Strawberry and Rhubarb Jam

Another one from the Preservation Society book. Have I mentioned how much I love that book?

So ingredients and pictures, but no instruction below.

Ingredients:
700g strawberries, quartered
1.2 kg rhubarb, chopped
1 green apple, cored and chopped
5 cups sugar
2/3 cup lemon juice

Lamb stock

A basic stock recipe that is very versatile. The same general recipe will work great with turkey or chicken carcasses as well.

Ingredients :
2 lbs of lamb bones (here : shoulder)
16 cups of water
1/4 cup apple cider vinegar
1 onion
2-3 sticks of celery
2 carrots
peppercorns (about half a tea spoon)
salt to taste
* any other vegetables you have that are starting to die in your fridge can be used here. I had some left over parsnips that made it in.
*any herbs you want to use. I had some parsley and watercress. They tend to make the stock cloudy but I don’t care.
ingredients

***

1. You’ll want to roast the bones if they didn’t cook along with their meat already. Pre-heat the oven to 375F.
bones

2. Roast them for 30 minutes or so.
cooked-bones

3. Put at the bottom of a large stock pot. Cover with the water and add the vinegar. Let stand (no heat) for about 30 minutes.
vinegar

4. Add the vegetables and peppercorns. Cut the vegetables coarsely, you’ll be discarding them at the end anyways.
stuff

5. Bring to a simmer (not a boil) and allow to cook for several hours. Add the herbs once the bone joints start falling apart exposing the marrow. (about 5-6 hours).
herbs

6. Allow the herbs to seep in for 20-30 minutes. Then strain everything, add salt, if you want to. Allow to cool fully. The fat will rise to the top and can be discarded. The stock will set into a gelatinous mass and can be kept in the fridge for about 3 days or frozen.
stock

Pumpkin Purée

A simple pumpkin purée, for cakes, pies or other uses.

Ingredients :
Baking Pumpkin
Salt
puree-ingredients

***

1. Pre-heat the oven to 400F
Remove the stem of the pumpkin and cut in half.
puree-cut

2. Scrape out the seeds and strings.
Sprinkle a pinch of salt on both sides then put face down on a baking tray lined with parchment paper.
Bake for 40-45 minutes until very soft.
puree-scraped

3. Transfer the pumpkin halves to a cooling rack to cool for 30 minutes to an hour.
puree-cool

4. Scoop the flesh of the pumpkin. Remove any overly cooked bits and make sure you don’t get any skin.
puree-scoop

5. Pulse in a food processor until smooth.
puree-pulse

6. Set aside to cool fully.
puree-jars

Apple Chutney

Originally from the Preservation Society book but I tweaked it a bit, so getting a full post so I remember what I did.

I did two variants. The main one with Xeres vinegar, which tastes like something I will use anywhere onion jam would be used (in a grilled cheese or a burger comes to mind).

The second is a balsamic variant which I have dreams of using on some baked brie with walnuts…

Still, go buy the book!

Yield : 6 half pints

Ingredients
2 birds eyes peppers
3 cloves garlic
900g apples (cortland, spartan, empire, snow globe, gala)
450g onions
170g raisin*
550g brown sugar
1 1/2 table spoon salt
30 ml grated fresh ginger
10 ml allspice
10 ml cloves
10 ml black peppercorns
10 ml ground tumeric
2 ml dry mustard
375 ml apple cider vinegar
375 ml xeres vinegar **

Balsamic Variant :
* A bit less raisins, add dried apricots (cut in small pieces)
** Balsamic vinegar.
apple1
***

1. Grind the spices together.
apple2

2. Put the onions and apples through a food processor and chop finely. Transfer to a large pot and add the vinegar.
apple3

3. Finely chop the garlic and thai peppers. Add to the pot along with the raisins.
apple4

4. Add the rest of the spices.
apple6

The Balsamic variant will look darker like this :
apple6b

5. Turn the heat on medium until a slow boil form. Turn the heat down and simmer for 1 hour.
apple7

The balsamic version will start to look outright Halloween worthy. I added a finely minced jalapeno along the way to this one, as the sugar was getting too dominant.
apple7b

6. Scald the jars. Fill with hot chutney. Leave 1/4″ headspace. Process for 10 minutes.
apple8

And the darker balsamic.
apple8b

Cranberry Sauce

Recipe from the Preservation Society book. Go and buy it. It is full of pretty awesome recipes.

