Wednesday, 28 July 2010
The garden has suddenly decided to give us all its produce. I have courgettes by the bag load and decided to make some preserves, even though it was a nice sunny day and I should have been outside reading a book under a leafy tree.
2lb 8oz onions
2lb 80z brown sugar
large piece fresh ginger
1/2tsp black pepper
2 pints malt vinegar
2 heads of garlic
2lb 80z tomatoes
1 tsp. cayenne pepper
1 tsp salt
1. Slice and dice the courgettes into small pieces
2. Peel the onions, garlic, and ginger
3. Whizz in the food processor to tiny pieces - not pulp.
4. Whizz the tomatoes into tiny pieces - not pupl.
5. Place all ingredients into a large preserving pan.
6. Bring slowly to the boil.
7. Simmer for about 2 hours until thick
Keep stirring from time to time as it gets thicker it will start to stick
Pour into the heated jars and seal
It will need a couple of months to mature - but hey the sample bit tasted real good and I will be serving this with cold meat and cheeses during the Winter.
I may even give a couple of jars away for Christmas
Courgette and Pineapple Jam
juice of 2 lemons
1 fresh pineapple
1 bag Jam sugar with added pectin
1. Peel the courgette and cut into chunks
2. Peel the pineapple and cut into chunks
3. Whizz the courgettes and pineapple in the processor until almost chopped.
4. Place all ingredients into a lage preserving pan - give it a good stir
5. Bring slowly to the boil until all sugar has melted
6. Boil rapidly for 4-8 minutes - test for setting
Pour tino hot jars and seal.
Wow? what a great taste.
I have to bake for a garden party on Saturday, so may use this jam in a sponge cake or alternatlively I may just put it in the cupboard and use it in the Winter as a reminder of sunny days and a garden full of courgettes.