Recipe from Good Houskeeping, contributed by Jill Anker
Makes: about 1.8Kg (4lbs) Preparation: 10 minutes, plus standing time Cooking time: about 10 minutes
900g (2lbs) strawberries, hulled
1Kg (2.2lbs) sugar with added pectin
Juice of ½ lemon
Cointreau to taste
Put the strawberries in a preserving pan with the sugar and lemon juice. Heat gently, stirring until the sugar has dissolved.
Bring to the boil and boil steadily for 4 minutes or until setting point is reached and the mixture is quick thick.
Take the pan off the heat and remove any scum with a slotted spoon. (You can add a knob of butter to help with this). Leave to stand for 15-20 minutes which will prevent the strawberries rising to the top when cool.
Stir the jam gently, add Cointreau to taste then pot and cover.
Piccalilli
Recipe from Good Houskeeping, contributed by Jill Anker
Makes: 1.8Kg (4lbs) 10 calories per 15ml (1tbsp) Preparation: 25 minutes plus standing time Cooking time: 25 minutes
225g (8oz) salt
175g (6oz) sugar
10ml (2tsp) mustard powder
5ml (1tsp) ground ginger
1ltr (1 ¾ pts) distilled vinegar
2 garlic cloves peeled & crushed
25g (1oz) plain white flour
20ml (4tsp) turmeric
1.8Kg (4lbs) mixed marrow, cucumber, beans, small onions and cauliflower (prepared weight)
Deseed and finely dice the marrow and cucumber; top, tail and slice the French beans, peel and halve the onions; divide the cauliflower into florets.
Layer the vegetables in a large bowl, sprinkling each layer with salt. Add 2.4 litres (4pts) water, cover and leave for 24 hours.
The following day, drain the vegetables, rinse well and drain thoroughly.
Blend the sugar, mustard, ginger and garlic with 900ml (1 1/2 pints) of the vinegar in a preserving pan. Add the vegetables, bring to the boil, reduce the heat and simmer, uncovered for 20 minutes, until the vegetables are cooked but still crisp.
Blend the flour and turmeric with the remaining vinegar and stir into the vegetables. Bring to the boil and cook for 2 minutes.
Spoon into sterilised jars and cover in the usual way with vinegar proof tops.
Pumpkin and apple chutney
This delicious autumnal chutney combines tart Bramley apples and sweet pumpkin and is perfect with strong Cheddar.
Ingredients
1.4 kg/3lb pumpkin
4 firm tomatoes, roughly chopped
500g/1lb 2oz Bramley apples, peeled and roughly chopped
1 onion, finely chopped
125g/4½oz dried mixed fruit
125g/4½oz soft light brown sugar
2 tsp salt
1 tsp ground mixed spice
1 tsp ground black pepper
750ml/1¼pints cider vinegar
bunch fresh herbs, such as thyme or tarragon
Preparation method
Preheat the oven to 170C/325F/Gas 3.
With a large cook's knife, carefully cut the pumpkin in half and scoop out the seeds. Remove the skin from the pumpkin and chop into small cubed pieces, about 1½cm/½in across.
Place all the ingredients, except the herbs, in a large saucepan. Bring to the boil, before reducing the heat to a simmer.
Simmer gently, uncovered, for about 30-45 minutes until the pumpkin is tender.
While the pumpkin is cooking, sterilise the jars. Thoroughly wash 4 x 500ml glass jars in hot soapy water, rinse well in boiling water and turn upside down to drain. Transfer to the oven and heat for about ten minutes, or until thoroughly dry.
Roughly chop the fresh herbs, and add to the pumpkin, stirring to combine.
Spoon into the hot, sterilised, glass jars.
To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating - this allows time for the flavours to mature. The chutney can be stored in a cool, dry place, away from direct sunlight, for up to six months unopened. Once opened, keep the chutney in the fridge and consume within two weeks.
