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Making Jams and Preserves with CWA Member Noela MacLeod Member of Honour The Country Women's Association of Victoria Inc following a presentation for Sustainability Victoria and an interview for an Organic Magazine JAMS AND PRESERVES CHOOSING THE RIGHT EQUIPMENT To make preserves successfully, you will need some basic equipment. The most important item is a boiler of suitable size to accommodate the quantity of fruit you are likely to be cooking without the mixture boiling over. Preserving pan – large saucepan or cooking pot, 4-6 litre with a heavy base. Use aluminium, stainless steel or unchipped enamel – never copper, brass or iron as they may give off a metallic taste. For products containing vinegar, do not use metals such as low-grade aluminium, copper, iron or brass. Vinegar is corrosive and will pit the surface and an unacceptable flavour is likely to result. A sugar or confectionery thermometer is helpful as jam reaches the setting point at 105◦C. An accurate set of kitchen scales, measuring jug, a sharp small to medium size stainless steel knife, vegetable peeler, separate wooden spoons for sweet and vinegar products, a colander, sieves and clean unchipped assorted jars and bottles are all necessary simple equipment for the making of successful preserves, as is a bottle brush for cleaning jars and bottles. To seal the jars use plastic lids, thin easily removed paraffin wax, coated metal lids, cellophane covers with rubber bands. Clamp glass jars are ok for clear pickle but corrosion will soon set in if vinegar comes in contact with any metal attachment. It is a good idea to cover pickles, chutney and relishes with paraffin wax so that the vinegar will evaporate away. A skimmer, for removing scum, or a slotted metal spoon. A timer. A large basin, either pottery, glass or stainless steel for placing vegetables etc prepared for pickling and covering with salt, as the salt will react on copper or metal containers. Measuring spoons, cups and jugs. A jug with a good pouring spout is essential for pouring hot mixtures. A funnel would also be useful. A purchased jelly bag with attachments for hanging is a convenient piece of equipment but various types of cloth tied by the corners to the legs of an upturned chair or stool will suffice. For small quantities, a cloth in a normal kitchen strainer is adequate. All preserves should be labelled. Labels should be clean and state clearly the variety and the date made. A list of ingredients is required by law when selling at street stalls, fairs etc. Sterilising When making preserves, cleanliness in the kitchen is important. Jars and bottles must be cleaned and sterilised, by placing in a cold oven and heating to 120◦C for approximately 30 minutes, or by covering with cold water and bringing to boiling point. Allow to boil for approximately 20 minutes, replacing the boiling water from time to time. Do not stand hot jars directly on a cold surface as this will crack the bottles. After sterilisation jars and bottles should be kept warm in a slow oven until required. They should be thoroughly dried before use. The cloth used to wipe tops and cellophane covers should also be sterilised. Mould spores are present in the air and can invade preserves before they are covered or sealed. Unless your recipe states otherwise, pour hot preserves into the jars or bottles and cover immediately. CHUTNEYS, PICKLES, SAUCES, RELISHES, HERB OILS AND HERB VINEGARS Chutney A good chutney whatever the ingredients should be reasonably smooth and have a mellow flavour. The basic ingredients such as apples and onions should be minced or chopped finely. They are made with fruit and vegetables and are spicy and sometimes hot. They are best left for at least a month to all time to mellow and mature. Pickles These can be made from a variety of vegetables, whole, halved sliced, shredded etc. They are usually soaked overnight to draw out excess water, indigestible juices and carbohydrates which can cause decay or fermentation, then