Pumpkin, apple & ginger jam.

- The Physic Blogger: Pumpkin Jam Anyone?
Makes about 6-7 x 225g/8oz jars, 3-4 x 450g/1lb jars.

500g pumpkin or any firm, orange fleshed squash (prepared weight), peeled, deseeded & diced into 1cm cubes or grated
350g cooking apples (prepared weight), peeled, cored & diced into 1cm cubes or grated
30g fresh ginger, peeled & diced as tiny as possible or grate with fine microplane-type grater
1 chunk of crystallised stem ginger, finely grated as above (If you're really not a fan of ginger, leave these out.)
250g pumpkin purée (optional)
1/2 tsp ground ginger (or to taste)
1/4 tsp ground cinnamon (or to taste)
2 lemons, juiced
2 oranges, juiced
700g granulated sugar
250ml water

Place diced raw pumpkin, apples, gingers, cinnamon, lemon & orange juice, and water in a heavy bottomed pan, simmer gently until the pumpkin, ginger and apple chunks are tender, stirring occasionally.
Grating the pumpkin & apple will mean it cooks quicker but I like the chunky texture of diced.
Meanwhile, wash the jars in hot soapy water, rinse and sterilise in oven at 100C for 15-20 mins.
Add the pumpkin purée if using & stir in.
Then add the sugar and stir to dissolve. (It helps to warm the sugar in a very low oven first.)
Simmer until reduced, thick and gloopy, there's no need to test for setting point with this jam.
It's ready when a spoon pulled across the pan reveals the base.
Cool slightly then pour into the jars & seal with fresh lids or waxed paper discs & cellophane covers while still hot.
Store in a cool, dry place and use within a year.
Open opened, store in fridge and use within 4 weeks.

Pumpkin Jam.

Pumpkin Jam - David Lebovitz


Jam - about 1 1/2 cups (400ml)
Make sure you use a roasting or sugar pumpkin for this jam.
Other types of pumpkins, such as those meant for carving, have a higher water content and will not cook up the same. (Steaming the pumpkin is an idea inspired by the Soframiz cookbook.)
This recipe makes one large jar, or two smaller ones.
You can scale up the recipe to make more if you wish.
You don't need a thermometer to make this jam; you can tell visually when it's done.
And since it makes a small batch, you'll likely eat it quickly.
But it will keep for at least a month or so in the refrigerator.
I give some tips after the recipe in case you're interested in canning, as well as a few other notes on the recipe.
If you do use a thermometer, jams often jell at around 220ºF (104ºC) however this one was ready when the thermometer reached 200ºF (93ºC).
Still, for this jam, it's easy to see when it's ready as it'll visibly thicken, so a thermometer isn't necessary.

2 pounds (900g) baking pumpkin, split, seeds removed, and cut into 5-inch (12cm) pieces
1 1/3 cups (265g) sugar
2 tablespoons orange juice (1 medium orange)
1 tablespoon lemon juice (1/2 lemon)
pinch of salt
1/2 vanilla bean, split lengthwise


1. Place the pumpkin pieces in a steamer basket in a pot.
Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 30 minutes.
During the steaming, add more water to the pot if necessary.




2. When the pumpkin is cool enough to handle, scrape the flesh from the skin and puree it in a food processor or immersion blender, or pass it through a food mill or potato ricer.
You should have about 2 cups (535g) of puree.

3. Put the puree in a heavy-duty saucepan along with the sugar, orange and lemon juice, and salt.
Scrape the seeds from the vanilla bean with a small knife and add them to the pot, along with the bean.

4. Cook over medium heat, stirring frequently, until the sugar dissolves.
Continue cooking the pumpkin mixture, stirring constantly to prevent the puree from burning.
Because the puree is thick, it'll tend to splatter.
You may wish to wear an oven mitt while stirring.
OR: Use Heat diffuser - Placed directly on the flame of your gas range, the diffuser reduces and evenly redistributes the heat from the flame for gentle, even cooking!