This is the cranberry sauce, perfect for Thanksgiving or Christmas. Only ingredients and pics here. Though I think next time I might try to run it through a food mill to remove the skins once the berries have popped.

Ingredients
1 kg cranberries
3.25 cup sugar
1 unit star anise
3 inch cinnamon
1 ml ground cloves
2 unit oranges (zest and juice)
90 ml port

Mango Chutney

A delicious condiment with grilled meats, or in a roast pork sandwich.

Yield : 5 half pints.

Ingredients
5 lb under ripe (but not green) mangoes
3 cups white sugar
1 table spoon molasses
1-2 jalapenos
1 shallot
1 clove garlic
1/2 cup apple cider vinegar
4 oz tamarind paste
2 tea spoon brown mustard seeds
1 tea spoon yellow mustard seeds
10 green cardamom pods
12 black peppercorns
1 tea spoon kalonji
10 cloves
1/2 tea spoon fenugreek
1/2 tea spoon salt

***
1. Peel and dice the mangoes. In a large bowl, combine the mangoes with the sugar, jalapenos, molasses, shallot and garlic. Allow to macerate for a minimum of 30 minutes. You can adda few pits in there as well. They will give you more pectin however, resulting in a very firm chutney.
mango1

2. Transfer into a large pot. Roughly grind all the spices with a mortar and pestle and add to the pot. Add the tamarind and vinegar. Heat on medium-low heat until the mangoes are soft.
mango2b

3. After 30-40 minutes the mangoes should be ready. Remove the pits and scrape off the flesh.
mangopits

4. Either using a potato masher or an immersion blender, break down the mangoes until no chunk remains.
mango2c

5. Scald the jars. Bring back the chutney to a boil and cook for 5 minutes (while the jars are scalding). This is a picture of teh chutney itself as I was filling the jars.
mango3

6. Process for 10 minutes.
mangos-done

Diced Tomatoes

Delicious building blocks for a ton of recipes. You want to use “plum” type tomatoes, firmer. I used San Marzano tomatoes but any plum type would work.

The rule with this is to remember the 1 1/4 lb roughly per pint. And the citric acid. Tomatoes are just shy of being acidic enough on their own, the citric acid make them safe to can using only a waterbath.

Yield : 18 pints.

Ingredients:
25 lbs of tomatoes
4.5 teaspoon citric acid

Hardware:
Kitchen scale and a kettle.
set-up

***

1. Fill a sink with warm soapy water. Wash your jars, checking for chips along the rim. Rinse well to remove the soap. Allow to drip.
jars1

2. Weight out 9 lbs of tomatoes (seen in the set-up pic).
Then weight out a smaller batch of 2lbs or so in a heat resistant bowl. Bring a kettle to a boil and pour the boiling water over the (cleaned) tomatoes. Allow to sit in the water until the skins split. I need to score mine since a few had thicker skins.
Drain the hot water, rinse in cold tap water.
peel

3. Fill the kettle back and start it again.
Working quickly slip the tomatoes out of their skins. Quarter them (if they are on the bigger side, cut the quarters in two length wise) and throw into a pot. You want to bring them to a boil as quickly as possible. As you cut more tomatoes push them into the simmering liquid, don’t let them stay on top.
dice1

4. Repeat until you have only one batch left. Scald you jars (you want them boiling for a good 5 minutes). Depending on the tomatoes one 9 lbs batch will yield between 6 and 7 pints. So I always prep 7. Drop in the rings and lids about 2 minutes before taking the jars out.
jars2

5. Peel the last tomatoes, dice and push into the simmering mass. Allow to cook for a further 2 minutes while you finish preparing the jars.
dice2

6. Drain the scalded jars and fish out the rings and lids.
Add 1/4 teaspoon of citric acid per jar.
jars3

7. Fill, leaving a good 1/2″ head space.
fill

8. Wipe the rims, put on the covers, making sure the rings are only finger tight.
Return to the water bath and process for 35 minutes.
process

9. Repeat until you run out of tomatoes.
loot

10. Allow to cool fully.
close-up