preserves

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Rhubarb & Apple Jam – Recipe No. 193

My friend Jacquie (who I hadn’t seen in person for over 30 years) recently dropped off a big bag of rhubarb at my door. It was absolutely lovely to see her again at a distance and to receive the gift of rhubarb. Infact, I’m doing quite well because Olly, her husband (who I also hadn’t seen for over 30 years) dropped off 3 raspberry canes for my garden last month too. Needless to say, when it is safe to visit in a month or two (or three) it will be great to catch up with them properly and bring reciprocal goodies in return!

The very next day I set to work on making a rhubarb and apple jam (with a cup full of frozen berries thrown in for good measure). Using a standard recipe from the Ministry of Foods ‘Jams and Jellies’ leaflet I substituted one of the main ingredients (in this case elderberries for rhubarb) and that was pretty much that.

Maincrop Rhubarb often has stringy bits in it, you’ll see what I mean when you cut the end. Simply lift the strings and pull down the stalk to remove them. I removed some of mine not all. Everything was fine..

As always, jam with rhubarb is delicious. To me, it is synonymous with an English wartime kitchen garden. As I enjoyed some fresh homemade bread slathered with the jam after taking the main photos today, it somehow fit perfectly into a warm sunny afternoon. Despite being in the town centre, my garden backs onto ‘Queens Park’ in Swindon (where I now live) and I am lucky to have robins, blue tits, wrens, magpies, squirrels, bees and butterflies visiting daily and several curiously watched and hovered as I sat back quietly enjoying the simplicity and taste of bread and jam.

Hope you really enjoy this recipe.

C xxx

 

Ingredients

  • 2 lbs rhubarb
  • 2 lbs Bramley apples (any type will do but cooking is best)
  • 1 cup of mixed wild berries (blackberry, elderberry, blackcurrants or frozen mixed berries, whatever your favourite is!)
  • 3 lbs of sugar

 

Method

  1. Wash and peel apples and cut into chunks.
  2. Wash and string (where necessary) the rhubarb and chop into chunks, cover in all the sugar, mix and set aside for 30 minutes to bring out the juice.
  3. Put the sugar-coated rhubarb, rhubarb juice and apple chunks in a preserving pan (or similar) and simmer gently (add a little water if necessary) stirring slowly until soft (about 5-10 mins).
  4. Add the berries, bring to the boil and simmer, stirring slowly until soft (about 5-10 mins). Add a little more water if necessary as you don’t want the fruit to burn.
  5. Continue to boil rapidly for a further 10 mins stirring regularly.
  6. Take off the heat and test a large drop of jam on a chilled saucer and if it crinkles after a couple of mins it’s ready (alternatively use a jam/candy thermometer until it reaches 105C)
  7. If not boil for another 2 mins and repeat the test until ready.
  8. Remove excess scum with a slotted spoon.
  9. Ladle hot jam into hot sterilised jars having first made sure glass rims of jars are spotless. Clean with white vinegar if not.
  10. Put on hot lids and twist until finger tight. Set aside to cool undisturbed or alternatively further process in a hot water bath to ensure a good vacuum and seal.
  11. Makes several x 300 ml jars.

 

 

 

 

 

 

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Blackcurrant & Bramley Apple Jam – Recipe No. 190

This jam was just lovely! I used the recipe from one of the Ministry of Foods ‘Jams and Jellies’ leaflets (see below) substituting elderberries for blackcurrants (as I had a couple of bags in my freezer). I have 3 jams on the go right now, plain blackcurrant, this blackcurrant and apple and a rhubarb, apple and berry (recipe coming soon). I’m particularly enjoying a teaspoonful in my morning porridge or a dollop on my fresh homemade bread 2 or 3 times a week.

I sterilise my jars for these jam recipes by washing the jars, rinsing in hot water and then placing the empty jars in a pre-heated oven at 150C for 20 minutes, removing them on the tray moments before ladling in the hot jam. The lids I rinse, place in a bowl, pour over very hot water from the kettle until the lids are submerged, and leave them there for several minutes before the jam is added to the jars.

Enjoy!