Autumn Spiced Pumpkin Chutney
Ingredients
1.5Kg leftover uncooked pumpkin 1 onion, peeled and diced 125g light brown soft sugar 2 tsp table salt 125g raisins or sultanas 1 tsp ground black pepper 750ml cider or white wine vinegar 1 tsp mixed spice 550g Bramley cooking apples (about 2 medium), peeled and roughly chopped 2 eating apples or pears, peeled and roughly chopped
Method
Cut the pumpkin flesh into 1cm cubes. Place the pumpkin and remaining ingredients into a large pan and mix well.
Bring to the boil, then reduce the heat. Simmer gently, uncovered, for 45-60 minutes, or until the pumpkin is tender and the chutney has thickened.
Preheat the oven to its lowest temperature. Wash 4 x 500ml glass jars with glass lids in hot, soapy water. Rinse and dry thoroughly. Remove the rubber seals. Place the jars on a baking tray and put in the oven for 10 minutes to sterilise.
Using a ladle or small jug, fill the warm jars with hot chutney. Seal the lids shut. Label the jars to show their contents and the date the chutney was made. For best results store in a cool, dry, dark place for at least 2-3 weeks, or up to 6 months, before using. Once opened, store in the fridge and use within 2 weeks.
Crème de cassis
2.5 lb/1.1kg blackcurrants
20 very small blackcurrant leaves
1.75 pints/1 litre spirits (eg, gin, vodka or eau de vie)
1.5 lb/675g granulated sugar
5fl oz/140ml water
Wash the blackcurrants, discarding the stalks. Allow them to dry throughly, then put them into a large glass jar and add the blackcurrant leaves. Pour over the spirit, which should cover the fruit completely. Leave to steep for 4-5 months or longer. Strain the contents of the jar (keeping the alcohol) and remove the leaves. Whizz the blackcurrants in a food processor and strain through muslin. Mix the strained fruit with the purple alcohol.
Dissolve the sugar in the water over a low heat, then simmer gently for 5 minutes to make a thick syrup. Cool. Pour slowly into the blackcurrant mixture, stirring continuously. Taste and stop adding syrup when the liqueur seems sweet enough. Pour into bottles and seal.
It will improve with age.
Courgette Chutney
Time honoured traditional Indian spices turn a panful of courgettes into a superb chutney to enjoy with just about everything; cheese, cold meats, curries etc.
Of course you can use up your overgrown courgette monsters, but I prefer to use young, tender courgettes when they are no more than 15 cm long to make this delightful spiced chutney.
1kg courgettes, green or yellow
2 tablespoons salt
2 medium onions
4-5 large cloves garlic
1 red chilli (more if you want to increase the heat)
25g root ginger
100ml sunflower oil
2 tablespoons black mustard seed
1 tablespoon coriander seed
1 tablespoon ground cumin
1 tablespoon turmeric
300 ml cider vinegar
225g Demerara sugar
Start by wiping the courgettes over and cutting off the stalks.
Chop into 5-6mm pieces (for larger courgettes cut lengthwise and then slice).
Place in colander and sprinkle with the salt. Stand the colander over a bowl and leave for a couple of hours.
The salt will draw out excess water from the courgettes and will prevent the courgettes going mushy when they are cooked.
Meanwhile, peel the onion, garlic cloves, ginger and de-seed the chilli.
Place these four ingredients in a blender and blitz well to form a paste. Rinse the courgettes with plenty of cold water and dry well.
Heat the oil a large roomy saucepan. Sprinkle in the mustard and coriander seeds and fry for a 3-4 minutes.
Add the ground cumin and turmeric. Keep shaking the pan to prevent the spices burning.
Add the onion paste and cook with the spices for 4-5 minutes. Add the courgettes, vinegar and the sugar.
Stir well and bring to simmering point over a medium heat. Reduce the heat and let the mixture cook slowly until the courgettes have softened and the liquid has reduced.
This will take approximately 45 minutes.
Pot the chutney whilst still hot in sterilised jars packing down with a spoon to remove any air pockets. Seal with vinegar proof lids.
Store in a cool, dark place.
You can use green courgettes, or any other squash, for this chutney, but yellow courgettes are ideal, as they have a great colour and creamy texture. You can also substitute green tomatoes for red if you have some unripe produce to use up.
