APRICOT JAM. 26/07/13
This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste.
INGREDIENTS METHOD

Makes approx 3 jars

 

1kg/2lb 4oz fresh apricots

1kg/2lb 4oz sugar

1 vanilla pod, split and seeds scraped

Juice of 1 lemon

Halve and stone the fruit, keeping back about 5 stones. Crack them open with a hammer or nutcracker and remove the kernels.

 

Place the fruit and sugar into a preserving pan or your largest, deepest pan. Add the vanilla seeds and pod and squeeze over the lemon. Give everything a stir, then leave it to sit and steep for 2 hours.

 

Bring a small pan of water to the boil and blanch the kernels. Peel them, then break into 2 and add to the fruit.

 

Place the pan of fruit over a low heat and cook, stirring, until the sugar has dissolved. Turn the heat up to high and boil for 20 minutes, until the fruit has thickened. Stir frequently to prevent the jam from burning on the bottom.

Allow the jam to cool for a moment, then spoon into sterilised jars, making sure each jar gets at least one kernel. Cover and seal while still hot, then leave to cool and refrigerate until use. Once open, store in the fridge.

MANGO CHUTNEY.
09/01/14
BRITISH KIMCHI.
09/01/14
TURKISH-STYLE FERMENTED TURNIPS.
09/01/14
HOME-CURED BACON.
12/07/13
BLOOD ORANGE CURD.
18/03/13
RHUBARB AND GINGER PICKLE.
04/03/13
APRICOT JAM. 26/07/13
This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste.
INGREDIENTS

Makes approx 3 jars

 

1kg/2lb 4oz fresh apricots

1kg/2lb 4oz sugar

1 vanilla pod, split and seeds scraped

Juice of 1 lemon

METHOD

Halve and stone the fruit, keeping back about 5 stones. Crack them open with a hammer or nutcracker and remove the kernels.

 

Place the fruit and sugar into a preserving pan or your largest, deepest pan. Add the vanilla seeds and pod and squeeze over the lemon. Give everything a stir, then leave it to sit and steep for 2 hours.

 

Bring a small pan of water to the boil and blanch the kernels. Peel them, then break into 2 and add to the fruit.

 

Place the pan of fruit over a low heat and cook, stirring, until the sugar has dissolved. Turn the heat up to high and boil for 20 minutes, until the fruit has thickened. Stir frequently to prevent the jam from burning on the bottom.

Allow the jam to cool for a moment, then spoon into sterilised jars, making sure each jar gets at least one kernel. Cover and seal while still hot, then leave to cool and refrigerate until use. Once open, store in the fridge.

MORE SPICE MIX & SAUCES
CARROT PICKLE. 09/01/14
This is a brilliant accompaniment for rice and curries. Read more
MANGO CHUTNEY. 09/01/14
My mango chutney is fresh and zingy, rather than sweet and cloying. Read more
BRITISH KIMCHI. 09/01/14
My British kimchi, or “Brit-chi”, uses red cabbage, watercress and pears. Read more
TURKISH-STYLE FERMENTED TURNIPS. 09/01/14
It is typical to add a little beetroot to transform these boring coloured vegetables into a glorious vivid pink colour. These need to be left two weeks before eating in order for them to ferment. Read more
HOME-CURED BACON. 12/07/13
Saltpetre is a preserving agent that kills bacteria, but it’s quite hard to find. Try convincing your butcher to give you some (you only need a tiny amount), or you can find it on the internet. Curing salt is a fine alternative, but follow the packet instructions as you will need less of it. You will also need a non-metallic container that fits in the fridge. Read more
BLOOD ORANGE CURD. 18/03/13
This is my seasonal alternative to the classic lemon curd. Spread on toast or use in a Victoria sponge. Read more
RHUBARB AND GINGER PICKLE. 04/03/13
Read more