Tablespoon of mustard seeds
Add the raisins, white wine, mustard seeds and spices.
After about an our of simmering, once there is very little liquid left, stir in the sugar. At this point a thick treacley liquid forms. Heat for a few minutes, stirring regularly, then put into warm jars. I made 5 jars from the quantity of ingredients above.
There is a danger that the ginger can dominate the taste. The quantity above is enough to give a hint of ginger. I don't suppose there is any harm in increasing the quantity if you have a strong liking for ginger.
So, once you have all your berries, put them into the jam pan with the apple and lemon. Cover with water and heat, bringing to the boil. Keep the whole lot simmering for a couple of hours. Fruits such as haws and rosehips can be quite dry so you may need to add some water whilst it is simmering away. I did a couple of times.
Once it has had a good boil through, strain it through a muslin bag overnight. If you found the pulp was too dry and you didn't get much liquid off it first time, put it back in the pan and reboil with more water, and then restrain. Measure out the liquid after you have finished straining it.
Put the liquid into the jam pan and heat til it boils. Turn down the heat but keep it simmering. Add sugar - one kg per litre of liquid. Keep stirring until the boiling point is reached, then put into warmed jars. The proportion of different fruits and berries can vary. The more soft fruit like blackberries and elderberries used, the less water you need to add at the start. And vica versa.
If you add substantially more rowan, you may need to increase the amount of sugar. Rowan is very bitter and makes a good jelly on its own (it has more pectin than you can shake a stick at.) Other fruits can be used as well. I had planned to put in sloes but the crop was a failure this year.
I did try to press the resulting pulp through a sieve to make a fruit cheese but rapidy gave up. So much of it was pips and stones that I was rapidly onto a time wasting losing battle. So it went into the compost bin instead.
3 medium courgettes (from the allotment of course!)
2 peeled and thinly sliced onions
100ml of dry white wine
24 crushed black peppercorns
2.5cm peeled and finelt chopped fresh ginger root
pinch of salt
Peel the lemons and cut away the pith, then slice and remove pips. Then cut the courgettes in half lengthway and then into 2.5cm pieces.
Pet everything into a pan and cook over a moderate heat for an hour, stirring regularly. The cook book says there should be quite a bit of liquid at the end but once cooled it is a good consistency. Put into jars.
We were a bit surprised by this recipe. Not it is made with wine, not vinegar. we are yet to try it. Once we do, I'll post a blog.
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