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Pectin and Jam-making

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One of my earliest culinary memories is my grandmother making pineapple jam during summer. My grandmother’s pineapple jam is the product of what has become a ritual in our family, and one that signals that yes, summer is here.

I may not have had the same interest in the culinary arts at that young age but the process of making jam was still interesting enough to warrant my attention. One thing that I found curious at that time was her addition of pectin to the jam. I’ve always wondered what it was for. At that time I thought it was an ingredient that added flavor to the jam. Only when I got older and starting reading about the stuff did I find out that pectin is used to help thicken the jam. [Read more…]

Black Forest Roulade

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This roulade is a more adult version of the classic Jam Roll – cream, kirsch and black cherries make this dish stand out – as does the chocolate sponge. Serve with Single Cream, or on it’s own to really enjoy all the flavours on offer in this dessert
Black Forest
If you don’t want to add the Kirsch or Brandy, you don’t have to – if you can find a flavouring that’s similar, then great, but add only a teaspoon of the Brandy or Kirsch flavouring will be enough.

To Serve 8-10
Sunflower Oil, for greasing
175g Plain Chocolate
5tbsp Kirsch or Brandy
5 Eggs
225g Caster Sugar
Icing Sugar, for dusting
350ml Double Cream
350g Fresh Black Cherries, stoned, or 400g Canned Morello Cherries, drained and stoned

1. Heat the oven to 190c, before greasing and lining a thirty five centimetre by twenty five centimetre Swiss Roll Tin.
2. Break the Chocolate into small pieces and place into a heatproof bowl settled just above a Saucepan of gently boiling water. Add the three tablespoons of the Kirsch to the pan, stir until the mixture is smooth, before removing from the pan and set aside.
3. In a different large heatproof bowl, place the Eggs and Caster Sugar into a set over the same pan – whisk the mixture until very thick, and the whisk leaves a pattern on the surface of the mixture.
4. Remove from the heat, and whisk in with the cooled Chocolate Mixture – spoon it into the prepared tray, and tap the tray lightly to make sure it’s smooth. Bake in the oven for twenty minutes, or until firm to the touch.
5. Remove from the Oven, and turn out onto a sheet of baking paper that’s been dusted with the Icing Sugar. Roll in on itself, and leave until cold.
6. Whip the Double Cream until it forms peaks which are still soft, then stir in the remaining Kirsch. Unroll the Roulade and spread the cream over the surface to about half a centimetre from the edges, scatter the Cherries over the top, and then roll up carefully.

Photo Courtesy of: secretlondon123

Purple Yam Jam

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Purple yam has many names: water yam, winged yam, purple yam, ube (Philippines), khoai mỡ(Vietnam), ratalu or violet yam (India) and uhi (Hawaii). It is often used to flavor desserts like ice cream, milk and pastries. Some even use it for soups and side dishes.

Despite the same purple appearance, yam and Okinawan sweet potato are not the same. They are both tubers, but come from different families. I am still wondering if they are related or if there is a distinct difference in their taste. I have yet to experiment if this dish can be prepared with purple sweet potatoes.

Ingredients:

2 kilos Purple yam

4 cups white sugar

1/2 cup butter

2 cans coconut milk or 5 cups fresh coconut milk

In a pot half filled with water, boil the yam until it is cooked. Transfer them into a bowl of ice cold water. Let it stand for 2 minutes before peeling. Mash the yam using a fork or a food processor. You can use frozen yam, but the fresh ones are better.

In a deep saucepan, combine the coconut milk, sugar and butter. Cook in low fire for 2-3 minutes and mix well until the sugar granules dissolve. Add the mashed yam and stir constantly for 15 minutes until it becomes thick. You may add more coconut milk to prevent sticking or to attain desired thickness. Instead of stirring constantly for 15 minutes, you can also combine the yam and the coconut milk mixture in a baking pan. Bake it for 15-20 minutes at 350F.

Let it cool or refrigerate before serving. It can be eaten as is or with bread.

Photo Courtesy Of: jason tinder

Jams and Chutneys

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A great treat to give at Birthdays and Christmas. Fresh jams and chutneys can be made as sweet as you like, and above all, it’s very easy and straight forward to make

Each of these recipes makes around 1.5kg (around 3lb) of Jam or Chutney.

