tag:blogger.com,1999:blog-82402270877737367182024-03-07T03:34:08.737+00:00Mrs Mace PreservesA new venture in making and sharing my preservesStasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-8240227087773736718.post-53461506079358656222022-08-29T17:20:00.001+01:002022-08-29T17:20:41.694+01:00Elderberry Syrup or Cordial<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPyw8P2V-F2pePDgzxBAuqX4ccEoM7gDTLQJvnBDW04A0Mc1i234_T-6YgXFjl65A5cINAYfr6Ew4JWW8DMjyqsIh0jipcVT8qqR9tSFb1-sORv4uo81zNbRZpaXtkb_eecOIu_jUlV62a3zMAUU0U3TNF-3H_U6wUTbKptFrsT10Xnq71nnNFZAQ/s3949/Elderberry%20Cordial.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3949" data-original-width="3002" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPyw8P2V-F2pePDgzxBAuqX4ccEoM7gDTLQJvnBDW04A0Mc1i234_T-6YgXFjl65A5cINAYfr6Ew4JWW8DMjyqsIh0jipcVT8qqR9tSFb1-sORv4uo81zNbRZpaXtkb_eecOIu_jUlV62a3zMAUU0U3TNF-3H_U6wUTbKptFrsT10Xnq71nnNFZAQ/w373-h491/Elderberry%20Cordial.JPG" width="373" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Elderberry Cordial 2022 Vintage</td></tr></tbody></table><br /></p><p><a href="https://noellemace.blogspot.com/2014/09/elderberry-cordial.html">The original post includes the recipe first published in 2014</a>, and <a href="https://noellemace.blogspot.com/2022/08/elderberry-cordial.html">a post published in 2022</a> on my other blog.</p>Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com2tag:blogger.com,1999:blog-8240227087773736718.post-70848796205279249252022-07-15T17:20:00.001+01:002022-07-15T17:20:23.918+01:00Home made Hot and Spicy Green Pepper Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGU96D8F5_V4d4dmqX2ZsZOB_gynUq3DgCMOoF01rdDWAcC7yrB-eDmVxSFuUNxWGMLHZRMP1UHjbmtyKdJ7vRxsAbLEtrnAMCDe3FBAeJ2Vufp17Yawa-BEA-7oYJYm3-iAs9pz16u7orHd_KPraR-GpYcH-y732g4YLA_T0P4JSRZ1IHewVPfJN-/s3648/Homemade%20Hot%20Spicy%20Green%20Pepper%20Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="2736" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGU96D8F5_V4d4dmqX2ZsZOB_gynUq3DgCMOoF01rdDWAcC7yrB-eDmVxSFuUNxWGMLHZRMP1UHjbmtyKdJ7vRxsAbLEtrnAMCDe3FBAeJ2Vufp17Yawa-BEA-7oYJYm3-iAs9pz16u7orHd_KPraR-GpYcH-y732g4YLA_T0P4JSRZ1IHewVPfJN-/w411-h548/Homemade%20Hot%20Spicy%20Green%20Pepper%20Sauce.JPG" width="411" /></a></div><br /> This is what my first ever Hot Green Pepper Sauce looked like yesterday when I had finished. I've yet to decorate the outside with a little script with my market. I did not take exact weights etc, but if you would like to have a broad idea on how to made your very own version, go ahead. <a href="https://noellemace.blogspot.com/2022/07/home-made-hot-green-pepper-sauce.html">I have written guideline on my other blog.</a> When I made this again, which I am sure to, I'll make a note of weights, and write up a recipe for another post on this blog. <p></p>Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com3tag:blogger.com,1999:blog-8240227087773736718.post-50600143183487002942021-05-22T22:00:00.006+01:002021-05-22T22:00:36.769+01:00Chunky Apricot Chutney made with Fresh Apricots<p> Of the several books on preserving that I have on my shelves, I often find recipes that are just slightly pushing the envelope in Sensational Preserves by Hilaire Walden. I've had it for years, having bought a old copy from the Library, on the trolley of 'discards'. I see that second hand copies are reasonable, and would recommend this title.</p><p>Today I bought a tray of apricots from Wells Fruit and Vegetables, with the view of making jams or preserving them. I had never made a chutney with fresh apricots, the recipe and technique in Sensational Preserves very much appealed to me. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElKBB24tXUcGOFGRP0tMT7oKh0iVAvGbFZBMUANdszMq8llGGgVhKQODPeOMSTjvn8rbM1l2bvX3icRrJadR2imIatj4HUadOttwMUPtkLY6UHTl9nkmPZAJAxn0YZi0Q98P7WYiBOZw/s5184/IMG_8788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElKBB24tXUcGOFGRP0tMT7oKh0iVAvGbFZBMUANdszMq8llGGgVhKQODPeOMSTjvn8rbM1l2bvX3icRrJadR2imIatj4HUadOttwMUPtkLY6UHTl9nkmPZAJAxn0YZi0Q98P7WYiBOZw/s320/IMG_8788.JPG" width="320" /></a></div><br /><p>I have adapted the recipe to use the ingredients I had and also use my lovely locally made Cider Vinegar.</p><p>Fruit and onions weighed after preparation</p><p>1Kg Apricots : washed, the stone cut out, and each half cut into nine pieces</p><p>100g sultanas</p><p>100g finely chopped onion</p><p>3 cloves of garlic, and a piece of peeled ginger about 3cm cubed, finely chopped. I keep a little stash of peeled fresh ginger in the freezer, and it is very easy to spice it finely and chopped crossways.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFVc965CcvQDX7BCQ_Q68se_OP5-oKAR3DkEbh4v4YB3JsCvyMd2SamqhGeU9KR0Xa9DZLZ7kVLvitTZZXyAxRBA7Ad3oJXyHOu1dkAmdprJIxbQ5OuY0rTVWIYr132dxdJ8fmFnlkHg/s5184/IMG_8789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFVc965CcvQDX7BCQ_Q68se_OP5-oKAR3DkEbh4v4YB3JsCvyMd2SamqhGeU9KR0Xa9DZLZ7kVLvitTZZXyAxRBA7Ad3oJXyHOu1dkAmdprJIxbQ5OuY0rTVWIYr132dxdJ8fmFnlkHg/s320/IMG_8789.JPG" width="320" /></a></div><br /><p>1 tsp whole coriander seeds, gently crushed in a pestle and mortar</p><p>1 tsp natural salt</p><p>300g light muscovado sugar</p><p>300ml or grams organic cider vinegar</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iYE2Ls4aeX5WYBMtfCpz4-8wFDZ6CqcQI5C7CqDQj45zDR1bI4T7KT_ysCpsKyq-3V-rGbmwl7U93pCdUkVWLeXU8Qt3SVIV2F7F4itKk376kQ3vwxf1Td_MEsblSqAkMzqiKNQOIHg/s5184/IMG_8790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iYE2Ls4aeX5WYBMtfCpz4-8wFDZ6CqcQI5C7CqDQj45zDR1bI4T7KT_ysCpsKyq-3V-rGbmwl7U93pCdUkVWLeXU8Qt3SVIV2F7F4itKk376kQ3vwxf1Td_MEsblSqAkMzqiKNQOIHg/w403-h302/IMG_8790.JPG" width="403" /></a></div><br /><p><br /></p><p>Put all the ingredients in a large pan, bright to a gentle boil, and as soon as the apricots are tender, remove them to a dish. I had to drain them a couple of times. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiqYm1G7kovJt_qLpYe7AFBiy8U8hK3VMYhz6X_7GxutZ-YIZtQKW767XiOQrCZAs9ObNjN6gREVC5a0Uvr9Vsd-MyFVN3DqM1AqTogun_Dh_hmPuZrrDMVJtZiykso-hppHhYdMQYWM/s5184/Apricots+drained+off.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5184" data-original-width="3888" height="407" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiqYm1G7kovJt_qLpYe7AFBiy8U8hK3VMYhz6X_7GxutZ-YIZtQKW767XiOQrCZAs9ObNjN6gREVC5a0Uvr9Vsd-MyFVN3DqM1AqTogun_Dh_hmPuZrrDMVJtZiykso-hppHhYdMQYWM/w305-h407/Apricots+drained+off.JPG" width="305" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tender Apricot pieces are drained off</td></tr></tbody></table><br /><p>Of course there will be other bits with them, but the idea is that the vinegar/sugar mixture is then reduced over a medium heat. When the sauce is thick and syrupy, off the heat the fruit is then combined back. Mix well and pot up whilst hot in cleaned and heated jars, and cover with vinegar proof lids. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqcVpc2rJzxIyFRKPMIAXslnw14OMj35JpPBUAAxobbKI-AsRBbNHD-TdiSPG-6z3kX59t3N9StQIqPWCMW3vfkzU12LzTz7NB__nIDJ-EMlY_EzDkkWsVfFyDLFyVpOsFUUeADOWK7Q/s5184/Chunky+Apricot+Chutney+made+with+Apple+Cider+Vinegar.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5184" data-original-width="3888" height="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqcVpc2rJzxIyFRKPMIAXslnw14OMj35JpPBUAAxobbKI-AsRBbNHD-TdiSPG-6z3kX59t3N9StQIqPWCMW3vfkzU12LzTz7NB__nIDJ-EMlY_EzDkkWsVfFyDLFyVpOsFUUeADOWK7Q/w358-h477/Chunky+Apricot+Chutney+made+with+Apple+Cider+Vinegar.JPG" width="358" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This quantity makes four 340g jars of Chunky Apricot Chutney</td></tr></tbody></table><br /><p>This chutney needs to be stored in a cool dark cupboard for at least a month, before using, whichhelps the flavours to develop.</p><p>This is a Chutney with chunks of apricot, and I see this complementing not only 'cold cuts', but going very well alongside tagines, and other dishes from the Levant. I often make a salad of mixed cooked or roasted cold vegetables, with cooked beans or chickpeas, and mixed with a little olive oil, this chutney would be a delicious dressing. Folded through some mayonnaise and a little turmeric and cold chicken it would be a take on Coronation Chicken. </p><p>I will probably made an Apricot and preserved ginger jam tomorrow, and an apricot, and pistachio bake of some kind.</p><p><br /></p>Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com9tag:blogger.com,1999:blog-8240227087773736718.post-66249884112329043232020-10-06T17:30:00.003+01:002020-10-06T17:30:41.454+01:00Romanesco Kimchi with curried spices<p> Isn't it good that one can preserve vegetables, and made a nutritious food to store, without vinegar or added sugar?</p><p>Of course I love <a href="https://noellemace.blogspot.com/search?q=achard">achards</a> and thought to capture some of that flavour in a lacto ferment. With heavy rain double reasons for staying inside, the other is with the big C almost everywhere needs pre-booking, some kitchen therapy works well for keeping me focused.</p><p><a href="https://noellemace.blogspot.com/2019/11/day-course-on-fermented-drinks-and.html">Having made Kimchi on my course</a> and reading through Curried Kimchi in Fermentation by Asa Simonsson, I felt inspired to experiment a little.