Yellow courgette and tomato chutney
MAKES: Approx IKG (2 and a half pounds) (2 Large Jars) TAKES: 2 and three quarterhours KEEPS: 12 months
Ingredients
45Og (1lb) yellow courgettes. trimmed and diced
250g (9oz) onions, roughly chopped
350g (12oz) ripe tomatoes. roughly chopped
350g (I2oz) granulated sugar
300mI ( I0 fl oz) white wine vInegar
I garlic clove, peeled and finely chopped
Icm ( 1/2in) piece of fresh root ginger, peeled and finely chopped
1/4tsp dried chilli flakes
Good pinch of sweet paprika
Good pinch of ground white pepper
1/2 tsp sea salt
Preparation
Put all the ingredients in a preserving pan or a large, heavy-based. stainless steel saucepan.
Bring slowly to the boil, stirring to dissolve the sugar. Reduce the heat and simmer for 2 and a half hours until a wooden spoon drawn across the base of the pan leaves a trail. Stir frequently towards the end so the chutney doesn't burn. If necessary, turn up the heat towards the end of cooking and boil rapidly until thick and glossy
3. Pack into warm sterilized jars with non-metallic or vinegar proof lids, making sure there are no air gaps. Cover each pot with a waxed paper disc, seal, and label. Store in a cool, dark place. Allow the flavours to mature for I month, and refrigerate after opening.
Rhubarb & Ginger Jam
Ingredients
2.5lbs rhubarb (when prepared)
2.5lbs sugar
1oz. root ginger, bruised
4oz preserved or crystallised ginger
Wipe and trim the rhubarb and weigh it. Put into a large basin in alternative layers with the sugar, cover and leave overnight. Put the contents of the basin into a preserving pan with the root ginger, tied in muslin, bring to the boil and boil rapidly for 15mins. Remove the bag, add the preserved or crystallised ginger and boil for a further 5 mins or until the rhubarb is clear and setting point is reached. Pot and cover in the usual way.
Makes: approx 4-5lbs of jam
Sweet courgette relish
Sharp and lightly spiced, this relish works well with lamb burgers. It tastes tart just after being made, so leave for one month to settle, let the flavours meld together, and allow the sweetness to come through.
MAKES: APPROX I.5KG (3LB 30Z) (2 MEDIUM PRESERVING JARS) TAKES: I HOUR 25 MINUTES KEEPS: 6 MONTHS
Ingredients
900g (2lb) courgettes. finely chopped by hand or in a food processor
I large onion, very finely chopped by hand or in a food processor
500ml (16fl oz) cider vinegar
350g (I2oz) granulated sugar
2 tsp English mustard powder
I tsp turmeric
1 -2 tsp chilli flakes
2 tsp cornflour
2 tsp coriander seeds
Put the courgettes and onion in a preserving pan or a large heavy-based, stainless steel saucepan. Pour over the cider vinegar and stir to mix.
Add the sugar. mustard powder; turmeric,chilli flakes, cornflour, and coriander seeds, and stir over a gentle heat until the sugar has dissolved. Bring to the boil, reduce the heat, and cook, stirring occasionally, for 40 minutes - 1 hour or until the mixture has thickened. The relish is ready when it is the consistency of a burger relish.
Ladle into warm sterilized jars with non-metallic or vinegar-proof lids, seal, and label. Store in a cool, dark place. Allow the flavours to mature for I month, and refrigerate after opening.
Seasonal Courgette Chutney
If you have a glut of courgettes in September, this chutney is the perfect solution! This recipe will make roughly 1.5kg, and is delicious with cold meats or to add seasonal flavour to a sandwich. A special thank you to National Garden Scheme volunteer, Christine Sanderson, for sharing this family recipe. Instructions
1. Put the courgettes into a colander and sprinkle with salt, leaving for 2 hours then rinse & pat dry 2. Then add courgettes to a preserving pan with the remaining ingredients with the exception of the walnuts and heat gently, stirring until the sugar has dissolved. Simmer until thickened & then add in the chopped walnuts. 3. Pour into hot sterilised jars and seal.