Introduction

I have been making jam and preserves for about 15 years and can't wait for the summer month's so ican spend the day picking my own fruit either on a farm or along hedge rows there are loads of freefruit and berries out there if any of your freinds or neighbours have fruit trees in there garden ask themif you can pick some explain what it's for and tell them that you will give them a jar when it is madeyou may even get some paid orders

It's fun to go pick your own berries and you can obviously get better quality ones! I prefer to grow myown; which is really easy - but that does take some space and time.

you may use frozen berries (those without syrup or added sugar); which is especially useful if youwant to make some jam in December to give away at Christmas!

In this book i will explain every thing you need to know about making jam and preserves including:equipment, method, recipes, and most important of all sterilizing your equipment that's all for now.

enjoy!!!

jam making equipmentAt least 1 large pot; I prefer 16 to 20 quart Teflon lined

Large spoons and ladles

1 Canner (a huge pot to sanitize the jars after filling

Jars and lids

Waxed rings (you can make your own)

Lables

Jar grabber

Jam thermometer (important)

Optional stuff:

Foley Food Mill - not necessary; useful if you want to remove seeds (from blackberries)

Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them.

Jam funnel

straining bags

Method to jam makingPart 1 Preparing the Ingredients

1 Decide whether or not to use pectin. You don't have to use pectin to make jam; however, it will helpthe jam have a jelly-like consistency and can keep it from being runny. You can find it in mostsupermarkets, in the canning or baking aisles, and it can be bought as a LIQUID or a powder.However, if you do use pectin, then you should read the instructions for the exact sugar-to-fruit ratioof ingredients you should use. This will make the recipe vary slightly.

2 Sterilize a dozen canning jars. You can't use any old jars -- you'll need to get jars that arespecifically meant for canning. To do this, boil the jars in water for 10 minutes. Then, place themupside-down on a CLEAN towel and drape another towel over them until you are ready to use them.You may not need all 12 jars, especially if you are using larger jars, like pints, but it is much easier toprepare too many than too few.

It's crucial that you sterilize the jars correctly because the basic principle of canning is to kill all themicroorganisms that spoil food, then to seal the jar tight to keep them out.

3 Prepare the fruit. First, wash the fruit under running water and then do whatever you have to do toget it to be ready to eat. Peel it, remove the pits, the stems, or whatever else you need to remove.Then, cut the fruit into small manageable chunks. If you're using raspberries or blueberries, you don'tneed to cut them, but if you're using apricots or strawberries or other fruit larger than berries, then youshould cut them into 1/2-inch (1.25 cm) chunks; each strawberry should be cut in half or evenquartered, for example.

4 Crush the fruit. Once you've washed and prepared the fruit and have given it a little bit of time todry, then you should crush the fruit with a potato masher or a wooden spoon. You don't have to gocrazy with this -- the fruit will naturally soften and will become more malleable as you boil it. Howlong you spend crushing the fruit depends on what kind of jam you'd like -- if you'd like thicker jamwith larger chunks of fruit, crush the fruit for 1-2 minutes; for smoother jam, go for 3 minutes.

5 Prepare the fruit in a stock pot or large saucepan. First, place the 8 cups of fruit in the pot or pan,and then add the lemon juice and butter to the mixture. Add 1/4 cup of lemon juice and 1/2 teaspoonof butter and margarine. Gently stir in the ingredients. You can warm the butter up to make it easier tostir in. The lemon juice will cut some of the sweetness of the jam.

Part 2 Making the Jam

1 Bring the fruit mixture to a full rolling boil. A full, rolling boil is one where the bubbles do not stopor lessen when you stir it. Stir constantly and all the way to the bottom to avoid burning the fruit.Boiling the fruit mixture will make the juice come out of the fruit and will keep the pot from burning.

2 Pour in the sugar. Pour in the sugar, with the heat still on, and stir it in until it dissolves completely.You will notice that the fruit becomes clearer and brighter when you add the sugar. Continue stirringconstantly. For this recipe, you should use 4 cups of sugar for 8 cups of fruit a (1:2 sugar to fruitratio), but know that ratios can vary. If you're using a more bitter fruit, like orange, then the ratioshould be more like 2:3 (two cups sugar for every three cups fruit).

Don't skimp out on the sugar. You may think that this will make the jam healthier, but it will actuallyruin the consistency of the jam.

3 Let the fruit mixture simmer for 5-20 minutes until it reaches a thicker, syrupy consistency. Heat themixture under low heat until it reaches the right consistency; the time this takes varies by the type offruit you're using, since some fruit takes longer to soften. If you're using pectin, check out the timerequired for boiling on the package. Continue stirring constantly.

You can test the consistency of the jelly with a chilled spoon.

4 Remove from heat. When the mixture is ready, turn off the heat and remove the pot from the burner.

5 Use a spoon to skim any foam or bubbles off the top surface. It will be whitish, and some batcheswill have more than others. You don't have to get every speck, but if you leave it in the jam, it willchange the consistency and not taste very good.

Part 3 Storing the Jam

1 Ladle the jam or jelly into the prepared jars. Use a canning funnel to guide the jam into the jar.Make sure to leave 1/8 inch of empty space, or "head space", at the top of each jar. Wipe the rims andthreads of the jars with a CLEAN, damp cloth to remove any residue or drips. Make especially sureto clean the top surface where the seal will go.

2 Prepare the seals of the jars. Boil about an inch of water in the bottom of a medium saucepan andremove it from the heat. Place the seals into the water. Push them down so that they sink, and try not tostack them on each other, so that they heat evenly. Allow them to soften for a minute or two. You cando this step while you ladle and wipe rims, if you time it right.

Place a softened seal on each jar. A magnetic lid wand will help you get them safely out of the boilingwater. To release the seal, set it on a jar and tilt the wand. If you don't have a lid wand, you can use asmall pair of tongs.

Screw a CLEAN ring down over the seal and tighten it with snug hand pressure. Don't tighten so muchthat you press all the seal material off of the rim.

3 Boil the jars with the jam in them for 10 minutes. To do this, lower the jars onto a rack in a water-bath canner or large stock pot. If you use a large stock pot, place a rack or other spacer on the bottomso that the jars do not rest directly on the bottom of the pot. Add enough hot water to cover them by 1-2 inches. You can measure it to the first knuckle, as shown. Then, cover the canner and bring the water

to a gentle boil.

4 Cool the jars. Remove the jars from the boiling water. Jar tongs are a secure and safe way to dothis, or you may be able to raise the entire rack in a water-bath canner. Place the jars on a CLEANtowel to cool. Allow the full jars to cool for 24 hours in a place free from drafts. You may hear themetal lids make a loud plinking sound. That is simply the contents cooling and creating a partialvacuum in the jar.

5 Make sure that the jars have sealed. The vacuum created when the contents cooled should havepulled the "dome" lid down very tightly. If you can press the center of the lid down, it did not seal. Itshould not spring back. If any jars have not sealed, you can place a fresh lid on them and process themagain or REFRIGERATE those jars and use the contents soon.

Wash the jars in cool, soapy water to remove any sticky residue on the outsides. You can remove therings at this point, since the seals should be holding themselves on securely. Allow the rings and jarsto dry thoroughly before replacing the rings, to prevent rust.

