Make Your Own: Jams, Chutneys and Pickles
By Mary Ford
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Make Your Own - Mary Ford
First published in Great Britain in 2013 by
Michael O’Mara Books Limited
9 Lion Yard
Tremadoc Road
London SW4 7NQ
Copyright © Michael O’Mara Books Limited 2013
All rights reserved. You may not copy, store, distribute, transmit, reproduce or otherwise make available this publication (or any part of it) in any form, or by any means (electronic, digital, optical, mechanical, photocopying, recording or otherwise), without the prior written permission of the publisher. Any person who does any unauthorized act in relation to this publication may be liable to criminal prosecution and civil claims for damages.
A CIP catalogue record for this book is available from the British Library.
ISBN: 978-1-78243-108-4 in hardback print format
ISBN: 978-1-78243-169-5 in ebook format
Illustrations by Aubrey Smith
Cover design by Ana Bjezancevic
Typeset by K.DESIGN, Winscombe, Somerset
www.mombooks.com
CONTENTS
Conversion Tables
Introduction
Tips and Tools
Essential Equipment
Ingredients
How to Reach a Good Set
Freezing Fruits and Vegetables
Techniques
Preserving SOS
Marmalades
Three-Seasons Marmalade
Seville Orange Marmalade
Quince Marmalade
Redcurrant Marmalade
Rhubarb Marmalade
Pumpkin Marmalade
Seville Orange and Whisky Marmalade
Chinese Marmalade
Grapefruit Marmalade
Apricot Marmalade
Carrot Marmalade
Jams
Rhubarb and Apple Jam
Strawberry Jam
Blackcurrant Jam
Pineapple Jam
Seedless Blackberry and Apple Jam
Mixed Fruit Jam
Apricot Jam
Cherry Jam
Rhubarb and Rose Petal Jam
Gooseberry and Elderflower Jam
Greengage and Bénédictine Jam
Apricot and Amaretto Jam
High Dumpsie Dearie Jam
Blackberry, Apple and Rum Jam
Damson Jam
Plum Jam
Pear and Ginger Jam
No-Cook Jam
Curds and Fruit Cheeses
Lemon Curd
Apricot Curd
Orange Curd
Gooseberry Curd
Blackcurrant and Apple Cheese
Cranberry Cheese
Damson Cheese
Quince Cheese
Cherry Cheese
Jellies
Marmalade Jelly
Mixed Fruit Jelly
Mint Jelly
Lemon and Lime Marmalade Jelly
Clementine Marmalade Jelly
Gooseberry Jelly
Crab Apple Jelly
Rose Jelly
Sloe and Apple Jelly
Quince and Geranium Jelly
Bramble Jelly
Spiced Tomato Jelly
Spiced Redcurrant Jelly
Quick Mint Jelly
Chutneys
Dried Apricot Chutney
Tomato and Apple Chutney
Hot Orange Chutney
Banana Chutney
Marrow and Apple Chutney
Beetroot Chutney
Tomato Chutney
Gooseberry Chutney
Pumpkin Chutney
Date and Apple Chutney
Hot Indian Style Chutney
Exotic Fruit Chutney
Mango Chutney
Damson Chutney
Pepper Chutney
Plum Relish
Gooseberry Relish
Pickles
Mixed Pickles
Pickled Red Cabbage
Spiced Pickled Prunes
Spiced Oranges
Piccalilli
Pickled Onions
Chunky Vegetable Pickle
Pickled Nasturtium Seeds
Pickled Walnuts
Runner Bean Pickle
Pickle Sticks
Mustard Pickle
Pickled Pears
Index
CONVERSION TABLES
Conversions are approximate. Ensure you follow only one set of measurements, either metric or imperial, per recipe.
Weight
Measurements
Liquids
US Cups
Spoons
INTRODUCTION
Welcome to the wonderful world of preserves. There is nothing quite like slathering a dollop of beautiful homemade jam on a slice of toast, or eating a chunk of cheese with a generous helping of pickle made by your own fair hands. The supermarkets are of course teeming with cheap and tasty commercial preserves, but none of these compare to the beauty and exquisite taste of the homemade varieties. In this selection of recipes for delectable jams, jellies, pickles and chutneys you’ll be spoilt for choice.
As people have turned their backs on convenience food and looked towards more healthy and economical ways of eating, home cooking has never been more popular. And what better place to start than with your store cupboard? A well-stocked larder is essential for any lover of food, and the recipes contained in this book will allow you to arm yourself with the basics and beyond. Don’t forget that any leftover jars can be given as beautiful gifts.
The art of preserving necessitates using fruits and vegetables in season and at their most ripe. This offers you the chance to save money and get yourself a refreshing breath of air by going blackberry picking or foraging for berries. Otherwise you can raid your greengrocers for supplies of seasonal and, if you can, local produce. If you find you don’t have enough time to use fruits and vegetables when they are in season, click here for handy hints on freezing.
Make Your Own Jams, Chutneys and Pickles has been designed to appeal to both the experienced and novice cook. Whether you are in the market for a traditional Seville orange marmalade, or if you fancy trying something completely different, such as a gooseberry relish, this book offers a range of tasty treats.
Regardless of any previous experience you might have had of cooking preserves, always be mindful of your health and safety as the ingredients reach very high temperatures. The sugars in jam can get especially hot, so make sure you use a large enough pan and keep an eye out for any mixture spitting. Be especially careful when transferring the preserves from the pan into a measuring jug – make sure you wear oven gloves. Line up your jars ahead of transferring the liquid, and move any small children and animals out of harm’s way.
With something to suit every palate, this collection of delicious jams, chutneys and pickles guarantees a failsafe and thoroughly enjoyable sojourn into the world of preserves. Now it’s time to get cracking!
TIPS AND TOOLS
When preserving, preparation is essential. Whether it’s stockpiling jam jars or making sure you leave your chutney long enough before you can eat it, planning ahead is key. This chapter gathers together all of the essential information you will need before commencing.
Essential Equipment
All of the recipes in this book can be made using everyday kitchen equipment, although experienced jam-makers who make large quantities