Christmas Mincemeat
Ingredients: Preparation: Place all the ingredients In a large bowl, mix well to combine.
Rowan Jelly
Ingredients: 900g (2lb) Rowan Berry Preparation:
High Dumpsy Dearie
Jam Ingredients: 900g (2lb) Cooking Apples Preparation:
Orange or Lemon Curd
Ingredients: 4 medium Oranges or Lemons Preparation:
Green Tomato Chutney
Ingredients: 1.8kg (4lb) Green Tomatoes Preparation:
Winter Chutney
Ingredients: Preparation:
Rhubarb Chutney
Ingredients: Preparation:
Piccalilli
Ingredients: 2.7kg (6lb) Vegetables (Cauliflower Sprigs, Baby Onions, Cucumber or Gherkin,
Baby Green Tomatoes, Runner beans, etc) Preparation:
680g (1lb 8oz) Dried Currants
565g (1lb 4oz) Brown Sugar
450g
(1lb) Cooking Apples, peeled, cored, and finely chopped
340g (12oz) Sultanas
340g (12oz) Raisins
170g (6oz) Mixed Peel, chopped
170ml (6fl oz)
Brandy
1 tsp Ground Allspice
1 tsp Ground Nutmeg
1 tsp Ground
Cinnamon
2 Lemons, grated zest and juice
Cover
with clingfilm and allow to stand overnight.
Pack the mixture into
sterilised jars and close tightly.
Leave in the refrigerator for 4 to 6
weeks.
Stir the mixture well before using.
Makes: 1.4 - 1.8kg (3 - 4lb)
900g (2lb) Crab Apples
1.8lt (3 pints) Water
Sugar
Pick over the rowan berries, removing any stalks, wash if necessary,
drying well.
Wash the whole crab apples, removing any bruised parts.
Place the fruit and just enough water to cover into a heavy bottomed
saucepan.
Bring to the boil and simmer, covered for 20 - 25 minutes, until
tender.
Strain through a jelly bag or muslin cloth, allow about 4 hours for
this, do not squeeze as this will cause the jelly to become cloudy.
Measure
the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of
liquid.
Place the sugar in an ovenproof bowl and put it in the centre of a
pre-heated oven for 10 - 15 minutes.
Place the juice back into a heavy
bottomed saucepan, add the sugar, stirring until fully dissolved.
Bring to
the boil and cook rapidly for 10 - 15 minutes until the setting point is
reached.
Skim the surface if necessary, allow to cool slightly then pot.
Makes: 3.2 - 3.6kg (7 - 8lb)
900g (2lb) Pears
900g (2lb) Plums
2kg
(4½lb) Sugar
25g (1oz) Root Ginger
1 Lemon
Water
Peel, core and slice the apples and pears.
Halve the plums and
remove the stones.
Place all of the fruit into a heavy bottomed saucepan,
add just enough water to cover the base.
Cook for 40 minutes or until the
fruit is tender.
Remove from the heat, add the sugar, stir until fully
dissolved.
Place the grated rind of the lemon and the bruised ginger into a
muslin bag and add to the jam.
Add the juice of the lemon.
Bring to the
boil, cook for about 15 minutes, cooking rapidly until the setting point is
reached.
The jam is then ready for potting.
Makes: 700 - 900g (1½ - 2lb)
450g (1lb) Caster Sugar
225g (8oz) Butter
5 Eggs
Thinly peel the rind and squeeze the juice from the fruit.
Place
the rind and juice into a double boiler (a bowl placed over a saucepan of
boiling water).
Add the sugar and butter, cook over a low heat until the
sugar is fully dissolved.
Remove from the heat and blend with the strained
and beaten eggs.
Return to the low heat and cook until the curd will coat
the back of a spoon.
Pot and seal as for jam.
Keeps for 2 weeks or 4
weeks if kept in a refrigerator.
Makes: 2.7kg (6 - 7lb)
675g (1½lb) Onions
450g (1lb) Cooking
Apples
450g (1lb) Soft Brown Sugar
600ml (1 pint) Vinegar
225g (8oz)
Seedless Raisins or Chopped Dates
25g (1oz) Root Ginger
8 Red Chillies
2 tsp Salt
Wash and chop the tomatoes, peel and chop the onions.
Place the
tomatoes, onions, apple and half of the vinegar into a heavy bottomed saucepan,
bring to the boil and cook for about 30 minutes or until tender.
Place the
bruised ginger and chillies into a muslin bag and add to the mixture.
Add
the raisins or dates.
Continue cooking for 1 hour until the mixture starts
to thicken, stirring occasionally.
Add the sugar, remaining vinegar and
salt, stirring until fully dissolved.
Continue simmering, pressing the
muslin bag occasionally with a wooden spoon, until the mixture becomes thick,
stirring occasionally.
Remove the muslin bag before potting.
Leave for 4
- 6 weeks to allow the flavour to mature
900g (2lb) Bramley Apples
450g (16oz) Soft Brown Sugar
425ml
(¾ pint) Malt Vinegar
140g (5oz) Fresh Dates
140g (5oz) Sultanas
50g
(2oz) Preserved Ginger, chopped
2 Cloves Garlic
1 tsp Freshly Grated
Nutmeg
1 tsp Juniper Berries
1 tsp Ground Cinnamon
8 Cloves
2
Oranges grated zest and juice
Peel, core and dice the apples.
Peel and crush the garlic, crush
the juniper berries.
Place half the vinegar and apples into in a large
saucepan.
Add the remaining vinegar and ingredients.
Return to the boil
and simmer gently for about 30 minutes, until thickened.
900g (2lb) Rhubarb
900g (2lb) Demerara Sugar
600ml (1 pint)
Vinegar
450g (1lb) Sultanas
25g (1oz) Root Ginger
25g (1oz) Salt
15g (½oz) Garlic
15g (½oz) Cayenne Pepper
1 tsp Pepercorns
2
Lemons, peel only
Finely chop the rhubarb and garlic.
Place the crushed the root
ginger, peppercorns and lemon peel and into a piece of muslin and tie with
string.
Place all of the ingredients into a large saucepan and bring to the
boil.
Simmer gently, stir frequently, until the mixture thickens.
Remove
the muslin bag.
Place the mixture into jars, whilst hot.
Seal
immediately with airtight lids
Leave for 3 months to mature before using.
Makes: 2.7kg (6lb)
1.2lt (2 pints) White Vinegar
450g (1lb) Salt
40g (1½oz) Cornflour or Plain Flour
160g (6oz) Sugar
25g (1oz) Dry Mustard
25g (1oz) Ground Ginger
15g (½oz) Turmeric
Clean and prepare the vegetables.
Spread the vegetables over a
large dish and sprinkle with the salt.
Place a plate on top of the
vegetables and weigh it down, leave in a cool place for 24 hours.
Drain,
wash and rinse the vegetables.
Add the vegetables and simmer gently until
the required texture is attained (this depends on personal choice).
Mix the
flour with the remaining vinegar and add to the saucepan.
Bring to the boil
and simmer gently for 2 - 3 minutes to cook the flour.
Pot and seal.
Leave for 6 - 8 weeks to allow the flavour to mature