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Preserves


                          Please scroll down to view the following PRESERVES recipes -

BEETROOT CHUTNEY
CHUTNEY IN THE RAW
FESTIVE MINCEMEAT
HOME-MADE MINCEMEAT FOR MINCE PIES
LEMON AND LIME MARMALADE
MICROWAVE LEMON CURD
MICROWAVE, MULTI-FRUIT MARMALADE
MINCEMEAT WITH GRAPES
PLUM JAM
THE FAMOUS WI SEVILLE ORANGE MARMALADE
UNCOOKED DATE AND APPLE CHUTNEY
W I LEMON CURD

 
BEETROOT CHUTNEY
4 lbs cooked beetroot, diced
2 lbs apples, peeled, cored and chopped
1 onion, peeled, cored and chopped
1 lb demerara sugar
1½ pints malt vinegar
Juice of 2 small lemons
2 teaspoons salt
2 teaspoons pepper
 

Cook all the ingredients together, except for the beetroot, until soft.

Add the cooked, diced beetroot.    Boil for a further 15 minutes and seal in jars.


CHUTNEY IN THE RAW
Quick and easy chutney recipe that keeps for 2 years.

1lb (454g) stoneless dates
1lb (454g) apples
1lb (454g ) sultanas
1lb (454g) onions
1lb (454g) brown sugar
1 pint (568ml) vinegar
1 teaspoon salt
a sprinkle of pepper
small muslin bag of mixed pickling spices
small piece of whole ginger

Finely chop and mix or mince together dates, apples, sultanas and onions.

Stir together with sugar and vinegar.  Add salt and pepper, the muslin bag of spices and the ginger.

Leave mixture for 24 hours, stirring occasionally.   Then remove the pickling spices and ginger.

Then bottle it – it is ready to eat now or later.


FESTIVE MINCEMEAT
I have made this mincemeat since 1946 when it came over the BBC from a Christine Burrows, sometime cook in a stately home.

Makes 3½ lbs

6 oz suet
6 oz sultanas
6 oz raisins
6 oz demerara sugar
6 oz currents
6 oz chopped prunes
6 oz grated apple
3 oz chopped glacé cherries
3 oz shredded almonds or hazelnuts
3 oz grated carrot
3 oz mixed peel
1/3 teaspoon salt, mixed spice, nutmeg
Juice and rind of 1 lemon
1 orange
6-8 tablespoons sherry
Pinch of ginger

Soak the fruit in the sherry for 3 days.

Add other ingredients and thoroughly stir, adding a little more sherry if the mixture is too stiff.

Pot up into large jars. 


HOME-MADE MINCEMEAT FOR MINCE PIES
This is a fat-free, nut-free, preservative-free version, which is less sweet than commercially produced mincemeat. It is best kept in the freezer, freezing to the consistency of jam, and can be used directly from the freezer.

Let it warm up a little, if you can, before putting it into the pastry cases.

450g (1lb) Bramley apples, peeled, cored and grated.
350g (12oz) large, juicy, raisins
225g (8oz) sultanas
225g (8oz) currants
150g (6oz) chopped mixed peel
150g (6oz) chopped ready to eat dried apricots
225g (8oz) dark brown sugar
grated rind and juice of 3 lemons
grated rind and juice of 2 oranges
4 teaspoons mixed spice
1 whole nutmeg, freshly grated
about 60ml (2 fl oz) brandy (taste & add more if you like)

Mix all ingredients together thoroughly.


LEMON AND LIME MARMALADE           Yields over 5lbs (2 1/2 kgs)

2lbs (1kg) lemons and limes, roughly half and half
3 1/2lbs (1.7kg) granulated sugar

Weigh the empty preserving pan.

To the whole fruits in the pan add 3 1/2 pints water.  Cover with a tight-fitting lid and boil until fruit is very soft.

