Jams/Jellies/Marmalades/Preserves

BOYSENBERRY JAM

noreply@blogger.com (stv3) — Tue, 13 Mar 2007 08:12:00 +0000

In a large saucepan cook 6 cups boysenberries in 1/2 cup water until hot.

Puree have of the berries through a sieve and the puree back into the saucepan.

Add 3/4 cup orange juice, 4 tabsp lemon juice, 1 tbsp grated orange peel and cook over high heat until it comes to a rolling boil.

Stir in 6 cups of sugar and cook until it comes back to a rolling boil for 2 extra minutes, stirring constantly.

Remove from heat and stir for several minutes to privent fruit from floating. Pour into one-cup sterilized jars and cover with melted paraffin wax. You will need 8 jars. Seal and store in the refrigerator or a dark cool cupboard

boysenberry

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BASIC APPLE SAUCE

noreply@blogger.com (stv3) — Sat, 10 Mar 2007 22:01:00 +0000

This is not a jam but it is delicious. Makes 4-6 serves

Wash, core, pare and slice 1 kg green apples. Place in a heavy saucepan and add
1 cup water and 1 tbsp lemon juice.

Bring to boil. Reduce temperature and and simmer until apples easily turn in to pulp with a fork. Add sugar to taste and simmer for another 5 minutes. Remove from heat, cover and let stand to cool down.

Place apple pulp into dessert bowls and sprinkle with cinnamon or a little vanilla and sugar mixture.

basic apple sauce

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PINEAPPLE CHUTNEY

noreply@blogger.com (stv3) — Sat, 03 Mar 2007 07:18:00 +0000

It makes 2 cups

In a saucepan cook,

1 medium pineapple, peeled, cored and pureed.
1 cup sugar,
2 tablespoons lemon juice,

until thickened to jam like consistency, stirring occasionally.

Cool and add

2 teaspoons ground fennel seed,
1/2 teaspoon black pepper,
1/2 teaspoon ground red pepper,
1 teaspoon ground cumin.

Mix well, place in a glass jar, cover and let stand for a week in the refrigerator before serving

Serve with ham or chicken.

pineapple chutney

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APRICOT ICE

noreply@blogger.com (stv3) — Mon, 19 Feb 2007 22:48:00 +0000

A fleshy delicious treat

In a saucepan combine

2 cups water
1/4 cup sugar
3 tablespoons liquid glucose

Place the pan over low heat and stir until sugar is dissolved. Remove from heat and add,

1/4 cup lemon juice
1 tablespoon orange liqueur
10 fresh apricots, pitted and pureed. Then stir.

First cool then freeze the mixture until firm. Next place the frozen mixture into a bowl break up and beat until mixture is thick and smooth. Freeze again until firm. Now it's ready to serve.
apricot ice

Makes four serves.

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FIGS IN HONEY AND WHITE WINE

noreply@blogger.com (stv3) — Sun, 04 Feb 2007 21:37:00 +0000

Makes 4 serves

In a saucepan, put

12 large slightly under-ripe figs, washed and stemmed. Cover with 1 cup dry white wine. Bring to boil and stir in 3/4 cup honey. Cover and simmer for 10 minutes or until figs are tender. Remove figs from the saucepan and place in a serving dish. Boil syrup for another 10 minutes. Stir in 1 teaspoon lemon juice and 1 teaspoon grated lemon rind. Boil for 2 more minutes and pour over figs. Chill and serve with ice cream.

figs in honey and white wine

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GRAPE MOULD

noreply@blogger.com (stv3) — Sun, 21 Jan 2007 01:08:00 +0000

In a large heavy sauce pan, mix 1/2 cup sugar, and
2 tablespoons gelatine Add 1 cup water. On low heat cook, stirring, until sugar and gelatin is dissolved. Stir in 1 1/2 cups white wine and 1/2 cup medium sherry.

In a 6 cup ring mould arrange 4 cups of seedless grapes and pour in gelatine and sugar mixture. Chill for about 5 hours or until set. Take out of the mould and decorate with some more grapes strawberries or other small fruit or berries and serve with a good custard sauce

grape mould

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REDCURRANT SAUCE

noreply@blogger.com (stv3) — Sun, 14 Jan 2007 00:04:00 +0000

Makes 3 cups. Serve with pork, ham or duck

In a saucepan combine 1/2 cup sugar and 1 1/2tablespoon cornflour.
Add 3/4 cup hot water and 1 1/2 tablespoon lemon juice.

Bring to a boil stirring constantly.