5. When the jam mixture visibly thickens and it holds its shape in a jelly-like mound when you heap it up onto itself, it's done.
It will take about ten minutes.
Scrape the mixture into a clean jar.
The jam is best served at room temperature.
It can be refrigerated for at least one month.


OR:
- Pumpkin jam recipe | The Cottage Smallholder
Combining the pumpkin with orange (the zest and the juice) and lemon juice and a decent wedge of finely chopped fresh ginger.
I went on to add ground ginger, cinnamon and finally the juice of a small lime.
The last ingredient seemed to bring all the flavours together and produce a great tasting jam.
There’s no need to test for setting point with this recipe. The jam is ready when a wooden spoon pulled across the pan reveals the base of the pan cleanly.

- Roasted Pumpkin Seeds Recipe, Toasted Pumpkin Seeds | SimplyRecipes.com

Basic Jam for Beginners.

- Making Jam Without Refined Sugar | Huffington Post
- BBC Food - Jam's sticky situation: How much sugar is too much?
Do you have any overall tips for success when it comes to making jam without refined sweeteners?

1.Practice, practice, practice!
And write down what you did so you can either replicate it if it comes out right or find your mistake if it didn’t.
2.Remember, when making jams without refined sugar, it will not gel the same.
Don’t expect a hard-set jam.
Rather, be excited about an all-natural fruit flavored spread that can do double time as a topping for ice cream or French toast, or a side dish!
3.If you want your jam to gel, add no-sugar needed pectin.
It still won’t be like a traditional jam, but it will be pretty close.
A little heavy on the pectin is better than too light, if you want a more traditional set.

What kinds of fruit make the best refined-sugar-free jam? Which fruits should be avoided?
The best and easiest to find recipes for are: apples, grapes, strawberries, peaches, pears, raspberry, blackberry, blueberry, or cherry.
Avoid: pumpkin — it is not safe to can.
I know everyone loves pumpkin butter, but it’s better left in the refrigerator.

Books:
- Put 'em Up!: Sherri Brooks Vinton: 9781603425469: Amazon.com: Books
- Ball Complete Book of Home Preserving: Judi Kingry, Lauren Devine: 9780778801313: Amazon.com: Books
- 100 Jams, Jellies, Preserves & Pickles: Amazon.co.uk: Gloria Nicol: 9781907563614: Books

Blog:
- Fearless Fresh » Tame & Reclaim Your Kitchen!
- BBC Food - Jam's sticky situation: How much sugar is too much?
- Basic Jam for Beginners, All Natural, Low Sugar, No Pectin Added | The High Heel Gourmet
- http://davesgarden.com/guides/articles/view/1629/#b

Blackberry, apple, rose geranium jam.

Makes approx. 1.2Kg (2 1/2 lbs) of jam

500g (1 lb) tart apples, bramleys or wild apples will do fine, peeled cored and roughly chopped
300ml (10 fl oz) water or apple juice
500g (1 lb) blackberries
juice of 1 lemon
750g (1 3/4 lbs)sugar
4 – 6 rose rose attar geranium leaves (optional)

Cook the apples with the water or apple juice until the fruit begins to break up and becomes soft.
Add the blackberries and lemon juice and simmer for a further 10-15 minutes.
If you prefer a seedless jam, allow the fruit to cool then run it through a food mill or push through a sieve and continue with pureed fruit.
Add the geranium leaves tied together in a bundle and the sugar to the fruit and stir over a gentle heat until the sugar has dissolved, bring to a simmer then remove from the heat and leave for the flavours to macerate for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Using a preserving pan, bring everything to a rolling boil and maintain the heat until it reaches setting point and a blob of syrup readily forms a skin as it cools on a cold plate.
It only took me 5 minutes to reach a set with my jam.
Fish out the geranium leaves and discard them.
Pour the jam into hot sterilised jars and seal.
If you are canning your jam, process for 5 minutes then remove from the canner.

