The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: WinslowPorker on January 14, 2011, 08:14:26 am
-
hi everybody,
as most of you know we have now started jessicas Jams and after 3 months things are going very well, with successful farmers markets and also stocking some local butchers and deli's.
we have reached the end of most of the hedgerow harvest now so are having to diversify a little. we are making seville orange marmalade, raspberry vinegar ( with frozen raspberries picked last year), real ale chutney and also have been asked about Rhubarb Ketchup. so here we go but does anyone have any recipes?????
www.jessicasjams.co.uk (http://www.jessicasjams.co.uk)
All responses or any other recipe ideas greatly recieved. :wave: :wave:
thanksfully we have lots of local people giving is their autumn crops in exchange for some lovely jams, we have quince, crab apple and sloesz are everywhere but the 2 newest editions are Medlar and hopefully Mulberry!!
dragons den next?????????????????????????? :o
-
Sorry, no rhubarb ketchup recipe but I did make some good rhubarb and orange chutney last year. Goes well with duck, goose, game and pork. Let me know if you are interested
Sally
-
I would be interested in the recipe please Bionic :)
-
Me too.
:)
-
Rhubarb and Orange Chutney
1kg onions
1.5kg rhubarb
0.5kg oranges - well washed, dried, left unpeeled and cubed. All pips discarded
3 to 4 garlic cloves
1.25 litres malt vinegar
225g each chopped dates and sultanas
0.75kg soft brown sugar (dark variety)
2 level teaspoons each ground cinnamon and ginger
1 level teaspoon mixed spice
0.25 to 0.5 teaspoon cayenne pepper (optional)
3 to 4 level teaspoons salt
1 muslin bag containing 1 level teaspoon mixed pickling spice, 1 meadium-sized bay leaf and 4 cloves
water
Chop onions fairly finely and put into large pan. Add just enough water to cover. Put on lid.
Simmer 0.25 hour. Mince garlic and add to pan. Add oranges and half the vinegar and all remaining ingredients.
Bring to the boil, stirring. Lower heat. Cover. Simmer gently 0.75 hour, stirring occasionally. Add rest of vinegar.
Bring to boil, stirring. Lower heat. Cook uncovered for about 2 hours or until chutney is deep tan in colour
and with a thick jam like consistency. Remove bag of spices. Pot and cover.
Enjoy
Sally
-
Thanks for that, I've already printed it off and popped it into my cookery book.
Had better go and give the Rhubarb some well rotted horse muck.......
:horse: :wave:
-
I have a recipe for blackberry pickle, it came from a local museum farm near to me, good with cold meats, but also used by a relative on toast as she does not like jam cos its to sweet.
-
Frieslandfilly, interesting, recipe please?
:wave:
-
OhLaLa
I made this in the autumn, it was very easy to do and tasty.
Blackberry Pickle for Game or Meat
4 1/2lbs blackberries
2 1/4lbs sugar
1 1/4 pints white wine vinegar
2 inch cinamon stick
12 cloves
Small piece of ginger (crushed)
Horse-radish (it doesnt say in the recipe but I used a small fresh piece)
Fasten spices in a muslin bag and boil for 20 mins with vinegar in a covered pan
Stir in previously heated sugar, add fruit, and simmer for 20-30 minutes, keeping the fruit whole.
Remove the spices, strain the fruit into jars, then reheat the liquor to reduce it to a thick syrup and pour over blackberries. Put lids on when pickle is cold.
-
Very unusual recipe, I've printed it out and popped it into my recipe book - I'll be making some in the Autumn.
Thanks for that.
:wave:
-
Whilst we were on the subject of Rhubarb I though you might like this recipe for Rhubarb and Orange Cordial.Blood oranges are best but ordinaary oranges are very good at this time of years.
2ib/ 1 KIlo Rhubarb
5 Oranges
11 fl. ounces / 300mls boiling water.
1lb 2oz / 500grms sugar
wash the Rhubarb and cut into equal pieces
Squeeze the juice from the oranges and pour the juice and the water over the Rhubarb. bring to the boil. Lower the heat and simmer for about 8 minutes until the Rhubarb is soft.
Put a piece of muslin in a large sieve and strain the rhubarb into a bowl.
Leave for 45 minutes then measure the strained joice and pour into a clean pan
bring the juice to the boil and for each pint of liquid add 10oz sugar
reheat slowly until the sugar is dissolved then boil for two minutes. spoon off any scum.
pour the cordial into clean bottles and seal when cool
refrigerate until use and dilute as required.
enjoy!
-
Sheila,
That sounds nice. Another one for my receipe book.
thanks
Sally :D
-
Great recipes, thank you everyone.
Looking forward to trying them all. :)
-
one of my faveourite things is making preserves so I'm very much looking forward to making these. Thanks for sharing.