Gooey Strawberry Jam

1kg Strawberries

1kg Granulated Sugar

Juice of 1 Lemon

100ml Water

1.       Cut the ends off of the Strawberries, and roughly cut them up into smaller sizes.

2.       Put these Strawberry chunks into a bowl, along with half the Sugar, the Lemon Juice and the water.

3.       Simmer for thirty five to forty minutes, tasting every ten minutes, and adding extra Sugar if needed.

4.       Allow to cool, and place into clean and sterile jars to store in a cool place.

Blackberry Jam

1kg Blackberries, dried and rinsed

1kg Granulated Sugar

Juice of 1 Lemon

125ml Apple Pectin

1.       Put a couple of small plates in the freezer

2.       Put all of the Blackberries, Sugar and Lemon Juice in a heavy-bottom pan, and cook over a low heat until all the sugar has dissolved.

3.       Heat to a rolling boil (in other words, keep it boiling quickly). Using a slotted spoon, scoop off any of the waste that may rise to the surface. Boil it for three minutes before adding the Pectin and then boil for another two minutes and remove from the heat

4.       Take a teaspoon of the jam and spread it on one of the chilled plates, and leave for thirty seconds. If the surface wrinkles when you push your finger through the surface, it’s ready, if not, boil for another minute

5.       When it’s ready, allow to stand for fifteen minutes, before evenly distributing to warmed, dry sterile jars, and cover securely.

Sweet Chilli Tomato, Onion and Apply Chutney

2tbsp Olive Oil

3 Large Sweet Onions

1kg Ripe Baby Plum Tomatoes

500g Bramley Apples

2tsp sweet Smoked Paprika

3 red Chillies

200g light Muscovado Sugar

350ml Red Wine Vinegar

2tbsp Tomato Puree

1.       Peel and dice the Onion, halve the Tomatoes and peel, core and chop the Apples. Finely chop the Chillies. Leave the seeds in if you want a bit of extra heat.

2.       Heat the oil in a heavy based pan, and add the onions and cook gently. Add ½tsp Salt, and cook until golden

3.       Add the Tomatoes, Apples, Paprika and Chilli, and cook for around five minutes until the Tomatoes start to break down.

4.       Stir in the Sugar, Vinegar and Puree, and boil for three or four minutes, before reducing the heat and simmer for twenty-five to thirty minutes, stirring occasionally to prevent things settling.

5.       Spoon into hot, sterile jars, and allow to cool before covering

Photo Courtesy of: Ndrwfgg

Fresh Baked Scones

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Nothing makes an English Tea break quite like these delicious Scones. Try to handle the dough as little as possible, to make them as light as possible.

scones with strawberry jam and cream

To make 8

150g Strawberries

50g Caster Sugar

225g Self-Raising Flour

1/4tsp Salt

50g Butter

100ml Buttermilk (mix a little Lemon Juice with milk if you cannot find any)

3tbsp Whole Milk

Clotted Cream

1.       Preheat the oven to 220 C/Gas mark 7, and line a baking tray with some baking paper.

2.       Sift the Self-Raising Flour and Salt into a large bowl, before cutting the Butter into small pieces, before rubbing it in using fingertips, until it resembles small flakes. Add the 50g of Caster Sugar, and mix in.

3.       In a different bowl or jug, mix the Buttermilk with the Whole Milk. Pour it into the dry mix all at once, and use a round-bladed knife to mix together. Combine evenly to make a soft dough mixture.

4.       Lightly flour your hands and a work surface, before gathering all of the dough together, and pat it out until 2cm thick – try to touch it as little as possible, to make sure it’s as light as possible.

5.       Using a 5cm pastry cutter, cut as many rounds as possible, and put each onto a baking tray, leaving a small gap between each one. Once you’ve got as many out as possible, roll the dough back together, pat it out again, and cut out more scones.

6.       Bake for ten to twelve minutes, before removing and leaving the Scones to cool on a wire rack

7.       Slice in half, and lay some Strawberry Jam and Clotted cream, as well as some Sliced Strawberries inside.

Photo Courtesy of: JamieAnne