Pectin Levels In FruitPectin is a naturally occurring carbohydrate found mostly in the skin and core of fruit, when combinedwith acid and sugar it forms a gel, the essential process for setting jam.

Different types of fruit have different levels of pectin content, and it is at it's highest levels in slightlyunder-ripe fruit.

When making jam or jelly with a fruit high in pectin it will set easily.

Low pectin fruit can still be made to set, but will need help in one of the following ways:

Combining with other high pectin fruits (for example Rhubarb and Orange Jam)

Adding pectin stock (home made from apples or gooseberries), or commercial pectin.

Using jam sugar with added pectin (as in this Raspberry Jam recipe)

Adding lemon juice to the fruit, the acid helps extract the pectin.

The list below is intended as a guide, bear in mind that most recipes will say if you need to add extrapectin.

Links are to recipes containing that fruit.

Fruit Pectin Level

Apples (cooking) High

Apples (crab) High

Apples (desert) Medium

Blackberries (early) Medium

Blackberries (late) Low

Blueberries Medium

Citrus Fruit High

Currents (red, black, white) High

Damsons High

Elderberries Low

Figs Low

Gooseberries High

Greengages Medium

Mulberries Medium

Peaches Low

Pears Low

Plums (sweet)

Low

Plums (sour) High

Quince High

Raspberries (ripe)

Medium

Raspberries (unripe) Medium

Rhubarb Low

Sloes Medium

Strawberries Low

How to Sterilize Bottles and Jars for CanningFruit, vegetable and meat preserves keep for a long time if properly prepared and canned. It'simportant to sterilize the jars and bottles before canning so that the food doesn't get contaminated withbacteria. See Step 1 to learn how to get your equipment ready by sterilizing it according to USDAstandards.

1 Pick out appropriate GLASS JARS and bottles. Look for jars or bottles designed for canningpurposes. They should be made of tempered glass and free of nicks and cracks. Be sure they eachhave appropriate tight-fitting lids.

Jars should have flat, gasket-lined lids with screw bands. Screw bands can be reused, but you'll neednew flat lids.

Bottles should have RUBBER SEALS that are in good condition.

2 Wash the jars and bottles. Use hot water and dish soap to thoroughly wash the jars and bottles youplan to sterilize. Make sure they are completely free of dried pieces of food and other debris. Washthe lids as well. They must be scrupulously CLEAN.

3 Place equipment in a deep pot. Put the jars and bottles upright in the pot. Place the lid rings aroundthe jars and bottles. Fill the pot with water until it covers the jars and bottles by 1 inch.

4 Boil the jars and bottles. Bring the water to a full, rolling boil. If you're at an altitude of less than1,000 feet, boil them for 10 minutes. Add an additional minute for each additional 1,000 feet ofelevation.

5 Use tongs to remove the equipment from the water. One by one, lift the jars, bottles and lids andplace them on a paper towel to dry. Be careful not to let the sterilized equipment touch anythingexcept the CLEAN paper towel

. Filling and Sealing the Jars and Bottles

1 Fill the jars and bottles with the food you wish to preserve. Do this while the jars and the food areboth still warm. Adding warm food to cold jars will cause the jars to crack.

Leave 1/4 inch of headroom at the top of each jar and bottle.

Wipe the rims of the jars and bottles to make sure food drops won't affect the seal.

2 Place the lids on the jars and bottles. Screw on the lid rings and make sure the lids are securelyfastened.

3 Set the jars on a rack inside a deep pot. The wire rack will keep the jars from touching the bottomof the pot, helping the contents of the jar get evenly cooked and ensuring that the jar seals properly.

Use a jar lifter to place the jars on the rack.

4 Boil the jars. Fill the pot with water until the jars are covered by 2 inches. Boil the jars for 10minutes, then remove them from the pot with a jar lifter and place them on paper towels

Wait 24 hours before handling the jars. They should be completely cool before you put them intostorage.

Check the jar lids. A slight indentation in the flat lids shows that they have been properly sealed. Ifany of the lids are not indented, open the jars and use the contents instead of storing them.

TIP

Bottles and jars may also be sterilized with a sterilizing fluid available from pharmacies.

A quick hot wash in a DISHWASHER works well to clean food residues off the jars but be sure tosterilize with boiling water or commercial sterilizing solution as described in the article, asdishwashers do not reach the temperatures required to kill all the microbes that can make you sick!

Jam Recipes

Apple jam

Ingredients

Makes: 3 (340g) jars apple jam

1.35kg cooking apples - peeled, cored and sliced

600ml water

3 large lemons, zested and juiced

1 pinch ground cinnamon

1 pinch ground nutmeg

6 whole cloves

1.10kg to 1.35kg granulated sugar

Method

Prep:20min › Cook:1hr30min › Extra time:8hr setting › Ready in:9hr50min

In a large preserving pan over a medium heat, combine the apples, water, lemon juice and zest andspices. Cook and stir for 90 minutes until the apples have reduced and are soft and mushy.

Pass the apple mixture through a sieve into a CLEAN saucepan and discard the whole cloves. Weighthe apple pulp and add 340g sugar for every pound of pulp.

Gently boil the jam until the setting point is reached. Check this by putting a drop of the jam onto acold plate and pushing it with your finger; if it WRINKLES it is ready.

Transfer the jam into sterilised jam jars and cover immediately. Leave undisturbed overnight in a coolplace before serving.

Blackcurrent jam

Ingredients

300g/10½oz fresh blackcurrants

300g/10½oz granulated or caster sugar

1 small lemon, juice only

Preparation method

Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz waterand bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and theLIQUID has almost evaporated.

Cranberry jam

Ingredients

Makes: 4 jars cranberry jam

1.35kg cranberries

300ml water

1.35kg CASTER sugar

Method

Prep:10min › Cook:1hr30min › Ready in:1hr40min

Rinse the cranberries and remove any stalks. In a large preserving pan, combine the cranberries withthe water and cook gently over a low heat for 90 minutes.

Add the sugar and bring the jam to the boil. Begin testing for the setting point by dropping a smallamount of jam onto a cold plate. If you push it with your finger and it WRINKLES, it is ready.

Transfer to sterilised jars and cover immediately. Leave undisturbed in a cool, dark place for 24hours.

Sweet Chili jam

Ingredients

8 red peppers, deseeded and roughly chopped

10 red chillies, roughly chopped

finger-sized piece fresh root ginger, peeled and roughly chopped

8 garlic cloves, peeled

400g can cherry tomatoes

750g golden CASTER sugar

250ml red wine vinegar

Method

Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until veryfinely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bringeverything to the boil. Skim off any scum that comes to the surface, then turn the heat down to asimmer and cook for about 50 mins, stirring occasionally.

Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that itdoesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer tosterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard –REFRIGERATE once opened.

Damson jam

Ingredients

Makes: 3 jars damson jam

1.35kg damson plums, stoned

600ml water

1.8kg preserving sugar

Method

Prep:20min › Cook:2hr › Ready in:2hr20min

In a large preserving pan, combine the damsons and the water. Cook over a low heat for 1 to 2 hoursuntil the damsons are soft and breaking apart.

Pass the damson mixture through a sieve into a CLEAN preserving pan. Add the sugar and bring to theboil.

Begin testing for the setting point by placing a drop of jam onto a cold plate. If the jam WRINKLESwhen you push it with your finger, it is ready.