Add 1 1/2 cup red currants, washed and stemmed. Stir, cooking 3-5 minutes or until thickened.
Remove from heat and beat in 2 tablespoons brandy or rum and 1 1/2 tablespoon butter.

Beat mixture until well combined.

redcurrant sauce

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BOYSENBERRY JAM

noreply@blogger.com (stv3) — Wed, 10 Jan 2007 10:31:00 +0000

In a large saucepan cook 6 cups boysenberries in 1/2 cup water until hot.

Puree have of the berries through a sieve and the puree back into the saucepan.

Add 3/4 cup orange juice, 4 tbsp lemon juice, 1 tbsp grated orange peel and cook over high heat until it comes to a rolling boil.

Stir in 6 cups of sugar and cook until it comes back to a rolling boil for 2 extra minutes, stirring constantly.

Remove from heat and stir for several minutes to prevent fruit from floating. Pour into one-cup sterilized jars and cover with melted paraffin wax. You will need 8 jars. Seal and store in the refrigerator or a dark cool cupboard

boysenberry

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ORANGE LIQUEUR JELLY

noreply@blogger.com (stv3) — Fri, 05 Jan 2007 03:56:00 +0000

1 kg sweet oranges,
1 large lemon,
2 liters water,
1 cup diced mandarin peel,
1/2 cup orange-flavored liqueur.

Wash and slice the oranges and lemon, place in a large saucepan and add the 2 liters of water. Place the mandarin peels in a piece of muslin, tie, and add to the saucepan. Boil fruit and peels for 35 minutes or until fruit is soft. Remove and preserve peel. Strain pulp with a jelly bag, measure liquid, and return to clean saucepan. Allow 3/4 cup of sugar for each cup of liquid. Remove mandarin peel from muslin add to saucepan and bring liquid to boil, stirring, until sugar dissolved and the jelly sets. Stir in liqueur and let stand for 5 minutes. Pour jelly into small, clean. hot, dry jars and let stand until cold before cover.

Makes about 6 cups

Orange liqueur jelly

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BOYSENBERRY JAM

noreply@blogger.com (stv3) — Fri, 05 Jan 2007 03:45:00 +0000

In a large saucepan cook 6 cups boysenberries in 1/2 cup water until hot. Puree berries through a sieve and return back into the saucepan.

Add 3/4 cup orange juice, 4 tbsp lemon juice, 1 tbsp grated orange peel and cook over high heat until it comes to a rolling boil. Stir in 6 cups of sugar and cook until it comes back to a rolling boil for 2 extra minutes, stirring constantly.

Remove from heat and stir for several minutes to prevent fruit from floating. Pour into one-cup sterilized jars and cover with melted paraffin wax. You will need 8 jars. Seal and store in the refrigerator or a dark cool cupboard

Boysenberry

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BLUEBERRY MARMALADE

noreply@blogger.com (stv3) — Sat, 16 Dec 2006 23:29:00 +0000

It makes 6 jars (one cup size)

Remove the peel from 1 orange and 1 lemon.
Cut into fine shreds and place in a large saucepan with 1 cup of boiling water.
Bring to boil, then lower heat and let simmer, covered, for 15 minutes.
Add orange and lemon pulp, chopped finely, and
3 1/2 cups crushed blueberries.
Simmer covered for 15 minutes.
Add 4 cups of sugar bring to boil and cook until mixture is thick.
Ladle into hot, sterilized jars and seal at once.
Turn the jars upside-down. When cold place in the refrigerator.

blueberry marmalade

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BLACKBERRY RELISH

noreply@blogger.com (stv3) — Wed, 06 Dec 2006 21:00:00 +0000

In a heavy saucepan, combine

2 kgs blackberries,
3 cups brown sugar,
3/4 cup malt vinegar,
1 1/2 teaspoons ground cinnamon,
1/2 teaspoon ground cloves
3/4 teaspoon ground allspice.

Bring to boil. Lower heat and simmer berries until soft. Pour into clean, hot, dry jars and seal. Refrigerate. Use with meats, game, poultry and ham.

blackberry relish

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SPICKED CHERRIE SAUCE

noreply@blogger.com (stv3) — Wed, 06 Dec 2006 20:44:00 +0000

3 cups dark cherries
3 tablespoons cherry liqueur,
3/4 cups water,
1/3 cup sugar,
1 teaspoon grated lemon rind,
1 teaspoon lemon juice.