pickled in vinegar or a brine solution. They can be made n a mustard sauce or in a clear liquid. Vegetables can be raw or cooked to tender or firm. Condiments include fruit and spiced vinegars, mustards, herbed and spiced oils and spiced sauces. Condiments can be used in many dishes as a piquant additive or as a replacement for salt in salt-free cooking. Fruit vinegars are now widely used in salad dressings and sauces to serve with fish, chicken, meats, pasta and poultry. Herb vinegars are used in the same manner as fruit vinegars. Herbed oils are used as cooking oils and for dressings and sauces. Relishes can be sweet, tangy or spiced. They are similar to chutneys but of a different texture. Sauces can be sweet or savour, they can be made from varieties of fruits and berries, vegetables, herbs chillies and mushrooms. Worcestershire Sauce is a hot sauce, which is better made 12 months before use to allow for mellowing. Vinegar Unless stated in the recipe, use a good quality malt, cider or wine vinegar. Use vinegars as specified in the recipe not home-made vinegars. The acetic acid content must be 5%. White vinegar gives a better appearance to light coloured pickles. When adding spices to vinegar they are best tied in a muslin bag unless stated in the recipe, added to the vinegar which must then be brought to the boil. It is important to leave the lid on the saucepan at this time otherwise the flavour is lost. The vinegar should then be removed from the heat and allowed to stand for at least 2 hours. The muslin bag is removed and the vinegar is used as desired. Cold – gives a better result as it gives vegetables such as cabbage and onion a crisp result. Hot – gives a better result when pickling green walnuts or plums. Bottles and Tops Wash the bottles and tops in hot soapy water. Then rinse and allow to dry. Place on a rack in a cold oven and set temperature to 120°C for 15 –20 minutes. When using metal tops especially with pickles, chutneys etc it is better to cover contents with paraffin wax as the vinegar content will corrode the metal lids. SPICED VINEGAR Suitable for pickling vegetables 1.1 litres vinegar 1.2 7g cinnamon stick 7g peppercorns 7g mace 7g cloves 7g root ginger 7 g allspice (pimento) 6 only chillies 1½g sugar Suitable for spiced fruit 1.1 litres) vinegar 1.2 7g cinnamon stick 7g coriander seeds 7g mace 7g cloves 7g root ginger 7g allspice (pimento) 5 only chillies 168g sugar Tie the selected spices in a muslin bag and place in a saucepan with the vinegar and the sugar. Stir until all of the sugar is dissolved; bring to the boil and boil for 1 minute. Remove from the heat, cover and allow to stand for 2 hours. Lift out the bag of spices and strain the vinegar through the muslin to remove any particles. Place the resulting liquid in a clean bottle, cork securely and label. Store in a cool, dry place until needed. FLAVOURED VINEGARS Useful for flavouring salads and dressings. These are made by steeping the leaves of herbs, etc. in vinegar and allowing to stand tightly corked. They are then strained, rebottled into clean containers, corked and labelled. To make 1 quart (1.1 litres) of flavoured vinegar, add the following quantities of the desired flavour: CRESS: 15g crushed cress seed Stand in cold vinegar for 1 week CELERY: 1.1 litres chopped celery 1 tablespoon salt 1 tablespoon sugar. Heat vinegar, sugar and salt; pour over celery Stand for 2 weeks CUCUMBER: 10 small cucumbers, sliced and peeled ½ teaspoon salt Boil in vinegar for 2 minutes. Stand for 2 weeks CHILLI: 10 dried chillies. Boil in vinegar for 1 minute. Stand for 6 weeks HERBS: 90g fresh leaves. Place in cold vinegar. Stand for 3 weeks HORSERADISH: 90g grated horseradish, pinch cayenne Stand in cold vinegar for 1 week MINT: 1.1 litres fresh mint leaves Add cold vinegar and stand for 3 weeks ONION: ½ cup finely chopped onion. Heat vinegar to simmering and pour on the onion Stand for 2 weeks TARRAGON: 125g bruised tarragon leaves Cold vinegar. Stand for 6 weeks VIOLET: 1.1 litres flowers - don’t use