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Post by ivyplus on Mar 29, 2007 8:57:46 GMT 12
Blackberry and Banana Jam Ingredients MAKES 3 MEDIUM JARS 3kg blackberries 3kg Chelsea white sugar 1kg over-ripe bananas Method Mash blackberries in a large saucepan with a potato masher. Boil for 20 minutes over a medium heat. Add the sugar and continue to boil for 15 minutes more, then add mashed bananas. Bring to the boil and test for setting. Pour into sterilised jars, seal and label. Thanks a lot MD! Sounds yummy! ;D
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Post by jenn on May 7, 2007 13:08:46 GMT 12
LEMON CURD - Fills 4-6 Jars:
4 lemons 4 eggs 110g butter 450g sugar lemon zest, about 2 teaspoons
Grate rind of lemons and squeeze out the juice. Place sugar, rind, juice, butter and beaten eggs in a large basin on top of a pot of simmering water. Stir with wooden spoon till it thickens and the curd coates the back of the spoon. Pour into warm, STERILE JARS. Cover, seal and label. Refrigerate. *Sterilise jars by placing in a moderate oven for 15 minutes*
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Post by jenn on May 7, 2007 13:13:14 GMT 12
RASPBERRY JAM - Fills about 2 x 350ml jars
3 cups raspberries, fresh or frozen 2-3/4 cups sugar
Place the berries into a large saucepan and cook slowly until their juice runs. Bring to the boil. Add sugar and stir until dissolved. Boil briskly for 3-5 minutes. Pour into hot, clean, dry jars. Cover with jam covers. This jam firms up after a few days' storage and will keep for up to 1 year.
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Post by jenn on May 7, 2007 13:14:00 GMT 12
BOYSENBERRY JAM
Using the recipe above, replace the rasberries with fresh or frozen boysenberries.
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Post by jenn on May 7, 2007 13:16:38 GMT 12
STRAWBERRY JAM - Makes about 3 x 350ml jars 1 kilogram strawberries, hulled 6 cups sugar 1-1/2 teaspoons tartaric acid Place strawberries into a large saucepan, crush lightly with a potato masher or fork. Add sugar and stir thoroughly. Bring to the boil. Boil for 5 minutes. Add tartaric acid and boil rapidly for a further 5 minutes. Pour into hot, clean, dry jars. Cover with jam covers. This jam will keep for up to 1 year. p.s. It's a delicious jam, everybody's favourite !
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Post by manuela on May 7, 2007 13:17:51 GMT 12
yummmmmm..... one day (soon I hope) I will find and make the time for all those things
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Post by jenn on May 7, 2007 13:21:23 GMT 12
PICKLED PEPPERS - Makes 3-4 small jars: 'Peter Piper picked a peck of pickled peppers' 500g red and green peppers 1/3 cup plain cooking salt 3 cups water 3 cups white vinegar 1-1/2 cups white sugar 1 tablespoon plain salt 2 teaspoons whole black peppercorns 2 teaspoons mustard seeds Cut stalks off peppers, halve and deseed. Slice them into thin strips then place them in water with the first measure of plain cooking salt. Stir well to dissolve salt and let stand for 24 hours. Then mix vinegar, sugar, second measure of salt, peppercorns, mustard seeds and chilli powder in a pan and bring to the boil. Simmer for 5 minutes then take off the heat and let stand for 5 more minutes. While this is happening, rinse the salt and water mix off the sliced peppers and drain them well. Pack them into hot, sterlised jars and pour the spiced vinegar mix over the peppers and seal. Let these peppers mature for a few weeks before using them, so as to give the flavours time to truly blend. Time to prepare and cook : 30 minutes, not including soaking time.
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Post by jenn on May 7, 2007 13:25:24 GMT 12
APPLE CHUTNEY This is a hearty fruity chutney that keeps well and is excellent with curry dishes. 1 kg apples - peeled, cored and chopped 2 onions - peeled and finely chopped 500g raisins, sultanas or dates 1 tablespoon plain salt 500g brown sugar 1 teaspoon ground ginger 1 teaspoon - small - cayenne pepper 1 teaspoon turmeric 1-1/2 cups malt vinegar bring the apples to the boil in a large pot with the salt, sugar and vinegar. Add the remainder of the ingredients and simmer until the apples are clear; about 1 to 1-1/2 hours. Put chutney into hot, sterilised jars and seal immediately. Time to prepare and cook: Maximum of 2 hours. Makes 6-8 small jars. *great for gifts*
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Post by jenn on May 7, 2007 13:26:34 GMT 12
yummmmmm..... one day (soon I hope) I will find and make the time for all those things I agree, I do make time at christmas for gifts.
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Post by ivyplus on May 8, 2007 20:55:38 GMT 12
This recipe is especially for Meandog and for everyone who likes marmalades! Lemon Carrot Jam250g lemons (with skins) thinly sliced 250g grated carrots 1 liter water 1 kg sugar Mix lemon, carrots and water and leave standing over night. Put a lid on the pot and bring this mixture to the boil and let simmer for 1 1/2 hours. Add the sugar and cook (without lid) until the jam sets. Fill in sterile jars.
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Post by meandog on May 9, 2007 7:24:36 GMT 12
Ivyplus. I have C&P into my recipe folder. Mwhahahaha
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Post by jenn on May 9, 2007 10:48:08 GMT 12
Ivyplus. I have C&P into my recipe folder. Mwhahahaha Clever clogs.
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Post by jenn on May 9, 2007 10:49:21 GMT 12
Anybody got a recipe for preserved chillies? One you've tried yourself?