Transfer the jam to sterilised jars and seal immediately. Leave undisturbed overnight in a cool, darkplace.

Ederberry jam

Makes about 1Kg of jam to pot.

Ingredients:

1Kg Elderberries

1Kg sugar (you can use a jam sugar for a firmer set)

2 large lemons (juice and zest)

1 tsp butter

Method:

Pick and weigh ripe elderberries – they must be quite free from stalks. Allow 500g of sugar and thejuice and zest of one large lemon to each 500g of picked over fruit.

Picking over the elderberries: Rinse each elderberry cluster under running water, then drainthoroughly. Work on one small cluster at a time, gently pulling your fingers through and across theclusters to dislodge the berries from the tough stems – only use berries that are completely blue orblue-black, do not use any green berries, or any partially green berries, as they are not ripe and theywill spoil the jam. Once you have de-stalked the berries rinse under running water once again.

Simmer the elderberries in a dry preserving-pan, slightly bruising them, and stirring them about, witha wooden spoon. When the juice runs put in one-third of the sugar, and let the mixture simmer slowlyup to the boiling-point. Break the berries up with the wooden spoon or a masher.

When the berries are thoroughly soft and pulpy, take them off the heat and press the sugary pulpthrough a fine-meshed sieve – no seeds must go through – catching all the juice and pulp in a bowlbelow.

Put the pulp and juice, remaining sugar, the lemon-juice, butter, and the grated lemon-rind, back intothe CLEANEDpreserving pan. Let this simmer for half an hour, stirring and skimming frequently.

After 30 minutes, boil for 10 minutes at 105C (or 220F) to the setting point.

Remove the pan from the heat and skim off any scum and impurities from the surface using aSLOTTED spoon. Leave to cool for 5 minutes. Pour the Elderberry Jam into warmed sterilized jarsand seal. Leave the jars to cool completely, then label and store in a cool, dark place.

Gooseberry jam

Ingredients

Makes: 10 (250ml) jars

1kg gooseberrries

1kg granulated sugar

500ml water

Method

Prep:30min › Cook:30min › Ready in:1hr

Place a plate or saucer in the freezer.

Wash and trim the gooseberries. Place in a heavy-bottomed saucepan with the water. Bring to the boiland boil rapidly for 1 minute. Reduce heat and simmer for 10-15 minutes, till gooseberries are soft.Add the sugar, then bring back to a rolling boil for another 10 minutes.

Remove pan from heat, and test to see if the jam has set. Take the plate from the freezer and drop a bitof jam onto the cold plate. After a few seconds push the jam with your finger. If the surface of the jamwrinkles and somewhat holds its shape, it has reached setting point and is ready. If the jam slidesacross the plate and seems very LIQUID, then it needs to be boiled for another few minutes, at whichpoint you need to test the jam again.

Skim off any scum from the top of the jam. Place the hot jam in hot, sterilised jars.

To sterilise jars

Wash and rinse your jars and lids well with warm, soapy water. Line a roasting tin with a CLEANcloth, and place your clean jam jars upside-down on the cloth. About half an hour before potting yourjam, place your jam jars in a preheated 100 C oven.

Meanwhile, place the CLEAN lids in a large pan and cover with water. Boil for 10 minutes tosterilise the lids. Also boil any other utensils - such as a funnel or spoon - at this point.

When ready to pot your jam, remove the jars from the oven. Using an oven mitt, turn your jars rightside up, keeping them in the roasting tin. Pour your hot jam into the warm jars. Make sure to leave a1cm headspace in each jar.

Place the lids on the jars straightaway. Allow to cool thoroughly at room temperature, then store in acool, dark place for up to 1 year. If you can press down on the centre of the lid and make it move, thejar is not properly sealed: REFRIGERATE and consume within two weeks.

Marrow & ginger jam

Ingredients

4 unwaxed lemons

1.8kg marrows, peeled and cut into sugar-cube-size pieces

1.8kg jam sugar (with added pectin)

large knob fresh root ginger, about 85g, peeled and shredded

Method

Pare the zest from the lemons with a peeler, then juice them, keeping the juice, shells and any pips.Tie the shells and pips into a muslin bag. Put the marrow into a preserving pan with 2 tbsp of thelemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent andsoft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest,ginger and the muslin bag. Stir until the sugar dissolves.

Bring to the boil, then simmer for about 10-15 mins or until the marrow has softened completely andthe jam has reached setting point (see Tips, below). Pot the jam into warm jars (see below). Theflavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, coolplace.

Nectarine jam

Ingredients

Serves: 4

1.5kg nectarines, peeled and diced

1kg jam sugar

Method

Prep:20min › Cook:20min › Extra time:12hr marinating › Ready in:12hr40min

Add the nectarines to a bowl, then add sugar, stir and marinate for 12 hours.

Pour the mixture into a saucepan and cook for 20 minutes over high heat. Pour straight into jars.

Orange Marmalade

Ingredients

6-8 small oranges, weighing about 550g

juice of 1 lemons

1.4 litres water

1.1 kg granulated sugar

Method

1. To sterilize jam jars, place them in a large saucepan and cover with cold water. Bring to the boiland simmer briskly for 10-15 minutes. Remove from the water with tongs and place upside down on aCLEAN surface to dry.

2. Slice the oranges in half. Using a metal spoon, scoop out the flesh over a bowl to collect any juice,leaving the pith behind. Reserve the shells.

3. Put the flesh, juice and pips in a food processor and blend until smooth.

4. Push the purée through a sieve into a preserving pan or large heavy-based saucepan.

5. Now scoop out as much of the pith from the shells as possible. Slice the rind into very thinmatchstick strips and add these to the sieved flesh in the pan.

6. Pour in the lemon juice and water.

7. Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and themixture has reduced by half.

8. Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimmingoff any froth on the surface.

9. After 10 minutes, spoon a little of the marmalade onto a cold plate and place in the fridge. If it setsto a jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again.

10. Allow the marmalade to cool slightly, then pour into the sterilized jars.

Plum Jam Recipe

Ingredients:

4 lbs (1.8 kg) plums

1 pint (575 ml) water

4 lbs (1.8 kg) sugar

Method:

Wash and wipe the plums. Cut in halves.

Put into a pan with the water and simmer gently until the fruit is soft.

Test for pectin.

Add the sugar, stirring until the sugar has dissolved.

Bring to the boil and boil rapidly until the jam sets when tested, removing the stones as they rise tothe top.

Remove the scum.

Pot and seal while still hot.

Makes around 6 lbs (2.7 kg) of jam.

Pear and Apple Jam:

Ingredients

1 kg of prepared pears and apples (peal, core, then dice pears and grate apples)

juice of 1 lemon

small amounts of water

1 kg of sugar

Method

1. Simmer pears, apples and lemon juice until soft (about 30 min). Add water if it becomes too dry.

2. Add sugar and stir to dissolve

3. Simmer until setting point is reached (approx. 20 – 30 min) (see here for a good discussion on howto tell that you’ve reached setting point, I use the plate in FREEZERmethod)

4. Transfer to sterilised jars, ensuring any chunks of fruit are well-distributed. Seal, label, store andENJOY!

Peach jam

Ingredients

Serves: 64

12 fresh peaches, stones removed and chopped

900g CASTER sugar

1 (13g) sachet pectin

Method

Prep:20min › Cook:1hr › Extra time:40min › Ready in:2hr

Crush one cupful of chopped peaches in the bottom of a large saucepan. Add remaining peaches, andset pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peachesbecome LIQUID (my family likes a few bits of peach left) .

