Chutneys
Marmalade
Mainly Apples
Other Jams and JelliesMaking use of the garden produce:
Rhubarb and Ginger Jam
7lbs Rhubarb; 4oz Crystallised Ginger; 7lbs Granulated or Preserving Sugar
Wash and cut up rhubarb into inch long pieces. Steep overnight in a basin in layers with very small pieces of chopped ginger and sugar. Turn into a preserving pan or large pot, bring slowly to the boil (stirring all the time) and boil briskly for 30-35 minutes. Test, pot and cover with wax disk. Cover with screw top lid or jam pot covers when cool and label. (I often use ground ginger instead of preserved ginger.)
Rhubarb and Gooseberry Jam
4lbs Dark Red Rhubarb; 4lbs Gooseberries; 6lbs Granulated or Preserving Sugar; Grated rind of 1 lemon; ¼pint water
Wash rhubarb and chop in small chunks, wash gooseberries, top and tail them, put the prepared fruit into a preserving pan or large pot with the water. Simmer very gently until both rhubarb and berries are tender (I sometimes take the potato masher to the fruit at this stage) then stir in the warmed sugar and lemon peel. Bring slowly to the boil and then boil quickly until a little of the jam tested on a saucer will set (approx 20-30 mins). Pot and cover with wax disk. Cover with screw top lid or jam pot covers when cool and label.
Rhubarb Chutney
2lbs Rhubarb; 3 large Onions; ½lb sultanas; ¼lb preserved ginger; 1 teaspoon ground ginger; ½lb brown sugar; 1 cup malt vinegar; 1 teaspoon White pepper; 1½ tablespoons salt
Cut rhubarb and onions as finely as possible and stew in as little water as possible, stirring to avoid it sticking to the foot of the pan. When tender, add the other ingredients making sure the ginger is also very finely chopped. Cook gently for about 1 hour (the mixture splutters when it about ready to pot) Pot and cover with wax disk. Cover with screw top lid or jam pot covers when cool and label. (I often use ground ginger instead of preserved ginger.)
Recipes Using Apples (including windfalls)
Apple Marmalade
Citrus fruit peels give the marmalade a "tang" while the chopped apples give a luscious flavour. A good way to use up Autumn windfalls.
1 lemon; peel from 2 oranges; 2lbs cooking apples; 3lbs granulated or preserving sugar; 1 level teaspoon ground ginger.
Squeeze juice from the lemon. Finely shred all citrus peel and simmer gently with 1 pint water until tender - about 1 hour (I sometimes do this in the microwave). Meanwhile remove any bruised parts from the apples, core and roughly chop, leaving the skins on. Add to pan with lemon juice, sugar and ground ginger. Bring to the boil and boil rapidly until setting point is reached. If desired puree in a food processor for a few minutes. Pot and cover with wax disk. Cover with screw top lid or jam pot covers when cool and label.
Seedless Apple and Blackberry Jam (Scots name for blackberries = brambles) (Makes about 5lbs)
2lbs Cooking Apples; 2lbs blackberries; 2 pints water; Granulated Sugar; A good knob of butter
Wash the apples and cut away any bruises - do not peel or core. Cut apples into slices and put into preserving pan or large pot. Add water and bring slowly to the boil, cook until fruit is soft. Pick over blackberries, add to apples and cook until both fruits become a pulp. Rub the mixture through a sieve or fine Mouli to get rid of the seeds. Measure the pulp in a measuring jug and allow 1 lb of sugar to every pint of pulp. Heat the pulp and sugar slowly until sugar dissolves, adding the knob of butter to lessen the scum. Bring slowly to the boil and then boil rapidly to setting point. To test for setting point for this jam remove the pan from the heat and spoon a little of the jam onto a saucer. When cool the jam should wrinkle if pushed with a finger. If this doesn't happen, boil the jam for another 5 minutes and test again. Remove any remaining scum. Pot and cover with wax disk. Cover with screw top lid or jam pot covers when cool and label.