stalks Heat vinegar, pour on blossoms and leave for 24 hours N.B. Care is needed when preparing horseradish. Do not put your hands near your eyes, as the juice stings them badly. This also applies to the juice of the capsicum or pepper seeds. HINTS FOR JAM MAKING A large, shallow preserving pan is best, not only does the preserve expand, but the shallower pan speeds up the evaporation process. The pan should be made from aluminium, stainless steel or unchipped enamel with a very thick base. Jars – any jar that is sterilised, unchipped, clean and dry can be used. Paraffin wax can be used but use warm, not boiling, when poured onto the preserve. Too hot and the wax shrinks away from the sides when cold leaving an imperfect seal. Some simple hints for jam making
Jams and ConservesJam is usually made from fresh fruit excluding citrus fruits. Fruit pulp preserved in season can also be used. Jam is the result of the fruit being cut into small pieces and boiled to a ‘set’ or ‘gel’ with sugar. Jams are basically combinations of chopped or crushed fresh fruits and sugar that are cooked to a fairly smooth consistency. Conserves are similar to jams, except that large pieces or whole fruits are used and cooked in such a way that the fruit maintains its shape. Layering the fruit with sugar and leaving to stand will toughen the fruit so that it will not break down during boiling. In other aspects it is the same as jam. The syrup that surrounds the fruit should be clear and bright in colour. Jellies are made by passing the liquid through a fine cloth strainer to remove all traces of fruit. Marmalades are made from citrus fruits, and can be a single variety or a combination of the varieties and the most popular being oranges, lemons, limes grapefruit and cumquats. Single varieties can be used or in combinations of two or three fruits are common. Marmalades can also contain other fruits or spirits such as whisky. Jellies Fruit for making jelly should be firm-ripe as this is when the pectin level is highest. Sufficient pectin is vital in making a well-set jelly. Over-ripe fruit will not produce a good set, and under-ripe or immature fruit will produce cloudiness. Jams and jellies both need pectin to form a satisfactory gel. Lemon juice can be added if there is any doubt as to the amount of acid contained in the fruit. In making jelly, lemon juice, pips and pith can be used as the juice contains acid and the white pith contains pectin. Sour apples can also be used for this purpose as they contain the necessary ingredients and their bland flavour blends with the dominant fruits. As a general rule, fruits with a tart flavour will have a high pectin and acid content. Be careful to use only the correct amount of sugar to avoid toughness or thinness. Conducting a simple pectin test on all fruits would be of value before beginning to make your jelly. A jell bag can be purchased or made by tying the corners of an upturned stool or chair. Suitable cloths for straining are cheesecloth, butter muslin, a fine linen tea towel, or fine or coarse Terylene. Boiling water, which is then discarded, is poured through the cloth before straining the fruit. Ten steps to a perfect jelly 1. Follow your chosen recipe 2. Select fresh, good quality, firm ripe fruit, wash or wipe the fruit and cut into pieces complete with skins, cores and pips. Place all in a large boiler. A wide boiler is best for making jelly because it gives quicker evaporation. 3. Fill with water until the fruit just floats. Bring to the boil slowly, adding lemon or other assistants such as tart apples, if using a variety of fruit known to be low in pectin. Leave the boiler uncovered and allow to simmer very gently until the fruit is soft but not mushy. DO NOT BOIL RAPIDLY as this will result in a cloudy jelly. 4. Strain through a jelly bag and allow to drip for at least 2 hours or over-night. DO NOT SQEEZE AT ANY TIME as this will also produce cloudiness. 5. Now is the time to take a pectin test and adjust the sugar content. 6. Warm the sugar to be used either in the oven or the microwave. 