100 Jams, Jellies, Preserves & Pickles: Amazon.co.uk: Gloria Nicol: 9781907563614: Books
Blackberry/Ежевика!

Quince.

- Quince Jam | LondonEats
To make the jam (makes around 7 large jars):

• 2kg grated quince (6-7 fruits), washed thoroughly
• 1 litre of water
• 1kg sugar (750g sugar is you prefer a less sweet jam)
• zest of 1 lemon
• juice of 1/2 lemon

Wash the fruit, and grate it. There is no need to peel, just keep going until you get to the core (but obviously, don’t grate the core).

Put the water into a large heavy-bottomed pot, and bring to the boil. Add the quince, lemon zest and the lemon juice. Reduce the heat, and simmer the mixture until the fruit is tender (approximately 10-15 minutes).

Now add the sugar and stir with a wooden spoon until dissolved. Bring to the boil, then reduce the heat and cook on a medium heat until the jam reaches the setting point (this can take a while – up to an hour – but keep checking and stirring regularly to be sure that the jam does not burn on the bottom of the pan). Once the jam is ready, put into sterilised jars.

Worth making? Yes yes yes! This jam really does not involve much more than preparing the fruit, cooking it long enough to reach the setting point and putting into jars. The flavour and colour are both elegant and really quite unlike the sort of jam that you usually see, so it makes a really nice addition to the store cupboard.


- Quince | SimplyRecipes.com

Apple and mint jam.

"Apple and mint jam" Recipe
1000 grams of Apples, cleaned and peeled
150 grams of Spearmint, fresh
700 grams of Sugar
2 Lemon

Peel the apples, remove the cores and cut into small pieces.
Wash mint and chop it coarsely, then add to the apples.
Put everything in a large stainless steel pot, to which you will add the grated rind of lemons and sugar.
Cook the apples over low heat and add the lemon juice.
After about an hour the apples should be thoroughly cooked; obtain a puree with the aid of a mill.
Jam pot in hot sterilized jars above; invert the jars to get the vacuum during cooling.

Canning strawberry jam without pectin.

Mother's Kitchen: Canning strawberry jam without pectin
To make strawberry jam with natural fruit pectin and less sugar, use apples and citrus.
Even though it has apples in it, you won't be able to taste them.
Plus, the apples extends the volume of strawberries.

Natural Strawberry Jam
(makes about 8 -220ml jars)

5 tart apples, stems and blossom ends removed and chopped coarsely, cores intact
1 lemons or limes, unpeeled and chopped fine

Boil apples and citrus in enough water to prevent sticking for 20 minutes until soft.
Force through a fine sieve with the back of a spoon to make 2 cups puree, or use a food mill if you have one.
A sieve and a spoon works just as well.

Now it's time to add:

8 cups halved and hulled strawberries
5 1/2 cups sugar

...to the strained apple/citrus puree in a deep pot.
Bring it to a boil and stir frequently over medium heat.
Boil for 20 minutes until mixture thickens and mounds up in a spoon.

Place a spoonful of the jam on a saucer in the freezer for a 5 minutes to cool.
Run a finger through the jam: if the surface wrinkles, it's ready.
If not, it needs to boil some more.
Also, you can measure the temp of the jam - that is the "jel point".

Ladle the hot jam into hot jars; leaving 1/4 inch headspace.
Wipe off the rim, place a lid on the jar and screw a band on it to finger tight.
Process in a boiling water canner for 10 minutes.
Shut off heat on canner and remove lid, and let the jars sit 5 minutes in the water before you take them out.
This neat trick prevents the jars from spewing juice out of the lids before they seal like they sometimes do.
Remove the jars and let them cool.
Make sure the top is sealed by checking to see if you can press down on the top of it.
If you can, store that jar in the fridge and not in the pantry.

- The simple way to 'gel' your jellies and jams, etc., is to add a thick slice of a washed lemon into the pot while cooking the fruit.
Voila! There you have it.....perfectly 'gelled'' or thickened jams, jellies, etc.
Simple as that.