</p><p>What could be more beautiful in the veggie world than a well grown Romanesco? Answers below, if you wish! Probably something else one has grown oneself? I picked this beauty up at the market, and assembled the rest. <a href="https://honeypotfarm.org/store.html">Colin from Honey Pot Farm</a> was delivering our order of Apple Juice and Cider Vinegar, so asked him to make up a fruit and veg box too, so I had a lovely cabbage to hand.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tMNZctRkBc5EVO4fjgnT4M7XOspChDmhyphenhyphen6dR69ku1FzjDnmmNPDGU_Q8NhN0fq4A0MLs2xsDH0dtn07yjP-zhSm93o2NwZsqg10rqD9sDIYl8b0rrhHYFnyHFtQBy3YbI8MOI5zdSi8/s2048/Romanesco+ready+for+chopping.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tMNZctRkBc5EVO4fjgnT4M7XOspChDmhyphenhyphen6dR69ku1FzjDnmmNPDGU_Q8NhN0fq4A0MLs2xsDH0dtn07yjP-zhSm93o2NwZsqg10rqD9sDIYl8b0rrhHYFnyHFtQBy3YbI8MOI5zdSi8/w480-h640/Romanesco+ready+for+chopping.JPG" width="480" /></a></div><br /><p>Now for the chopping stage: separating the tiny shapes which mimic the whole, by slicing through to have small pieces was easy. Then I thought to grate the stalks, but one or two strokes, proved unsatisfactory. I love chopping so cutting up all the stems was quite interesting as I played at getting different cross sections.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkx_dyxjR8joF9UCj9wqBnyZE4Mgq63rSeojdBO_Ukq1yvGozEqLIsaT5iP9XTTFbUcPAxy5SRrEh8CpEZDlc6KDnvjWXE1TK3iHHPvZ9N390kz2MwYms6o98USLZqjdvLRDh9Kf1dLE/s2048/DSCN0490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkx_dyxjR8joF9UCj9wqBnyZE4Mgq63rSeojdBO_Ukq1yvGozEqLIsaT5iP9XTTFbUcPAxy5SRrEh8CpEZDlc6KDnvjWXE1TK3iHHPvZ9N390kz2MwYms6o98USLZqjdvLRDh9Kf1dLE/w640-h480/DSCN0490.JPG" width="640" /></a></div><br /><p>Lots of knife work to achieve a bowl full</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM10Xb4TftV80OZU4jaDWZMy3LQBMb7N20k2kielJn6Kxkpn9003fLcW8Q940LEBQu4P7p4vjNoZ7qW6tsXsM1WNTpk01waMbsuVyqZ4puNMZNV8FTK8GhA5V2X9FpbTGeD_Taf81gI58/s2048/DSCN0491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM10Xb4TftV80OZU4jaDWZMy3LQBMb7N20k2kielJn6Kxkpn9003fLcW8Q940LEBQu4P7p4vjNoZ7qW6tsXsM1WNTpk01waMbsuVyqZ4puNMZNV8FTK8GhA5V2X9FpbTGeD_Taf81gI58/w640-h480/DSCN0491.JPG" width="640" /></a></div><br /><p>A soak in brine for a few hours or overnight, well submerged, then after being drained, keep some of the water should you need it for the blending and bottling part, and mixed with the spices, the jar is rammed down, and sealed so that the fermentation can begin. A daily burp for the next two or three weeks, then refrigeration...I have found an easy method of keeping the veg below the surface, by using just the right sized plastic top from my large yogurt pots, usually kept for freezing soup, can be bent slightly and fits just below the neck. With a few holes pierced in it for the gasses to escape, then lids are no longer viable for freezer work, but I get two a week in any case from my sheep's yogurt.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrduOYaQwHyP1fEjarKda_A3f9vJneWMlJaDITfeGiG6k3j60iLLsMn_GgIwGXdoF2p6N45vihx5RNd2MWwjNasf0GseC_9IP8f42Kt-qkubAO4OjTj3euYBFpf0v4hEVWRL1Rs_T4xg/s2048/Romanesco+Kraut+fermenting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrduOYaQwHyP1fEjarKda_A3f9vJneWMlJaDITfeGiG6k3j60iLLsMn_GgIwGXdoF2p6N45vihx5RNd2MWwjNasf0GseC_9IP8f42Kt-qkubAO4OjTj3euYBFpf0v4hEVWRL1Rs_T4xg/w480-h640/Romanesco+Kraut+fermenting.JPG" width="480" /></a></div><br /><p>400g Romanesco, chopped up</p><p>200g White Cabbage, sliced finely</p><p>150g carrots sliced in fine pieces</p><p>1 litre boiled water with 40g pure sea salt cooled to make up the brine</p><p>2 garlic cloves</p><p>Fresh ginger about thumb size</p><p>20g garam masala</p><p>10g fennel seeds ground</p><p>1.5 tsp turmeric</p><p>5g cayenne powder</p><p>some twists of ground black pepper.</p><p><br /></p><p>Blend a ladle of the drained vegetables, with all the spices, using a little of the drained liquid to get a good paste, which you then add to the vegetables. Roll up your sleeves, and with well washed hands, rub everything together well. Pack the mixture pushing well as you go, with your hand or anything else that will do the job! I of course, used my pickle packer Christmas present!</p><p>Make sure the vegetables are fully submerged, and seal in a fermentation jar. I like to keep a dish under the jar, to protect the surface from any liquid that may ooze from the jar. After three weeks or so, I shall pot these into smaller jars, maybe give one away, and the rest will be in the fridge and used for lunches etc. </p><p>Do read up on how to make lacto ferments and make sure you work in a clean and hygenic way.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com5tag:blogger.com,1999:blog-8240227087773736718.post-54035591861445107582019-10-30T16:21:00.001+00:002019-10-30T16:21:04.685+00:00Roasted Red Pepper and Chili Sauce I am writing this up after making a small batch, as it has proved to be excellent, and I will certainly want to make this again!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqdVn-MmbWcnSMRyA_xac50XyIXbV5f-SVYmO0syRKR1BA5hSLDYURp1WbgDqHMG7KVvkL4oTfPvPYd6AiK9VcImOVgZzal5eLWNh-Uv7rwmigkzLyQO9EyEyEr0N5ras8FBXxffBGmo/s1600/Roasted+Red+Pepper+and+Chili+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1565" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqdVn-MmbWcnSMRyA_xac50XyIXbV5f-SVYmO0syRKR1BA5hSLDYURp1WbgDqHMG7KVvkL4oTfPvPYd6AiK9VcImOVgZzal5eLWNh-Uv7rwmigkzLyQO9EyEyEr0N5ras8FBXxffBGmo/s400/Roasted+Red+Pepper+and+Chili+Sauce.JPG" width="390" /></a></div>
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I bought some of those small sweet red peppers from the market, and also had a couple of long sweet pointed red peppers in the fridge:<br />
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450g Red Peppers<br />
1 tbsp olive oil<br />
110g cooking apple, peeled and chopped.<br />
110g red onion, peeled and chopped<br />
6 home grown red hot chillis...or to taste, deseeded and chopped small<br />
1 Large twig thyme + 1 large stem of parsley + 1 bayleaf + 10cm fresh tender rosemary + 1/2 tsp fresh green coriander seeds + 1/2 tsp whole black pepper corns + 3 allspice whole berries<br />
300ml water<br />
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175cl cider vinegar<br />
50g soft brown sugar<br />
1/2 tsp salt<br />
1 tsp cornflour<br />
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Roast the sweet peppers, drizzled with a little olive olive oil, in a hot oven till the skin starts to char slightly, and the peppers are soft. Remove from the oven, and cover with a baking tray to trap the steam. As soon as they can the handled, remove the stalks, and seeds, and remove the stalks from thyme and rosemary.<br />
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Put all the above ingredients down to the water in a pan with a lid, and cook for 15 to 20 minutes on the top of the stove, till soft. Remove the bay leaf, and the parsley stalk, and blitz till smooth. It could be strained at this stage, but I like a little texture.<br />
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Add 150 cider vinegar and the soft brown sugar and salt, and cook for a further 25 to 30 minutes, stirring from time to time, with the lid off. When it is reasonably thick...stir in the cornflour cut with the remainder of the vinegar, cook for a further 10 minutes stirring all the time. Pot in small pots which have been sterilized. Store in the fridge for use within three weeks or so, or freeze. I am sure you could also store in a dark cupboard.<br />
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com9tag:blogger.com,1999:blog-8240227087773736718.post-38851359810645778452019-08-23T17:04:00.001+01:002019-08-23T17:04:18.746+01:00Runner Bean ChutneyIts that time of year again when I have just a few runner beans to spare. I have one wigwam, with about seven plants. The variety is Moonlight and has white flowers, and nicest of all is self fertile. Several neighbours and friends have had a handful or so...<br />
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Last week I had a good kilo so decided to make runner bean chutney. I scoured my preserves books, but could not find one I liked....and on the internet came across <a href="https://www.theguardian.com/lifeandstyle/2010/oct/17/nigel-slater-runner-bean-chutney-simple-pear-tart-recipes">Nigel Slater's Runner Bean Chutney</a>.<br />
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I altered the recipe but generally kept to his technique, omitting the tomatoes and using only cider vinegar. Although I make quite a few 'mustard' based pickles, the addition of the allspice berries gives a wonderful aroma and flavour. <br />
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This gave 5 350g jars plus a smaller 250g one.<br />
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2 medium onions<br />
150ml cider vinegar<br />
8 allspice berries<br />
1tsp coriander seeds...I used fresh green seeds from the garden<br />
1 Kg prepared runner beans<br />
1tbsp English Mustard Powder..Coleman's of course<br />
2tsp grain mustard<br />
2tsp tumeric<br />
150ml cider vinegar<br />
200g granulated sugar<br />
1 heaped tsp sea salt<br />
30g cornflour<br />
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For method check out the link to Nigel Slater's recipe. The jars are maturing in the dark.....<br />
