence the name).
It won’t last long after opening – maybe two or three weeks – but as it tastes so very, very good, this is unlikely to be a problem.
This light, soft jam is fantastic in cakes or sherry trifles or stirred into creamy rice puddings.
Best of all, layer it with toasted oatmeal, cream, Drambuie and honey for a take on the traditional Scottish pudding, cranachan.
1. Pick over the raspberries carefully and discard any leaves or stalks.
Put half the fruit into a preserving pan and use a potato masher to roughly crush it.
2. Add the remaining fruit and sugar.
Stir over a low heat to dissolve the sugar.
Bring to a rolling boil then boil for 4-5 mins. (If you prefer a firmer jam, then continue boiling at this stage for a further 2–3 mins).
3. Remove from the heat, stirring to disperse any scum.
It is important to pour and cap this low-sugar jam quickly, but you must allow it to cool just a little first (give it 5–6 mins) to prevent all those little raspberry pips rushing to the top of the jar.
- Hedgerow jelly
- Raspberry fridge jam
-------------
Courgette chutney rom Countryfile Magazine.
Ingredients:
1kg courgettes, green or yellow, under 15 cms long
2 tablespoons salt
2 medium onions
4-5 large cloves garlic
1 red chilli (more if you want to increase the heat)
25g root ginger
100ml sunflower oil
2 tablespoons black mustard seed
1 tablespoon
coriander seed
1 tablespoon
ground cumin
1 tablespoon turmeric
300ml cider vinegar
225g Demerara sugar
Makes 4-5 x 340g jars
Method:
1. Wipe the courgettes and cut off the stalks. Chop into 5-6mm pieces (for larger courgettes cut lengthwise and then slice). Place in colander, sprinkle with salt, then stand over a bowl and leave for a couple of hours. The salt will draw out excess water and prevent the courgettes going mushy when cooked.
2. Meanwhile, peel the onion, garlic cloves, ginger and de-seed the chilli. Place in a blender and blitz well to form a paste.
3. Rinse the courgettes with plenty of cold water and dry well.
4. Heat the oil in a large roomy saucepan. Sprinkle in the mustard and coriander seeds
and fry for 3-4 mins.
5. Add the ground cumin and turmeric, shaking the pan to prevent the spices burning. Add the onion paste and cook with the spices for 4-5 mins.
6. Add courgettes, vinegar and sugar. Stir, bring to simmering point over medium heat. Reduce heat and let the mixture cook slowly until courgettes are soft and much of the liquid has reduced. This will take approx
45 mins. Pot chutney while still hot in sterilised jars, seal with vinegar-proof lids.
Hedgerow jelly
Ingredients:
1kg crab apples
(or cooking apples)
1kg mixed hedgerow berries (blackberries, rosehips, haws, sloes, elderberries or rowan berries.)
Around 900g granulated sugar
Makes 7-8 x 225g jars
Method:
1. Pick over your fruit, removing stalks and rinsing if necessary. Don’t peel or core the apples as the peel and core are an excellent sources of the naturally occurring gelling agent pectin. Just chop them roughly.
2. Place all the prepared fruit in a saucepan with 1.2 litres water. Bring gently to simmering point and simmer until the fruit is soft and pulpy.
3. Remove from the heat. Have ready a jelly bag or muslin cloth and turn the contents of the pan into it. Leave to drip overnight.
4. The next day, measure the juice – you will probably have about 1.2 litres, though this will depend on the berries used. For every 600ml juice, allow 450g sugar. Put the juice into a large pan and bring slowly to the boil. Add the sugar as it just comes to the boil and keep stirring until the sugar has dissolved. Boil rapidly, without stirring, for 9–10 mins until setting point is reached. Test this by dropping a little jam onto a cold saucer. Allow to cool for a min then push gently with your fingertip. If it has formed a skin and crinkles a little, it’s set.
5. Skim the jelly, pot and seal as quickly as possible.
Raspberry fridge jam
Ingredients:
1.5kg raspberries
750g jam sugar (with pectin)
Makes 6 x 340g jars
This is a great way to enjoy autumn raspberries during the winter months.
Pam teaches preserve-making at Hugh Fearnley-Whittingstall’s River Cottage and this is one of Hugh’s personal recipes.
He claims the secret of success is to pick the raspberries on a hot, dry day, aiming for a good mixture of ripe and almost-ripe fruit, then to make the jam immediately to capture the full flavour of the berries.
The light boiling and lower-than-normal quantity of sugar produce a loose, soft-set jam with a fresh, tangy flavour.
Low-sugar jams of this type are often called fridge jams. In fact, as long as it is capped when still above 90°C, this preserve will keep well in the store cupboard. However, once it is opened, you must keep it in the fridge (hence the name).
It won’t last long after opening – maybe two or three weeks – but as it tastes so very, very good, this is unlikely to be a problem.
This light, soft jam is fantastic in cakes or sherry trifles or stirred into creamy rice puddings.
Best of all, layer it with toasted oatmeal, cream, Drambuie and honey for a take on the traditional Scottish pudding, cranachan.
1. Pick over the raspberries carefully and discard any leaves or stalks.
Put half the fruit into a preserving pan and use a potato masher to roughly crush it.
2. Add the remaining fruit and sugar.
Stir over a low heat to dissolve the sugar.
Bring to a rolling boil then boil for 4-5 mins. (If you prefer a firmer jam, then continue boiling at this stage for a further 2–3 mins).
3. Remove from the heat, stirring to disperse any scum.
It is important to pour and cap this low-sugar jam quickly, but you must allow it to cool just a little first (give it 5–6 mins) to prevent all those little raspberry pips rushing to the top of the jar.
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