- How to Fix (or Remake) Jam or Jelly That Turns Out Too Soft or Runny
Never make a new batch of jam or jelly starting with more than 6 cups of crushed fresh or frozen fruit; and never try to remake a batch larger than 2.5 quarts/10 cups.

- How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home

No-cook strawberry jam.

No-cook strawberry jam | BBC Good Food
850g caster sugar
500g firm ripe strawberries, hulled
1/2 bottle liquid pectin (Certo from TESCO) or 1 sachet pectin crystals
juice of 1 medium lemon (about 3-4 tbsp)

Heat oven to 140C/fan 120C/gas 1.
Tip the sugar into a shallow dish and warm in the oven for about 10 mins.

Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork.
Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
Mix in the pectin, stirring well, then add 3 tbsp lemon juice.

Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars.
Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting.
If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots.
Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set.
Cover tightly with lids and freeze until required.
Freezes for up to 8 months – keep in the fridge after defrosting.
The jam may go cloudy after freezing – but when thawed, just stir and it will go clear again.

OR:
- National Federation of Women's Institutes | Freezer Strawberry Jam

Blueberry and rhubarb jam by Gloria Nicol.

Growing and making jam with blueberries | Life and style | The Guardian

Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar

Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.

Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice.
Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.

Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.

Skim if necessary.
Pour into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.

This jam has a nice soft set that suits me fine.
If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.

Gloria Nicol grows many of the ingredients for her preserves on an allotment close to her home in the Forest of Dean. 

She writes the blog www.laundryetc.co.uk, where you can read more about her preserving.

- laundry etc:

- rhubarb-blueberry-lime-jam

No-Recipe Cherry Jam. By David Lebovitz.

No-Recipe Cherry Jam - David Lebovitz
Note:
- Using the handy cherry pitter, pit the cherries.
Make sure to remove all the pits.
- gently cooked Cherry till the skins had softened, which may take about 20 minutes.
Don’t add sugar till the skins are soft.
Add the sugar, heat it till sugar dissolved completely (stir), brought to a roiling boil about 7 minutes, don’t stir now as it stops the jam coming up to temperature quickly which is what you want.
Setting point for jam is 105C (220F) so a good way to test for setting point is to have a sugar thermometer clipped to the side of your saucepan, with the end dipped in the boiling jam mixture.
Test for a set by putting a teaspoon of jam on a cold saucer, turn off the boiling jam while you wait to see if it has set enough.
It should wrinkle slightly when you nudge the test spoonful once cooled.
If it hasn’t then turn the heat back up again and bring it up to temperature once more.

- the most commonly advised proportions are : 60 per cent sugar to 100 per cent fruit weight.
- add a tablespoon of lemon juice for each kilo of fruit.





The whole process:
- Pitting
- Cook the cherries about 20 minutes
- Add the zest and juice of one or two fresh lemons
- Measure out how many cherries you have (including the juice.)
Use 3/4 of the amount of sugar.
- Stir the sugar and the cherries in the pot and cook over moderate-to-high heat.
the best jam is cooked quickly.
- Once it’s done and gelled, add a bit of kirsch if you have it
- Ladle the warm jam into clean jars and cover.
Cool at room temperature, then put in the refrigerator where it will keep for several months.

You can also check for setting point using the "wrinkle" test.
Before cooking the jam put 3 or 4 small heatproof plates in the freezer.
Once your jam has boiled for several minutes, take the pan off the heat and carefully spoon a little jam onto one of the cold plates.
Let it stand for a minute then push the blob of jam with your finger, if the surface of the jam wrinkles then it has set, if it is still quite liquid then put the pan back on the heat and boil the jam for another 3 to 5 minutes before testing again.
Pectin can also be destroyed by extended boiling so make jam in a large saucepan (the fruit and sugar mixture should not come more than one third up the side of the pan) so that the mixture boil rapidly, and start testing for setting point fairly early.

More recipe:
- Chipotle Cherry Honey Jam

Plum Strawberry Jam. By David Lebovitz.