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The colour is fantastic....to lighten up gloomy winter days....Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com0tag:blogger.com,1999:blog-8240227087773736718.post-6580389582358237872019-02-10T13:07:00.001+00:002019-02-10T13:11:00.094+00:00Mango Lime and Cardamom JamI was looking for apricots from South Africa to make up some jam, as I had missed the Northern Hemisphere season last Summer. For whatever reason these have been very scarce or maybe it is not quite yet the season. The few I have seen have been in covered plastic tubs, and I am really trying to buy as much fruit and vegetables loose. On the other side of the isle in the supermarket, beautiful mangoes were on special offer.....I<a href="https://mrsmacepreserves.blogspot.com/2017/01/mango-chutneytwo-ways.html"> usually make chutney with mangoes</a>, but bought with only imagination to inspire since, since I this was going to be the first taste of any mango jam in my life.<br />
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I still have a few limes in the freezer and wanted to try some cardamom to give a added layer of flavour. Again I have followed Christine Ferber's technique which gives a jelly like preserve through which the small chunks of mango are suspended.<br />
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I prepared by nearly ripe mangoes to get 1Kg prepared flesh. For this I used four large mangoes, but the odd taster as I went along. They were delicious to start with, and quite ready to eat raw.<br />
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Having first washed the outside of the mango well in plenty of cold water, ith a very sharp paring knife I first peel of the skin. Then remove each cheek, and finally the sides etc, and start to chop up the flesh carefully, as I don't want squashed flesh. The pieces do shrink a lot while they are steeping overnight.<br />
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When I got to 1Kg prepared fruit I stopped...</div>
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All of this goes into the preserving pan, with the juice of two small limes, three crushed green whole cardamom pods and 800g granulated cane sugar. I use Tate and Lyle as I know this to be cane and not beet sugar. In just a few minutes standing the juices are drawn out of the mango, so there is no water at all in this recipe.</div>
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As soon as it starts to simmer, it is drawn off the heat source, and then the whole lot is left overnight...this is when a lot more liquid is extracted from the mango. As it was cool in the kitchen overnight the pan just stayed on the stove, but in summer, the mixture should be put into a glass bowl and put in the fridge.</div>
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The smell of mango in this mixture reminds a little of the smell of gorse in full sun with hints of pineapple and coconut. Does anyone else get this smell from mango?</div>
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In the morning, whilst my washed jam jars and lids are slowly being heated up to 80C in the oven, I start to boil up the jam. As it comes to the boil I add from my large pot of apple stock jelly 200g, and add this to the mixture. I stayed by pan, and stirred occasionally through the rolling boil just to ensure that nothing caught at the base of the pan.</div>
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This time there was no scum to remove, and after 10 minutes rapid boiling, I had the 105 C. Off with the heat, and a little standing around for 20 minutes or so, so that the fruit is nicely suspended into the jelly, and it was time to pot up the mango jam. I like to see the cardamom seeds suspended in the jam but remove the husks before potting up. I always use a soup ladle and a jam jar funnel to make the task as easy as possible.</div>
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Now to design my labels!!</div>
Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com2tag:blogger.com,1999:blog-8240227087773736718.post-32571739331381551322019-01-24T17:23:00.001+00:002019-01-24T17:23:59.776+00:00Pawpaw and vanilla jam <div class="separator" style="clear: both; text-align: center;">
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Absolutely delicious...my go to jam to add to my plain yogurt.<br />
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com1tag:blogger.com,1999:blog-8240227087773736718.post-82063530193819245732019-01-18T12:32:00.000+00:002019-01-18T12:32:01.704+00:00Pineapple and Passion Fruit Jam<div class="separator" style="clear: both; text-align: left;">
Back in the Summer I made <span style="color: #bf9000;"><a href="https://mrsmacepreserves.blogspot.com/2018/08/pineapple-and-passion-fruit-jam.html">Pineapple and Passion Fruit Jam using Christine Ferber's technique</a>. </span>Using this technique the pieces retain a good shape and are on the firm side, which is excellent for topping yogurt, or putting on as a garnish for a cheesecake or other desert.</div>
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This time I wanted to make a jam more in the traditional British format for putting on brioche etc. Also I wanted to get on and make the jam just at one hit. I had bought a pineapple a few days ago, and we just did not feel like eating it fresh. Maybe it is the cold wintry weather. As I had some passionfruit 'lurking' in the fridge, marrying them seem the obvious way of preserving the fruit for a later date.</div>
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1 Medium pineapple, 550g after preparation</div>
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125g water</div>
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Zest of 1 lemon</div>
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Juice of 1 lemon</div>
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3 passion fruit just the pulp, juice and seeds</div>
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400g sugar</div>
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The prepared fruit was weighed, the lemon zested, then juiced</div>
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The fruit was then chopped into smaller chunks, then put in a pan with 125g water, and the lemon zest and simmered till soft, and almost all the liquid evaporated. This took about 30 minutes.<br />
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With my wand blender I further chopped the pineapple with just three small bursts...I did not want a puree....To this I added all the other ingredients, and boiled till 105 C and the fridge test showed a skin. Three medium jars of jam.......<br />
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The taste is fresher and less sweet...but I will work on on recipe for the other technique next time there is a 'surplus' pineapple.<br />
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com1tag:blogger.com,1999:blog-8240227087773736718.post-6477866641615233182019-01-13T13:38:00.003+00:002020-03-31T06:38:38.794+01:00Seville Marmalade NouveauWith new Seville oranges, freshly arrived, and juicy lemons, I've made my complete batch of Seville Marmalade for the year. I've decided not to 'store' oranges in the freezer to make marmalade later in the year, or buy the fruit later in the month.<br />
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This year I have refined and streamlined previous recipes and techniques.<br />
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Ratios: 1Kg Seville Oranges, the freshest and heaviest, 1 litre water, 3 lemons, 1.5 Kg Sugar<br />
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This amount of water is for chopped and prepared fruit which is first <u>cooked in a pressure cooker for 14 minutes</u>, and allowed to cool down slowly at room temperate.<br />
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Wash all the fruit well in warm water, drain.<br />
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Cut the oranges in half.<br />
Squeeze all the juice over a strainer in a wide open jug or bowl<br />
Remove all the membrane and pips, and put this on a large square of muslin<br />
Cut the Orange skin and pith finely into the size bits you want in the marmalade.<br />
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Cut the lemons in half, and squeeze the juice over the strainer, to add to the orange juice.<br />
For one batch this year I chopped up the lemon peel to add to the orange.<br />
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Bring up the edges of the muslin in which all the bits and pips are, and tie very securely with kitchen string.<br />
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Put all the chopped bits of peel in a large container, add the water, and add muslin bag. I used a three litre deep rectangular plastic box with lid. I then put the jug with juice on top of everything within the box, which means the bag of bits gets pushed under, put the lid on, and left it all to seep for 24 hrs. This softens the peel and allows a lot of pectin from the peel and pips to leach out into the water.<br />