Pour peaches into a bowl, and then measure six cupfuls back into the pan. Add sugar, and bring to theboil over medium heat. Gradually stir in pectin, and boil for 1 minute.

Remove from heat after 1 minute, and transfer to sterilised jars. Process in hot water bath for 10minutes. Let cool, and place on shelf.

Quince jam

quince 1 kg

sugar 1,5 kg

Method

peel the quince, and boil the peel in about 1 l of water (20 min approx). throw it away

cut the quince in cubes and cook it in the water where peel was until its soft (another 20-30 mins)

put sugar in the pot, add around a 200 ml of water where peel and quince were cooked and makesyrup boil

add the soft cooked quince and make it boil twice

then cook on low heat until cubes get almost transparent (and change color to orange or almost red)(approx 1-2 hrs)

leave till its cold (better for a night) then put into jars

Rasberry jam

Ingredients

1 kg granulated sugar

1 kg fresh or frozen raspberries

Method

1. Preheat the oven to 180C/gas mark 4. Place a saucer into the FREEZER.

2. Place the sugar in an ovenproof bowl and place into the oven for 15 minutes to warm through.

3. Meanwhile, place the raspberries into a pan and bring to the boil, lightly crushing them to draw outsome juice. Cook for about two minutes, then add the sugar to the raspberries and stir well.

4. Cook for 6-8 minutes, stirring frequently. Skim off any scum from the surface of the jam with aSLOTTED spoon any discard.

5. To test if the jam is set, take the chilled saucer out of the FREEZER and place a drop of jam onto it.If the blob of jam sets and wrinkles when pressed, then it is done. If not, return the jam to the heat andcook for a further 4-5 minutes before testing again.

6. When the jam is set, remove from the heat and pour into sterilised jam jars and cover with lids orjam covers while still hot.

Redcurrant jam

Ingredients

Makes: 4 jars redcurrant jam

1.35kg redcurrants

600ml water

1.8kg granulated sugar

Method

Prep:20min › Cook:30min › Extra time:8hr setting › Ready in:8hr50min

Wash the redcurrants and remove any stalks. Combine the redcurrants and the water in a preservingpan and cook over a low-medium heat, mashing occasionally, until the fruit is soft and breaking apart,about 30 to 45 minutes.

Add the sugar and bring the jam to the boil. Begin testing for the setting point by placing a small dropof jam onto a cold plate. If it sets and WRINKLES when you push it with your finger, it is ready.

Transfer to sterilised jam jars and seal immediately. Leave undisturbed in a cool, dark place for 8hours to achieve a good set.

Rhubarb Jam

Ingredients

4 pounds rhubarb, trimmed, rinsed, and cut into small chunks

4 cups sugar

1 1/2 cups water

1 lemon, halved and juiced, seeds reserved in a cheesecloth pouch or tea ball

Method

1. Sterilize the jars for canning by boiling them and their lids. Place a small plate in the FREEZER.

2. Place the fruit, sugar, water, and lemon juice, spent halves, and seeds (they provide the necessarypectin) in a large bowl and set aside at room temperature for 1 hour.

3. Pour the contents of the bowl into a large pot and bring to a boil over medium-high heat. Continueto cook, stirring the jam constantly, for about 15 minutes. Skim the foam from the surface as the jamcooks.

4. Drop the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure thejam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set byplacing a small spoonful of jam on the plate from the FREEZER. The rhubarb jam is set when it holdsits shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.

5. Remove the seed bag and lemon halves and COMPOST them. Place the rhubarb jam in sterilizedjars, filling them to the bottom-most ring. Gently tap the bottom of each jar on the counter to releaseany air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings.Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. Remove thecontainers with tongs and let cool on the counter. When the jam is cool, remove the metal rings, checkfor proper seals, and label with the date and contents. Store the rhubarb jam in a cool, dark cupboarduntil ready to use for up to 1 year.

Strawberry jam

Ingredients

1kg/2lb 4oz fresh strawberries, washed, hulled and dried

1 lemon, juice only

1kg/2lb 4oz jam sugar

Method

If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan.Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.

Once the sugar has dissolved and the LIQUID is clear, boil steadily for about six minutes, or until atsetting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minuteand then push the jam with your finger. If the jam crinkles and separates without flooding back, settingpoint has been reached.

Set aside to cool for ten minutes. Spoon into sterilised jars, label and seal with wax paper and a lid.

Chutney

How to Make Chutney

Chutneys originated in India, and oddly, the original word: chatni, means a mix of spicy ingredientscombined freshly to accompany a curry, not a preserved dish at all! Another oddity of modernchutneys is that the original chatni was highly seasonal, with different versions being made asdifferent ingredients were available through the year, but today we eat chutneys - like the classicmango chutney - that have invariable ingredients and always taste the same.

Modern chutneys either fruit or vegetable based, or made from a blend of the two. The ingredients arechopped before cooking with spices and vinegar to give flavour and preservation. The usual texture isquite smooth with a thick LIQUID component although some chutneys are quite chunky and others aretotally smooth. Well-made chutneys improve with age, through the maturation process, and whenmade and stored properly they keep their condition for several years.

Chutney Ingredients

In Europe, the classic base ingredients are windfall APPLES and red or green tomatoes, although youcan also use autumnal fruit such as rhubarb and pears and glut crops like courgette, marrow and evengreen beans.It is common to use dried fruit like raisins, sultanas and currants to add sweetness and body to the

chutney, but you can equally use prunes, apricots or even dried mango or apples.Vinegar is a vital part of successful chutney-making because it allows the preservation of thecondiment. Chutney doesn’t ‘set’ like a jam or jelly, so you need your vinegar to preserve theingredients and stop them going bad – a vinegar of at least 5% acetic content is essential, and whileyou can use malt, white or wine vinegars, try to use paler and lighter flavoured ones with subtle basefruits and vegetables and malt vinegars for more robust ingredients such as tomatoes.Sugar is also essential and if you like a dark chutney, choosing a brown sugar adds to the colour of thefinal preserve. A couple of teaspoons of black treacle in a strongly-flavoured chutney can add a depthof flavour as well as a deeper hue to the finished preserve.Spices are what makes a chutney tasty and it’s generally preferable to use whole spices as groundones can make a chutney look murky. Traditionally the spices are bound up in a scrap of muslin andcooked with the other ingredients before being fished out when the chutney is put into jars.

Chutney Equipment

You will need a glass, stainless steel or enamel-lined pan big enough to hold all the ingredients.Don’t use brass, iron or copper saucepans as they undergo a chemical reaction with the vinegar whichmakes the chutney taste bitter and metallic.A heatproof jug or jam funnel will make it easier to get the hot chutney into your sterilised jars andsome scraps of muslin or cotton in which you can tie up your spices can be useful. Buy a long-handledwooden spoon and keep it just for chutneys and other savoury preserves: the spoon soon becomesimpregnated with the taste of the spices.