Plum Strawberry Jam recipe
Four jars – about 1 cup (250ml) each.

Sometimes smooth jam is preferred while other times, it’s nice to find lumps of fruit suspended in the jar.
For this jam, I kept the fruit a bit chunky, using an immersion blender to partially puree the fruits.
You can leave the fruits relatively chunky, or puree them until smooth. If using a traditional blender, I recommend cooling the fruit puree down to room temperature first.
Never fill the blender more than half full of with hot liquid as the steam can force the hot fruit out of the top. (Draping a kitchen towel over the top provides extra insurance.)
You can also use a food mill, food processor, or go low-tech with a potato masher for the fruit.
Some people like vanilla in their jam.
If you’re one of them, you could add half a vanilla bean, split lengthwise, to the fruit after it’s pureed.

I’m often asked if you can reduce sugar in jam.
Sugar is both a preserving agent and helps with jelling.
My jams use less sugar than the traditional 1:1 ratio.
If you want to use less sugar, it will be looser and won’t keep as long.
You can find recipes online for microwave or freezer jam that would fit that bill, including recipes that use alternative sweeteners.
I store my jams in the refrigerator and find they will keep for six months to one year.
If you want to can them, you can find information about doing that here.
I usually do the wrinkle test to check if the jam is done.
If using a candy thermometer, most jams set at between 218-220ºF (103-104ºC).


1 pound (450g) strawberries, hulled and quartered or sliced
4 cups (800g) plus 1/4 cup (60ml) sugar
2 pounds (900g) purple plums, pitted and cut into sixths
optional: 1/2 to 1 teaspoon kirsch, or a squeeze of lemon juice, if desired

1. Toss the quartered or sliced berries in a Dutch oven or similar sized pot with 1/4 cup (50g) of the sugar.
Let marinate for a few hours, stirring every once in a while, or overnight.

2. Add the plums to the pot and cook over medium heat, covered, until the plums are cooked through.
Use an immersion blender to puree the berries and plums, leaving them chunky, if you wish.

3. Add the rest of the sugar (4 cups/800g) to the pot, and attach a candy thermometer to the side, if you wish.
Put a small plate in the freezer.
Cook the jam over medium-high heat, stirring in the sugar, until it dissolves.
Continue to cook, skimming any scum that rises to the surface during the first part of the cooking.
Stir it frequently with a silicone spatula or flat-bottom utensil (so you can scrape the bottom as you stir) until the jam has thickened and the jam sticks in a clump to the bottom of the spatula or utensil. (As shown in the post.)

3. When you think the jam is done (even if using a candy thermometer), test it by turning the heat off and putting a teaspoon-sized dab of the jam on the chilled plate and return it to the freezer for a few minutes.
When you nudge it with your finger, if it wrinkles or appears jelled, it’s done.
If not, continue cooking it a few more minutes, stirring frequently, then test it again.
When ready, add a bit of kirsch or lemon juice, if using, then ladle the jam into clean jars.

The jam should keep in the refrigerator for at least six months.
If you wish to preserve it longer, or at room temperature, I’ve linked to a food preservation website in the headnote before the recipe with canning instructions.

You can leave the fruits relatively chunky, or puree them until smooth.

How to Make No-Cook Freezer Jam.

- Gallery: How to Make No-Cook Freezer Jam: Serious Eats | Serious Eats
1. Mash the ripest fruit you can find:
Not overripe, but sweet and full of flavor.
If there are a few bruises here and there, just trim them away.
Put the fruit in a saucepan—not because it’s going over any heat, but for the flat bottom surface that makes for easy crushing.
I like using a potato masher.
You can also pulse the fruit with an immersion blender or in a food processor, but take care not to over-process it.
If you’re going to experiment, start out with a small amount, about 2 cups of crushed fruit.
If you want to make a larger batch, double this.
When trying to figure out how much fruit you’ll need, use this rule of thumb: 400-500 gr of fruit without pits or 600-700 of fruit with pits will give you about 2 cups crushed fruit.
Add lemon juice (about a tablespoon per 2 cups of crushed fruit) to low acid fruit like peaches and apricots, both for flavor and to help the jam set.

