Are you looking for a new marmalade recipe to try out? Fancy making some of this Pink Grapefruit Marmalade? Sharp and sassy – this is a great preserve for marmalade lovers! How To Make Pink Grapefruit Marmalade.
Fancy making your own Rhubarb & Vanilla Jam? Not only is this rhubarb jam perfect for toast and as a sponge cake filling, it’s also delicious added to an apple crumble or pie, folded into whipped cream to make a fool or spooned over ice cream for a simple pudding. How To Make Rhubarb And Vanilla Jam.
How To Make Tomato And Chilli Jam:
Fancy making some tomato and chilli jam? Today I am sharing this Tomato And Chilli Jam by Adam Woolven at Island Grill. How To Make Tomato And Chilli Jam.
This barbeque season, put down the bottle of generic tomato ketchup and surprise your guests with something a little more original. Island Grill, the sustainable restaurant in Lancaster London, offers an unrivalled, eco-friendly menu.
This summer, the kitchen team will be making all burgers from scratch in-house, so Head Chef Adam Woolven has started to prepare with his home-made chutneys and jams. How To Make Tomato And Chilli Jam.
Are you looking for a jam recipe with a bit of fizz to it? How about making some strawberry prosecco jam? This fabulous jam is just right for serving with scones and clotted cream (and a glass of fizz!) for the perfect afternoon tea. Strawberry Prosecco Jam: Great For Afternoon Tea.
1kg frozen blueberries (or use fresh when in season)
1kg Tate & Lyle Jam Sugar
1 lemon, halved and juiced (there should be 4tbsp in total)
4 Earl Grey teabags, snipped open
Place the frozen blueberries in a large saucepan and add the Jam sugar and then add the lemon juice. Place the squeezed out lemon halves and the leaves from the teabags into the centre of a square of muslin. Tightly tie with string and add to the pan. Slowly bring to the boil, stirring occasionally until the sugar has dissolved.
Cook over a medium heat to boil gently for 10 minutes, then test for setting point. To check, remove the saucepan from the heat, spoon a little onto a refrigerated plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
Turn off the heat and allow the jam to settle for 10 minutes. Meanwhile, sterilize 5 x 400g clean jam jars by placing them in a low oven at 150°C, fan 130°C, Gas Mark 2 for 10 minutes. Stir the jam, then pour it into the hot sterilized jars. Seal with the lids. Leave to cool, then label. Store in a cool place for up to 1 year.
Cook’s tip: If you’d rather not have the flavour of Earl Grey tea, simply leave out the tea bags, or use lemon and ginger flavoured tea as an alternative.
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