Hi and welcome to my blog Clairejustine

Butlins

Showing posts with label Jam. Show all posts
Showing posts with label Jam. Show all posts

Thursday, 26 September 2013

Delicious And Simple Homemade Jam And Chutney...


This year’s crop of British berries is a bumper one, thanks to the wet summer in 2012 followed by this year’s hot, sunny one. Make the most of this abundance of sweet, juicy berries to create your own fresh, homemade jam. From the UK’s obsession with the Great British Bake Off to Brad Pitt flying to France for his favourite pots of jam, homemade jam is having a moment.


 Rosemary Jameson, founder of the Guild of Jam and Preserve Makers, is encouraging the UK to take advantage of summer berries and reap their benefits throughout the colder months. She said, “The routine of jam making can be very therapeutic, a great stress relief and a counterpoint to busy modern life”.



 There is no end of ways to use it – you can dip into your supply to make jam tarts, Victoria sponges or just spread it on a slice of thick, freshly baked sourdough to warm you up on a cold autumn day. And there’s no need to stop at jam. Served with a strong, hard cheese, homemade chutney is an indulgent autumn treat.



Salt and pepper squid with chili strawberry chutney

Strawberries aren’t just for jam – experiment and try them in chili chutney, accompanied by salt and pepper squid.

Serves 4 as a starter

Preparation time: 25 minutes

Cooking time: 40 minutes

Chili and strawberry chutney

3 large mild red chilies, about 40 g (1½ oz) in total, halved, deseeded, finely chopped

4 cm (1 ½ inch) piece root ginger, peeled, grated

1 teaspoon Sichuan peppercorns, roughly crushed

450 g (1 lb) strawberries, sliced

1 large onion, finely chopped

450 g (1 lb) caster sugar

150 ml (¼ pint) white wine vinegar

4 teaspoons corn flour

1 tablespoon water

Salt and pepper squid

500 g (1 lb 2 oz) baby squid, cleaned, defrosted if frozen

1 teaspoon Sichuan peppercorns, finely crushed

1 teaspoon sea salt flakes

4 tablespoons corn flour

4 tablespoons plain flour

1 egg white

Sunflower oil for deep frying

Little paprika to garnish, optional

Iceberg lettuce leaves to serve, optional

Method

Put all the ingredients for the chutney, except the corn flour and water into a medium sized saucepan and cook over a gentle heat, stirring from time to time until the sugar has dissolved.

Increase the heat slightly and simmer, stirring from time to time for 30 minutes until the strawberries are soft.
Mix the corn flour with the water until a smooth paste, stir into the chutney and cook for one minute until thickened and smooth. Leave to cool.

Remove the tentacles from inside the squid tubes, rinse tentacles and tubes well in cold water, drain and slice the tubes into 1 cm (½ inch) rings.

Spoon the peppercorns and salt on to a plate, add the corn flour and flour and mix together.

Fork the egg white on a second plate to break up.

Half-fill a deep saucepan with oil and heat until the surface begins to shimmer.

Meanwhile dip a few of the squid rings into the egg white, drain off the excess then toss in the flour.

Drop one of the rings into the oil, if it bubbles instantly it is ready.

Lower the flour coated squid into the oil with a draining spoon or frying basket.

Cook for two-three minutes until the squid is pale golden brown and cooked through, lift out of the oil, drain well and transfer to a second plate lined with kitchen paper.

Continue dipping the squid slices and tentacles in the flour mix and frying in small batches until it is all cooked.

Spoon on to fresh squares of kitchen paper or into lettuce leaves set on serving plates, spoon the chutney into small individual dishes, add to plates and serve immediately.

About this post -

Recipe and photo credit by Seasonal Berries

Wednesday, 1 August 2012

Homemade Strawberry Jam.....


This jam is also a real treat at breakfast time, served over your toast or crumpets.

Makes 6 -10 assorted sized jars

Preparation time: 10 minutes

Cooking time: 35-40 minutes


Ingredients

  • 1.5kg/3 lb 2oz strawberries, hulled and halved or quartered depending on size
  • 3 tablespoons freshly squeezed lemon juice, about 1 ½ lemons
  • 1.5kg/3 lb 2oz preserving sugar with pectin
  • 15g/ ½ oz butter

Method

  • Wash jam jars and place upside down in the oven at 100c to dry thoroughly. 
  • Place a small plate in the fridge for testing the jam later.
  • Hull the strawberries and add half to a preserving pan and crush them roughly with a potato masher; add the rest of the fruit, the sugar and the lemon juice. 
  • Stir all the ingredients together well off the heat.
  • Place the pan on the element and stir over a low heat until sugar has dissolved.
  • You’ll know it’s dissolved as you won’t be able to hear the sugar scraping on the pan.
  • Add the butter, which will help disperse any foam which is a natural part of jam making. 
  • The butter helps minimise this, and disperses any foam back into the jam.
  • Bring to a rapid, rolling boil for four minutes. 
  • Don’t be afraid of the rolling boil, this is crucial to producing a jam that will set.
  • Spoon a little jam on to a chilled saucer, as soon as it is cool, run a finger through the jam so that the saucer is visible, if the finger line remains the jam and the jam wrinkles it is ready, if not boil a little longer and try again.
  • Ladle into the hot jars and fill until almost full to allow for shrinkage as the jam cools

Tips

  • If you’re sealing the traditional way, cover the surface of each jar with a waxed disc, with the shiny side downwards. 
  • Rinse a cellophane circle with a little water then put wetted side uppermost over the top of the jar and secure with an elastic band or add a screw topped lid



Recipe and photo credit by Seasonal Berries

LinkWithin

Related Posts Plugin for WordPress, Blogger...

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

Run Mum Run