2. Sugar or other sweetener.
For 2 cups of crushed fruit, use 1/2 to 1 cup of granulated sugar.
You can also use brown sugar and honey, but take into account their stronger and sweeter flavors.
Some varieties of no-cook freezer jam pectin, including Pomona’s Universal and Ball Instant Fruit Pectin, can also be used with other sweeteners such as Splenda or Stevia, just make sure you use the equal amount to sugar in sweetness, not in volume.
When using Pomona’s, mix the sugar with the fruit.
For Ball, combine the sugar with pectin powder first (for two cups of fresh fruit, you’ll need just half of the 1.59-ounce/45 gram packet) and then add it to the fruit.

3. Additional flavorings
Keep it simple.
The nice thing about freezer jams is their fresh taste.
This is where herbs like chopped basil or mint come in.
You can also add a pinch of grated fresh ginger or a dash of cinnamon.

4. Prepare the pectin
Pomona’s requires you to combine the pectin powder with hot water before adding it to the fruit.
For two cups of crushed fruit, use 3 fluid ounces/85ml of water and 1 ½ teaspoons Pomona’s pectin.
I like to use an immersion blender in this case.
Make sure the pectin is fully dissolved and well-blended.

5. Add pectin to fruit and stir well
Whatever kind of pectin you use, it’s important to blend it well into the fruit, so that you don’t get gummy lumps in your jam.
Pomona’s pectin comes with a packet of calcium powder.
Prepare it according to the instructions and add a teaspoon at a time of the calcium water.
Stick to the very low end of their recommended amounts if you don’t want a very firm jam.
The jam will continue to set a little more after stirring.

6. Fill clean, freezer-friendly containers
If you plan on freezing the jam, transfer it into clean, dry plastic freezer containers or wide-mouthed glass jars with straight sides (this shape resists cracking when frozen).
Leave about 1.2 cm of at the top and put on the lids, labeled and dated.
Let it set in the refrigerator overnight, up to 24 hours.
Then you can freeze up to a year or keep refrigerating it, up to 2 weeks.

- How to Make No-Cook Freezer Jam | Serious Eats

- Strawberry Mint Freezer Jam Recipe | Serious Eats

- Plum Strawberry Jam recipe

Pickled Strawberry Jam.

Pickled Strawberry Jam Recipe on Food52
Makes 3 cups

1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 pieces coriander seeds
1 piece cardamom pod

In a bowl, whisk the sugar, pectin, and salt to combine.
If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve.
Otherwise, leave them whole, or cut large ones into quarters.
In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander, and cardamom.
Bring to a boil over medium heat, and immediately remove from heat.
Remove and discard the coriander seeds and cardamom.
Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first.
Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil.
Continue to boil, stirring constantly, until thickened, about 3 minutes.
Pour the jam into a heat-proof bowl and let cool completely.
Store it, covered, in the refrigerator.
The jam can also be frozen for up to six months.

Strawberry-Rhubarb Jam.

Strawberries and rhubarb are the long-awaited first sign of spring fruit.
Because both are low in pectin, this recipe adds the peel and the flesh of oranges to give this bright-flavored, tangy jam the body it needs.
Set it out with cream scones, biscuits or crusty bread.





Ingredients:
2 oranges, preferably blood oranges
1 Kg rhubarb, cut into 1-2 cm chunks (about 6 cups)
3 cups strawberries, hulled and sliced
4 cups sugar
1/2 cup fresh lemon juice

Directions:
Cut the ends off each orange.
Cut the oranges in half crosswise and remove the seeds.
Place the orange halves in a food processor and process until roughly pureed.
Transfer to a nonreactive bowl.
Add the rhubarb, strawberries and sugar and toss gently to combine.
Cover and refrigerate for at least 8 hours or up to overnight.

