jams, jellies, marmalades & pastes
To find out of jam or jelly is set: Dip wooden spoon into mixture. When
mixture drops from the spoon (not runs) place spoon on plate and cool
rapidly tilt plate, if mixture wrinkles it is cooked sufficiently to
set.
Blackberry and Apple Jam with Cardamom
Blackberry and apple go together so well they seem to be one of "nature's partnerships". In this recipe, a slightly spicy note has been added by the inclusion of a few cardamom seeds, which highlight the taste of the fruit.
Yield: approx 1.5 kg
350 g cooking apples, peeled, cored and cut into chunks
150 ml or 2/3 cup water
1 kg blackberries
575 g sugar
Seeds from 3 cardamom pods, lightly crushed
Half a lemon, juiced.
1. Put the apples and water in a preserving pan, bring to the boil over a high heat, then reduce heat and simmer very gently for about 15 minutes until the apples are soft
2. Add the blackberries and sugar to the pan and cook gently for a few minutes until they are soft and the juices begin to run
3. Tie the cardamom seeds in a muslin bag and add to the pan with the lemon juice
4. Bring to the boil and cook for 5 minutes or until the setting point is reached
5. Scoop out and discard the spice bag
Prepare the jars and fill, leave to cool, label the jars and store in a cool, dark, dry place for at least three weeks before eating. Use within one year.
Blackberry Fruit Cheese
Yield: approx 1 kg
1.1 kg blackberries
450 g cooking apples, chopped
570 ml or 2/3 cups water
Sugar (see method).
1. Put the blackberries, apples and water into a non reactive pan and cook over a low heat for about 30 minutes until the fruit is very soft. Remove from the heat
2. Using a wooden spoon, press the pulp through a fine sieve into a clean pan
3. For every 500 ml or 2¼ cups puree, add 450g sugar and heat gently, stirring, until the sugar has dissolved
4. Bring to the boil, reduce the heat and simmer for 40 to 60 minutes, stirring frequently, until the mixture is very thick
5. Remove the pan from the heat. Prepare the jars and fill
6. Leave to cool. Store in a cool, dark, dry place for one week before eating. Use within one year.
Cotignac Orleanais (Quince Paste) 1.8 kg quinces - peeled, sliced and cored
1.4 kg quinces - peeled, sliced and cored
480 g oranges- skinned and quartered, with pips removed
Sugar.
1. Put the 1.8 kg quinces into a preserving pan with water not quite covering them
2. Bring to the boil and cook for 30 minutes
3. Strain through a muslin cloth, pressing them so as to extract as much juice as possible
4. In this juice cook the remaining 1.4 kg quinces and the oranges
5. Simmer for 1 hour and put the mixture through a sieve, so as to obtain a thick puree
6. Weigh the puree and add an equal quantity of sugar
7. Return to the pan and cook until the mixture begins to come away from the sides
8. The cotignac can be stored in jars or tins.
Excellent eaten with soft cream cheese.
From: French Country Cooking. Elizabeth David. 1951
Lemon & Cumquat Marmalade 1 kg cumquats
750 g sugar
1 cup water
Juice and grated rind of 1-3 lemons
½ cup water to soak pips
Tsp butter or spray canola oil to stop foaming.
1. Cut up lemons and keep pips – put pips in ½ cup water to soak. In the morning put pips into a stocking or muslin so they can be placed into the marmalade without the pips falling out
2. Put fruit in bowl with rest of water overnight with a weight on top (eg a plate with a large tin of fruit)
3. Bring to boil, stirring carefully
4. Heat sugar in oven
5. When boiling, add hot sugar, pips and juice in stocking
6. Add grated rind and juice of 1-3 lemons when it stops foaming
7. Boil until spitting/ no foaming
8. Heat jars, put jam in and put lids on immediately.
Loganberry or Raspberry Jam (upside down) 3 kg raspberries or loganberries
3 kg (12 cups) sugar
1. Cover fruit with sugar and stand overnight
2. The next day place into preserving pan and bring slowly to the boil, making sure all sugar is dissolved before it comes to the boil
3. Boil fast for 8-10 minutes, or until setting point is reached
4. Pour into warm, sterilised jars and seal.
Fruit can be squished with a potato masher at step 1
For an upside down jam, use half the amount of sugar as suggested in the recipe
Quince Jelly 1.5 kg quinces, washed and chopped
Juice of 1 lemon
7 cups water
1 kg sugar approx
Strip of lemon rind.
1. Combine quinces and lemon juice in large saucepan, cover with water.
2. Bring to boil and simmer until quinces are tender
3. Strain through a colander, then strain through a sieve lined with muslin into a clean saucepan
4. For each cup of liquid, add 1 cup sugar
5. Bring to boil, stirring occasionally to dissolve the sugar
6. Continue to boil until setting point is reached
7. Pour into sterilised jars and seal.
From A Year in A Bottle – Sally Wise
Quince/ Apple Jelly
Yield: 8 x 250 ml jars
Cooking Utensils: Large saucepan, jelly bag (or fine cotton tea towel in colander or large strainer)
Preparation time: 20 mins
Cooking time: 2 hours
1 kg of fruit - Quinces or Granny Smith Apples
3 cups/ 750 ml water
Approx 4 cups sugar (1 kg) preferably raw.
1. Wash fruit and cut up roughly without peeling or coring
2. Cover fruit with water and bring to the boil and cook until fruit is soft approx 30/ 45 mins
3. Make extract
4. Strain pulp through scalded jelly bag over a basin. Do not squeeze the bag as this will cause the extract to turn cloudy
5. Measure extract. Allow 1 cup (250 ml) to 1 cup of water
6. Bring extract to the boil remove from heat and add sugar, Stir over low heat until dissolved then boil rapidly until fruit gels.
