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Cookware Essentials Preserves |
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Lemon & Lime Curd.
Ingredients:
180g butter,chopped
2 cups caster sugar
1/2 cup lemon juice
1 tsp grated lime rind (or fine julienne strips are nice)
1/3 cup lime juice
4 eggs, beaten,strained.
Method:
Combine all ingredients in top half of double saucepan or in a heatproof
bowl over simmering water until mixture thickly coats the back of a spoon.
Be careful not to heat too much,otherwise you will cook the eggs.
Pour into hot, sterilised jars; seal when cold. Makes about 3 cups.
Raspberry Jam
Raspberry jam is great for beginners as it sets so well and is one of the easiest jams to make.
There is nothing like fresh scones with a dollop of home-made raspberry jam and freshly whipped cream!
Ingredients:
1 kg raspberries
1 kg castor sugar
Method:
Rinse the raspberries and shake off excess moisture. Make sure there is no mouldy fruit.
Place the fruit in a preserving pan and gradually bring to the boil.
Gradually stir in the sugar into the boiling fruit, stirring constantly until the sugar has dissolved.
Bring to the boil and boil rapidly until a setting point is reached.
Skim away any scum that rises. Allow the bubbles to subside and bottle into hot sterilised jars.
Seal and label when cold.
Beetroot Relish
A beautiful rich coloured relish, makes a beautiful home made gift.
Serve with cold meats such as ham, beef, turkey etc.
Ingredients:
750g fresh beetroot, peeled and coarsely grated
1 chopped onion
400g peeled,cored and chopped green apples
410ml white wine vinegar
1/2 cup soft brown sugar
1/2 cup sugar
2 tbsp lemon juice
2 tsp salt
Method:
Place all ingredients in large pan or stock pot and stir over a low heat,
without boiling, until the sugar has dissolved. Bring to the boil and simmer,
stirring often, for 20-30 minutes or until the beetroot and onion are tender
and the relish has reduced and thickened. Spoon into clean, hot jars and seal.
Turn upside down for two minutes, invert and leave to cool. Leave for a month before using.
Refrigerate after opening for up to six weeks.
Passionfruit Jam
Ingredients:
24 x passionfruit
5 cups cold water
1 cup water
1 lemon
5 cups sugar
Method:
Wash fruit well. Scoop out the pulp from the passionfruit and retain.
Take half the passionfruit shells and put with the first measure of water into a bowl
and leave to stand overnight. Bring to the boil with water and boil for about 30 minutes,
or until inside of shells are tender. Scoop out this pulp and discard the then paper skin that remains.
Discard the cooking water. Chop or mash the pulp and put into jam pan with fruit pulp and seeds.
Add the second measure of water and bring to the boil. Add the juice of the lemon.
Add sugar and boil briskly until the jam sets when tested.
Allow to cool 10 minutes before pouring into hot, dry jars. Seal when cold.
Kiwifruit Chutney
Ingredients:
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon finely grated root ginger
1 cup brown sugar
1 cup cider vinegar
½ cup sultanas
750g kiwifruit, peeled and sliced
Method:
Place the onions, garlic, ginger, sugar, vinegar and sultanas into a large saucepan
and bring to the boil. Simmer for 30 minutes and then add the kiwifruit.
Simmer for a further 20 minutes until thick. Pour into sterilised jars and seal when cold.
Tamarillo Jam (makes 2 cups)
Ingredients:
6 plump tamarillos
2 cups water
4 cups white sugar
Method:
Cut fruit in half. Place in a large saucepan with the water. Bring to the boil.
Remove tamarillo skins and return fruit to water. Simmer for 5 minutes.
Mash fruit, add the sugar and boil again for 10 minutes.
Stir frequently and test for setting, then cool slightly. Pour into sterilised jars and seal.
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