Have ready 7 hot, sterilized half-pint jars and their lids.
Place 2 or 3 small plates in the freezer.

Transfer the rhubarb mixture to a large nonreactive saucepan and add the lemon juice.
Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, for 10 minutes.
Remove from the heat.
To test if the jam is ready, put 1 tsp. of the jam on a chilled plate and place in the freezer for 2 minutes.
The jam is ready if it wrinkles when nudged gently with a finger.
If it doesn’t, continue to cook for 1 to 2 minutes more, remove from the heat and test again on a clean chilled plate.

Ladle the hot jam into the jars, leaving 6 millimetres of headspace.
Remove any air bubbles and adjust the headspace, if necessary.
Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 10 minutes.
The sealed jars can be stored in a cool, dark place for up to 1 year.
If a seal has failed, store the jar in the refrigerator for up to 1 month.
Makes 7 half-pint jars.
From - williams-sonoma

Watermelon Rind Jam.

Olia Hercules' Watermelon Rind Jam Recipe on Food52
Olia Hercules’ Watermelon Rind Jam
Slightly adapted from Mamushka
Makes two 450-milliliter jars

- 500 grams watermelon skin, tough thin green rind peeled and discarded, white skin finely chopped

- 300 grams golden caster sugar (or substitute superfine sugar or demerara or turbinado, ground fine in the food processor)
4 limes, halved and thinly sliced

Mix all the ingredients together in a container, cover with cling film, and leave in the refrigerator overnight.
Cook the mixture in a non-reactive saucepan over low heat, making sure the sugar melts before it boils, for 50 minutes or until the watermelon skin turns translucent.
Pour into 2 warm sterilized 450-milliliter jars, seal and let cool.
Store in the refrigerator.
It should keep unopened for several months.

Tomato Recipes.

-Summer Fest: 20 Tomato Recipes - Pinch My Salt:
Tomato Tarte Tatin
Ingredients:
2 tablespoons butter
1 tablespoon brown sugar
2¾ pounds 2-inch tomatoes (or Roma tomatoes), halved and seeded
1 tablespoon balsamic vinegar
1 tablespoon choppedfresh oregano
Salt and pepper, to taste
Pie pastry for a 12-inch tart
Extra sprigs fresh oregano (for garnish)

Cranberry, apricot and pineapple jam.

laundry etc
Makes 1.3Kg (5 x 1/2pt jars)

1 med size pineapple, approx 1100g (2 1/2lbs) in weight or a 432g (15oz) tin crushed pineapple in juice
150g (5oz) dried apricots
300g (1x 12oz pack) fresh cranberries, rinsed and drained
450g (1lb) sugar
apricot brandy (optional)

Prepare the pineapple; slice off the top and base and pare away the skin.
Chop down through the centre lengthways and cut into 4, then remove the woody core.
Slice the flesh into chunks then pulse in a food processor to give a fine texture.
Pour into a sieve over a bowl and collect the juice that drips through.
With my 1100g pineapple, this gave me 280g (10oz) pulp and 200ml (7 fl oz) of juice. (You don’t need to be spot on here just aim for approximately that amount.)
Chop the apricots into small even pieces and place in a bowl with 200ml (7 fl oz) of boiling water plus the pineapple juice and leave to soak for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Alternatively, prepare clean jars by sterilising them in a low oven, keeping them warm till needed.
Place the cranberries, apricots, crushed pineapple and soaking juices in a preserving pan.
Add another 200ml (7 fl oz) water and cook gently for approximately 20 minutes, until the cranberries have started to pop and the mixture combines and takes on a ruby glow.
Remove from heat for 5 minutes then add the sugar.
Stir over a gentle heat until completely dissolved, then up the heat and bring to a rolling boil, taking great care that it doesn’t burn.
It only takes 5-10 minutes before you can see the texture is thickened and a small blob on a cold plate will hold its shape.
Turn off the heat.
Leave for 5 minutes then stir in 3-5 Tbsp apricot brandy.
Pour into prepared hot jars leaving 0.5cm (1/4in) headroom, tap jars on worktop to de-bubble, clean rims and seal, then process for 10 minutes.
Remove jars from water bath and leave until completely cold before testing the seals.
Alternatively, pot the hot jam into clean hot jars and seal then store in the fridge when cold.