C xxxx

PS: There are useful jam making supplies on my Amazon shop HERE

 

Ingredients

  • 1.5 lbs Blackcurrants washed & drained (frozen berries are fine)
  • 1.5 lbs Bramley apples peeled, cored and cut into 1/2 inch sized chunks
  • 2.5 lbs Granulated sugar (maybe only 2lbs of sugar if using sweet apples)
  • 300 ml Water

Instructions

  1. Put the water and apple chunks in a preserving pan (or similar) and simmer gently, stirring slowly until soft (about 5-10 mins).
  2. Add the blackcurrants, bring to the boil and simmer, stirring slowly until soft (about 5-10 mins).
  3. Add the sugar and keep stirring to dissolve the crystals.
  4. Once dissolved boil rapidly for 10 mins stirring regularly.
  5. Take off the heat and test a large drop of jam on a chilled saucer and if it crinkles after a couple of mins it’s ready (alternatively use a jam/candy thermometer until it reaches 105C)
  6. If not boil for another 2 mins and repeat the test until ready.
  7. Remove excess scum with a slotted spoon.
  8. Ladle into sterilised jars. Makes several x 300 ml jars

Caveat: You can further process the jams after bottling (submerged in hot water and simmered for a further 15 minutes for a jars up to 500mls and 25 minutes up to 750 mls). This is often used to ensure a proper seal/vacuum once removed from the hot water. Although I usually further process with pickles etc I don’t always with high sugar jams as long as everything is clean and piping hot and the rims of the jar are absolutely clean when placing the lids on. Although botulism is quite rare these days you can’t be too clean and too careful so feel free to process further… xx

BOOK UPDATE: “The Pandemic Pantry cookbook is about half completed now. It is taking longer than I thought mostly because I’ve been using the nice weather to work in the garden to try and prepare for planting a victory garden. With no job and an uncertain future right now I HAD to put this first and make it a priority knowing that the nice weather wouldn’t be with us forever (we are forecast nearly two weeks of rain starting tomorrow). I feel that our food supply is important especially if prices rise over the coming months and hopefully, a garden of sorts will help my economic situation a little if times get tough…. hope you understand. I’ll be catching up with the book this week. Thanks for all the great recipes and messages. It’s been AMAZING!” C xxxx

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Piccalilli – Recipe No. 185

Would you believe me if I told you I’ve never tasted Piccalilli before? I truly believe, at 54 years young I am a ‘Piccalilli Virgin’ so it was with great excitement I prepared these jars of pickle, knowing that after waiting for half-a-century, I was going to experience for the very first time a mainstay of the ‘Women’s Institute’ our Grandmother’s larders and the quintessential food item for sale at English Summer Fete’s. I wasn’t disappointed…

Piccalilli is an 18th century “British” Indian style pickle that always contains cauliflower mixed with other available garden vegetables such as onion, green beans. carrots, marrow/courgette mixed with a thickened vinegar/mustard sauce spiced and coloured with Turmeric. It’s a wonderful accompaniment to bread, cheese, fresh salad vegetables, pies, cold cut meats and I will surely enjoy this as a regular dollop on my plate!

C xxx

Piccalilli Ingredients

  • 2 kg of fresh mixed vegetables (Cauliflower + carrot, cucumber/gherkin, marrow/courgettes, green beans, onions, celery)
  • 200g of sugar
  • 150g of salt (overnight prep)
  • 30g plain flour or cornflour
  • 20g ground ginger
  • 20g mustard powder
  • 2-4 teaspoon of ground turmeric
  • 2 teaspoons of mustard seeds
  • 1 litre of white vinegar (although I’m sure malt would be fine too)

You will also need 9 or 10 1lb preserve jars with lids which need to be sterilised. I wash them and rinse, place opened jars on a tray in oven at 160C for about 20 minutes so piping hot. The lids are placed in very hot water (previously boiled) in a bowl.

Method

  1. Wash, peel where needed and dice all veg into small pieces.
  2. Put veg into a large bowl and mix well with the 150g of salt making sure to finally sprinkle some over the top before placing the bowl in the fridge overnight. The salt draws out the water from within the vegetables.
  3. When ready to start making the Piccalilli, wash the veg several times in cold water to remove as much salt as possible and drain thoroughly.
  4. Add the vinegar and the sugar to a large saucepan and heat until the sugar dissolves, add the prepared vegetables.
  5. Stir veg, vinegar and sugar well, add in ginger, mustard and mustard seeds, bring to boil and simmer for several minutes until the veg is still slightly crunchy. Stir when needed.
  6. While the veg is cooking mix the flour and turmeric together with a little vinegar to make a smooth, runny paste.
  7. Add the mixture, while continuously stirring, to the veg in the pan and continue to stir until the mixture thickens.
  8. After a few further minutes of cooking remove from heat.
  9. Ladle mixture into hot jars and screw on hot lids immediately. Leave 1/2 to 1-inch headroom under the lid.
  10. For extra safety to ensure the best seal, process jars in a hot water bath where the jars are submerged in simmering water for about 15 minutes, remove
  11. Leave jars to cool overnight.
  12. Label the next day.