You need heat-proof jars that have been sterilised by placing in a cool oven for five minutes, and thejars have to be covered with plastic not metal lids, as the vinegar will eat through metal.

Traditional Chutney Recipe

This classic British chutney is good with cold meats or cheese. If you like a more robust chutney,swap the LIGHT sugar for dark and the cider vinegar for malt.1.5 kilograms cooking APPLES (peeled, cored and roughly sliced)750 grams LIGHT muscovado sugar500 grams raisins2 medium onions (chopped)2 teaspoon MUSTARD seeds1 piece fresh ginger (about an inch long, peeled)1 teaspoon salt700 millilitres CIDER VINEGAR

Simply put all the ingredients in a suitable saucepan, stirring to combine. Bring to a boil over a lowto medium heat. Once the chutney has reached boiling point, simmer it, uncovered and stirringfrequently, for around forty minutes until it becomes thick and dark. Take from the heat, cool a littlebefore removing the ginger and then pouring or spooning the chutney into sterilised, jars. Seal jars

and when they are fully cold, label them.

Leave for six months before eating.

TIPS

As every foodie knows, there’s nothing like chutney to bring out layers of flavor that are both subtleand bold in everything from meat grilled over smoky wood to tofu-based vegetarian delights. Mostgrocery stores carry one or two different types of chutney, but making chutney that boasts a uniquecombination of flavors and textures puts a gold star in every home chef’s tall, white hat. It's importantto know how to balance the sweet and sour to sing the perfect duet, the types of kitchen pans andutensils needed to compose a breathtaking chutney, and which herbs and spices offer the best highnotes that will bring diners to their feet in applause.

Unlike jam, chutney isn’t just sweetness through and through. Jam is made to spread on muffins, toast,or other bakery items as a good morning or lunchtime treat. Chutney, on the other hand, is an intriguingcondiment that walks a tightrope between tongue-purring sweet and cheek-popping sour. Rather than aspread, chutney advertises itself as a condiment, and its goal in life is not only to enhance the foodsit’s served with but to make them leap into another dimension.

Making chutney begins with ingredients. Garlic, onion, vinegar, and lime or lemon cha-cha with driedor fresh mangoes, apricots, or citrus fruits in basic chutneys. Ginger and hot peppers give certaintypes of chutney a spicy kick, and others explore the universe of all possibility with everything frompomegranates and star anise to rhubarb, figs, and even shrimp. With virtually no fruit, vegetable,spice, or herb entirely off the table, the trick to making a great chutney has everything to do with howwell one flavor complements another. One or two deep flavors should act as background music, andthe other flavors should be subtly layered in note by note.

As most chutney recipes call for vinegar, lemon or lime juice, or other acidic ingredients, makingchutney means using nonreactive bowls, pots, and utensils made of materials such as glass or wood.Aluminum must be avoided at all costs, as should brass, copper, and iron. Using these metals willaffect the taste of the chutney as well as the color.

First-time chutney cooks will be happiest making chutney if they stick to herbs, spices, and otherflavorings that have been used successfully in millions of kitchens over hundreds of years. Cinnamon,nutmeg, and cloves lend the condiment a sweet personality, while ginger and cardamom ask it todance. Mint can mellow a too-hot shot, and coriander offers its own kind of serenity. It’s fine to useprepared curry powder or paste early on, but with time, creative cooks will want to come at eachchutney a little differently.

Chutney recipes

Apple and tomato chutney

Ingredients

Serves: 75

1kg (2 lb) apples - peeled, cored and sliced450ml (16 fl oz) water1 tablespoon yellow MUSTARDseeds1kg (2 lb) tomatoes, sliced2 large onions, chopped1 clove garlic, chopped85g (3 oz) sultanas140g (5 oz) CASTER sugar2 1/2 dessertspoons curry powder1 teaspoon cayenne pepper2 dessertspoons salt560ml (1 pint) malt vinegar

Method

Prep:30min › Cook:3hr30min › Ready in:4hr

Place apples and water in a large saucepan. Bring to the boil, reduce heat, and cook 25 minutes, oruntil apples are tender, stirring occasionally. Add more water as necessary to keep the applessimmering.Wrap MUSTARD seeds in muslin or cheesecloth, and place with apples. Mix tomatoes, onions,garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar in with the apples. Stir untilsugar has dissolved.Bring the mixture to the boil. Reduce heat, and simmer 3 hours, stirring occasionally, until a thickchutney remains. Remove and discard wrapped MUSTARD seed. Seal chutney in sterile containersuntil serving.

Apple onion chutney

Ingredients

Makes: 1 to 1.5 litres chutney

1 tablespoon olive oil500g red onions - peeled and chopped500g apples - peeled, cored and chopped300ml red wine vinegar100g granulated sugar

200g dark brown soft sugar1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground allspice1/4 teaspoon cayenne pepper or chilli powder1 pinch salt

Method

Prep:20min › Cook:30min › Ready in:50min

In a large saucepan, heat the olive oil gently and add the onion. Cook over a low heat till soft andnearly caramelised, stirring occasionally. Do not let the onion brown; instead, cook till soft andtranslucent.Add all remaining ingredients. Bring to the boil, reduce heat, and cover. Simmer 30 minutes, stirringfrequently, until the apples are tender.Immediately spoon the chutney into hot, sterlised jars and seal. Once cooled, store in a cool, darkplace. After opening, chutney should easily keep 3 to 4 weeks in the fridge.

Apple chilli chutney

Ingredients

Serves: 40

12 cooking apples - peeled, cored and finely chopped1 red pepper, chopped1 onion, chopped2 to 4 fresh red chillies, finely chopped2 tablespoons fresh root ginger, peeled2 teaspoons minced garlic300ml CIDER VINEGAR200g dark brown soft sugar100g CASTER sugar1/2 teaspoon ground cardamom1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves

Method

Prep:20min › Cook:1hr › Ready in:1hr20min

Combine all ingredients in a saucepan. Bring to the boil, reduce heat, and cover. Simmer 1 hour,stirring frequently, until the apples are tender and chutney is thickened. Mix in some water if

necessary to keep the ingredients moist. Ladle hot chutney into sterilised jars and seal, or allow tocool and store in the REFRIGERATORuntil ready to serve.

Banana Chutney

Ingredients:

4-5 ripe bananas (kele)1/4 teaspoon of Cinnamon (Dalchini) powder1/2 teaspoon Red chili pepper (Lal Mirchi)2 teaspoons Salt (Namak)1 1/4 cups Sugar (Cheeni)2 big cardamoms (Elaichi Moti)2 ground Cloves (Lavang)2 tbsp Vinegar (Sirka)4 teaspoons Almonds (Badam) chopped4 teaspoons Raisins (Kishmish)

Method

Peel and chop bananas in a bowl.Cook the chopped bananas with vinegar to a pulp and then stir in sugar until it dissolves.Remove from the fire.Add salt and spices.Mix well and then add raisins and almonds.Cool, stir and pour into clean jars and cork tightly.Serve after 2 -4 days

Cranberry Chutney

Ingredients

Serves: 22

225g (8 oz) cranberries2 tomatoes - blanched, peeled and chopped50g (2 oz) sultanas1/2 small onion, chopped1 teaspoon salt225g (8 oz) dark brown soft sugar100ml (4 fl oz) CIDER VINEGAR1/2 teaspoon ground ginger

1/2 teaspoon ground cloves1/2 teaspoon ground black pepper175ml (6 fl oz) water

Method

Prep:20min › Cook:1hr › Ready in:1hr20min

In a large saucepan, combine cranberries, tomatoes, water, sultanas, onion and salt. Bring mixture tothe boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.Stir in brown sugar, vinegar, ginger, cloves and pepper. Cover. Cook for 35 to 40 minutes, or until theconsistency of chutney, stirring occasionally. Ladle into jars or FREEZER containers. Refrigerate orfreeze until ready to use.

