Surplus produce

During the busy summer and autumn I spend a lot of time saving fruit and veg for the leaner winter months. The summer of 2016 has been particularly bountiful resulting in a freezer full of  fruit and veg. This included 4lbs of blackberries! Fortunately I found a great recipe for jam which meant I could use up some apples as well.

Bramble and Apple Jam

4lbs blackberries
1.5lbs apples (prepared)
4lbs granulated sugar
2 tbs lime juice (lemon will do)
0.5 pt water.

Add all ingredients to a jampan and bring to the boil, stirring frequently and ensuring that all gran. sugar dissolves.

When jam is boiling reduce heat and simmer for approx 45 minutes. Apply the wrinkle test to the jam. Put a teaspoon of jam on a cold plate and move it with your finger. If the jam wrinkles it is ready for bottling. If not, continue the simmer and then retest. When the  jam is ready for bottling scoop it into hot jars and apply the lid whilst still warm.

If you do not want your jam too sweet reduce the sugar to 3.5lbs. This ensures that the predominant taste is of brambles. This jam will keep for up to a year ( in our house it will be gone in 6 months.) Enjoy.

Spicy Xmas chutney

Chutney is a great way of using up surplus veg from the plot. In the summer I make tomato and courgette chutney when they are in season. At this time of year carrots onions, beetroot and apples are aplenty so this recipe (with variations) is ideal and the resulting jars of product can be either eaten, stored or given as festive presents.

Recipe:

3 carrots, grated.
3 beetroot diced
3 onions diced
3 apples, peeled and grated
3 oranges - zest and fruit, chopped.
2 tbsp mustard seeds
2 tbsp coriander seeds
1 tbsp ground cloves
700ml red wine vinegar
600g sugar
100g sultanas
1 tbsp cinnamon
1 jalapeno pepper, diced.

Add all the ingredients to a large pan.

Bring to boil stirring frequently.

Once the mixture is boiling reduce heat and boil gently for approximately one hour. Stir occasionally and check spice levels. If chutney requires more heat add a teaspoon of ground ginger.

After an hour remove from heat. Check beetroot is tender. Bottle chutney whilst hot into warm sterile jars and close lids tightly.

Do not use chutney until it is at least one month old. This recipe will improve with age and will keep for at least twelve months. Enjoy!