Festive Preserving Recipes
By re-considered, Dec 10 2017 06:22PM
Italian Lemon Jam
A revelation ! a way of using whole lemons without all the shredding involved with marmalade making. The result is a wonderful tangy/lemony jam. Be careful of overboiling - this jam sets really well.
Wash 2Kg lemons (keep one aside), place them in a pan of boiling water and cook for 20 minutes, drain, change the water, bring it back to the boil, replace the lemons and cook for another 20 minutes. Do the same for a third time, then remove the lemons with a slotted spoon and retain the cooking water. Cut lemons into chunks and pass them through a food mill with large holes in the disc; (or remove pips and blend) weigh the puree and put in a saucepan with the same weight of sugar and one litre of the reserved cooking water. Put the pan on the heat and cook the jam for about 5 minutes, then add the uncooked reserved lemon, cut into pieces, and cook for another 10 minutes. Pour the hot jam into airtight jars, screw on their lids and let them rest until cool. Keep them in a cool place. (should keep for up to 6 months)
Lemon and Ginger Marmalade (from: Cornersmith: Recipes from the cafe and picklery by Alex Elliott-Howery and James Grant)
• 1 kg lemons
• 150 - 300 g) ginger, depending on how strong you like it, peeled and thinly sliced into
matchsticks - optional
• 1.5 kg sugar
1. Juice all the lemons. After juicing, flatten each lemon half on the bench with the palm of your hand and then slice as thinly as possible into matchsticks.
2. Put the lemon shreds and juice into a jam pan or large wide saucepan, then add 2.5 litres of water and the ginger, if using. Bring to the boil, then simmer over low heat for about 1-1 1/2 hours, or until the lime rind is soft and translucent.
3. Turn off the heat and slowly add the sugar, stirring until it has dissolved. Bring the marmalade back to the boil over medium heat, then boil steadily, stirring every now and then, for about 20 minutes or until it reaches setting point. Allow marmalade to sit for 5 minutes or so. (lemons have a high pectin content so setting point was quick to reach)
4. Meanwhile, sterilise jars. Carefully fill the hot jars with the hot jam. Invert jars for 5 mins to ensure air is sterilised within the jars, seal. Store in a cool, dark place for up to 2 years; once opened, refrigerate and use within 6 months.
Grapefruit and Juniper Marmalade
As above but using grapefruit and adding 2 tablespoons crushed juniper berries instead of the ginger
Pear and Lavender Jam (From The Modern Preserver - Kylee Newton)
41/2 lbs pears
21/2 tbsp lemon juice (about 1/2 large lemon)
31/2 cups granulated sugar
5 tbsp classic pectin
1 vanilla pod
1 tbsp edible dried lavender
1: Peel and core the pears. Cut half of the pears into 1/4 inch pieces and blend the other half in a food processor.
2: Put the diced pears together with the blended pulp into a large jam pan with the lemon juice, 3 cups of the sugar, and the pectin.
3: Bring slowly to boil on a moderate heat, stirring intermittently.
4: Split the vanilla pod lengthwise, remove the seeds, then stir the seeds through the remaining sugar with a fork, mixing thoroughly. Add the vanilla sugar and vanilla pod to the pan and stir to dissolve.
5: Boil steadily on a moderate heat for about 30 minutes, stirring intermittently, until it thickens and starts spitting.
6: Use the wrinkle test to check for a soft setting point, then, when ready, take off the heat, remove the vanilla pod and skim off any scum from the surface.
7: Stir through the dried lavender, then pour into warm, dry sterilized jars and seal. Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4–6 weeks.