Elderberry Chutney

Ingredients:

1Kg stemmed elderberries1 medium onion1 large cooking apple12 black peppercorns6 whole cloves1 bay leaf1 level teaspoon ground allspice600ml white wine vinegar200g soft brown sugar1 level teaspoon ground sea-salt

Method:

Picking over the elderberries: Rinse each elderberry cluster under running water, then drainthoroughly. Work on one small cluster at a time, gently pulling your fingers through and across theclusters to dislodge the berries from the tough stems – only use berries that are completely blue orblue-black, do not use any green berries, or any partially green berries, as they are not ripe and theywill spoil the jam. Once you have de-stalked the berries rinse under running water once again.Tie the peppercorns, cloves and bay leaf in a piece of square muslin cloth.Peel and chop the apple and onion and place them in a large saucepan with the picked over andstemmed elder-berries. Add the ground spices and the spices tied in muslin with the vinegar.Bring this slowly up to the boil, and simmer gently for 20 minutes, stirring occasionally. Add thesugar and ground sea-salt, bring back to the boil, and cook gently until the chutney reduces to a thickpulp. Remove the muslin bag.Pour into clean, sterile jars and cover with a vinegar proof lid. Store in a cool dark place for at leastone month before using. Serve with cold meats.

Green Tomato Chutney

Ingredients

Serves: 128

1kg green tomatoes, chopped500g cauliflower, chopped675g onions, chopped1kg brown sugar750ml vinegar150g plain flour2 1/2 teaspoons ground turmeric2 1/2 teaspoons mustard powder2 1/2 teaspoons curry powder1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1/2 teaspoon ground ginger250ml vinegar

Method

Prep:30min › Cook:30min › Extra time:2hr › Ready in:3hr

Place the tomatoes, cauliflower, onion, sugar and 750ml of vinegar into a large pot; bring to the boil.Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.Stir the flour, turmeric, mustard, curry, nutmeg, clove and ginger together in a bowl. Stir in theremaining 250ml of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes.Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely andstore in the refrigerator.

Indian chutney

Ingredients

Makes: 1 .3 kg chutney

450g (1 lb) cooking apples, peeled and chopped50g (2oz) salt580ml (1 pint) malt vinegar450g (1 lb) soft brown sugar

225g (1/2 lb) sultanas110g (1/4 lb) raisins2 cloves garlic, crushed1 tablespoon freshly chopped red chilli or 1 teaspoon chilli powder1 teaspoon mustard powder1/2 teaspoon ground ginger1 teaspoon curry powder

Method

Prep:20min › Cook:1hr › Extra time:8hr soaking › Ready in:9hr20min

Place chopped apples into large bowl; sprinkle salt between the layers and cover. Leave to stand in acool place overnight. Drain thoroughly.Place apples in a pan with 140ml (1/4 pint) vinegar. Bring to the boil. Reduce heat and simmer for 10minutes.Pour remaining vinegar into another pan with sugar and heat gently until dissolved. Bring to the boil.Boil for 5 minutes. Add to apple mixture. Stir in sultanas and raisins; cook for 10 minutes.Mix peeled crushed garlic and finely chopped chillies, mustard, ginger and curry powder to a smoothpaste with a little water. Stir into the apple mixture.Mix crushed garlic, chillies, mustard, ginger and curry powder to a smooth paste with a little water.Stir into the apple mixture. Bring to the boil, then reduce heat and simmer gently for 30 minutes oruntil thick.Pour into clean warm jars and seal.

Marrow chutney

Ingredients

1½ kg/3lb 5 oz marrow, peeled and deseeded225g shallots, sliced225g apples, peeled, cored and sliced225g sultanas2cm piece ginger, finely chopped225g demerara sugar850ml malt vinegar12 black peppercorns

Method

Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover andleave for 12 hrs.Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots,apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small

enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirringfrom time to time, until the consistency is thick.Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label.Will keep for a year in a cool, dark place.

Mango chutney

Ingredients

4 large mangoes, peeled, stoned and slicedsalt4 cloves garlic, peeled and crushed450g/1lb caster sugar2 baking apples, peeled, cored and chopped1 tbsp English mustard powder1 tbsp grated fresh root ginger600ml/1 pint white wine vinegar1 tbsp cayenne pepper

method

Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain offthe juice and rinse the fruit.Put the garlic, sugar, apples, MUSTARD, ginger, vinegar and cayenne pepper in a pan and, over a lowheat, dissolve the sugar.Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy.Spoon into sterilised jars and seal.

Red Onion Chutney

Ingredients

4 large red onions2 tbsp olive oil150 ml red wine60 ml balsamic vinegar1 tbsp light muscovado sugar, or CASTER sugar

Method

1. In a heavy-bottom saucepan, heat the olive oil and add the onion with a pinch of salt. Put a lid onand cook over a low heat for about 15 minutes until the onion is soft and translucent.

2. Add the red wine, balsamic vinegar, sugar and a good twist of black pepper and reduce down forabout 15 minutes over a low heat with the lid on.

3. Take the lid off, increase the heat to a medium heat and cook for a further 10 minutes or until youhave a sticky jam-like consistency.

Plum Chutney

Ingredients

500 g dark red plums2 shallots, chopped1 tbsp olive oil100 ml white wine vinegar3 tbsp water1 cinnamon stick100 g demerara sugar

Method

1. Cut the plums in half down the crease, twist the halves in opposite directions and pull apart. Priseout the stones and discard. Roughly chop the flesh.

2. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heatuntil sizzling. Sauté gently for 5 minutes until softened.

3. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, thensimmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.

4. Meanwhile, heat the oven to 100-120C/gas 1-2. Place a clean, medium-sized jam jar in the oven towarm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to coolcompletely.

Sweet Pepper Chutney

Igredients

450g red, green and orange peppers 900g bramley apples 675g onions 900g tomatoes 2 tsp paprika1tsp cayenne pepper 2 tsp ground black pepper 1lt pickling vinegar 250g Fruisana fruit sugar

Method

1Wash the peppers and cut them in half. Then remove the stalk and any seeds and chop the peppersfinely. 2Peel, core and dice the apples, then finely dice the onions. Wash and dice the tomatoes andplace in a large preserving pan. 3Stir in the paprika, cayenne pepper and ground black pepper, mixingwell, and then stir in the vinegar and bring to the boil. Allow the spiced appleas, onions, tomatoesand peppers to simmer for about 45 minutes until softened. 4When the fruit and vegetables are ready,spoon in the Fruisana, stir until dissolved and continue to simmer until desired consistency isreached. 5Pour into warmed jars, cover and label. Store in a cool dark place for at least three monthsbefore using.