7. Measure the liquid and place in the boiler. Bring to the boil. Remove from the heat and add the warmed sugar. Sir until the sugar has been completely dissolved. Do not allow the liquid to boil again until this stage has been reached. 8. When the sugar has dissolved, bring the syrup to the boil quickly and boil rapidly until a set has been achieved. The setting point for jams and jellies is 105◦C. For a visual test, remove the syrup from the heat to arrest further cooking during testing. Using a wooden spoon, lift a spoonful of liquid jelly from the pan. Hold for a moment or two then pour back into the pan. If the jelly falls from the spoon in heavy drop and breaks off sharply leaving the last drop on the spoon, the jelly should be done. As a general guide, 1 litre of juice with good pectin should set in approximately 12 minutes 9. Carefully remove any scum before pouring jelly into warm, sterile jars. Use a small jug to pour the syrup down the side of the jar. Pour from no higher than 2.5cm above the top of the jar as air bubbles entering at this stage are almost impossible to remove. Disturb the jelly as little as possible. Remove any scum that has settled and carefully wipe around the tops of the jars. 9. Stand the jars on a level bench to set. Making sure that the top surface of the jelly is flat, cover with cellophane tops while still hot and leave to cool without moving. Pectin Pectin is a gum like substance present to some extent in most fruit before it is quite ripe. Pectin is essential in preserve making to obtain a good set, together with the natural acid in the fruit which helps draw the pectin into solution to help in the gelling. Sugar also assists in the gelling, together with improving the flavour, sweetness and ensures good keeping properties. How to test for pectinIf the fruit is over-ripe or is known to contain little pectin it is worth doing this test.The pectin test is done after the fruit has been softened and before the sugar is added. Place 1 teaspoon of cooked juice or pulp in a glass, add 1 tablespoon of methylated spirits. Stir well and leave for 1 minute. Pour into another glass. If there is plenty of pectin one lump will be formed if a moderate amount three or four lumps will be formed if insufficient in pectin lumps will barely form. To counteract this deficiency freshly squeezed lemon juice can be added. Fruits high in pectin – lemons, cooking apples, gooseberries (under-ripe), oranges, crab apples, grapefruit, quinces, limes, firm plums Fruits medium in pectin – barely ripe apricots, ripe plums, cherries, barely-ripe, blackberries and raspberries Fruits low in pectin – pineapple, peaches, pears, rhubarb, strawberries, and sweet cherries Fruits high in acid – eating apples, crab apples, lemons, oranges, grapefruit, limes, pineapple Fruits low in acid for jam making – eating apples, peaches, ripe strawberries, and ripe raspberries. Pectin Stock A supply of pectin stock can be made and used when making up fruit known to contain little pectin such as strawberries. The stock is made from pectin and acid rich fruits such as tart apples, redcurrants, black currants, quinces, tart guavas and most citrus fruits. Cover the chopped fruit with water, boil and strain as for making jelly. The stock can be preserves or frozen until required. It can be added to an unset preserve, the mixture reboiled for approximately 5 minutes and retested. Use 20ml (1 tablespoon) of liquid stock to 1.5kg of fruit. Faults and failures with jellies The failure of jelly to set could be caused by: Insufficient pectin or acid – The use of over-ripe or aged fruit with insufficient pectin/ or acid content will prevent a jelly from setting properly. Excess sugar – Pectin in fruit holds only a certain amount of sugar. If this exceeded the pectin is broken down resulting in a soft and syrupy gel. Overcooking – When boiled beyond finishing point, the jelly could become thick and syrupy. Overcooking can also cause cloudiness. Undercooking – This results in a thin syrup