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Once the soaking has taken place, put all the contents except for the jug of juice, into the pressure cooker, bring quickly to pressure and cook for 14 minutes. When it is down to room pressure, you may start the remainder of the process, or you could leave this for another few hours. Take the unopened muslin bag with its contents, and in a big sieve balanced over a bowl, twist the top, and press with a large spoon, to extract as much as the juice as possible. The other alternative is to open the bag, put the contents in a sieve, and using a spoon, try to pass a fair quantity of gooey pulp into a bowl, which is then added to the preserving pan.<br />
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I like to add the juice only after the oranges are cooked at the final stage when using the large preserving pan to boil up the fruit and sugar, as thisgives a fresher flavour to the marmalade.<br />
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Weigh the sugar in a large preserving pan. The pressure cooker is likely to be too small to allow for the rise in the boiling marmalade. Add the fresh juice together with the contents of the pressure cooker. Continue to make your marmalade in the usual way.<br />
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This batch was made with just lemon juice and no peel, along with Sevilles<br />
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The chopped lemon peel gives a marmalade with two different coloured peels. The pith on the lemon remains a little more opaque, obvious in the picture below.<br />
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The lemon peel from the other batch was used to<a href="https://mrsmacepreserves.blogspot.com/2016/10/candied-orange-and-lemon-peel-using.html"> make crystallized lemon peel</a> to add to one of our favourite breakfast buns: <a href="https://noellemace.blogspot.com/2016/05/lemon-ginger-teacakes-for-friday-bun-day.html">lemon and ginger buns, which I have made at least five times!</a><br />
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com2tag:blogger.com,1999:blog-8240227087773736718.post-59392203185225641492019-01-04T18:49:00.000+00:002019-02-10T12:26:24.200+00:00Pumpkin with Vanilla preserve<div class="separator" style="clear: both; text-align: left;">
Mrs Mace is a Stasher......to the extent that I like to have a good store cupboard, with varieties of ingredients, and am prepared to try new foods, cooking techniques etc...</div>
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This year with the wonderful weather, and starting to appreciate the best sources for fruit and vegetables locally, acquired three wonderful pumpkins. As well as the Marina di Chioggia Pumpkin, I had two smaller Crown Princes.</div>
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<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8wPKZ4v2VY4XMFvaHbIeqcyL4d72Aj5HY-zjwrxq7Ui9yVxYG3lmKiVe0DHOvPB1NamMZOi_T9_kCsT8uuYyOv0iYhsTa01p5BFHftya_3nL8IMvLk_15FgJ9JcZ8qq61boWtxRm6Sw/s400/Ironbark+pumpkin.JPG" width="400" /></div>
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Early December, I decided to use up the last of the pumpkin, as it had just started to show signs of aging, which was a small soft spot the size of the thumb print. It was baking time, with breads and cakes using up the pumpkins, as well as making my pumpkin panettone ready for Christmas Breakfast.</div>
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Since there was so much pumpkin, some was made up into a conserve from Mes Confitures by Christine Ferber, page 263: Pumpkin with Vanilla.</div>
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The hardest part was cutting up the firm flesh into julienne strips by hand....</div>
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Here are the julienne match sticks of pumpkin are having been infused with the sugar and vanilla, orange and lemon juice overnight.</div>
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I made half the quantity of the recipe, and although the taste is good, I would stick at this amount simply because cutting up the julienne strips took so long. Maybe a coarsely grated version would be worth trying next time. I also make the mistake of boiling it a little too long. Maybe there was not as much water in the pumpkin as usual.<br />
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However I did use some of the preserve to top some yeasted pumpkin buns, and this worked very well. I may yet blend a pot with some of the apple jelly to make a more 'fluid' preserve. I think this one is good to incorporate or add as a topping to desserts and gateau. <a href="https://mrsmacepreserves.blogspot.com/2016/06/apricot-and-pistachio-conserve.html"> It would be also very good mixed with pistachio nuts</a>, in a similar way to the Apricot and Pistachio Conserve.<br />
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Several weeks later, the preserve has matured and even more of the vanilla taste has permeated the pumpkin. As I open each of the remaining jar, I have reheated and mixed in some of the apple jelly. A really delicious topper for my nightly sheep milk yogurt.<br />
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com0tag:blogger.com,1999:blog-8240227087773736718.post-1122536841856635162019-01-04T18:22:00.000+00:002019-01-04T18:22:06.298+00:00Mahonia Gin<a href="https://noellemace.blogspot.com/2019/01/mahonia-gin.html">Does making Mahonia Gin count as making preserves?????</a><br />
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<img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6Oxnd1Gmi-dO8Tla5XPE_w8Sq7vhNtV4rYeUXZ_1cdmeIHNd70aEvFvyOOrkBWFDr3jUmwTqdru6zEf3p9o28RJRv1H7en1Z00-dTZ2KRWVhTvT6Ac7LXsLMIcEJHL5K9-IsbyIbcQg/s400/Mahonia+Gin.JPG" width="300" /></div>
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Interesting and tasty experiment......</div>
Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com0tag:blogger.com,1999:blog-8240227087773736718.post-48536344934646606862018-08-30T21:43:00.000+01:002018-08-30T21:43:47.095+01:00Pineapple and Passion Fruit Jam<div class="separator" style="clear: both; text-align: center;">
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From a very early age I loved pineapples, and as for passion fruit, now there is a taste that I really love, and both of these remind me of my Gourmet Gourmande days, when my father loved to introduce me to the flavours he too loved so much.<br />
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One of the sights whenever I went to the local fruit and vegetable markets in Mauritius, were the lads cutting up the small local fresh pineapples. with machetes they cut off the finest of slithers to remove the coarse outer peel, then with smaller knives cut decorative channels removing the eyes. Have a look at my <a href="http://mrsmacepreserves.blogspot.com/2015/12/new-pineapple-chutney-recipe-in-time.html">Pineapple Chutney Recipe</a> where I explain the technique. We almost always bought the unpeeled ones to bring home.<br />
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When I was young almost every home used to make their own 'confitures' or compotes....Two of my mother's friends Aunty Frances and Aunty Phylis, both English ladies, would often come over with pots to share. Particularly memorable were jellies and jams made with Goyave de Chine or the small wild Strawberry Guavas that grew wild on the highland plateau. In season, our families used to go on Sundays for adventures, picnics and foraging. At home my very favourite was <a href="http://mrsmacepreserves.blogspot.com/2011/10/pawpaw-compote.html">pawpaw and vanilla</a> jam.<br />
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For the last few months, I have been making standard blackcurrant and strawberry jams for the year, but strangely missed out on apricot which is one of my favourites. Its when a friend brought me a bag of plums that I started to get my thinking hat on, leafing through my preserve and recipe books for a little inspiration.<br />
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I had read that Mes Confitures by Christine Ferber had inspired many lovers of jams. Just as a little present to myself, I sent off for my copy and have had it for less than a week. I've only dipped in here and there, and she describes a different approach compared to the 'traditional' British jam making techniques. As usual with my jams I like to try little twists, and look forward to reading this book, more or less from cover to cover.<br />
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There is no Pineapple and Passion Fruit recipe in Mes Confitures, but having a pineapple on the shelf just coming up to its best, and half a dozen passion fruits in the basket, I followed Ms Ferber's techniques and proportions.</div>
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I had also made some of the Green Apple Jelly which she uses as 'pectin stock' to add to fruit that has very little pectic. I've never successfully made good setting pineapple jam, and have make chutney with pineapple.</div>
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Here the fruit is draining, early this morning, after its overnight 'marinade' in its just boiled up state in the dissolved sugar. In releasing juices into the syrup, through osmotic dehydration, the chopped pineapple shrank. </div>