The lime peel is very tough and takes time.  Remove fruit and slice very thinly, preserving any juice and collecting the pips in a muslin bag or square.

Pour 1/4 pint of boiling water over the bag of pips and, when cool enough, squeeze the jelly-like substance into the pan.

Return juice and fruit to pan and weigh it.  Either add water or boil some more to give you 3 1/4lbs.

Add the sugar and heat gently until it has dissolved.

Then, and only then, boil rapidly and start testing after 2 minutes by placing a spoonful on a plate, putting it in the fridge for 2 minutes and if it is ready, the skin will wrinkle.

You will probably need to repeat the testing 3 or 4 times until setting point is reached.

Cool slightly before potting and covering.


MICROWAVE LEMON CURD            Makes about 1.3kg (3lbs)
The advantage of this recipe is that the eggs and lemon juice are measured, giving you consistent results whatever the size of the eggs or the lemons. Being cooked in the microwave, it only takes about 10 minutes.

200g (7oz) butter, preferably salted
700g (1lb 9oz) granulated or caster sugar
grated zest of 4 or 5 lemons
300ml (1/2 pint) lemon juice ( about 4 or 5 lemons)
300ml (1/2 pint) beaten eggs (about 4 or 5 eggs)

Place the butter, sugar, lemon zest and juice in a large bowl and microwave on full power for about 2 mins or until the butter has melted and the sugar has dissolved.
Add the beaten eggs and continue cooking in 1 minute bursts and stirring each time, reducing to 30 seconds for each burst as the mixture thickens, until it is thick enough to coat the back of a spoon.
Strain through a sieve (unless you like the bits of lemon zest) into a wide necked jug.

Put into cooled, sterilised jars and cover.   Label and store in the fridge.


MICROWAVE, MULTI-FRUIT MARMALADE             Makes 1.5kg (3lbs)
A superior marmalade which does the microwave much credit. It is essential to leave the marmalade until almost cold before potting to prevent the peel from rising in the jar.

1 grapefruit
1 orange
1 lemon
250ml (3/4pt) boiling water
1kg (21/4lbs) granulated or preserving sugar
800w microwave used.

Peel the fruit thinly and cut the rind into thin, medium or thick shreds, to taste. Halve each piece of fruit and squeeze out the juice, reserving any pips and the white pith. Pour the juice into a 2.5 litre (41/2 pints) bowl. Put the pith and pips into a square of muslin, tie securely and add to the bowl of juice. Add 300 ml (1/2 pint) of the boiling water, cover and leave to stand for 1 hour.

Pour in the remaining water, then cover the bowl with clingfilm and slit it twice to allow steam to escape. Cook on full for 15–20 mins (the time will depend on the thickness of the peel).

Uncover and stir in the sugar. Cook, uncovered, on full for 51/2 mins, stirring at least 4 times, until the sugar dissolves. Return to the microwave and continue to cook, uncovered, for a further 20–25 mins, stirring with a wooden spoon every 7 minutes, until setting point is reached.
Test for setting by placing a teaspoon of marmalade on a cold plate and leaving in fridge for 3 mins. If it forms a skin and wrinkles, it is ready. Skim off any scum. Allow to cool to lukewarm, then discard the bag of pips and pith and transfer the marmalade to warmed jars. Top each jar with a waxed disc. Cover and label when cold.

 
MINCEMEAT WITH GRAPES
The grapes take the place of suet and will ensure that the mincemeat will keep for 2-3 years - in fact it is better for keeping for 1 year. It is not very sweet.
 
1 lb each of raisins, sultanas, currants and moist brown
sugar
1½ lb of firm green grapes (1 lb when peeled and pipped)
2 lb cooking apples (1½ lb when peeled and cored)
¾ lb mixed peel
2 lemons
1 teaspoon mixed spice
1 teaspoon ground nutmeg

Peel and pip the grapes and peel and core the apples. Mince, and then add the juice of the two lemons and grated rind of one. Add the sugar and spices. Mix well.