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Post by OasisNZ on Aug 8, 2007 17:15:23 GMT 12
GARLIC SAUCE 1 large Onion 150 grams (or more) Garlic 2 tablespoons of whole Cloves 11/2 teaspoons ground Ginger 1 tablespoon Salt 250 grams Brown Sugar 1 kg Treacle 5 cups Malt Vinegar ½ cup Worcestershire Sauce Mince theOnion and unpeeled Garlic and combine with remaining ingredients except the Worcestershire Sauce,let stand over night. Next day,slowly bring to the mixture to the boil and cook gently,uncovered for 1 hour, stir ocassionally. Rub the sauce through a sieve,then add the Worcestershire Sauce and pour into sterilised bottles and seal. Makes about 2 litres. A perfect potent sauce for flavouring stews,casseroles,meat loaves etc. Damn that sounds good! Why am I waiting... ;D
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Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
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Post by Dalbyj on Aug 8, 2007 19:16:00 GMT 12
Dunno .. but when I made it, it disappeared in record time! Hubby loves garlic lol
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Post by meandog on Aug 8, 2007 19:27:06 GMT 12
Dalby I tried a Garlic Lovers pat'e the other day and I am sold on that, very nice on those new Ritz biccies. LOL. ;D
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Post by OasisNZ on Aug 8, 2007 20:30:23 GMT 12
Dunno .. but when I made it, it disappeared in record time! Hubby loves garlic lol Maybe I need to trade in for a newer model, LOL!
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Post by meandog on Aug 12, 2007 16:45:44 GMT 12
Back to the garlic sauce, after making it more than a couple of times I found the NZ Garlic the best, that Asian stuff does not have as much potency. I was moaning to an Indian lady about this and she agreed.
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Post by ivyplus on Aug 13, 2007 22:07:03 GMT 12
Back to the garlic sauce, after making it more than a couple of times I found the NZ Garlic the best, that Asian stuff does not have as much potency. I was moaning to an Indian lady about this and she agreed. Yes I agree too and I found the large Chinese garlic is getting mouldy after a while and shrinks. How do they get them that large? Does anyone know?
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Post by ivyplus on Aug 24, 2007 7:43:19 GMT 12
Pickled vegetablesFor a long time I couldn't find an easy and fast recipe to make pickled gherkin. Then I found this recipe. It is easy and can be used for most vegetables. Beans and peas need to be boiled for 3 minutes in salt water (blanch), the other vegetables don't need to be blanched. I boil hard vegetables in some salt water but only to be able to stuff them easier into the jars. I boil: broccoli, cauliflower, carrots. I don't boil gherkins, small onions, peppers, courgettes, garlic. Mushrooms can be preserved this way too. They have to be boiled in their own juice for about 3 – 4 minutes. After the vegetables are ready use the following method: 1. Stuff the vegetables and herbs into the jars up to the rim. 2. Mix vinegar, water, salt and spices in a measuring jug (mixture see below). Fill the jar to the rim with the mixture. The more you stuffed the vegetables into the jars the less mixture you need. 3. Clean the rim of the jar if necessary and put the wet lid on. If you need rubbers for the lid get the rubbers wet as well. Screw down the lids. 4. Put the jars into a sterilising pot. If you have a grill for the bottom of the pot put it in first. Jars with a flat lid can be stockpiled up to 4 layers. Fill the pot for ¾ with cold water and put it on the cold stove. Cover with the lid and bring to the boil. Leave them boiling for 20 minutes. Remove the pot from the heat and leave the jars in the pot for another 10 minutes. Remove them and leave them to cool on a wooden surface (so they don't break). If you have only a few jars to sterilise you can use a smaller pot. I have a cooking pot. The grill of my steam cooker fits this pot. There is room for 4 jars. I boil them the same way for 20 minutes and leave them for 10 minutes before removing them. It works perfectly. If you don't have a grill for the pot try to boil them without. The chances that a jar will break are greater. Vinegar/Water mixture100ml vinegar (white or malt) 100ml cold water 1 teaspoon salt I use less vinegar and more water (400ml vinegar to 600ml water, 5 teaspoons salt) Suitable vegetable:Broccoli Brussels sprout Cabbage Cauliflower Courgettes Cucumbers (sliced) Fennel Garlic Gherkin (whole) Mushrooms Nasturtium seeds (AKA Poor Mans Capers) Small onions Pumpkin (diced 50mm) Herbs and spices you can use:Cloves Coriander Dill Estragon Honey Mustard seeds Paprika Pepper corns Rosemary Turmeric Pickled Cauliflower (or Brussels sprouts)2 cauliflowers 1 red pepper (diced, or sliced) 1 – 2 onions thinly sliced 2 tablespoons mustard seeds 1 tablespoon pepper corns 400ml vinegar 600ml cold water 5 teaspoons salt 1 cup sugar (150g) 1 tablespoon turmeric ½ teaspoon chilli Wash the cauliflower cut into flowerets and boil in salt water for 3 minutes. Drain and cool. Stuff into jars with red peppers and onions. Combine vinegar, sugar, water, salt, turmeric and chilli and fill the jars with the solution. Add lids and procede as mentioned above. Pickling MushroomsI bought some mushrooms the other day at a good price and I tried to pickle them. They taste very nice in lettuce, on Sandwiches, with cheese and raclette (Swiss Style Cheese Dish). Slice mushrooms into about 10mm thick slices and steam them in their own juice for about 4 minutes. Fill jars with mushrooms and thinly sliced onions, pack them tightly down. On top add some mustard seeds and pepper corns and fill the jars with the mixture (400ml vinegar, 600ml water, 5 teaspoons salt). Close the lids tightly and boil in the jars for 20 minutes, leave to stand in the hot water for 10 minutes, remove and let cool down.
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