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The liquid is then boiled up to 105 C, then the fruit and apple pectin stock added...and more boiling until 105 C setting point is once more reached.</div>
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With only a small standard pineapple this is the yield. When trying something new I don't mind at all working on a small batch. I've just had a spoonful on my evening sheep's yogurt...definitely nicely pineappley with a good depth of passionfruit too. The jelly is very good, with pineapple and seeds nicely distributed. Its a little sweet so maybe my ratios were not quite right, or perhaps a little more lemon juice in my next attempt.</div>
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When I have perfected my proportions, I'll add my recipe, but of course, there may be more jams tried before then.</div>
<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com6tag:blogger.com,1999:blog-8240227087773736718.post-72585769473827329552018-08-26T16:07:00.000+01:002018-08-27T09:27:05.390+01:00Plum Jam with lime and cardamonAs I love the flavour of cardamon, as evidenced by<a href="https://mrsmacepreserves.blogspot.com/2018/04/lime-marmalade-several-ways-using.html"> my recent lime marmalade making</a>, I decided to flavour this jam with that same spice. I would normally use lemon juice in jam making, to add acidity, but with several dozen frozen limes in the freezer, I thought I would take the opportunity to see how the flavour of lime would go with plums in this small batch of jam.<br />
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1Kg victoria plums, weighed after prepared and chopped into smallish pieces, about quarters, went into the preserving pan. I added one lime which came straight from the freezer quartered to the fruit, and the five bruised cardamon pods with no water, and slowly heated this till the juices started to flow, in a thick bottomed pan. Every couple of minutes or so, I gave the pan a stir with a steel slotted spoon, and slowly more liquid came out from the fruit. When I was happy that there was sufficient liquid, I left the fruit to cook over a moderate heat with the lid on, and after about ten minutes took off the lid to allow for a further little evaporation.<br />
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When I felt the fruit was sufficiently softened, 800g white granualted sugar was added. As soon as the sugar was dissolved over a moderate heat, the heat was increased and with a good rolling boil, afters about 15 minutes I started to use the<a href="https://mrsmacepreserves.blogspot.com/2017/04/seville-2017.html"> Thermapen</a>. At 105 C I turned off the heat, put a spoonful on the saucer which went into the fridge, cover the pan with the lid...and waited. Yes there was the sure sign of the wrinkle on the top of the jam. I removed the cardamon husks, left the seeds behind, and potted the pieces of lime peel, ready to use in some fruity bread or wherever candied peel is called for.<br />
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In the past I have been potting up the jam immediately, but I feel that with lumps of fruit, a little of the liquid would be pulled out into the jelly matrix, and dilute this. I therefore left the jam to cool completely, and in the evening returned to it. Carefully increasing the heat, whilst checking that there was no sticking to the bottom, brought the jam to 105 c, then allowed the jam to cool for about 10 minutes before potting it into heated sterilized jars.<br />
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I feel that this waiting and reheating the jam has led to a very good set indeed.<br />
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The jam has turned out very well, and I expected comments at the breakfast table to be somewhat along the lines: Why put all these flavourings in? If you have read some of my previous comments on preserves, you will know that I love adventure and innovation in flavour, whereas Mr M loves traditional preserves. However I completely agree with his opinion that it works wonderfully on toast.<br />
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I hope Jane who gave me the plums, will enjoy her jar of jam.<br />
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I am normally a purist when it comes to Marmalade, well for me Toast is for Marmalade, and at a pinch good with hot crusty rolls, but jam is never for toast. I changed my mind on this was when <a href="http://noellemace.blogspot.com/2010/08/potting-time-again.html">I first made wild plum jam from lovely little wild yellow plums.</a> I have since found out that they are called Mirabelle de Nancy...and I must find a tree to grow in the garden. In many areas these grow wild in the hedgerows, but I am yet to find them growing close enough to home to go and forage.<br />
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I've ordered a small Mirabelle de Nancy, which should be planted in the garden this autumn, and hopefully I shall be able to pick my own mirabelles in a couple of years time.Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com0tag:blogger.com,1999:blog-8240227087773736718.post-3762678070277564982018-08-26T15:14:00.000+01:002018-08-26T15:14:11.618+01:00Victoria Plum Chutney the easy wayWith a bagful of Victoria Plums from friends, I quickly looked through recipe books and also my own recipes, and devised a different one to use up a Kilo of prepared plums.<br />
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To prepare the plums, I wash them first, then as they need to be chopped up, I select the more variable in size and shape and ones that may have small blemishes, since these can be eliminated. Its the completely prepared fruit which had had the stones removed, and pieces cut out that are weighed to make up the chutney. Each plum is cut into about 8 pieces.<br />
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I now store all my fresh ginger in the freezer. Having first washed and brushed it, I cut up the large rhizomes into pieces about two centimeters long, and open freeze it, then put them all in a tub in the freezer. There is now always ginger ready to hand, and from frozen it cuts up very easily into whatever size pieces are needed. I like to use the dry dates and keep the lovely soft ones for eating fresh with nuts.<br />
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Ingredients<br />
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1Kg prepared plums<br />
350g cooking onions, peeled and chopped<br />
50g prepared fresh/frozen ginger<br />
100g dried pitted dates<br />
1 tsp ground cinnamon<br />
1 tsp ground turmeric<br />
1 tbsps cumin seeds, dry roasted and slightly crushed<br />
300ml organic cider vinegar<br />
100g soft brown sugar, preferably Billington's Light Muscovado from Mauritius<br />
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Add all of the above to a large very thick bottomed pan, stir over a moderate heat, bring to the boil, then reduce the heat, and continue to cook gently, stirring regularly, to make sure that that nothing is sticking at the bottom of the pan. The chutney should be thick and pulpy, but do bear in mind that it thickens further as it cools.<br />
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Sterilized your jars and have them hot and ready from the oven, then ladel in the chutney using a jamming funnel, cover quickly with a new and clean top, check that the tops are wells sealed down. When cool, label, and set by in a cool dark cupboard and wait......two to three months at least.<br />
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This chutney is wonderful with cold cuts of meat, on the side with vegetable bakes, macaroni cheese etc.<br />
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To anyone who is a newby to chutney making, I say:<br />
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" Taste the chutney when cool enough, by all means. However, it is only two, three, or even six months down the line that the lovely depths of flavour start to be produced. Think of the chutney as a red wine or a port that develops over time. Chutney is a lovely way of capturing ingredients when they are at their best, preserving them in a sealed and hygienic environment, then with time you realise that you have created something that is greater than the sum of the original ingredients."<br />
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By all means use whatever variety of plums you have to use....<br />
<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com1tag:blogger.com,1999:blog-8240227087773736718.post-80863957595488411622018-04-16T14:50:00.001+01:002018-04-16T14:50:16.679+01:00Lime Marmalade several ways using the Pressure CookerHave I mentioned before that I like marmalade? And how many times have I used limes? Lots for sure. We have a lovely vegetable and fruit sellers just once a week on a Thursday a few miles outside of Wells, at the Rocky Mountain Plant Nursery.<br />