Gingered Courgette Jam.

Gingered Courgette Jam from Pam Corbin, Author of River Cottage Preserves Cookbook | Accumul8
Gingered Courgette Jam from Pam Corbin.
Pam says “Quick and easy to make, this an excellent way to use up overgrown courgettes.
Use jam sugar, which means setting point will be captured quite effortlessly, and an abundance of courgettes will metamorphose into pots of golden, ginger jam.
It’s delicious on buttered toast or crumpets”.

Makes 5 x 340g jars.
Ingredients:
1kg overgrown courgettes or marrow, peeled and deseeded (weight after peeling)
100g fresh root ginger, peeled and finely chopped or grated
100m freshly squeezed lemon juice (ie, the juice of 2 lemons)
1kg jam sugar (that is, sugar with added pectin)

Method:
Coarsely grate the courgettes: the easiest and quickest way to do this is to use the coarse blade on a food processor or the large holes on a box grater.

Put the courgette, ginger and lemon juice in a roomy, heavy-based pan or preserving pan.
Heat gently for three to four minutes, stirring carefully to prevent it sticking, and let the juices begin to flow.
Add the jam sugar, stir to dissolve, then bring quickly to a full rolling boil.
Boil hard for about six minutes, until glossy and transparent.

Take the pan off the heat, stirring in the same direction and spooning off any scum.
Leave to rest for a minute or so, then pour into warm, sterilised jam jars and seal immediately with a twist-on lid.

A Jam Fit for a Queen.

A Jam Fit for a Queen Bar-le-duc jelly.
Bar-le-duc jelly - Wikipedia, the free encyclopedia
Currants (white currants or red currants).

6 ways to preserve gooseberries (1919) - Click Americana
Gooseberry preserves (Bar-le-duc).
Although slightly troublesome to make these are quite equal to the expensive product sold as bar-le-duc.
Select large, perfect gooseberries.
Make a tiny opening in the side of each one.
Then with a needle, remove the seeds one by one, taking pains to preserve the shape of the fruit.
Weigh the prepared berries, allow an equal amount of strained honey, and when the latter is hot, put in the berries and simmer for four minutes.
Skim out the fruit, place in tiny jelly glasses and boil down the honey syrup until very thick.
Pour this over the fruit and seal when cold with paraffin.

Red Gooseberries in Currant Juice Jam.

Jam and Preserve Recipes





- Red Gooseberries
- To every 450g of Red Gooseberries allow:
- 340g Sugar
- Currant Juice (285ml of redcurrant juice to each 2.7kg of Gooseberries)

Select red hairy gooseberries, gathered in dry weather, when quite ripe, without being too soft.
Weigh them.
Top and tail the gooseberries.
Add 285ml of redcurrant juice (drawn as for jelly), to each 2.7kg of fruit.
Put the gooseberries and currant juice into a preserving pan.
Boil tolerably quickly, keeping them well stirred.
When they begin to break, add sugar and keep simmering until the jam becomes firm, carefully skimming and stirring so that it does not burn at the bottom.
It should be boiled rather a long time or it will not keep.
Put it into sterilised jars (not too large).
Let it cool and cover with airtight lids.
Store in a dry place.

Time: About 1 hour to boil the gooseberries in the currant juice, from 30 to 45 minutes with the sugar.
Sufficient: Allow 900ml of fruit for a 450g pot.
Seasonable: Make this in June or July.

Or:
Wash the fruit (always with gooseberries), top and tail them and pack loosely into a shallow lidded freezer container or, try dry-freezing them.
Spread them out on kitchen-paper on a tray and freeze as individual fruits.
When frozen, they can be packed into freezer bags.
Easy!