that will not set Cloudiness – This can occur if the juice has not been properly strained and fruit pulp has drained or has been forced through. Microwaved jams, conserves jellies and marmalades The microwave oven is becoming increasingly popular in these days of rush and bustle. Small quantities of jam can be cooked in only a few minutes, as opposed to traditional methods of lengthy boiling and constant stirring. Traditionalists would not wish to sacrifice the full fruit flavours and unique textures of delicious jams made in the age-old manner. But in the name of speed, many cooks are prepared to take shortcuts. For maximum flavour, the fruit used must be ripe and in prime condition and should be chopped to uniform size to facilitate even cooking. Although constant stirring is not required, vigilance is necessary due to excessive bubbling while cooking. The cooked preserve is poured into heated sterile jars to about 2/3 full to allow for continuing bubbling during pouring. If the jars are fully filled, the contents will bubble over the rim. The jars are loosely covered until the contents have cooled before sealing in the usual manner. BOILED SALAD DRESSING Mix together in the following order: 2 tablespoons sugar 2 ½ teaspoons mustard 1½ tablespoons plain flour Add one beaten egg Blend together until smooth, add ¾ cup milk gradually, and mix in well. Stir in slowly 4 tablespoons white vinegar. Pour into a jug or top part of a double saucepan. Stir until thick. This will keep indefinitely in a tightly covered container in the refrigerator. It may need to thinned with milk or cream before use. CUCUMBER SPREAD 500g white onions 4 large Granny Smith apples 4 large long or 8large apple cucumbers 2½ cups sugar 4 cups white vinegar green food colouring Finely mince or process apples, cucumbers and onions. Heat sugar and vinegar in a preserving pan until sugar is dissolved. Add apples etc to vinegar. Simmer gently for 1½ - 2 hours. Add green food colouring a little at a time until the colour of gherkins. Place into sterilised jars and cover with paraffin wax. Can be used with mayonnaise on fish and on sandwiches etc. FEIJOA CHUTNEY 1 kg feijoas 500g raisins 500g dates 1 kg onions 1.1 litres vinegar 15g salt 500g brown sugar 1 teaspoon ground cloves 1 tablespoon curry powder 30g ground ginger 1 teaspoon cayenne pepper Cut off the blossom ends of the feijoas and peel the onions. Mince the onions, raisins, dates and feijoas. Add the dry ingredients and lastly the vinegar. Bring to the boil, stirring constantly and boil for 2 hours. Pour into hot sterilised jars. Seal whilst hot. FRUIT CHUTNEY 1kg apples 250g white onions 60g raisins 60g sultanas 60g currants 60g dates 125g brown sugar 2 teaspoons curry powder 2 teaspoon ground cloves 1 dessertspoon ground allspice 2 tablespoons mixed spice 2 teaspoons minced garlic 1 teaspoon cayenne pepper 2 cups malt vinegar Put apples, onions, raisins, sultanas, dates and currants through a mincer or food processor. Place all ingredients into a preserving pan and simmer for 1 hour until well blended. Place into sterilised jars and cover with paraffin wax and seal. Leave for at least 2 weeks before using to allow the flavours to develop. Other fruits such as apricots, peaches, plums, tamarillos and feijoas can be used. MUSTARD PEARS 18 William pears cut into chunks (seeds taken out but not peeled) 5 cups vinegar 3 tablespoons mustard 1 ½ - 2 tablespoons corn flour 2 cups sugar 1 large tablespoon turmeric 1 large tablespoon curry powder 1 tablespoon salt Heat vinegar to boiling point with sugar and salt. Mix, mustard, turmeric, curry powder and corn flour t o a paste with a little extra vinegar, add to hot vinegar stirring well. Boil 2 minutes and then add pears, Simmer for 20 minutes and keep stirring. Pears should be firm for this recipe – just turning yellow. Place in jars and seal. Can use Fowler’s bottles. Leave them only on stove for 20 minutes. Process in Fowler’s outfit for 30 minutes to seal. PICKLED FRUIT Any type of fruit may be pickled using the