Wash, stem, pit and chop coarsely cherries. Place in a saucepan together with liqueur, water and sugar and simmer for 15 minutes. Let cool. Add lemon rind and lemon juice. A touch of cinnamon may be added, if desired. Stir lightly.

Pour in tightly-covered jar and store. Use as topping for ice cream, fruit salad or serve with ham or turkey.

spicked cherry sauce

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VIOLET SUGAR

noreply@blogger.com (stv3) — Sun, 03 Dec 2006 01:29:00 +0000

Preserving is about saving seasonal produce to use later when its not available.
Use this sugar to dust cakes or other sweet dishes to enhance them by the flavor of this sugar.
Makes 1 cup

1 cup violets (Viola odorata)
3/4 cup caster sugar.

Wash flowers and dry. Pulverise flowers in a mortar or food processor. Mix the flowers trough the sugar and spread them onto a foil lined tray. Dry the mixture in the oven at 50C for about 1 hour or until dry. Store in airtight glass jar(s).

violet sugar

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PEAR SORBET

noreply@blogger.com (stv3) — Sun, 03 Dec 2006 01:21:00 +0000

800g pears,
400ml sorbet syrup,
1 green cardamom pod,
1 tablespoon lemon juice,
2 tablespoons Eau-devie de poire William.

Wash, peel, and cut up pears. Place in a large heavy saucepan with sorbet syrup and cardamom pod and simmer, covered, until tender. Set aside to cool. Remove cardamom pod and when cool puree mixture in a blender. Chill in refrigerator. Add lemon juice and place in the canister of an ice- cream making machine and process according to the manufacturer's instractions. Add 2 tablespoons of pear eau-dev-ie in the last 5 minutes of processing.

Pear Sorbet

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MEXICAN TOMATO PICKLE

noreply@blogger.com (stv3) — Wed, 22 Nov 2006 22:42:00 +0000

Serve this with nachos, cold meat or as a sandwich spread

1kg tomatoes,
8 cloves garlic,
3 tablespoons oil,
2 tablespoons prepared chili,
2 teaspoons ground cumin,
1 tablespoon ground coriander,
3/4 cup wine vinegar,
2 teaspoons salt.

Peel tomatoes by cutting a cross through the skin at the underside of the tomatoes and plunging them in boiling water for 2 minutes. Remove from hot water and plunge them in cold water. The skins now will come off easily. Chop tomatoes roughly and remove the core. Peel and chop garlic. Heat oil in a large saucepan and fry the prepared chili, coriander cumin and garlic for 1 minute or until the spices smell fragrant. Add tomatoes, vinegar and salt and simmer for about 1 1/2 hours or until the pickle sets. Pour into clean hot dry jars and seal when cold.

mexican tomato pickle

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SPICED BABACO SAUCE

noreply@blogger.com (stv3) — Tue, 14 Nov 2006 07:44:00 +0000

In a heavy saucepan place,

2 small babaco cut into cubes
1 cup water
1 cup cider vinegar
1 cup sugar
1 stick cinnamon
4 whole allspice
4 whole cloves
juice of one lemon

Stir the ingredients to mix and bring to boil. Reduce heat and simmer for 20 minutes, stirring frequently. Place sauce in a cheese cloth and strain spices
Serve hot or cold with meat, game pork, lamb and poultry. Enjoy.

Spiced babaco sauce

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PICKLED GRILLED PEPPERS

noreply@blogger.com (stv3) — Tue, 14 Nov 2006 04:49:00 +0000

10 mixed color peppers
6 cloves garlic
1 litre white vinegar
pinch cayenne pepper
1 tablespoonsalt

If you don't have the time is roasting, just follow the recipe omitting the roasting instructions.

Cut peppers in half and deseed. Place on an oven tray and grill for 10 minutes or until skins are blistered. Remove from oven and wrap in a paper towel until cool enough to handle. Remove skin and cut flesh into wedges. Crush and peel garlic. In large saucepan place garlic, cayenne pepper, vinegar, salt and bring to boil. Add peppers and cook for 5 minutes. Pack into clean, hot dry jars, making sure that peppers are covered with vinegar. Seal and store in a cool, dark place to ensure peppers retain their color. Makes about 5 cups.

pickled grilled peppers

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PEAR JAM

noreply@blogger.com (stv3) — Sun, 05 Nov 2006 02:19:00 +0000

2kg firm pears
1kg sugar
juice of 4 lemons
1 vanilla bean
water

Peel core and chop pears. Place in a large heavy saucepan with approximately 1 cm water and juice of lemons. Add vanilla bean, cover and bring to boil. Reduce heat and let simmer uncovered until pears are soft. Remove vanilla bean and add sugar, stirring to dissolve. Return to boil and cook until mixture thikens and sets. Pure in clean, hot, dry jars and seal.

pear jam

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LIME RELISH

noreply@blogger.com (stv3) — Mon, 30 Oct 2006 11:16:00 +0000

it makes about 2 cups

6 limes,
1 onion,
2 chillies,
1 tablespoon grated ginger,
1 tablespoon yellow mustard seeds,
1/4 cup sugar,
3/4 cup white vinegar .