The Piccalilli is best left for 2-4 weeks to mature but I ate some the next day and thoroughly enjoyed it!

 


People have asked me where I have been getting my cute jars and labels. The links are below:

JARS: 24 jam/chutney jars with gingham printed lids

>>CLICK HERE<<

LABELS: Re-usable and removable labels for jars and containers with chalk pen.

>>CLICK HERE<<

CANNING FUNNELS: 2 sizes, stainless steel for all jam/chutney/relish making.

>>CLICK HERE<<

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Blackcurrant Jam – Recipe No. 184

This is such a simple wartime recipe for a small quantity of delicious, velvety, deep-purple, mouthwatering blackcurrant jam. You HAVE to try it and so crazy-easy to attempt for your first go at making jam!

Fresh blackcurrants are preferable but to make it even easier I made this small-batch from frozen fruit perfectly! (In fact DON’T WAIT for fresh berries to come into the shops. It might be wise to buy some bags of frozen berries. Our British fruit pickers (over 90%) come from Eastern Europe each year performing vital services to our fruit harvesting industry. With our current ‘Coronavirus Pandemic’ situation, our normal guaranteed and reliable agricultural workers from overseas may be restricted from their normal annual travel to the UK which could be devastating for UK farmers if they cannot recruit enough British workers.)

Next time I go shopping (trying to restrict it to a maximum of once or twice a week for fresh produce), I’ll certainly be buying myself a bag or two of more frozen berries while they are available.

I enjoyed two slices of bread I made yesterday slathered in this ‘juicy assed jam’ with a nice cuppa tea and I recommend you do exactly the same.

It will make you smile.

Take care, stay safe, stay home

C xxxx

Blackcurrant Jam (makes 3 x 1 lb pots)

Ingredients

  • 4 cups of frozen berries
  • 3 cups of sugar
  • 1/2 lemon squeezed (not vital)
  • 1 teaspoon of pectin (not vital but I always add to all jams I make)
  • Clean jam jars (rinse, heat in oven at 140C for 15 minutes)
  • Clean lids (rinse, place in a small bowl, cover with hot pre-boiled water until ready to seal jars)

Method

  1. Put the 4 cups of frozen berries in a large thick-bottomed saucepan and put onto a medium heat.
  2. Stir until berries are defrosted and simmering gently (about 5 mins). Remove from heat.
  3. Mash with a potato masher a little so some of the berries burst to the consistency you like.
  4. Mix the sugar and pectin and add to the berry mix and stir until all mixed together.
  5. Add in the 1/2 squeezed lemon.
  6. Return to medium heat and keep stirring slowly adjusting the heat so as not to burn.
  7. You need to bring the mixture to a rolling boil, stirring all the time and maintain this for about 10 minutes until the setting point has been reached (105 C or 220 F). If you don’t have a thermometer drop 1/2 teaspoon onto a cold plate and if after a minute it thickens and becomes fairly firm instead of liquid then it has reached the setting point.
  8. Once the correct temperature has been reached, keep stirring and give the mixture another minute.
  9. Remove from heat and stir again.
  10. Remove hot jars from oven (see above)
  11. Using a ladle and funnel, add the hot jam mixture to the hot jars and twist on the clean hot lids.
  12. Set aside, the jar will be hot and will take at least a few hours to cool.
  13. Jam is ready to use once it has totally cooled down and unopened will keep for a year or two.


People have asked me where I have been getting my cute jars and labels. The links are below:

JARS: 24 jam/chutney jars with gingham printed lids

>>CLICK HERE<<

LABELS: Re-usable and removable labels for jars and containers with chalk pen.

>>CLICK HERE<<

CANNING FUNNELS: 2 sizes, stainless steel for all jam/chutney/relish making.

>>CLICK HERE<<