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I went up there this Thursday on the off chance of getting some things from the nursery, and had a peep in at fruit and vegetable stall. Readers it would have been completely rude of me not to take on the offer of a whole box of limes. I still cannot believe that I paid very nearly the same as for a small bag from a supermarket, and there was no plastic whatsoever. OK they were not the bright dark green variety. They were an even colour, some were slightly green but most were more yellow. Maybe they did not quite make the price at the wholesale market because of this. They had come all the way from South America and because they were yellowish I guess they must have been picked ripe or were a different variety. They were firm, smooth, and may have even been Meyer Limes. They taste like limes, are very juicy and have no pips whatsoever.<br />
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With my first Kg I made a batch of lime marmalade following <a href="https://www.theguardian.com/lifeandstyle/2013/apr/05/dan-lepard-chunky-lime-marmalade-recipe">Dan Lepard's Recipe </a> but with the addition of a few crushed gin berriers. With the same proportion of raw limes as weight in sugar this makes a very fruity and zesty marmalade.<br />
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For the second batch of another Kilogram of limes, I devised my own recipe to include fresh chopped ginger and whole cardamom. I have used both ginger and cardamom before and really love the twist they bring. To the 1Kg fruit I added 1.5Kg sugar this time.<br />
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For both batches I followed the same procedure for cooking up the fruit:<br />
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1 Litre water to 1 Kilo of Fruit<br />
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Wash the fruit well in warm water.<br />
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Half the fruit, squeeze out the juice, which is stored in a jug in the fridge and used later.<br />
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Cut the halved limes into two, still with their pith and membrane, and soak the quarter peels in 1 litre of fresh cold water. Keep the fruit submerged by putting a plate smaller than the bowl on them, and leave to soak overnight in a glass bowl.<br />
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The next day transfer the peels and water to a pressure cooker, and cook at 12lbs for 10 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qyxmK6zGRtu-tdZGtMaGb0AhSZkboN3c8Sy00xIpIlAi7lis0Ag2JujVi3umNvTcz23fqGsEbjTIQLy7_jFnBZxcYerQYN0Ag1_IZKRZv-9U2Mo9p2aRVfvulPj3IK-q8puTecvKE4w/s1600/Cooked+Limes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qyxmK6zGRtu-tdZGtMaGb0AhSZkboN3c8Sy00xIpIlAi7lis0Ag2JujVi3umNvTcz23fqGsEbjTIQLy7_jFnBZxcYerQYN0Ag1_IZKRZv-9U2Mo9p2aRVfvulPj3IK-q8puTecvKE4w/s320/Cooked+Limes.JPG" width="320" /></a>When the pressure has cooled down naturally, and the peel is cool enough to handle, stain it from the liquid over another bowl, catching the liquid.<br />
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Remove the membranes with a small spoon, and cut the peel up finely.<br />
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Return the chopped peel with the draining cooking liquid to the pressure cooker. At this stage add whatever spices, bring to the boil and pressure cook for a further 5 minutes. Allow the pressure to drop naturally.<br />
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In the meantime, pass as much of the removed membranes and tissues through a sieve as you can.<br />
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Measure your sugar, add this and the sievings of the membrane, the cold juice from the fridge, and the spices to the contents of the pressure cooker. You can boil this quantity in a large pressure cooker, without the weights and lid, but I prefer to boil up the marmalade in my larger preserving pan.<br />
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I used both a thermometer and wrinkle test to gauge when the marmalade is set.<br />
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From the 1Kg of Fruit and 1.5Kg of sugar I got 8 large jars<br />
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From the .9Kg of fruit and sugar I got 3 large and 3 medium jars of Lime and juniper Marmalade.<br />
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com9tag:blogger.com,1999:blog-8240227087773736718.post-26849478177370308322018-01-20T20:14:00.001+00:002018-01-20T20:14:19.376+00:00Early Rhubarb Jam<div class="separator" style="clear: both; text-align: center;">
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On Thursday Maggie asked if I would like a ride up to Fruit and Veg stall at the Rocky Mountain Nurseries about three miles from Wells. We were going up to get oranges, lemons etc for a great marmalade making spree next week. We are going to make marmalade to raise funds for the <a href="http://www.wellsalmshouses.org.uk/">refurbishment of the Chapel at the Wells Almshouses</a>.</div>
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It is almost like going to a wholesalers, as the owners buy the best in season, and sell off whole boxes of fruit and veg at very competitive prices. We bought a whole box: (cardboard) of fine but 'ungraded' forced rhubarb for £5 to split...this is just half a box! It was towards the end of the day so I think we arrived close to the final sell off.</div>
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After washing and preparing the stems, I had 1.75Kg, but by then was too tired to start cooking...<br />
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By yesterday evening I had looked through recipe books and had plans not only for the 1Kg of rhubard that went into the jam, but had also made a rhubarb crumble and an almond and spelt cake with chopped rhubarb in it.<br />
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For the jam, the rhubarb was chopped up, and layered with 900g granulated sugar to which I had added a sachet of powdered apple pectin, the juice and the rind of an orange...<br />
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After several hours of trying to get back to sleep, and no results, I was up at 5 a.m this morning, and found that the sugar has pulled out a lot of the juice leaving the little pieces of rhubarb bobbing around near the surface. So is this doubly early Rhubarb Jam?</div>
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I boiled up the jam, using both the thermapen to test for the 105 c temp, and a cold plate for the wrinkle test, to check when it was ready to pot...and was very happy with this very delicate pink rhubarb jam.<br />
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This is the first time I have bought the very early rhubarb, and wanted to make a very simple preserve. Last year I made a double ginger rhubarb jam as well as a rhubarb, fig and orange jam from garden grown rhubarb.</div>
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com1tag:blogger.com,1999:blog-8240227087773736718.post-87596649224351205722018-01-20T19:41:00.000+00:002018-01-20T19:41:35.569+00:00Grapefruit and cardamom marmalade<div class="separator" style="clear: both; text-align: left;">
There is a much easier way of weighing grapefruits, but sometimes a little fun creeps into my preserving. </div>
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I was thinking back to our holiday last year in La Gomera.....</div>
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Making marmalade in stages allows for time, which helps with the softening the peel, allowing the pectin to seep into the water.<br />
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I followed my now trusted formula for marmalade, using the ratios of 1 litre water to 1 Kg fruit to 1.5 Kg Sugar, with the juice of 3 to four lemons.<br />
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For this preserve, I added the lemon peel to the grapefruit peel for the soaking.<br />
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I leave the rind in these long segments for the soaking and cooking at pressure, then cut them up finely after the pan has returned to room temperature naturally, often on the following day. It is then soft and very easy to cut up.<br />
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Before it is cooked, the flesh and pips which I removed before cutting up the rind, also go into the soaking liquid overnight.<br />
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The lemon juice only goes in when the sugar is added and the preserving pan is brought to the boil.<br />
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As I enjoyed the Pear, Lemon, Lime and cardamom marmalade which is just coming to an end, I decided to add some cardamom to this grapefruit marmalade. I think the P L L & C marmalade is my favourite flavour in the marmalade field. I have made several Grapefruit marmalades since I started this blog, but it has always been using pink grapefruits.<br />
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I leave the crushed whole pods to boil up in the pan, but remove the husks and leave the seeds whole in the finished marmalade.<br />