following instructions. Choose sound, firm-ripe fruit. Wash fruit and, if thick skinned, prick it all over. Prepare a steeping solution by placing the required amount of spiced vinegar (just sufficient to barely cover the fruit) in a saucepan. If a very heavy, sweet vinegar is required, add 3 lb (2.5 kg) sugar to each quart (1.1 litres) vinegar; stir until all of the sugar is dissolved. Add the prepared fruit, cover with the lid, bring to the boil and simmer very gently until the fruit is just tender. Take care not to overcook. Carefully drain the liquid from the fruit. Pack the fruit into clean, hot jars. Boil down the liquid in which the fruit was cooked until it is a light syrup. Pour into the packed jars of fruit, taking care to remove all air bubbles. Fill the jars to overflowing. Seal down at once. When quite cold, wash and label. Store in a cool, dark, dry place and allow to mature for 8 weeks before using. PICKLED ONIONS 1.3 litres white vinegar 1 clove garlic (peeled) 2 cloves 8 peppercorns 2 bay leaves 1 cinnamon stick 2 tablespoons mustard seed 1 tablespoon celery seed 2 pounds (1.5 kg) small white onions 2 teaspoons salt 1 cup sugar Peel onions and blanch in boiling water for three minutes. Pack into jars. Boil vinegar and rest or ingredients for 5 minutes. Skim and cool slightly. Pour over onions. Cover and store in a cool dark place for three weeks before using. PICKLED WALNUTS Take 100 walnuts before the shell has begun to harden and prick all over with a darning needle. Make brine, using 1½ breakfast cups salt to each 1.1 litres water. When the salt has dissolved, add the prepared walnuts. N.B. Use an earthenware crock or a plastic bucket. When handling the walnuts, always wear rubber gloves as the juice form the nuts stains badly and cannot be easily removed. Allow the nuts to steep for 9 days, changing the brine every 3 days. At the end of the steeping time, strain off the brine and spread the nuts onto trays and place them in the sun until they turn black. Keep turning the nuts every few hours so that their colour will be uniform. While the walnuts are darkening, make a steeping solution as follows: To each 1.1 litres vinegar allow 60g whole pepper, 30g allspice, 30g bruised ginger, 3 shallots, 250g brown sugar. Boil all together for 20 minutes; allow to stand until cold, then strain. While the solution is cooling, pack the nuts into bottles or jars. When the steeping solution has been strained, return it to the pan and heat until boiling. Pour over the walnuts in the jars and seal at once. Allow to stand for 1 month before using. SPICY APRICOT SAUCE Place 9 kgs ripe apricots, 1.5 kg onions finely chopped, 100g garlic and 1 tablespoon ground ginger and 4 cups water into a boiler and cook on a low heat for 1½ - 2 hours. Pulp through a large sieve. Place back in the boiler with 1.5 kg sugar and 1 bottle ‘Ezy Sauce’, and 3 small bottles of sweet chilli sauce. Simmer for 1-2 hours until thick pouring consistency bottle and cover. SPICY PLUM SAUCE Make as for apricot sauce, substituting plums for apricots. SWEET MUSTARD PICKLES 1.5kg green tomatoes 1 large green cucumber 1.5kg cauliflower 1.5kg onions 1.5kg sugar 3 tablespoons mustard 2 large teaspoons curry powder 1 cup plain flour 1 tablespoon turmeric 1150ml white vinegar 200ml vinegar for mixing with dry ingredients Cut up all vegetables and sprinkle with a handful salt and cover with water. Allow to stand overnight. Drain off liquid. Mix sifted dry ingredients to a smooth paste with the extra vinegar. Place vinegar on to heat in a preserving pan with the sugar. Stir until dissolved. Add flour paste, and stir continuously until thickened (2 minutes). Take off heat and add drained vegetables, return to low -heat and bring slowly to the boil until all ingredients are heated through. Take off heat and allow to stand, covered for one hour. Place into sterilised bottles and cover with paraffin wax and preserve cover. TOMATO PASTE Place 6kg ripe sliced tomatoes into a large preserving pan with 2 sticks celery and 1 large chopped