Pare the rind from lime thinly, leaving the pith on the fruit, and chop parings roughly. Now peel off pith discard and slice the flesh coarsely. Peel onion and chop roughly.

Place the rind, lime flesh, onion, chillies and ginger into a food processor and process until smooth. Place mixture into a large saucepan and add mustard seeds, vinegar and sugar. Boil on moderately heat for about 15 minutes or until thick. Pour into hot , clear, dry jars and seal.

lime relish

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LEMON CURD

noreply@blogger.com (stv3) — Mon, 30 Oct 2006 11:09:00 +0000

This is also known as lemon honey. You can use it to make cakes, ice-cream as a filling for biscuits or as a spread on a slice of cake or on your toast. Makes about 3 cups.

6 egg yolks,
100g butter cut into cubes,
juice of 4 med-size lemons,
grated rind of 2 lemons,
1 cup of sugar.

Mix sugar and yolk eggs and place in the top of a double boiler or in a bowl over simmering water. Stir mixture with a wooden spoon until it thickens and leaves a coat at the back of the spoon. Add lemon rind and juice and mix. Cradually add the butter one cube at a time whisking after each addition. when all the butter is added boil for another minute or two.

Pour into clean, hot, dry jars and seal. When cold store in the refrigerator.

lemon curd

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MANDARIN JAM

noreply@blogger.com (stv3) — Mon, 23 Oct 2006 10:33:00 +0000

12 mandarins
1 1/2 kg white sugar
3 cups water

Wash and dry mandarins. Peel away skins reserve half of them and discard the rest.
Slice mandarins in halves and remove seeds. Using a sharp knife chop fruit finely or place in food processor for a few seconds.
Place shopped fruit in large heavy saucepan pan over medium heat add mandarin rind, sugar water, and mix well until sugar dissolves. Increase heat slightly and boil gently uncovered without stirring for about 50 minutes.
Check during the last 5 to 10 minutes of cooking to prevent mixture from sticking on base of saucepan. Continue cooking for another 5 minutes or until jam jells.
Pour in to clean, hot, dry jars and seal when cold

mandarin jam

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BLUEBERRY JAM

noreply@blogger.com (stv3) — Mon, 16 Oct 2006 09:37:00 +0000

makes about 4 cups of jam

4 Granny Smith apples
1/2 cup lemon juice
4 cups blueberries
4 1/2 cups sugar

Peel apples, core and slice thinly. Place apples blueberries and lemon in a large heavy saucepan and bring to boil. Cook until blueberries are cooked (soft). Stir in sugar and mix to dissolve. Boil until jam sets.
Pour into hot, clean, dry jars and seal when cold

blueberry jam

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LIME-HONEYDEW MARMALADE

noreply@blogger.com (stv3) — Sun, 08 Oct 2006 03:34:00 +0000

makes 4 cups (jars) of jam

2 lime
1 cup water
3 cups sugar
3 cups honeydew flesh, cubed

Cut limes lengthwise into quarters. Cut each quarter into thin slices.
Pour water in a heavy based saucepan add lime slices cover and simmer for 10 minutes
Add sugar and honeydew cubes, cook uncovered, until it sets. Place a small amount on a chilled saucer and if it jells is done. Pour into hot, dry clean jars and seal.

lime-honeydew marmalade

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MIXED BERRY JAM

noreply@blogger.com (stv3) — Tue, 26 Sep 2006 07:21:00 +0000

Use at least 3 different fruit and in roughly equal amounts.
It makes 5 cups

1 1/2 kg mixed soft berry fruits such as
strawberries, raspberries, red or black currants,
gooseberries, blackberries, boysenberries,blueberries.

Wash, trim and prepare fruit. In a large heavy saucepan place the firmest of the mixed berries first and place the rest on top. Heat very gently until juice run from fruit and simmer until all fruit is soft. Add sugar and stir in until dissolved. Bring to boil and boil for about 10 to 15 minutes or until jam sets. Place into hot clean dry jars and seal

mixed berry jam

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