From Cookery the Australian Way
West Gippsland Permaculture recipes
Blackberry and Apple Jam with Cardamom
Blackberry and apple go together so well they seem to be one of "nature's partnerships". In this recipe, a slightly spicy note has been added by the inclusion of a few cardamom seeds, which highlight the taste of the fruit.
Yield: approx 1.5 kg
350 g cooking apples, peeled, cored and cut into chunks
150 ml or 2/3 cup water
1 kg blackberries
575 g sugar
Seeds from 3 cardamom pods, lightly crushed
Half a lemon, juiced.
1. Put the apples and water in a preserving pan, bring to the boil over a high heat, then reduce heat and simmer very gently for about 15 minutes until the apples are soft
2. Add the blackberries and sugar to the pan and cook gently for a few minutes until they are soft and the juices begin to run
3. Tie the cardamom seeds in a muslin bag and add to the pan with the lemon juice
4. Bring to the boil and cook for 5 minutes or until the setting point is reached
5. Scoop out and discard the spice bag
Prepare the jars and fill, leave to cool, label the jars and store in a cool, dark, dry place for at least three weeks before eating. Use within one year.
Blackberry Fruit Cheese
Yield: approx 1 kg
1.1 kg blackberries
450 g cooking apples, chopped
570 ml or 2/3 cups water
Sugar (see method).
1. Put the blackberries, apples and water into a non reactive pan and cook over a low heat for about 30 minutes until the fruit is very soft. Remove from the heat
2. Using a wooden spoon, press the pulp through a fine sieve into a clean pan
3. For every 500 ml or 2¼ cups puree, add 450g sugar and heat gently, stirring, until the sugar has dissolved
4. Bring to the boil, reduce the heat and simmer for 40 to 60 minutes, stirring frequently, until the mixture is very thick
5. Remove the pan from the heat. Prepare the jars and fill
6. Leave to cool. Store in a cool, dark, dry place for one week before eating. Use within one year.
Cotignac Orleanais (Quince Paste) 1.8 kg quinces - peeled, sliced and cored
1.4 kg quinces - peeled, sliced and cored
480 g oranges- skinned and quartered, with pips removed
Sugar.
1. Put the 1.8 kg quinces into a preserving pan with water not quite covering them
2. Bring to the boil and cook for 30 minutes
3. Strain through a muslin cloth, pressing them so as to extract as much juice as possible
4. In this juice cook the remaining 1.4 kg quinces and the oranges
5. Simmer for 1 hour and put the mixture through a sieve, so as to obtain a thick puree
6. Weigh the puree and add an equal quantity of sugar
7. Return to the pan and cook until the mixture begins to come away from the sides
8. The cotignac can be stored in jars or tins.
Excellent eaten with soft cream cheese.
From: French Country Cooking. Elizabeth David. 1951
Lemon & Cumquat Marmalade 1 kg cumquats
750 g sugar
1 cup water
Juice and grated rind of 1-3 lemons
½ cup water to soak pips
Tsp butter or spray canola oil to stop foaming.
1. Cut up lemons and keep pips – put pips in ½ cup water to soak. In the morning put pips into a stocking or muslin so they can be placed into the marmalade without the pips falling out
2. Put fruit in bowl with rest of water overnight with a weight on top (eg a plate with a large tin of fruit)
3. Bring to boil, stirring carefully
4. Heat sugar in oven
5. When boiling, add hot sugar, pips and juice in stocking
6. Add grated rind and juice of 1-3 lemons when it stops foaming
7. Boil until spitting/ no foaming
8. Heat jars, put jam in and put lids on immediately.
Loganberry or Raspberry Jam (upside down) 3 kg raspberries or loganberries
3 kg (12 cups) sugar
1. Cover fruit with sugar and stand overnight
2. The next day place into preserving pan and bring slowly to the boil, making sure all sugar is dissolved before it comes to the boil
3. Boil fast for 8-10 minutes, or until setting point is reached
4. Pour into warm, sterilised jars and seal.
Fruit can be squished with a potato masher at step 1
For an upside down jam, use half the amount of sugar as suggested in the recipe
Quince Jelly 1.5 kg quinces, washed and chopped
Juice of 1 lemon
7 cups water
1 kg sugar approx
Strip of lemon rind.
1. Combine quinces and lemon juice in large saucepan, cover with water.
2. Bring to boil and simmer until quinces are tender
3. Strain through a colander, then strain through a sieve lined with muslin into a clean saucepan
4. For each cup of liquid, add 1 cup sugar
5. Bring to boil, stirring occasionally to dissolve the sugar
6. Continue to boil until setting point is reached
7. Pour into sterilised jars and seal.
From A Year in A Bottle – Sally Wise
Quince/ Apple Jelly
Yield: 8 x 250 ml jars
Cooking Utensils: Large saucepan, jelly bag (or fine cotton tea towel in colander or large strainer)
Preparation time: 20 mins
Cooking time: 2 hours
1 kg of fruit - Quinces or Granny Smith Apples
3 cups/ 750 ml water
Approx 4 cups sugar (1 kg) preferably raw.
1. Wash fruit and cut up roughly without peeling or coring
2. Cover fruit with water and bring to the boil and cook until fruit is soft approx 30/ 45 mins
3. Make extract
4. Strain pulp through scalded jelly bag over a basin. Do not squeeze the bag as this will cause the extract to turn cloudy
5. Measure extract. Allow 1 cup (250 ml) to 1 cup of water
6. Bring extract to the boil remove from heat and add sugar, Stir over low heat until dissolved then boil rapidly until fruit gels.
From Cookery the Australian Way
West Gippsland Permaculture recipes