onion. Tie in a muslin bag 2 sprigs parsley and 1 teaspoon dried basil. Cook until very soft. Remove muslin bag and put pulp through a sieve. Place in a baking tray and add 2 tablespoons olive oil and 2 tablespoons salt. Place on lowest shelf of oven at about 60° - 80°C to cook for 4 – 6 hours. Bottle and seal, Place in bottles and lids which have been heated for ½ hour. Fill to top and seal quickly. TOMATO RELISH 1.5kg ripe tomatoes 500g onions 500g sugar 1 teaspoon curry powder 1 teaspoon mustard 1 tablespoon cornflour Skin tomatoes by covering with boiling water. Slice tomatoes and onions, sprinkle with 2 tablespoons salt and leave overnight. Next day, drain off liquid, and place into preserving pan, tomatoes, onions, sugar and enough malt vinegar to barely cover ingredients. Simmer on low heat for 1 hour. Moisten dry ingredients with enough vinegar to make a smooth paste. Stir into mixture and simmer for 15 minutes. Pour into sterilised bottles and cover with paraffin wax and cover. Leave for at least one week before using to allow flavours to develop. WORCESTERSHIRE SAUCE 1½ kg green apples 500g sugar 125g garlic 50g chilli powder 70g cloves - whole or powder 50g salt 70 g peppercorns 50 g ground ginger 5.2 litres) brown vinegar 1 kg can treacle Boil together all the ingredients for 2 hours, then strain. Add the treacle, then reboil and stir for 10 minutes. Bottle into sterilised bottles. Keeps very well. Shake well before using. N.B. It doesn’t harm the recipe if it is halved, quartered or even doubled etc. PICKLED ZUCCHINI 1kg small zucchinis 2 medium onions ¼ cup salt 2½ cups white vinegar 1 teaspoon each of mustard seeds, celery seeds and turmeric Wash and trim ends and finely slice unpeeled zucchini. Pell and slice onions finely. Place onions and zucchini in a bowl sprinkle over salt and leave for at least 1 hour. Drain off liquid. Place remaining ingredients in a saucepan and bring to the boil and cook for 10 minutes, stirring occasionally. Bottle and seal. ZUCCHINI PICKLES 4kg grated zucchini 2 kg onions 8 cups white vinegar 2 teaspoons turmeric 8 teaspoons mustard 8 teaspoons curry powder 4 cups brown sugar 8 teaspoons cornflour 8 teaspoons salt Grate zucchini and slice onions finely. Place onions and zucchini into a saucepan with half the vinegar. Bring to the boil and reduce heat, simmer covered for 20 minutes. Combine turmeric, curry powder, mustard and salt with half the remaining vinegar. Add to saucepan with the sugar and stir until sugar has dissolved. Mix cornflour to a smooth paste with remaining vinegar add to mixture and stir until boiling and thickened. Simmer for 5 minutes. Place in sterilized bottles, cover and seal. ZUCCHINI AND BEAN SALAD 3kg diced zucchini 2 large diced onions 1 large red capsicum, diced 3 tablespoons salt Cover the above ingredients with ice and leave overnight. Cook 500g of shell pasta until just tender. Drain well. Drain off brine from zucchini. Bring to the boil 7 cups vinegar, 5 cups sugar, 3 teaspoons mustard, 2 teaspoons celery salt and 1 teaspoon turmeric. Add zucchini and 2 tins red kidney beans. Bring to the boil and simmer gently for 30 minutes. Add pasta shells stir well and remove from heat. Place into sterilised bottles and seal and cover. Use with summer salads. APRICOT CONSERVE 2kg apricots 2 kg white sugar little water 2 tablespoons lemon juice Cut apricots in half and remove the stones. Cover with sugar and water and leave overnight. Drain off sugar syrup into a preserving pan and heat until sugar is dissolved. Add fruit and lemon juice and simmer until setting point is reached. Pour into warm sterilised jars. For conserve stir as little as possible without breaking up the fruit. If you want apricot jam cut the fruit smaller and mixture can be stirred more frequently. BERRY JAM Place in a preserving pan 2kg any berries crushed and 3kg sugar. Bring to the boil and boil exactly 5 minutes. Add 1 teaspoon tartaric acid, and bring back to the boil. Boil exactly 5 minutes. Bottle and seal. LEMON BUTTER Combine in top half of