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I have only just today made up labels, and the jars are now nestling in the preserve cupboard in the newly decorated utility room. All except for one which I have already given to a friend.Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com0tag:blogger.com,1999:blog-8240227087773736718.post-48417174252315595182017-10-07T13:28:00.001+01:002017-10-10T13:10:29.583+01:00Pear Lemon and Lime Marmalade with cardamonIts that time of the year again...Pear season. We came away from visiting our dearly beloveds with a large basket of pears. With pears there is the day they are perfect, and then afterwards it is a fast decline. With a few set down in the freezer poached in port and vanilla, its time to come up with some preserves for the store cupboard.<br />
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Back in 2013, I made a delicious <a href="https://mrsmacepreserves.blogspot.co.uk/search?q=pears">Pear and Lemon Marmalade.</a> I wanted to make a preserve this morning, but only had three organic lemons in 'store', and with it being cold and miserable, just did not want to go out to get more. There were some organic limes ready for a desert, so a few of them were commandeered to join the preserve.<br />
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At knitting on Thursday Maggie was explaining a 'Victorian' Christmas cake recipe, where everything was made in the same pan, to avoid as much washing up as possible! Well they did not have running hot water and detergents, and washing up must have been quite a chore. I can hear Mr M saying 'it still is'. Well he is away, and it is I who will be doing all the washing up.<br />
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This marmalade was therefore all made in the same pan: the pressure cooker.<br />
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I took 400g combined weight lemon and limes, first carefully washed, then chopped them into quarters, extracted the juice, then put the fruit skins and pips and cooked them for 12 minutes at full pressure with 500ml of water. Meantime I skinned and chopped 800g pears, and tossed them in the remaining lemon and lime juice.<br />
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When the peel was sufficiently cool, after the membranes were scrapped off, the peel with all its pith still attached was finely chopped. ( The last little detail was added for Jason who asked the question). The pith really turns to a soft jelly like edge to the peel, and gives a good mouth feel in the final marmalde.<br />
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Thchopped peel was then put back into the pressure cooker with the chopped pear, and brought to pressure for another five minutes. Meanwhile I pushed the pulp which includes the internal juicy parts of the lemons and limes, the scrapping and pips through a sieve, and this was then added with 650g sugar, to the pressure cooker as soon as it was cool enough to open. You are left with just a the pips and the bits which could not pass the sieve which go in the bin. This is when the tablespoon of cardamon pods are added. I had thought of adding juniper berries as I had done with Lime Marmalade once...maybe another time.<br />
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The next stage of boiling up the marmalade was done with the lid off!!!! Towards the end of cooking when the temperature was about 103 C I fished out the pods, and using two forks, to prevent burning, I squidged out the seeds which went back in the pan, then just within few minutes and the magic 105 C was reached.<br />
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Of course the marmalade is rather fruity, but with just 650g sugar there are only two medium and two large jars.<br />
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All that chopping and washing up for just four jars....it will be worth it, I hope!Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com10tag:blogger.com,1999:blog-8240227087773736718.post-79934327389334525402017-09-08T10:37:00.000+01:002017-09-08T10:37:30.965+01:00Somerset Courgette and Apple ChutneyThis is a new Chutney Recipe, devised to have a truly local chutney. In what sense local? Is it traditional....most probably not! It does contain courgettes grown in my garden, and apples from Andrew opposite, and<a href="http://www.somersetfarmersmarkets.co.uk/honey-pot-farm/"> local Somerset Cider from Honey Pot Farm</a>. Organic onions bought locally and soft brown sugar from Mauritius.<br />
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Ingredients<br />
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1Kg small courgettes chopped to the size you would like to have in the chutney<br />
500g cooking apples<br />
600g brown onions, chopped small<br />
6 cloves of garlic cut into slithers<br />
500g soft brown sugar<br />
700g organic cider vinegar<br />
1.5 tbs cornflour<br />
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Spices:<br />
1 tbsp ground turmeric<br />
1 tsp whole coriander seeds<br />
1 tsp cumin seeds<br />
2 tsp fenugreek<br />
1 tsp ground allspice<br />
1 tsp celery seeds<br />
3 tsp light mustard seeds<br />
1/2 tsp cinnamon<br />
1 chilli, chopped small. <br />
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Chop the courgettes, and put them in a bowl and toss with 1 tbs sea salt, and leave whilst you prepare the following, which allows for water to be drawn out. Just before adding them to the preserving pan, put into a colander and press down to remove any liquid.<br />
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In your preserving pan, or large pan, or pressure cooker base, warm the vinegar and add all the spices...keep this on a very low heat whilst you chop the ingredients: Chop the apples small and the onion and garlic...putting them in the vinegar as you go along. Remove a few tablespoon of the vinegar to a small dish or cup, and when cool stir in the cornflour.<br />
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Add the soft brown sugar to the preserving pan and stir until dissolved. Boil up and then simmer gently for about five minutes, then add the drained courgettes. Heat up till boiling again then reduce to a simmer for another five minutes or so. I like a tiny bit of bite to the vegetables, so keep an eye on the timings and the texture, stirring from time to time.<br />
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Add the cornflour to the pan, and stir carefully throughout the chutney, and the whole lot should be nicely thickened, but it will thicken more on cooling. <br />
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Pot up into sterilized jars. I do this by washing the jars and rinsing them, then placing them in an oven at about 100 C for fifteen minutes. The lids I add to a basin, add boiling water to cover, and place this in the oven at the same time. I like to add the chutney to warmed jars, but the lids need to be dried off with a clean kitchen towel.<br />
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I love the way that by making chutneys, one can transform and preserve fruit and vegetables to make a tasty condiment, to be put in store, and used later. Using up plentiful local ingredients is one of the pleasures of preserving....living in a county where the art of cider vinegar making is being continued by even small orchard and cider makers, it would be remiss not to seek out different ones. My current batch of chutneys are from a cider vinegar which is truly fruity. I am sure that cider vinegars change from year to year, and from maker to maker and I look forward to seeking out different ones.<br />
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com1tag:blogger.com,1999:blog-8240227087773736718.post-32425196177269358962017-07-05T19:34:00.000+01:002017-07-13T16:28:35.022+01:00Apricot and Lemon Verbena JamWhat's in a name: Jam, conserve, compote, marmalade? Its too hot today to dissect and analyse the origin and difference between the nomenclature of sweet preserves. I'm going to throw all the words into the 'jamming pan'. You and I can add more fruit, or less sugar. If it is to your taste, and you enjoy it, and make sure it is well kept, so as not to induce tummy problems...then enjoy your preserve! One of the jams I enjoy the most is made from Apricots.<br />
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Today I picked up a Kilo of Apricots from the Wednesday market in Wells, and was delighted that they were put into a paper bag....not the 5 or 6 to a plastic tub with film that is not recyclable which have been the only source from Tesco's recently. The only way forward to try to buy unpackaged fruit.<br />
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I have yet to decided which jam to make: will it be <a href="http://mrsmacepreserves.blogspot.co.uk/2013/07/apricot-and-ginger-conserve.html">Apricot and Ginger</a>, <a href="http://mrsmacepreserves.blogspot.co.uk/2012/08/apricot-orange-marmalade.html">Apricot and Orange Marmalade</a>, or A<a href="http://mrsmacepreserves.blogspot.co.uk/2016/06/apricot-and-pistachio-conserve.html">pricot and Pistachio</a>? Which reminds me...I have yet to post the recipe for Apricot and Lemon Verbena Jam which I recently made.<br />
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Lemon Verbena is my recent most favourite herb picked from the garden. I have the <a href="http://noellemace.blogspot.co.uk/2015/09/gardening-friends-day-out-to-coton-manor.html">mother plant bought back in 2015</a>, which having outgrown its pot is now in the garden, a second one from a cutting taken last year, and several more cuttings hopefully growing little roots . It is delicious just chopped up on fruit like pineapple, melon, etc. I love to make a cup of hot tea too with its crushed leaves.<br />