Fill jars three quarters full only, as mincemeat will ferment and expand. 


PLUM JAM

Pick ten pounds of plums, and buy ten pounds of preserving sugar.

Count the plums (so that you know how many stones to remove).

Put the plums and a pint of water into a large saucepan, and bring to the boil. Remove stones that you can see detached at the top, and count them as you go.

When the fruit is soft, pour the sugar (which you have warmed in the oven) in with the plums. Stir vigorously.  While stirring, take out the remaining stones and bring the jam to “a full rolling boil”.

Test the jam by dropping a small amount slowly from a wooden spoon held above the saucepan. When a drop or two stay attached to the spoon turn off the heat.

Decant into jars, and look forward to winning the prize for jam at the local Horty Show.


THE FAMOUS WI SEVILLE ORANGE MARMALADE           Yields about 6lbs (2.7kg)

2lbs (900g) Seville oranges
2 lemons
4lbs (1.8Kg) granulated sugar
4 pints water

Wash fruit, then cut each fruit in half and squeeze out the juice.  Collect the pips in a muslin bag or square.

Pare away excess pith and cut the fruit into shreds, as thinly as you like – thicker if you want a coarser marmalade.   Add the pared pith to the pips in the muslin bag.

Measure 4 pints of water into the preserving pan and add the shredded peel.  Tie up the bag of pips and pith using a long string and add to the fruit.

Tie this bag to the handle of the pan for easy removal.  Bring to simmering point and simmer for 2 hours or until peel is really soft.

Remove bag of pips and leave on plate to cool, then squeeze out as much of the jelly-like substance as possible into the pan. Add sugar and heat gently until sugar has dissolved.

Do not let it boil rapidly until you are sure sugar has dissolved – use a wooden spoon to ‘feel’ when it is ready.   Then boil rapidly and start timing.

Boiling time will vary so start testing after 3 minutes by spooning a little onto a cold plate and putting it in the fridge for a couple of minutes.

Push it with your finger and if it has set, the skin will wrinkle. It may need 15 or 20 minutes boiling, so keep testing.

Than cool slightly and fill clean warmed jars to the brim.  Cover as quickly as possible. 


UNCOOKED DATE AND APPLE CHUTNEY
Good with cheese
 
8 oz dates
8 oz sultanas
8 oz peeled and chopped apple
8 oz brown sugar
¼-½ pint vinegar
½ teaspoon salt
Pinch of cayenne pepper
Pinch of ground ginger
1 teaspoon pickling spice in a muslin bag

Mix all the ingredients together and add enough vinegar to make thick chutney.

Leave for 24 hours.   Stir and remove the spice bag, adding a little more vinegar if necessary.


 
W I LEMON CURD                
Makes about 1.3kg (3 lb)
The beauty of this WI recipe is that the eggs and lemon juice are measured and therefore you get consistent results whatever the size of the eggs or lemons. And, because it is cooked in the microwave, it only takes about 10 minutes compared with about 40 minutes in a double boiler or in a bowl over a pan of hot water. Never let it be said that the WI is a fuddy duddy organisation!

200g (7 oz) butter, preferably salted
700g (1 lb 9 oz) granulated or castor sugar
Grated zest of four to five lemons
300ml (½ pint) lemon juice (about 4-5 lemons)
300ml (½ pint) beaten eggs (about 4-5 eggs)

Place the butter, sugar, lemon zest and juice in a large bowl and microwave on full power for about 2 minutes or until the butter has melted and the sugar has dissolved.

Add the beaten eggs and continue cooking in 1 minute bursts and stirring each time, reducing to 30 seconds for each burst as the mixture thickens, until the mixture is thick enough to coat the back of a spoon.

Strain (through a sieve if you don’t like the bits of lemon zest – I do) into a wide necked jug. Put into cooled sterilised jars and cover.

Label and store in the refrigerator.