Tomato And Onion Chutney

Ingredients

1 kg ripe tomatoes, peeled and chopped200 g onions, chopped100 g raisins or sultanas250 g cooking apples, peeled, cored and coarsely chopped300 g sugar225 ml vinegar1/2 tsp ground allspice1/2 tsp ground ginger1/2 tsp cayenne pepper4 cloves, (optional)

Method

1. Place all the ingredients in a large stainless steel saucepan, season well and heat gently until thesugar has dissolved completely.

2. Bring to the boil, stirring, then simmer on a low heat, stirring regularly (to make sure the mixturedoes not burn on the bottom of the pan) for about 1 hour or until thick and pulpy.

3. Pour into hot sterilised jars and cover.

4. This is best left to mature for 1-2 weeks before eating if possible.

Tomato and Chilli Chutney

Ingredients

500g red onions, finely sliced

1kg fresh tomatoes, chopped4 garlic cloves, finely sliced8 - 12 fresh red chilli's, roughly choppeda thumb-size piece of ginger, peeled and chopped250g brown sugar150ml red wine vinegar5 cardamom seeds1/2 tablespoon paprika

Method

Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirringoccasionally.Simmer for 1 hour.Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

Vegetable Chutney

Ingredients:

2.7kg vegetables (any mix of cauliflower sprigs, baby onions, cucumber, baby green tomatoes, runnerbeans, French beans, broccoli florets [basically anything crunchy]) 1.2l white pickling vinegar 450gsalt 40g cornflour (cornstarch) 160g sugar 25g mustard powder 25g ground ginger 15g turmeric 1 tspmustard seeds a little oil

Method

CLEAN and prepare the vegetables (cut into bite-sized pieces) before spreading them over thesurface of a large dish and sprinkling with the salt. Place another dish (or plate) over the vegetablesand weight down with a couple of bricks. Leave to marinate for 24 hours. Fry the MUSTARD seedsin a little oil until they pop and release their aroma then set aside. Meanwhile, drain, wash, and rinsethe vegetables. Pour about 4/5 of the vinegar in a large pan along with the sugar, spices and cookedmustard seeds. Heat gently until the sugar has completely dissolved. Now add the vegetables, bring toa simner and cook gently until the vegetables are done properly. The vegetables should be crisp andnot over-cooked. Make a slurry of the cornflour and the remaining vinegar and add this to the pan.Bring to a boil, reduce to a simmer and cook for about 3 minutes to thicken the sauce. Ladle intosterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of headspace then SECURE the lid, allow to cool and store. You will need to leave the piccalilli for at least6 to 8 weeks to allow the flavour to develop.

Pickles

Branston Pickle

Ingredients

carrots - 250 gturnips (or swede, beetroot?) - 150 ggarlic - 6 clovesdried apricots - 50 gdates - 50 gseedless raisins - 75 gcauliflower - 250 gonions - 250 gapple (Granny Smith), peeled - 200 gcourgettes, unpeeled - 200 gsmall cocktail gherkins - 50 gdark brown sugar or jaggery - 225 gsalt - 1 tsplemon juice - 60 mlapple vinegar - 650 mlmalt extract - 50 gWorcestershire sauce - 1 Tbspblack mustard seeds (or powder) - 2 tspsdried Chile de Árbol crushed - 6 chiliscumin - 1 tspground allspice - 2 tspsground black pepper - 1 tsparrowroot powder - 1 Tbsp

Method

Chop all of the ingredients into 2.5 mm (1/8”) cubes if using as sandwich spread or about 1 cm cubeif not. Mix everything apart from the colouring and arrowroot into a large pan.

Bring to the boil then reduce to a simmer for about 1.5 to 2 hours or until the harder ingredients, likethe swede have softened to your liking.

Take a ladle or so of vinegar from the pan and add to a small bowl containing the arrowroot and mixto a paste then return to the pan. Add the caramel colouring and mix well. Stir and cook for 5 minutesmore then remove from the heat and allow cool properly.

Bottle in sterilised jars (preferably with plastic lids), leaving for at least a month to mature in a cool,dark place. Will keep for a year or longer.

Indian-style mango pickle

Ingredients

2 large green mangos, seeded and cut into large cubes (preferably with lot of fibre and a woody seedshell)10 level tbsp fenugreek seeds2 level tbsp fennel seeds2 level tbsp onion seeds (kalongi)2 level tbsp mustard seeds3 level tbsp whole dried chillies3 level tbsp hot chilli powder3 level tbsp turmeric powder2 level tbspasafoetida powder10 level tbsp salt3 level tsp sugar500 ml (2 cups) mustard seed oil

Instructions

You will need to begin this recipe 1 month ahead.

Dry-roast the fenugreek seeds, fennel seeds, onion seeds, mustard seeds and whole chillies in a pan,then blend coarsely in a spice blender. Mix ground spice with powdered spices, salt and sugar. Addthe mango to the spices and put in a pre-sterilised ceramic jar. Cover and leave for 3 to 4 days.

Heat mustard seed oil to smoking point and then let it cool. When cold, add to the mango and spicemixture and make sure it covers all the ingredients.

Cover the jar and stir the contents at intervals of 5 to 6 days for a period of 1 month. The pickle willthen be ready to serve with curries.

Garlic Dill Pickles

Ingredients

2 quart kirby cucumbers (approximately 3 pounds)1 1/2 cups APPLE CIDER VINEGAR1 1/2 cups FILTERED WATER2 tablespoons pickling salt8 garlic cloves, peeled4 teaspoons dill seed2 teaspoons black peppercorns1 teaspoon red chili flakes

Procedures

1Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare aboiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water andset to the barest simmer.

2Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole,depending on your preference.

3Combine vinegar, water and salt in sauce pan and bring to a boil.

4Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Packprepared cucumbers into jars as tightly as you can without crushing them.

5Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between thesurface of the brine and the rim of the jar).

6Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick orplastic utensil to help remove stubborn bubbles.

7Wipe rims and apply lids and bands (don't screw them on too tightly).

8If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil,set a timer for 10 minutes.

9When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough tohandle, check seals.

10If you choose not to process your jars, let them cool before putting them into the refrigerator. Do notethat your jars may seal during the cooling process. However, without the boiling water bath process,that doesn't mean they're shelf stable. Still refrigerate.

11Let pickles rest for at least one week before eating.

Pickled Red Tomatoes

Ingredients

2 pounds small, meaty tomatoes, peeled (like roma, plum or San Marzano)1 1/2 cups red wine vinegar2 tablespoons pickling salt3/4 cup granulated sugar2-inch piece fresh ginger, thinly sliced3 tablespoons pickling spice

Procedures

1If canning, prepare a boiling water bath canner and 3 regular mouth pint jars. Place lids in a smallsaucepan, cover them with water, and simmer over very low heat.

2Combine vinegar, 1 1/2 cups of water, salt, sugar, and ginger slices in a pot and bring to a boil.

3Line up jars and measure 1 tablespoon of pickling spices into the bottom of each jar.

4Carefully pack peeled tomatoes into prepared jars, taking care not to crush them.

5Slowly pour brine over the tomatoes, leaving 1/2 inch headspace.

6Gently tap jars on a towel-lined COUNTERTOP to help loosen any air bubbles. Use a woodenchopstick or plastic knife to help remove any bubbles that remain after tapping.