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This is a straight forward apricot jam, to which I add the blanched kernels, and about six leaves of lemon verbena finely chopped at the time I added the sugar to the cooked fruit. Delicious. Next time I would, in addition, add the same amount of chopped leaves a minute or two before taking the jam off the heat, to add that bright green speckle.<br />
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All bottled up<br />
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com2tag:blogger.com,1999:blog-8240227087773736718.post-38875162764070155432017-04-09T18:09:00.001+01:002017-04-09T18:09:46.847+01:00Seville 2017During the first week in April...it may be as warm here in Wells as it is in Seville...I have to keep reminding myself that it is April and not May or June!<br />
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We have finished the last of the 2016 Vintage of Seville Marmalade, which was made from 2015 oranges...so it was time to make a new batch this weekend. The Seville Oranges have been in the freezer for just a few weeks, and with some lovely fresh unwaxed lemons, I got 1 Kg fruit out to defrost on Friday. Normally I would cook the fruit whole and cut after cooking, but this time, having felt the defrosted fruit, found that they were quite soft. I chopped the peel finely, and added it to the 1 litre water in the pressure cooker, wrapped the segments and seeds in a muslin cloth and put that in the water too. The whole lot was left to macerate till this morning. <br />
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I cooked up the fruit for 12 minutes in the New Pressure Cooker...12lbs pressure, they squeezed the bag of pulp and pips, and then added the sugar, and followed the usual boiling up, testing of temperature and also saucer test. Can you see my new toy? Well toy it is not...this is my new SuperFast Thermapen...what a boom, it takes just a few seconds to give an accurate read out. It is MADE IN ENGLAND! My old probe has lasted over twenty years...but you had to hold it in the jam for ages as it took so long to get a reading! It was my breadmaking friend Nigel who first showed this instrument to me via Facebook, for testing that bread was done...and I was hooked!<br />
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This year I have decided to make a preserve with less sugar...to 1 Kg fruit, I added the juice of two lemons, and 1.5Kg sugar, rather than 2Kg. <br />
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Most of the jars finished off as a classic Seville Marmalade...but I could not resist a little whiskey in two smaller jars! Will Mr M who definitely does not like whiskey take to the Whiskey Marmalade?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2badkKMNu_uv5fu0YOPdzbecHT6-iCWAtr7CWbp06GKOpYoiskSV75oaVxV6MGk4JGodvDjBhiWERVygFeMC5R8jhVtKkUeM9K3bsO87BkD15ndnoBcO9kJIY6APq2ZuYxYfFv6a0ZE/s1600/Seville+with+whiskey+marmalade.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2badkKMNu_uv5fu0YOPdzbecHT6-iCWAtr7CWbp06GKOpYoiskSV75oaVxV6MGk4JGodvDjBhiWERVygFeMC5R8jhVtKkUeM9K3bsO87BkD15ndnoBcO9kJIY6APq2ZuYxYfFv6a0ZE/s400/Seville+with+whiskey+marmalade.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic and Whiskey Seville Marmalade<br /></td></tr>
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Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com3tag:blogger.com,1999:blog-8240227087773736718.post-76351286428354711642017-04-09T17:22:00.003+01:002017-04-09T17:25:54.165+01:00Rhubarb, fig and orange jam<div class="separator" style="clear: both; text-align: left;">
What could I make with just 400g rhubarb that would tickle my fancy? I let the thought settle, and wondered what I could add....my friend Maggie agreed that figs do go well, and that she had a recipe, which I was welcome to. I just could not wait.....</div>
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Out came 250g of my <a href="http://foratasteofpersia.co.uk/shop/food/greek-dried-figs/">Dried Greek Figs from Persepolis</a>, which I chopped small, and soaked overnight </div>
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<tr><td class="tr-caption" style="text-align: center;">Exceedingly good figs</td></tr>
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in the juice of two organic oranges. I had to go into Wells for more sugar, and I saw some very good organic juicing oranges in Tesco. I removed the outer peel to go into the rhubarb before juicing the fruit.<br />
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<tr><td class="tr-caption" style="text-align: center;">Organic juicing oranges from Tesco</td></tr>
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I used 400g sugar to macerate the rhubarb, and the following day rubbed half a sachet of Tate & Lyle's powdered pectin into a further 100g sugar, then brought the whole lot to the boil, and tested and found a good setting point at 105 C<br />
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Here are his and hers jams...what's mine is mine, and what is his could be mine too! But then I may just let him taste and have some of mine. I got five small but absolutely delicious jars with one of my favourite fruits, which usually I use fresh...figs. These are very fragrant even when dried, so would absolutely recommend them, as the flavour is very good in the jam. <br />
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The 1Kg rhubarb yielded 5 larger jars of Rhubarb and Ginger Jam.<br />
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com0tag:blogger.com,1999:blog-8240227087773736718.post-82952430191515506542017-04-09T17:02:00.000+01:002017-04-09T17:02:03.869+01:00Rhubarb and double ginger jamThis month's WI in wells had a bring and buy stall for cakes, cookery books etc. I came home with a couple of bundles of rhubarb, which I carried home in my small backpack...watching my shadow which was rather amusing!<br />
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The following day, having washed and prepared the stems, and having chosen a couple of recipes, and deciding how I would adapt them...then started the macerating process. I left the rhubarb and ginger mixed with sugar in a covered bowl overnight, and by the next morning the rhubarb had shrunk and most of the sugar was dissolved.<br />
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Mr M likes rhubarb and ginger jam..and I decided to do a double ginger and rhubarb jam with 1 Kg of the prepared rhubarb. In the first instance I very finely chopped a piece of ginger about the size of my thumb. I had started to grate it and seeing the fibre reminded myself that this is not at all appertizing..and remembered that last time when I made Mango chutney the very fine julienne type strips were much better. The second hit of ginger comes from some finely sliced crytallised ginger...I did not have the syrup type preserve in the cupboard. I used 1 Kg standard cane sugar, a lemon, grated and juiced, and half a sachet of pectic, as Mr M likes his jam well set!<br />
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<br />Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com0tag:blogger.com,1999:blog-8240227087773736718.post-68614721722190605372017-04-09T16:42:00.002+01:002017-04-09T16:42:59.075+01:00Pomelo Marmalade<div class="separator" style="clear: both; text-align: left;">
i've made marmalade with tiny Kumquats but this is my first with the giant of the citrus world. I've had my eye on these great big fruits for some years, but had never got round to buying one. They are the biggest citrus fruit...Citrus maxima. Each year they used to have them at the market in Kenilworth, where they were neither netted or covered in plastic. Next year I shall keep an eye out for unpackaged fruit. I say this because having just opened the first jar a couple of days ago, both Mr M and I agree that this is a winner, having an excellent flavour and very good set.</div>
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1 Pomelo weighing just over 1 kilo<br />
3 Lemons...everything but the skin.<br />
0.5 litres water<br />
1Kg standard cane sugar<br />
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I first washed the Pomelo is very hot water as I was not sure whether or not it was waxed. The skin is thick and pulpy and the membranes exceeding tough. The flesh has big juice vesicles, and the taste is not at all bitter and quite sweet. The fruit, cut into segments, together with the lemons peeled, was cooked in the pressure cooker for 12 minutes. I then sieved everything but the skin. Sieving is quite hard as the membrane is still really tough and much remains in the sieve. The cooked skin and its pith was cut into fine slices. Then the sugar was added, and following usual marmalade techniques I stopped at 105 C, and checked for setting on a cold plate.<br />
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Total yield 4 of my large jars (340g), and 2 mediums ones (250g).Stasherhttp://www.blogger.com/profile/02616094223215469144noreply@blogger.com4