a double saucepan, 85g butter, 1285g sugar, 4 beaten eggs and rind and juice of 3 large lemons. Place double saucepan over pot of hot water and keep on low heat. Stir until thick as honey. Bottle and seal. QUINCE JELLY Quinces – amount optional white sugar Wash and cut up quinces, including skins, cores and seeds. Place in saucepan with enough water to cover the fruit. Simmer gently until tender. Strain fruit overnight through muslin or an old tea towel. Do not squeeze or jelly will become cloudy. Measure liquid and for every cup add a cup of sugar. Return to large pan and bring slowly to the simmer over low heat. Stir until sugar has dissolved. Do not stir after mixture boils. Boil rapidly until ready. Place a teaspoon of jelly on a saucer and leave in the freezer. When the jelly is cold tilt saucer and if the jelly is ready it will wrinkle. Pour into hot sterilised jars seal and label. QUINCE CHEESE or QUINCE PASTE Quince paste or Quince cheese is a delicious sweet meat made from reduced and sweetened puree of quinces, so slowly cooked that they become a rich, deep amethyst colour. Best served with fresh soft cheese, or cut into squares, roll in caster sugar and serve with coffee. 6 quinces ½ cup water white sugar Rub quinces with a cloth to remove the down. Place them whole and unpeeled into a covered baking tray in a moderate oven (180°C /350°F) and cook until tender, about 3 hours. Alternately, you can wipe and quarter them (do not peel or remove seeds) and steam them in the ½ cup water for 1- 1½ hours. (I prefer the first method) When quinces are cool place through a food mill then through a very fine sieve. Weigh pulp and add an equal amount of white sugar. Heat in a heavy pan until sugar has dissolved, and then boil on low to medium heat, stirring nearly all the time, until cheese begins to candy and come away from the sides of the pan. The boiling paste erupts and spits so be very careful at this stage. Turn off the heat and continue to stir until boiling ceases. Fill baking paper lined loaf tin with the mixture and leave to cool overnight. Next day place in oven on lowest setting possible in oven until cheese has dried out and is quite firm about 1-1½ hours. Turn out of tin and cut into required portions. Wrap in plastic wrap and store in tins in a dry place. For a cheese board cut the quince cheese into small piece and serve with your favourite cheeses and crackers. They can also be used as sweetmeats – cut into squares, oblongs or walnut sized balls and roll in caster sugar and set in tiny paper cups or wrap in cellophane paper. QUINCE PASTE or QUINCE CHEESE (2) As quinces have such a short season this recipe can also be made with apples, figs, plums 3.6 kg quinces or apples 4 cups sugar zest and juice or 1 lemon Wipe fruit and cut into six wedges and place them into a heavy based preserving pan with 1 litre of water. Bring to the boil, cover and simmer for 1 – 1½ hours. Work the fruit through a food mill then push through a fine sieve. Combine the puree with sugar and place in a heavy based preserving pan. Cook over high heat while stirring with a wooden spoon until the mixture is a deep pink colour and pulls away from the sides of the pan in a ‘goopy’ mass. Stir in the lemon juice and zest and continuing stirring, scraping the spoon against the bottom of the pot until the fruit begins to leave a brown stain on the bottom of the pot. This indicates that they are scorching (about 90 minutes). Scoop the mixture into a heat-proof non stick loaf pan, or in a baking paper lined loaf pan. Smooth the top of the paste with a rubber spatula dipped in cold water. Refrigerate until firm. Take the paste out of the mould and cut into serving pieces and wrap with cling wrap and store in a cool dry place. TAMARILLO JAM 1.5kg tamarillos 1.5kg sugar juice of 2 lemons 1 tin crushed pineapple drained ½ cup water Remove skin from tamarillos by covering with boiling water, and slice. Cook fruit in water until soft and add sugar cook at least 20 minutes. Add drained pineapple, bottle and seal. |