Monday, October 1, 2007
1.4 preserve recipes
From Ryan
Pickled Onions Recipe
| Ingredients : | |
| 1 kg 1 tbsp 1 tbsp 1 tbsp 1 liter | pickling onions, skinned black peppercorns allspice berries salt brown malt vinegar |
Method :
Place onions in one large jar or divide them among a number of smaller jars. Using a pestle and mortar, bruise the peppercorns and all spice, mix with salt and add the mixture to the vinigar. Pour this spiced vinegar over the onions until 1 cm of the liquid level is above the onions. Seal with waxed paper or plastic screw tops. Do not use metal lids, as they react with the vinegar. Store for at least a month in a cool, dark place before eating.
Spicy Apple Chutney Cooking Recipe
| Ingredients : |
| 3 lb cooking apples, peeled and chopped 8 oz onions, chopped 1 lb tomatoes, skinned and chopped 2.5 lb brown sugar 1 lb seedless raisins, chopped 4 oz currants 1 tsp ground cloves 1 oz stem ginger, chopped 1/4 tsp cayenne pepper 1 tbsp salt 1.5 pints malt vinegar |
| Method : 1. Put the apples in a large stainless steel pan with a little water and cook until tender. 2. Add all the remaining ingredients and simmer gently for 90 minutes. 3. Pot into jars and cover with vinegar-proof lids |
Strawberry Jam Cooking Recipe
| Ingredients : |
| 7 lb strawberries juice of 2 lemons 6 lb sugar |
| Method : 1. Put the Strawberries and lemon juice in a preserving pan and heat gently, stirring constantly, for about 30 minutes, until reduced in volume. 2. Add the sugar, stir well, then bring to the boil and boil until setting point is reached. 3. Remove from the heat and remove the scum with a slotted spoon. 4. Leave the jam to cool until a skin forms on the surface, then stir, pot into jars and cover. |
From Ibrahim
Hot Pepper Jelly
Recipe Cuisine: Preserve
Recipe Category: Preserve
Recipe Serves: 10
Recipes Ingredients:
1/2 c Hot Red Chiles; seeded
1 c Chopped onion
-and coarsely chopped 1 1/2
c Vinegar
1/2 c Hot green chilies; seeded
5 c Sugar
-and coarsely chopped 2
Pouches liquid pectin
Recipe Instructions:
This Southern recipe is very good served with country Ham or with green beans or peas. PLACE THE Hot CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the Sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set. This jelly makes wonderful Christmas gifts too. Makes 10 Cups
Recipe Cuisine: Preserve
Recipe Category: Preserve
Recipe Serves: 6
Recipes Ingredients:
4 lg Red Or Green Peppers, Cored
3/4 c Cider Vinegar
- And Seeded 3 1/2
c Sugar
1 1/2 ts Tabasco Pepper Sauce
3 oz Pouch Of Fruit Pectin
Recipe Instructions:
We generally make our pepper jelly with aged Tabasco pepper mash from the factory to give it color and flavor. Although perhaps not quite as fiery, this simple recipe using the pepper Sauce makes a mellow, Spicy jelly. Spread cream Cheese on crackers, then top with a dollop of the jelly for a tempting morsel to serve with cocktails. Pectin is available in well-stocked supermarkets. Cut the peppers into large pieces, then coarsely chop in a food processor or blender. In a large non aluminum Saucepan over high heat, combine the peppers,
Fig Jam
Recipe Cuisine: Preserve
Recipe Category: Preserve
Recipe Serves: 1
Recipes Ingredients:
2 qt Chopped figs, about 5 lbs
3/4 c Water
6 c Sugar
1/4 c Lemon juice
Recipe Instructions:
To prepare chopped figs, cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Combine figs, sugar, and 3/4 c. water in a large Sauce pot. Bring slowly to a boil, stirring until Sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon Juice and cook 1 minute longer. Pour Hot into Hot jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath.
Apple Cheese Cooking Recipe
1 lb cooking apples (peeled weight), roughly chopped
Grated zest of 2 lemons
4 tbsp lemon juice
8 oz sugar
3 oz butter
2 eggs, beaten
Method:
1. Simmer the apples with the lemon zest and juice until the apples are tender, adding a little water if necessary to prevent the apples sticking and burning.
2. Remove from the heat and either sieve the pulp or beat it until smooth.
3. Stir in the sugar and return the mixture to the heat.
4. Bring to the boil and boil until thick.
5. Transfer the mixture to the top of a double boiler or a heatproof bowl set over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water).
6. Add the butter, stirring until it is melted.
7. Add the beaten eggs and cook gently for 35-40 minutes.
Note:
This recipe makes a refreshingly tart preserve which can be used as a filling for tarts, tartlets or cakes. It needs eating straight away: if you want a preserve for storing, increase the amount of sugar to 450lb. Pot into jars and cover.
3 lb peeled marrow
3 lb sugar
Rind and juice of 2 lemons
4 oz crystallized ginger, chopped
Method:
1. Cut the marrow into cubes and put into a large bowl, sprinkling the layers with sugar.
2. Leave to stand overnight.
3. The next day, transfer the marrow to a preserving pan.
4. Tie the lemon rind in a piece of muslin and add to the pan with the ginger and lemon juice.
5. Bring to the boil and cook gently until the marrow is transparent and the syrup is thick.
6. Remove the lemon rind, stir. Then pot into jars and cover.
Adding 1 tbsp golden syrup at the end prevents crystallizing.
Method:
1. Mint leaves (60gm), coriander leaves (120gm), cumin seeds (5gm), garlic cloves (2), green chili (1), raw mango (30gm), tomatoes (45gm), salt (to taste).
2. Chop all ingredients, blend until paste-like.
3. Refrigerate in an airtight container.
Ingredients:
1.5 lb cooking apples, peeled and chopped
2 large onions, peeled and chopped
1/4 tsp freshly ground black pepper
2 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
Ground mace
10 fl oz malt vinegar
3 lb cooked beetroot
8 oz sugar
Method:
1. Put the apples and onions in a large stainless steel pan with the spices and vinegar and cook until tender.
2. Cut the beetroot into dice and add to the pan with the sugar.
3. Heat gently, stirring until the sugar has dissolved, then bring to the boil and cook for 10-15 minutes, until the chutney is thick.
4. Pot into jars and cover with vinegar-proof lids.
1 lb blackberries
1 cooking apple, peeled and chopped
Sugar
Method:
1. Put the blackberries and apple into a pan with 3 fl oz water and simmer until the fruit is soft.
2. Spoon the fruit into a jelly bag and leave to strain through the bag into a large bowl.
3. Discard the pulp remaining in the jelly bag.
4. Measure the strained juice and return it to the pan with 1 lb sugar for 1 pint of juice.
5. Heat gently, stirring, until the sugar has dissolved, then boils rapidly until setting point is reached.
6. Pot into jars and cover.
Orange
Ingredients:
3 lb rhubarb
2 orange
3.5 lb sugar
Method:
1. Wash the rhubarb and cut it into chunks.
2. Cut the orange into quarters, cut up the pulp and mix it with the rhubarb.
3. Mince the orange skin, place it all in a bowl and leave to stand for 24 hours.
4. The next day, place it in a preserving pan.
5. Bring to the boil and boil for 20-30 minutes.
6. Meanwhile, prepare the jam jars, once setting point is reached, pot into jars and cover with jam pot covers in the usual way.
Note:
This jam makes a delicious alternative to strawberry jam, spread on home-made scones covered with thick cream.
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