Strawberry jam
Ingredients
1200g Strawberries, fresh or frozen
800g Caster sugar
2 lemons, zest and juice
Blackcurrant jam
1200 kg fruit
700g caster sugar
1 lemon, zest and juice
Method
1. Finely grate the lemon peel, juice the lemons and sieve the juice.
2. Put all the fruit, lemon juice and zest into the large pot on medium heat, cook until the fruit starts to break down and release some of it's juice. This may take longer if you use frozen fruit.
3. Add sugar gradually and increase the heat (you want a rolling boil once all your sugar is dissolve). By adding sugar gradually, you are not bringing down the temperature and preventing possible clumps of sugar burning.
4. Stir regularly to prevent the jam from sticking or burning in spots.
5. Keep your clean jars hot in the oven.
6. Cook the jam until 104/ 105C. 104 will be a softer set jam.
(If you do not have a temperature probe, place a teaspoon of jam on the frozen plate. Let it cool fully on the plate and swipe your finger upwards. This should leave a gap, tilt the plate upright and if the gap fills up with jam – it needs further cooking.)
7. Pour jam into the hot sterilised jars, fill until just below the neck of the jar, close while jars and jam are still hot.
8. This will keep for a year or more, when made and stored correctly.
9. Store somewhere cool and out of direct sunlight, only store in the fridge once the jar is opened.
Rhubarb and Apple Chutney
Ingredients
1kg Bramley Apple
500g Rhubarb
500g Red Wine Vinegar
800g Demerara
3 Bay Leaves
1 Cinnamon Stick
4 Star Anise
10 Cloves
Orange peel from 2 oranges, use a peeler or knife
Method
1. Sterilise the jars the same as you do for jam and keep them warm.
2. Wash apples and rhubarb, remove the core from the apple and chop into small to medium chunks. Chop up the rhubarb, making sugar to
3. Wrap the spices and orange in muslin. Peel and cut the apple. Put everything into a
pan and cook for 20mins. Cover with a cartouche. Cartouche is a paper lid (
4. Cook until all the fruit is fully cooked, be careful as the sugar and vinegar will spit.
5. Check the set of chutney the same as the jam, using the frozen small plates.
10. Pour into sterilised jars, fill until just below the neck of the jar, close while jars and jam are still hot.
11. This will keep for a year or more, when made and stored correctly.
12. Store somewhere cool and out of direct sunlight, only store in the fridge once the jar is opened.
13. Serve with cheese.