7Check headspace again and add more brine if necessary. Make sure to include 2 to 3 ginger slices perjar.

8Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.

9If you’re skipping the processing step, simply let jars cool on your COUNTERTOP after capping.Once they reach room temperature, put them into the refrigerator.

10Whether you process these pickles or not, let them rest in the brine for at least a week before eating.

Marinated Carrots with Mint

Ingredients

1 1/2 pounds carrots1/4 cup olive oil3 tablespoons seasoned rice vinegar2 tablespoons chopped mint1 small clove garlic, minced1/2 teaspoon sea salt1/4 teaspoon freshly ground black pepper

Procedures

1Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.

2While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.3When carrots are fork tender, drain them.4Toss warm carrots together with vinaigrette and let them sit until carrots are cool.5Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be keptin the refrigerator for up to 5 days.

Pickle: Lemony Cauliflower Florets

Ingredients

2 pounds cauliflower1 cup APPLE CIDER VINEGAR1 cup water2 teaspoons sea salt1 small lemon, sliced1 large garlic clove, sliced1/4 teaspoon peppercorns

Procedures1Wash cauliflower and break it into florets.2In a large saucepan, combine the APPLE CIDER VINEGAR, water and sea salt. Bring to a boil.3Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices andpeppercorns. Set aside.4When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and removefrom heat.5Using tongs, pack cauliflower into the prepared jar and top with brine.6Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar.7Let pickles sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar.8Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer therest.

Pickled Cranberries

Ingredients

2 12-ounce bags of cranberries3 cups APPLE CIDER VINEGAR3 cups granulated white sugar2 cinnamon sticks1 teaspoon allspice berries1/2 teaspoon whole cloves1/2 teaspoon black peppercorns1/4 teaspoon juniper berries

Procedures

1Prepare a boiling water bath and three pint jars. Place lids in a small saucepan of water and bring toa gentle simmer.2Wash cranberries and pick over for any stems or bad berries.3Combine vinegar and sugar in a medium saucepan and bring to a boil. Add cinnamon sticks to thebrine.

4Place allspice berries, whole cloves, black peppercorns and juniper berries in a spice bag or tie themup in a length of cheesecloth. Add them to the brine.5Once brine is boiling vigorously, add the cranberries. Stir to combine and cook for 5-7 minutes, untilthe cranberries begin to pop and the brine has returned to a rolling boil.6When cooking time has elapsed, remove pot from heat. Pull out the spice bag and cinnamon sticks.Break cinnamon sticks in half and set aside.7Using a SLOTTED spoon, ladle cranberries into prepared jars. Cover berries with brine*, leaving1/2 inch headspace. Place a cinnamon stick segment into each jar.8Wipe jar rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.9When time is up, remove jars from canner and place them on a folded kitchen towel to cool. Whenjars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in therefrigerator.10Let jars sit for at least 24 hours before eating to all the flavors to settle.11*Save any leftover brine. It’s essentially a fruit shrub and is delicious mixed with sparkling water.

Sweet and Spicy Pickle Relish

Ingredients

3 cups grated green pepper (about 2 large)3 cups grated pickling cucumber (6 to 8 pickles)1 cup minced or grated onion (about 1 medium)2 cups APPLE CIDER VINEGAR, divided1 cup granulated sugar1 tablespoon kosher salt1 tablespoon mustard seed1/2 teaspoon celery seed1 teaspoon red chili flakes

Procedures

1Combine prepared green pepper, cucumber, and onion in a large, non-reactive (stainless steel orenamel-coated) pot. Stir in one cup of APPLE CIDER VINEGAR and bring to a simmer. Simmer,stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3,about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot.

2Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Removepot from heat.3Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (startingtime when pot returns to a boil). Remove jars from pot and let cool on a towel-lined COUNTERTOP.4When jars are completely cool, remove the rings and test the seals. The relish is good to eatimmediately. Store sealed jars in a cool dark place for up to a year.

Pickled Red Onions

INGREDIENTS1 tbsp. kosher salt1 large red onion, thinly sliced lengthwise1 tsp. whole black peppercorns1 tsp. dried oregano1 tsp. cumin seeds3 cloves garlic, peeled and halved lengthwise1 ½ cups red wine vinegar

INSTRUCTIONSIn a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes.Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal withlid. Refrigerate at least 4 hours before using.

Sweet, Crunchy Piccalilli

Ingredients

Makes: 8 (12 oz) jars

1 large cauliflower, broken into 1cm florets3 medium onions, 1cm dice3 large carrots, quartered lengthways then .5cm slices1 cucumber, peeled and de-seeded, 1 cm dice200g fine beans, sliced100g salt75g plain flour13g mild curry powder13g turmeric40g mustard powder26g ground ginger

565g sugar1 litre white (distilled) malt vinegar

Method

Prep:1hr › Cook:30min › Extra time:1day marinating › Ready in:1day1hr30min

Place all prepared veg in a large bowl, toss with the salt, and leave for 24 hours. Then RINSE VERYWELL in several changes of water. Drain well by leaving in colander for half an hour.After rinsing and draining the veg well, put sifted flour and spices into a large pan and gradually addthe vinegar, blending well to a smooth paste with no lumps (very important). Add the rest of thevinegar and the sugar and bring to the boil stirring all the time till thick.Add the prepared vegetables and bring back to the boil for 2 minutes. Remove from heat, pot intowarm, sterile jars (to top) and seal immediately.Leave for 1 month, to allow it to mature, before eating. Can apparently be kept unopened in a cool,dark place for 18 months, although I can't verify this. Great in sandwiches, with cheese and coldmeats, etc.

Special Pickled Onions

Ingredients

Serves: 20

1kg pickling onions or shallots3 large cloves of garlic3 tablespoons brown soft sugar2 pints Pickling Vinegar at least 5% acidity100ml red wine vinegar1 tablespoons balsamic vinegar1 stick cinnamon1 whole green chilli (medium hot)small handful of bay leaves500g Salt (can use low salt)1.5 litres of water

Method

Prep:1day1hr › Cook:30min › Extra time:12days22hr30min › Ready in:14days

Peel onions and garlic and put into a large bowl.To make the brine, pour the water into a pan and heat up, adding the salt until the salt stops dissolving.When salt has dissolved, take off heat and leave to cool.When brine is cooled to room temperature, pour over the onions and garlic in the bowl and weigh the

onions down with a plate to stop them from floating. Leave for 24 hours.In a large pan over medium high heat, add the vinegars, sugar, bay leaves, cinnamon and chilli, andsimmer for about 10 mins continuing to stir. When sugar is fully dissolved take off heat and leave tocool.Put onions and garlic into large sterilised jars. When Vinegar mix is cooled to tepid temperature, pourinto the jars filling them until all onions and garlic are submerged, keeping the chillis, bay leaves inthe jars to add a decorative touch and to let the flavours mature. Put the lids on and make sure they areairtight. Leave for at least 2 weeks in a cool, dark and dry place.

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PicklesBranston PickleIndian-style mango pickleGarlic Dill PicklesPickled Red TomatoesMarinated Carrots with MintPickle: Lemony Cauliflower FloretsPickled CranberriesSweet and Spicy Pickle RelishPickled Red OnionsSweet, Crunchy PiccalilliSpecial Pickled Onions