Apple Chutney
1 Kg Cooking Apples; 25g Mustard Seeds (optional); 150g Onions; 1-2 level tspns Ground Ginger; 150g Sultanas or Raisins;
¼ level teaspoon Cayenne Pepper (optional); 2 level teaspns Salt;
350g Sugar (I like to use soft brown sugar); ¾litre malt VinegarApple, Date and Ginger Chutney
1 Kg Cooking Apples; 25g Ground Ginger; 1 litre Vinegar; 1 clove garlic (or garlic puree); ½Kg dates; 1 onion finely chopped; 50g salt; 100-200g finely chopped preserved ginger
Peel and chop apples roughly and cook in vinegar with onion until soft. Add very finely chopped garlic or garlic puree to vinegar. Add chopped or minced dates, ginger and salt. Boil until soft and pulpy. Keep stirring frequently to prevent burning. Pour before cold into warm jars and seal with wax circles. Cover with lids when cool.
Green Tomato Chutney (Use up leftover green tomatoes from greenhouse at the end of season)
2Kg Green Tomatoes; 1Kg apples; 15g finely chopped ginger; 250g Sultanas; ½Kg Brown Sugar; 15g salt; ½Kg shallots or onions; ¾litre Vinegar
Finely chop tomatoes, apples, sultanas, shallots or onions add vinegar and put in pan adding finely chopped ginger, bring to the boil and simmer until soft and pulpy. Keep stirring frequently to prevent burning. Pour before cold into warm jars and seal with wax circles. Cover with lids when cool.
Have got all the traditional Jam Recipes that I do too if you want to have them. Here are a few to keep you going.
Rowan and Apple Jelly
1½Kg Apples; ½Kg Rowans; Sugar; Water
Wash Rowans and remove stalks. Cut up apples (including cores and skins) and put in a presevring pan or pot with rowans. Cover with water. Simmer until tender. Mash well and strain through a scalded jelly bag or double butter muslin. Do not squeeze the bag but leave overnight to drip otherwise the jelly will be cloudy. Measure juice and allow 1 Kg sugar to each 1¼ litres of juice. Heat juice gently and dissolve sugar in it. Boil rapidly to setting point (approx 25-35 mins) i.e. jelly should wrinkle when pushes with forefinger. Skim, pot in warm jars, cover with waxed circles and leave to cool before covering.
Bramble Jelly (Blackberry Jelly)
1½Kg Brambles; ½Kg Cooking Apples; Water; Sugar
Follow the same procedure for this as with Rowan and Apple Jelly.
Blackcurrant Jam
1Kg Blackcurrants; 2Kg Sugar; 1¼ litres Water
Remove stalks from fruit and put into preserving with water and bring to boiling point. Simmer until skins of fruit are tender (about 10 minutes). (At this point I usually mash fruit with potato masher but this is optional) Add sugar and stir until dissolved. Boil quickly until it reaches setting point, stirring frequently. Skim. Allow to cool slightly and stir before putting into warm jar jars. Cover with wax circles and leave to cool. Label and cover with tops.
Gooseberry Jam
1Kg green gooseberries; 1 litre water; 2Kg sugar
Wash, top and tail fruit and put in the pan with water. Simmer until fruit had s broken down (At this point I usually mash fruit with potato masher) Add sugar and stir until it is dossolved. Boil quickly until setting point is reached. Allow to cool, skim and stir before potting in warm jars. Cover with wax circles and leave to cool. Label and cover with tops.
Raspberry Jam
1Kg Raspberries; 1Kg sugar.
Put fruit in pan and warm until juice flows. Simmer until fruit is soft and well broken down. (At this point I usually mash fruit with potato masher but it is optional) Add sugar and stir until dissolved. Boil rapidly until setting point has been reached (Rasp Jam usually only takes 10-15 minutes boiling). Skim. Stir till slightly cool before potting in warm jars. Cover with wax circles and leave to cool. Label and cover with tops.
Strawberry Jam (Strawberry Jam is difficult to set so fruit juice added)
1Kg hulled Strawberries; 1Kg Sugar; ¼ litre Gooseberry or Redcurrant Juice; Juice of a lemon
Put strawberries in pan with fruit juice and simmer until fruit is soft. Add sugar and allow to dissolve. Bring to the boiling point and boil quickly until setting point is reached. Skim and allow to cool slightly before potting in warm jars. Cover with wax circles and leave to cool. Label and cover with tops. (Note: commercial pectin (Certo) may be used instead of fruit juice - use according to instructions)
Marmalades
Marmalade recipes, including Maureen's Secret Recipes can be found by clicking on the 'Marmalades Galore' link.
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